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Savour: Salads for all Seasons, by Peter Gordon, Jacqui Small, RRP£25/$35

I love Gordon’s books for many reasons but in this case it’s the fantastically loose definition of “salad”. A Kiwi master of fusion cuisine, Gordon brilliantly melds flavours from all over the globe with grains, cheeses, meat, poultry, fish and shellfish. Perhaps the most emphatically non-vegetarian salad book ever penned.

Rice, Noodle, Fish: Deep Travels Through Japan’s Food Culture, by Matt Goulding and Nathan Thornburgh, Harper Wave/Anthony Bourdain, RRP£16.99

Partially backed by Anthony Bourdain, this is a totally new approach to food writing: full immersion in the country and its cuisine at the highest and lowest levels. Superb photography, intensely geeky text and not a recipe or a celebrity chef’s “twist on a classic” to be seen. If this is the future, I love it.

Ducksoup Cookbook: The Wisdom of Simple Cooking, by Claire Lattin and Tom Hill, Square Peg, RRP£25

Claire Lattin quit a job in food publishing to open a successful restaurant with chef Tom Hill. She’s leveraged both careers in creating one of the most beautiful cookery books of the season. Dishes are reminiscent of the River Café at its peak but also draw inspiration from the Middle East and Scandinavia.

Nathan Outlaw’s Everyday Seafood, by Nathan Outlaw, Quadrille Publishing, RRP£20

Outlaw has won a small constellation of stars for his Cornish fish restaurants but here he has focused all his skill and experience into usable and inspiring fish recipes for the home cook. Innovative and seductive stews, curries, dips, salads and bakes fill this beautifully produced book, along with quite possibly the world’s first Michelin quality fish-finger sandwich.

Basque: Spanish Recipes from San Sebastián and Beyond, by José Pizarro, Hardie Grant Books, RRP£25/$39.95

This is Pizarro’s third book in which he finally gets to explore his own roots in Basque cooking, and it would be hard not to fall in love with it. Tempting recipes are interwoven with atmospheric location photography to create a book full of warmth, emotion and hospitality.

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