Books for cooks – Autumn 2023

Helen Stanton of Forum Books in Corbridge; The Bound, Whitley Bay; and The Accidental Bookshop, Alnwick on the latest food titles

Roast Figs, Sugar Snow // Diana Henry

“Here is a book that celebrates not only the ingredients of the winter shopping bag, the pumpkins and pomegranates, chestnuts and soft, sweet spices, but the heart and soul of the season. Each paragraph is a carol to what makes the cooking of the cold months something to cherish.” says Nigel Slater. I couldn’t agree more!


Have You Eaten? // Verna Gap

Sumptuous Asian cooking has never been simpler as Verna Gao (@vernahungrybanana) shares her favourite Asian-inspired recipes. Whether you’re craving 10-minute creamy peanut noodles, soothing congee or exquisitely plump dumplings, discover dishes to satisfy every mood and occasion.


Simple Suppers // Rick Stein

This is a joyful collection of more than 100 easy and delicious recipes paired with stories that celebrate the simple things in life. These are simply what Rick cooks at home – straightfoward and informal, yet effortlessly delicious.


The Plain Cake Appreciation Society // Tilly Pamment

Tilly brings together 52 simple, seasonal cake recipes to inspire you to pause, bake something delicious, and reflect on all that’s good in your world. The conversations and comfort that come from what the home baker and photographer calls “little pockets of cake calm” become nourishment for your soul to carry you through into the next week.


Texture over taste // Joshua Weissman

Joshua’s new book aims to take your cooking to an entirely different level. Everyone knows flavour is important, right? But what turns flavour into something even more spectacular? Texture! Joshua introduces the elements of flavour, then digs deeper by explaining how flavour interacts with six fundamental textures – crunch, creamy, chewy, aerated, fluid and fatty – all with bags of the energy.


East Winds // Riaz Philips

The shared foods of Trinidad and Tobago, Guyana, and Suriname are rooted in similarity and yet fascinatingly different. Jam-packed with recipes, there’s inspiration for everyone and every occasion here – whether that’s a cosy curry and roti or a feast for family and friends. Interwoven throughout, Riaz’s food and travel writing illuminates the diverse history of the Indian, Chinese, and African heritage that culminates in the food culture of these lands today.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.