Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson (Ten Speed Press)Blogger, photographer, graphic designer and passionate cook Heidi Swanson demystifies unfamiliar health shop ingredients in Super Natural Cooking, a cookbook that drags the world of whole foods very firmly into the 21st century. Nothing is complicated, all is creative and original and Heidi is an encouraging teacher. This is a satisfyingly chunky book, designed with love and attention to detail. Must Cook: Giant Crusty and Creamy White Beans with Greens
Although I’ve been immersed in study, there is (somehow!) always time for reading cookbooks. Here are a few recommendations for Christmas.Cook Simple by Diana Henry (Mitchell Beazley)I’m a fan of Diana’s Crazy Water, Pickled Lemons and last year’s Roast Figs, Sugar Snow so I was looking forward to reading Cook Simple and it’s remained on top of the pile ever since. Here you’ll find brilliant ideas for dinners, and plenty of them, with influences from Sweden, Sicily, Turkey and Georgia. Divided into chapters based around easily available core ingredients – pasta, fish, sausages, leg of lamb – with seasonal vegetables and fruit in their own sections, Diana gives lots of recipes and ideas to make mealtimes easier. Must Make: Roast Squash, Feta and Black Olive Salad.