Mann; Dead Men Whistling (p), by Graham Masterton; The
Clockmaker’s Daughter (l), by Kate Morton; Macbeth (p), by Jo
Nesbø; I Invited Her In (p), by Adele Parks; Leverage In Death
(l), by JD Robb; and, The Piranhas (l), by Roberto Saviano.
regional customs and the Basque kitchen, and vivid
photographs of both food and place. It is not about exotic
ingredients or flashy techniques. It is about starting with the
right fish or cut of meat or peak-of-ripeness tomato, and then
bringing forth its depth of
flavour. It is the marriage
of simplicity and
refinement, and the joy of
cooking.
Four new cookery
books command
attention this month. In
Etxebarri (l), John
Sarabia delivers the first
and highly anticipated
book on the Asador
Etxebarri restaurant in
Atxondo in Spain’s
Vizcaya province, which
is considered one of the
best grills in the world.
Employing the oldest
culinary technique in
the world, fire, chef
Bittor Arginzoniz grills
food using utensils
designed by himself,
uses specific woods, and searches obsessively for the best
product, revolutionising the way people roast meat, fish or
vegetables. He cooks everything over a grill, even pudding, so
everything has a unique taste to it. In words and stunning
photography, this book describes the chef, his kitchen and his
recipes.
Catalan Food (l), by Daniel
Olivella and Caroline
Wright, serves historical
narratives alongside 80
carefully curated food
recipes that are simple
and fresh. These
traditional dishes and
inventive takes on classics
are intended to be cooked
leisurely and with heart.
One of the humblest of
vegetables takes centre stage in Cauliflower Is King (p), Leanne
Kitchen’s collection of 70 recipes that prove it. Here, the
vegetable is roasted to golden perfection, barbecued, stir-fried,
baked whole or in a pizza crust, and turned into the slimmer’s
delight, Cauliflower Rice. Mediterranean, Middle Eastern,
French, Spanish, Italian, Indian and Anglo dishes are
represented via snacks, starters and soups, salads, mains, baked
and accompaniments.
Marti Buckley’s cookbook, Basque Country (l), unlocks the
mysteries of the País Vasco’s culinary world by bringing
together its intensely ingredient-driven recipes with stories of
Key: (l) hardback or large paperback (p) small paperback
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