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Sponsored by Dartmouth Community Bookshop Book Review COOK, EAT, REPEAT
Food writing has developed somewhat since 1845 when Eliza Acton published the first cookery book for domestic audiences (Modern Cookery for Private Families). It’s now a highly competitive market with lots on offer and at this time of year everyone is fighting for that hotspot before Christmas. The book teetering on the top of my bookpile this autumn is Moro Easy (Ebury Press) by Sam & Sam
Meat Free Mexican which was published earlier in the year is a collection of vibrant vegetarian recipes which are “fresh, fiery and fun.” Tommi is passionate about sustainability and always keen to celebrate fresh, seasonal vegetables, earthy pulses and bold herbs and this enticing collection of recipes are simple enough to cook every day and delicious enough for feasts, with easy seasonal and dairy-free swap-ins. Learn how to
by Emma Jones
Clark. The title says it all – Moro Restaurant in London is imprinted on my memory since I first went there 25 years ago and anything with ‘easy’ in the title is a guaranteed winner. Developed during the pandemic when Sam & Sam were cooking at home for their family this is a collection of simple, no-fuss recipes with their signature use of flavours and ingredients from North Africa and Southern Spain. Their accessible and mouth-watering recipes include Courgette, Lemon and Manchego Salad, Mackerel with Tomato, Olive and Sherry Vinaigrette and Roast Shoulder of Pork Marinated with Orange and Cumin – relaxed home cooking doused in flavour. Felicity Cloake is a food writer who many will
know for her “How to Make the Perfect” column in the Guardian. This year she will be taking part in the Dartmouth Food Festival talking about her latest book Red Sauce Brown Sauce: A British Breakfast Odyssey which charts her recent two-wheeled gastronomic journey around Britain exploring our national obsession with breakfast. The author highlights regional delicacies and specialities combining recipes, humorous anecdotes and fascinating facts. The options for the first meal of the day are seemingly endless from cockles in Falmouth to Greggs stottie cakes in Newcastle and it would, of course, be churlish not to mention her visit to the humble Baked Bean Museum in a block of flats in Port Talbot. Foodie books are a great way to armchair travel and this year’s Food Festival welcomes cook, writer and restaurateur Thomasina Miers who will magic you away with the tastes of Mexico. Her latest book
cook up Soy, ginger and lime Cauliflower Tacos, Beetroot Ceviche, Celeriac and Chard Enchiladas and Pineapple Tarte Tatin. It’s worth noting that she’s also got a great Instagram account full of inspiration and particularly good cocktail recipes. From faraway shores we come to the heart of the home with Notes From a Small Kitchen Island by Debora Robertson. This treasure trove is as much a fireside read as a kitchen companion and in her own words, “a book of essays with the recipes that made me, just as I made them.” From London to Languedoc via Texas, Russia and Ireland she brings recipes to life with warmth, wit and honesty revealing secrets to create delicious home-cooked meals every day. Feed a crowd with her foolproof Stokey Lit Fest chilli, get top tips on how to cook on holiday and knock up a mean cheddar, chive and Marmite scone. Tom Kerridge calls it “An everyday book for everybody” and I’d certainly like to take a seat at her kitchen table not least as we have a mutual foodie friend who really knows her onions. Finishing with something sweet look out for Bake It,
Eat It, Slice It byOliver Coysh and TomOxford. The duo behind the very successful Exploding Bakery in Exeter are finally sharing the secrets of their top bakes with over 90 unbeatable recipes for favourites like lemon polenta cake and raspberry & white chocolate bakewell slice as well as brownies of all flavours. This is stripped back baking – no fancy equipment or decorating, no faffing, just a dedication to flavour and texture in one tray. Whether you are keeping it simple or going adventurous with a healthy option or added extras, this pair approach baking with common sense, enthusiasm and fun.
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