books home-cooking for the...

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Simon Hopkinson is a chef-wordsmith, and “The Vegetarian Option” (Quadrille £20) has numerous attractive recipes, and appe- tizing photographs by Jason Lowe—with one exception. The brown, sludgy illustration of soupe au pistou is to me as unattractive as the ingredients of celery, aubergine, cabbage and spinach are wrong. Tomatoes are canon- ical in this provençal dish, and necessary for its appearance. But Mr. Hopkinson has done the near-impossible, and made vegetarian- ism cheerful. Maybe it’s the Ferran Adrià-effect, but I use more Spanish ingredients than ever before, and am tempted to put smoky pi- mentón de la vera in every meat dish and cook every vegetable with chorizo. José Pizarro’s “Seasonal Spanish Food” (Kyle Cathie £19.99) has helped me apply the culinary brakes, and appreciate the subtlety you can achieve with “pan-fried pimentón chicken” served with ol- ive-oil mashed spuds. There’s a recipe using the same spice for the (very tasty) American signal crayfish that are menacing Mr. Pizar- ro’s Spanish inland waterways as much as our own in Oxfordshire. “Eel” by Richard Schweid (Reaktion £9.99) has no recipes at all, and is part of the publisher’s “Animal” series—which features relatively few animals that are actually used for food. But this pretty little book tells you all you could wish to know about the natural history and the culinary history of this deli- cious, disappearing fish. T here are some agreeable trends ap- parent in the food books published this year. We’re seeing the near-disap- pearance of books by chefs telling you how to cook dishes approximating those they serve in their restaurants—nearly all the titles by professional chefs are geared to home cook- ing. Another welcome tendency is that even the straight cookbooks give you something to read besides formulaic recipes—and sev- eral of this year’s writers are graceful prose stylists. The big swing in 2009, though, is to books that emphasize vegetables or thrift, and sometimes both. Though there were only a few food books of the sort I particu- larly relish—meaty narratives spiced up by a few, carefully chosen recipes—there are sev- eral satisfyingly eccentric ones. Tom Parker Bowles’s “Full English: A Journey through the British and their food” (Ebury £12.99), for ex- ample, is a set of tales about the writer and his foodie friends trying to discover decent nosh, from the eel and pie shops of London’s East End to the Ideal Tripe Works of Dewsbury. The new edition of “Ma Gastronomie” by Fer- nand Point (Duckworth £25) is the classic by the chef who mentored many of the masters of the nouvelle cuisine, a set of texts by Thomas Keller and Joseph Wechsberg, with Mr. Point’s wonderfully dotty aphorisms and his recipes for which he rarely gives quantities. Here is a look at some of my other top choices. In “Feed Me Now” (Quadrille £20) Syd- neysider Bill Granger is another top chef cook- ing home fare. His book makes me the hun- griest of the lot, but I think that’s because of the fabulous photography by John Kernick. There’s a little Aussie-ingenuity at work here, but everything from his pair of chicken soups (one with Asian-spiced dumplings, the other with pasta) to his “roast chicken curry” shouts “eat me.” Nigel Slater’s weighty “Tender, Vol- ume 1: A cook and his vegetable patch” (Fourth Estate £30—volume two will cover fruit) deals with the kitchen garden that more and more Brits have—or aspire to if they don’t. Planting tips complement the recipes, but the splendid photographs of Mr. Slater’s box-hedged London veg patch (by Jonathan Lovekin) will make most gardeners sick with aesthetic envy, so I’d just like to crow that I can grow successfully the globe artichokes and sweetcorn that elude him. Darina Allen’s “Forgotten Skills of Cooking” (Kyle Cathie £30) has a mouthful of a subtitle “The time-honoured ways are the best—over 700 recipes show you why.” Ms. Allen runs the great cookery school at Bally- maloe, Ireland, near Cork, and this whopper of a book includes foraging among its “for- gottens,” along with how to draw and pluck birds, make butter and cheese, and tend hens. It doesn’t tell how to milk a cow, though. Home-cooking for the holidays With the gift-giving season approaching, Paul Levy picks the best food books of the year My food book of the year, “The Songs of Sapa: Stories and recipes from Vietnam” by Luke Ngyuen (Murdoch Books £25), has not only given me pleasure to read, but has made me long to return to Vietnam to eat these ex- quisitely described and illustrated dishes (photographs by Alan Benson and Suzanna Boyd). The beauty of this gorgeous book re- minds me of the elegant simplicity of the Ha- noi beef noodle soup (pho), the same north- ern city’s crisp rolled pork and shellfish nem ran, and the ubiquitous spicy, chargrilled skewers of meat and poultry with their dip- ping sauces. Stunningly handsome, Miles Irving’s “The Forager Handbook: A guide to the edi- ble plants of Britain” (Ebury £30) takes this as far as it will go—food for free (and it’s rel- evant to much of continental Europe, as well). Arranged by botanical families (excluding fungi), this has the feel of authority that reas- sures timid weedpickers like me. The nastiest weed in the garden, ground elder turns out to have been introduced by the Romans for culi- nary use as a lemony herb. Incredible. Vegetables are no longer cheap, and green beans flown in from Egypt and Kenya have environmental as well as retail costs. Still, even luxury plant foods—such as asparagus, artichokes and wild mushrooms—are gener- ally less expensive than poultry, meat, fish and game, and that is probably the reason for this year’s crop of vegetable-heavy books. Tama- sin Day-Lewis’s “Supper for a Song” (Quadrille £20) is the best of the crunch-inspired cook- books. Her “Parmesan potato cake with moz- zarella and prosciutto” vies with Mr. Hopkin- son’s “Potato pie with Beaufort cheese” for the most opulent use of potatoes of 2009. Finally, the bargain of the year. Gen- erations of French housewives have grown up on Ginette Mathiot’s “Je sais cusinier” with its 1,400 recipes for near everything the French eat at home. This first-ever English edition, “I Know How to Cook” (Phaidon £24.95), weighs 2.4 kilos and tells you how to cook what you’ve only read about in “Larousse Gastronomique.” It has the added value of recipes by a few cel- ebrated contemporary French chefs. Paul Levy is a writer based in Oxfordshire and the co-author with Ann Barr of “The Official Foodie Handbook” (1984)

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Page 1: Books Home-cooking for the holidayss.wsj.net/public/resources/documents/wsj_books091203.pdfCooking” (Kyle Cathie £30) has a mouthful of a subtitle “The time-honoured ways are

Simon Hopkinson is a chef-wordsmith, and “The Vegetarian Option” (Quadrille £20) has numerous attractive recipes, and appe-tizing photographs by Jason Lowe—with one exception. The brown, sludgy illustration of soupe au pistou is to me as unattractive as the ingredients of celery, aubergine, cabbage and spinach are wrong. Tomatoes are canon-ical in this provençal dish, and necessary for its appearance. But Mr. Hopkinson has done the near-impossible, and made vegetarian-ism cheerful.

Maybe it’s the Ferran Adrià-effect, but I use more Spanish ingredients than ever before, and am tempted to put smoky pi-mentón de la vera in every meat dish and cook every vegetable with chorizo. José Pizarro’s “Seasonal Spanish Food” (Kyle Cathie £19.99) has helped me apply the culinary brakes, and appreciate the subtlety you can achieve with “pan-fried pimentón chicken” served with ol-ive-oil mashed spuds. There’s a recipe using the same spice for the (very tasty) American signal crayfish that are menacing Mr. Pizar-ro’s Spanish inland waterways as much as our own in Oxfordshire.

“Eel” by Richard Schweid (Reaktion £9.99) has no recipes at all, and is part of the publisher’s “Animal” series—which features relatively few animals that are actually used for food. But this pretty little book tells you all you could wish to know about the natural history and the culinary history of this deli-cious, disappearing fish.

There are some agreeable trends ap-parent in the food books published this year. We’re seeing the near-disap-

pearance of books by chefs telling you how to cook dishes approximating those they serve in their restaurants—nearly all the titles by professional chefs are geared to home cook-ing. Another welcome tendency is that even the straight cookbooks give you something to read besides formulaic recipes—and sev-eral of this year’s writers are graceful prose stylists. The big swing in 2009, though, is to books that emphasize vegetables or thrift, and sometimes both. Though there were only a few food books of the sort I particu-larly relish—meaty narratives spiced up by a

few, carefully chosen recipes—there are sev-eral satisfyingly eccentric ones. Tom Parker Bowles’s “Full English: A Journey through the British and their food” (Ebury £12.99), for ex-ample, is a set of tales about the writer and his foodie friends trying to discover decent nosh, from the eel and pie shops of London’s East End to the Ideal Tripe Works of Dewsbury. The new edition of “Ma Gastronomie” by Fer-nand Point (Duckworth £25) is the classic by the chef who mentored many of the masters of the nouvelle cuisine, a set of texts by Thomas Keller and Joseph Wechsberg, with Mr. Point’s wonderfully dotty aphorisms and his recipes for which he rarely gives quantities. Here is a look at some of my other top choices.

In “Feed Me Now” (Quadrille £20) Syd-neysider Bill Granger is another top chef cook-ing home fare. His book makes me the hun-griest of the lot, but I think that’s because of the fabulous photography by John Kernick. There’s a little Aussie-ingenuity at work here, but everything from his pair of chicken soups (one with Asian-spiced dumplings, the other with pasta) to his “roast chicken curry” shouts “eat me.”

Nigel Slater’s weighty “Tender, Vol-ume 1: A cook and his vegetable patch” (Fourth Estate £30—volume two will cover fruit) deals with the kitchen garden that more and more Brits have—or aspire to if they don’t. Planting tips complement the recipes, but the splendid photographs of Mr. Slater’s box-hedged London veg patch (by Jonathan Lovekin) will make most gardeners sick with aesthetic envy, so I’d just like to crow that I can grow successfully the globe artichokes and sweetcorn that elude him.

Darina Allen’s “Forgotten Skills of Cooking” (Kyle Cathie £30) has a mouthful of a subtitle “The time-honoured ways are the best—over 700 recipes show you why.” Ms. Allen runs the great cookery school at Bally-maloe, Ireland, near Cork, and this whopper of a book includes foraging among its “for-gottens,” along with how to draw and pluck birds, make butter and cheese, and tend hens. It doesn’t tell how to milk a cow, though.

vBooks

Home-cooking for the holidaysWith the gift-giving season approaching, Paul Levy picks the best food books of the year

My food book of the year, “The Songs of Sapa: Stories and recipes from Vietnam” by Luke Ngyuen (Murdoch Books £25), has not only given me pleasure to read, but has made me long to return to Vietnam to eat these ex-quisitely described and illustrated dishes (photographs by Alan Benson and Suzanna Boyd). The beauty of this gorgeous book re-minds me of the elegant simplicity of the Ha-noi beef noodle soup (pho), the same north-ern city’s crisp rolled pork and shellfish nem ran, and the ubiquitous spicy, chargrilled skewers of meat and poultry with their dip-ping sauces.

Stunningly handsome, Miles Irving’s “The Forager Handbook: A guide to the edi-ble plants of Britain” (Ebury £30) takes this as far as it will go—food for free (and it’s rel-evant to much of continental Europe, as well). Arranged by botanical families (excluding fungi), this has the feel of authority that reas-sures timid weedpickers like me. The nastiest weed in the garden, ground elder turns out to have been introduced by the Romans for culi-nary use as a lemony herb. Incredible.

Vegetables are no longer cheap, and green beans flown in from Egypt and Kenya have environmental as well as retail costs. Still, even luxury plant foods—such as asparagus, artichokes and wild mushrooms—are gener-ally less expensive than poultry, meat, fish and game, and that is probably the reason for this year’s crop of vegetable-heavy books. Tama-sin Day-Lewis’s “Supper for a Song” (Quadrille £20) is the best of the crunch-inspired cook-books. Her “Parmesan potato cake with moz-zarella and prosciutto” vies with Mr. Hopkin-son’s “Potato pie with Beaufort cheese” for the most opulent use of potatoes of 2009.

Finally, the bargain of the year. Gen-erations of French housewives have grown up on Ginette Mathiot’s “Je sais cusinier” with its 1,400 recipes for near everything the French eat at home. This first-ever English edition, “I Know How to Cook” (Phaidon £24.95), weighs 2.4 kilos and tells you how to cook what you’ve only read about in “Larousse Gastronomique.” It has the added value of recipes by a few cel-ebrated contemporary French chefs.

Paul Levy is a writer based in Oxfordshire and the co-author with Ann Barr of

“The Official Foodie Handbook” (1984)

W6 Friday - Sunday, December 4 - 6, 2009 | W E E K E N D JOU R NA L

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W E E K EN D JOU R NA L | Friday - Sunday, December 4 - 6, 2009 W11