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Perfect Christmas Gifts for Food Lovers 📚🎄

Written by: Laura

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Time to read 14 min

Are you scratching your head over what to get the food lover in your life this Christmas? Worry not! We’ve handpicked a selection of cookbooks to satisfy every type of culinary enthusiast. From plant-based dishes that pack a punch to the comfort of classic home bakes, these eight titles are ready to be wrapped up and placed under the Christmas tree. You'll be giving more than just a book; you're gifting an experience, a discovery of flavours, and a chance to create new memories in the kitchen. Stay tuned as we unwrap each one with a summary that will tantalise your taste buds and make your holiday gift shopping a piece of cake—or perhaps, a slice of well-seasoned plant-based meatloaf!

1. Cooking by Jeremy Lee

Step into Jeremy Lee’s realm with Cooking, a book that transcends the ordinary cookbook format. It's an odyssey that celebrates high-quality ingredients and the sheer pleasure of creating sumptuous meals. Not only is it a treasure trove of recipes, but it's also sprinkled with engaging anecdotes and insightful tips that reflect Lee’s infectious enthusiasm for delicious food. Lauded by celebrities like Nigella Lawson and Stanley Tucci, this book has garnished a shelf of awards (including the Fortnums Special Award 2023), making it a gift that promises to inspire both seasoned chefs and novices alike with its rich content and beautiful photography.


An extract:

"Ashet is an old Scots name for a serving dish, possibly deriving from the French assiette, meaning a dish or a plate; a charger derives from the thirteenth-century word chargeour, for a large plate or platter. There seems to be no particular rule as to what the plate should be made of – tin, porcelain, pewter, Scottish pottery, plain or engraved or extravagantly decorated, large, small, round or oval. They are dishes good for piling high with abundantly generous salads for large gatherings. All heaped together, these dishes make a splendid show on the table and are a pleasing alternative to a fleet of bowls, dishes and boards.


One of the dishes I recall Mum making was a salmagundy. Salmagundy (aka sallet magundi, solomongundy or salmagundi) has as many variations in its spelling as it has ingredients and thus makes good use of an ashet. It’s an abundant salad made with leaves, fruits, vegetables, herbs, meats and fish. The particular dish prepared by Mum came from the book Fine English Cookery by Michael Smith, who used a recipe that dates back to the Tudors.

 

The salmagundy Mum made was a summery delight, light and elegant, and made a lasting impression on me probably for the simple reason that it was far removed from the food I was trained to prepare as a commis chef in restaurants. Salads, though, are not just for summer, but for journeying through the seasons, making judicious use of all that is in abundance and plentiful.

 

When I was a young commis chef, Le Répertoire de la Cuisine by Louis Saulnier was the chefs’ handbook, listing all the ingredients for a great many dishes, all French. Among them was an astonishing list of salads, mostly named after nationalities, nobles, battles or generals. The composed salads, or, to use the curious term, compound salads, were mostly prepared by juniors and, as with pastry, were something more senior chefs seemed not to take seriously.

 

An apprentice chef therefore becomes well versed in salads and cold foods and I found I enjoyed them immensely, becoming a rather well-practised ‘chef garde manger’, better known as a larder chef. Apprentices were to be seen and all that was to be heard was a busy knife upon a chopping board – in theory anyway.

 

Salmagundy requires some thought and preparation beforehand, the reward being a reasonably swift assembly before taking to the table. The cook can take much solace from the fact that the preparations are for small amounts of each ingredient, excepting perhaps the star turn, which might be a poached or roast bird such as duck, a guinea fowl or pheasant, or a chicken.

 

When composing these huge plates of meats and salad, I enjoy echoing the colours of the season. For instance, an early summer menu shot through with the delicate feather-like leaves of young mustard and rocket, both possessed of a coltish exuberance that so excites a dish, or the simple joy of newly picked peas, or one of the huge heads of the blousiest lettuces, their soft folds layered in every colour from the palest greens to the darkest reds.

 

The ravishing abundance of summer yields to the beauty of autumn: the first game, along with late-harvest raspberries, rare and wild plums, medlars and quinces, not to mention apples and pears. From there to a quixotic mix of bitter, peppery winter leaves: the chicories that are served both cooked and raw alongside leaves such as land cress and wild cress, cress tops and chickweed, to mention but a few. Should fortune smile, perhaps there might even be the delicate pretty stems of pink and wood sorrel which add a winning zip and zing to a salad, be it of vegetables or meats, game or fish.

 

All the seasons have their own unique qualities, and as each approaches I look to the shelves for the old familiar books, often charmingly illustrated with calendars and lists of what’s best in which month, to help inspire new dishes. There is much pleasure to be had sorting through all this bounty and thinking what to pair with what, or, even better, what dish might best suit using the lot. Inevitably it is a dish inspired by a salmagundy, an exuberant delight in many good things."

2. Mother Tongue by Gurdeep Loyal

Gurdeep Loyal's Mother Tongue is a love letter to the complex flavours of a dual heritage, blending the spices of India with British flair. Loyal's more than 100 recipes are a testament to the rich tapestry of second-generation migrant cuisine, creating a palette of dishes that burst with innovative fusion and heart-warming authenticity. Dive into the pages and find yourself crafting coconut crab crumpets and kasundi keema lasagne rolls, among other delectable creations. This book isn't just about recipes; it's a culinary journey that embraces and celebrates a woven identity on every plate.


An extract:

"CHAATS, COCKTAIL BITES & SAVOURY SNACKS

Like many Punjabi families, mine has a somewhat fluid approach to the concept of time, with a marked distinction made between 'Indian time’ (flexible to however you happen to feel at any given moment). To us, clocks are general guidelines for life’s happenings, within which the acceptable margins of error on either side are limitless. Things occur either later or earlier than planned; they simply happen whenever they happen to happen. This applies whether you’re meeting for lunch, catching a train, or getting married. Precise planning is futile, and, as the timeless Indian aphorism goes, if we are meeting at 7pm and you have arrived at 7pm, then it’s your fault.

Likewise, the regimented Western culinary succession of starter to main course to dessert does not strictly exist in the Indian style of eating. It is deemed to be, like English time itself, far too rigid a convention for the boundless gustatory pleasures of food.

 

In my parents’ Leicester household, mealtimes are liberated of any formulaic order or strict rules. We serve dishes simultaneously all at once, dining banquet-style, without any set sequence of courses. Hands and spoons are preferred over forks and knives. Unexpected guests are always expected, fifteen being regularly squeezed around a table constructed for eight. Sweet and savoury go side by side, often in the same dish. Helping yourself is encouraged over pre-plated portioning. Punjabi pickles, condiments and hot sauces are deemed necessities, regardless of the cook’s intentions.

 

And grazing between mealtimes is celebrated as a perpetually revolving meal in its own right. The notion of 'spoiling your appetite’ simply does not exist, because, in Punjabi culture, every hour of the day – going by either English time or Indian time – is chaat time!

 

Chaat are Indian street snacks intentionally designed to be a raucous fiesta of flavour in your mouth, that deliberately hit every single tastebud at the same time. Heralding from the word chaatna, which means 'to lick’, they’re characterised by their mixed-up mingling of hot, sour, sweet, crunchy, spicy, creamy, umami and tangy sensations all at full volume. Indeed, it’s this collective mishmash and sensory overload that distinguishes the zeniths of good chaat.

 

Chaat o’clock at home (or biting’ as we like to call it) can kick off at unpredictable hours on any given day. It takes the form of an ever-growing warm-up feast of chutney-loaded samosas, soft cakey dhokla, crispy fried pakoras, masala chips and dips, anisey-savoury biscuits and spicy chilli-ed cocktail nuts. They’re served alongside sizzling hot plates of butter-blackened onions crowned with fragrant chicken wings, charred paneer bites or piquant chilli prawns.

 

Chaat functions just as fittingly for breakfast, afternoon tea or midnight feast, because these are more than just snacks; they are the very spirit of Indian eating itself. The only rule is that, wherever possible, cutlery is left in the drawer: to chaat correctly, your fingers and face must be smothered in chutney by the end. The lip-licking clue is right there in its name."

3. BOSH! Meat by Henry Firth and Ian Theasby

Henry Firth and Ian Theasby redefine plant-based indulgence in BOSH! Meat. This is where hearty cravings meet ethical eats, delivering over 100 innovative recipes that ensure you won't miss the meat. From succulent burgers to smoky chorizo risotto and a plant-powered spin on tiramisu, this book is a revolution on the plate. Firth and Theasby prove that plant-based eating can be as bold and tasty as any traditional meat dish, inviting both committed vegans and curious carnivores to explore the vibrant possibilities of meat-free cooking.


4. The Secret of Cooking by Bee Wilson

In The Secret of Cooking, Bee Wilson acts as your kitchen confidante, demystifying the cooking process with 140 recipes designed to simplify your culinary ventures. Whether you're setting the table for one or preparing a spread for many, Wilson's approach is about enhancing the ordinary, making each meal an exceptional experience. This book stands as a beacon for those who view cooking as a challenge, making it achievable and turning everyday eating into something to revel in and savour.


An extract:

"CUT YOURSELF SOME SLACK

 

If I could beg you to do one thing and one thing only to improve your cooking life, it would be to cut yourself some slack. If you want to make cooking a regular and enjoyable part of your life – and I’m assuming that you do, or else you wouldn’t be reading this – you need to give yourself as much leeway as you can in how you get there. Drown out the voices that say you can’t be a good cook if you ever use stock cubes or buy frozen vegetables or if you never make your own oat milk or if your knife skills are not up to scratch. Never feel the need to apologise – to yourself or others – for serving an imperfect meal. The only way to cook, or to live, is imperfectly. It’s far better to cook and be prepared to compromise than never to cook at all because you are trying to live up to impossible standards.

 

Perfection is a terrible idea because it makes us feel bad and stops us doing so many things that would make our lives better. This is as true in the kitchen as it is anywhere else.

 

Cooking is so much more fun – both for the eaters and for the cook – when you allow it to be the messy, experimental thing that it really is and give yourself credit just for creating something tasty and hot – even if it’s a grilled cheese sandwich – at the end of a long day. If you lower your expectations in the kitchen, there’s a good chance you will exceed them, which feels so much better than the nagging sense that you are falling short of something flawless. ‘Good enough’ is a much kinder mantra to live by than perfection, but it is also a more effective one. The less you expect your cooking to be perfect, the more you create an atmosphere in which you can practise it and so become more confident in doing it. The times when cooking counts the most are not in the big production dinner you make for Christmas or Thanksgiving but in the bowl of soup you rustle up on a rainy Tuesday for no particular reason except to satisfy yourself."

5. Feel Good Food by Joe Wicks

Joe Wicks' Feel Good Food brings to the table a scrumptious array of over 100 recipes designed to energise and uplift. These dishes aren't just nourishing for the body; they're crafted to elevate your day, transforming mealtimes into moments of happiness. Whether it's a zesty breakfast to kick-start your morning or a family feast that brings everyone together, Wicks' approachable recipes are all about maximising taste while infusing your day with energy. This book is your cheerleader, supporting a balanced, vibrant lifestyle one delicious bite at a time.


An extract:

"KICK-START YOUR POSITIVITY:

 

JOE’S BUILDING BLOCKS FOR FEEL GOOD EATING

 

Reduce meat intake: Focus on choosing lean meats, fish and eggs for their mood-enhancing nutrients.

 

Eat more plants: Fresh fruit and veggies should be the backbone of your diet.

 

Eat more whole grains: Wholegrains are best for keeping your mood and sleep patterns stable.

 

Prep like a boss: Cooking from scratch for yourself and your family can make you feel good and get you healthier, too.

 

Choose ‘slow-release’ carbohydrates: Slow, complex carbs, such as oats, brown rice, beans, apples or carrots, are a steady source of brain fuel.

 

Minimise ultra processed foods: Avoid fizzy, sugary drinks, instant noodles, crisps, and store-bought biscuits (and at the same time avoid trans fats, too).

 

Don't forget dairy: Consumed in the right amounts, dairy products provide essential proteins.

 

JOE'S TIPS FOR FEEL GOOD LIVING

 

Relaxation: Don’t forget about time out – try some mindfulness and meditation.

 

Sit down to eat: Take your time over it – have mealtimes with the family if you can.

 

Make time to move: 15–30 minutes of activity every day.


Drink more water: Don’t forget this one – especially when exercising!

 

Stretch: Staying supple and mobile helps with every day aches and pains.

 

Eat regularly: 3 meals a day plus healthy snack choices.

6. I'll Bake! by Liberty Mendez

Liberty Mendez, classically trained pastry chef, serves up a treat with I'll Bake!, a sweet homage to the simplicity of baking. Overflowing with over 85 recipes, Mendez illustrates that creating something delightful doesn't require a full day in the kitchen. Whether it's a spontaneous gathering or a well-planned dinner party, this book offers a range of impressive yet unfussy desserts designed for every occasion. With accompanying Spotify soundtracks to set the mood, it's the perfect companion for baking enthusiasts who want to enjoy the process as much as the finished product, guaranteeing crowd-pleasers with a straightforward approach that ensures anyone can say with confidence, "I'll bake!"


7. Baking for Pleasure by Ravneet Gill

Step into the reassuring world of Baking for Pleasure with Ravneet Gill, where each recipe commemorates baking's heart-warming joy. Spanning over 80 recipes, Gill's book is a treasure chest of delights ranging from savoury masterpieces like 'nduja sausage rolls to the sweet serenity of chocolate-malt baked custard. These pages are not just about following recipes; they're about baking with emotion, sharing with loved ones, and reviving the pure bliss that only home-baked treats can provide. It's an invitation to indulge yourself in the comfort and pleasure that only your oven and a good recipe can deliver.


8. Food of the Cods by Daniel Gray

Daniel Gray's Food of the Cods takes us on a mouth-watering journey through Britain's long-standing obsession with fish and chips. Gray investigates the dish's humble origins and its profound impact on Britain's social fabric, from its role in women's emancipation to its influence on immigrant equality and local identity. This book is a celebration of the dish that's as much a staple of British culture as it is of its diet, examining how a simple combination of fried fish and potatoes transcends its ingredients to become a symbol of comfort and community across the United Kingdom.


An extract:

"I would not be alive if fish and chip shops had never existed. Early in the 1920s, Laura March, not yet out of her teens, was working in the family chippy on Bank Street in Wetherby, near Leeds. In the queue that evening waited Fred Gray, a miner from Aberford, 8 miles down the road. Eyes met over the frying range, courting sizzled into marriage and my grandad was born in 1925.

 

It would be opportune to say that this tale spurred my lifelong love of all things fish and chips, but in fact I discovered it only while writing this book. Instead, I remember Laura – my great-grandmother – for three things: that we called her ‘Granny Grunt’ for being miserable; that she lived on Parson’s Green where the street sign’s letter ‘P’ always used to go missing; and that she would always Sellotape a £1 coin in the left-hand corner of birthday cards (which, incidentally, she signed ‘Granny Grunt’).

 

This, though, is not some kind of family memoir – we are not interesting enough, just very Yorkshire. Childhood memories do occasionally meander across its pages, as is probably inevitable for most of us when it comes to fish and chips. The dish carries a sentimental weight, and a happy one. It is part of our collective and individual folklore and identity – those lost chippies we fondly recall from the past, or a side dish or sauce particular to the area we grew up in but left.

 

What follows is a book written from Fred’s side of the counter rather than Laura’s. It is about the delights of being a customer and a diner, although every story told and place visited is underpinned by owners, fryers, servers and the glorious shops they keep.

 

This is for those of you who know the joy of a parent declaring ‘Chippy night!’, of seeing the golden glow of a chip shop on a dark evening, or of feeling a sudden pang of hunger when in range of its blissful scents. It is about piles of bread rolls (or cobs or baps or whatever they’re called where you’re from) on the counter beside giant jars of pickled things; about wooden forks, polystyrene tubs of mushy peas the colour of snooker tables, and fridges of fizzy drinks rarely seen in other places; and about answering the key questions of ‘Salt and vinegar?’ and ‘Open or wrapped?’ It is about eating outside on a cold winter’s night, cradling the paper’s warmth, or sneaking a chip on the way home."

This year's selection of cookbooks and food journeys offers a banquet of diversity, reflecting both the richness of global cuisines and the simplicity of comfort food. Whether you're looking to explore vibrant new recipes or rediscover the joys of traditional baking, each book will act as inspiration for both novice cooks and seasoned chefs alike. Gift one of these gems and you're not just giving a cookbook, but an invitation to create and indulge in a world of exciting flavours.