Helen Stanton of Forum Books in Corbridge; The Bound, Whitley Bay; and The Accidental Bookshop, Alnwick on the latest food titles
Service // Anna Hedworth
In Service, Anna takes us through a day in her restaurant, the soothing rhythms of prep and mealtimes, and the ups and downs of service. It’s an all-day operation, from breakfast through to dinner and post-service, and the recipes reflect those times of day and the menus Anna creates for her restaurants. This a gorgeous celebration of the joys and challenges of restaurant life.
The Frozen Peas Cookbook // Samuel Goldsmith
Who doesn’t have a bag of frozen peas in the freezer? With that you have the start of a tasty, easy meal. Endlessly versatile, nutritious and budget-friendly, with a handful of other ingredients you can whip up 100 easy-peasy recipes split into various chapters.
The Heart-Shaped Tin // Bee Wilson
Thoughtful, tender and beautifully written, Bee’s strikingly original account charts how everyday objects take on deeply personal meanings. One ordinary day, the tin in which Bee baked her wedding cake fell to the ground at her feet. This should have been unremarkable, except that her marriage had just ended. Unsettled by her feelings about the heart-shaped tin, she begins a search for others who have attached strong and even magical meanings to kitchen objects.
Kitchen Table // Emily Cuddeford & Rachel Morgan
The founders of Scottish bakery Twelve Triangles have created a book which they want to be a well-thumbed friend that feels safe and comforting, and Kitchen Table delivers with recipes and stories inspired by Emily and Rachel’s cookery journey, relationships with producers and communities, and their love of food since they were small.
La Cocina Vasca // Maria Jose Sevilla
Discover the cuisine from the fascinating Basque region through 75 authentic recipes. Cocina Vasca explores the cooking and traditions of Spain’s most exciting food destination – home to some of the world’s most celebrated restaurants and chefs, with the city of San Sebastián at its heart, which has 16 Michelin-starred restaurants. Maria introduces iconic ingredients, unique cooking techniques and traditional dishes that have inspired some of today’s most celebrated chefs, including the legendary Basque Cheesecake.
Lugma // Noor Masud
There’s an incredible generosity to Noor’s cooking, capturing the spirit of so many cooks across the Middle East – bold gestures, big flavours, whole universes of food around a single table. In Lugma, Noor offers more than 100 recipes as an ode to the food she grew up eating – traditional flavours and modern dishes from Bahrain, the surrounding Middle East, and beyond.
