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The Pastry Queen Christmas. Rebecca Rather and Alison Oresman. I knew I wanted to be a chef because of this book. Nothing that came before comes close to matching the way it truly encapsulates the spirit and ethos of a great restaurant at the height of its powers. Fetterman, co-founder and CEO of Nomiku.

Generation Foodie: How Teens Are Taking Over the Gourmet Game | HuffPost

My childhood was filled with the fruits of her efforts. My own kitchen could not be without those same loved dishes. I think my own love of pastry began with the quiche lorraine. Wonderful evocative writing on ingredients as diverse as pork pieces and cream, with Hopkinson's masterly recipes.

BEST BRAIN BOOSTING FOODS // THE FOODIE TEEN

Not that I've ever needed to do either, but who knows, one of these days that knowledge might come in handy. The recipes simply work. Nothing extraneous, no nonsense. It is visually stunning and one of those books where I am panting from one recipe to another wondering which one to cook first.

Generation Foodie: How Teens Are Taking Over the Gourmet Game

That he is an Israeli Jew and his business partner an Israeli Arab beautifully exemplifies the unifying nature of food. Green couscous; avocado, quinoa and broad bean salad; beetroot, orange and black olive salad; baked eggs with yoghurt and chilli. Sensible, logical, vegetable-driven recipes, beautifully and generously explained in a warm, inclusive voice, nothing pretentious or manipulative, leading to stunningly successful results by every level of home cook.

So many people I know have surprised themselves — and changed the way they cook — by cooking Yotam Ottolenghi's recipes. That has to be a measure of great success. This is my personal secret weapon when it comes to cooking Thai food, a cuisine I have been obsessed with, ever since my adolescent backpacking around this gorgeous country. This is an uncompromising book, there are no shortcuts or 'quick' 'easy' recipes. It's obvious why Thompson is the doyenne of Thai cooking, his attention to detail and his careful sourcing and crediting of recipes is unparalleled.

This book feeds my obsession with Thai cooking, but I also use it as a handy reference guide when I do Thai cooking classes. I can't be without this book and it is a book that I am going to pass down to my daughter as soon as I convince her that spice is not the enemy. I have edited Nigel Slater's work in the Observer for 16 years, the first to see the weekly column that has made him the country's best loved cookery writer.