This month’s picks started with a search for chestnut recipes. They are a relatively new ingredient to me and I have a free supply. Last year I learned how to forage and cook chestnuts, made chestnut flour and made a classic castagnaccio too. I was searching for inspiration and new ways to use chestnuts. For April ’24 – My Favourite cookbooks of the month include a British Malaysian Chefs French cookbook, a London based Kiwi Chef’s Plant Based cookbook and one from Arrowtown’s (now closed) Saffron restaurant.
Together, these books blend culinary education with personal and regional storytelling, while promoting a deeper appreciation for the source and seasonality of food. This makes them valuable not only as cookbooks, but also as cultural documents that celebrate the richness of their respective cuisines.
Other books I reached for were by Dennis Cotter. His cookbooks champion seasonal eating and are featured as favourite cookbooks for the month of March. The Chestnut Shortbread recipe in The Foragers Kitchen is on my list to veganise.
Planted – Chantelle Nicholson
This cookbook balances sophisticated vegan recipes with accessible plant-based cooking, a guide that appeals to those fully committed to a plant-based lifestyle, as well as, those simply looking to diversify their culinary horizons.
Planted demystifies professional techniques and makes them accessible to home cooks, allowing for the creation of sophisticated dishes without the need for professional equipment. The author focuses on ingredient sourcing and minimising waste and with mindful approach to cooking that will resonate with eco conscious cooks.
Planted is a source of inspiration that invites cooks of all levels to explore the art of vegan cooking with enthusiasm and creativity.
It encourages the reader to explore new flavours and embrace a healthier, more sustainable way of eating. Covering everything from breakfasts and light meals to hearty dinners and indulgent desserts, these recipes often feature unique combinations and techniques that elevate vegan cooking to new heights.
My Little French Kitchen – Rachel Khoo
“My Little French Kitchen” explores regional French cuisine, describing the diverse flavours and cooking traditions from alpine regions to the Mediterranean coast. Each chapter focuses on a different region, highlighting local ingredients and traditional cooking methods, simplifying complex French dishes, making recipes accessible to home cooks.
The emphasis on vegetable-centric dishes showcases the versatility of vegetables in French cuisine.
For those on a plant-based diet, the book offers ample ideas. Choosing local and seasonal ingredients helps keep cooking earth friendly. It’s a great way to eat well and take care of the planet at the same time.
This book is beautifully illustrated with photos and collages that capture the essence of each region’s culinary culture. It is a practical and comprehensive guide to French cuisine; full of inspiration that will make you want to create plant-based French food. Its recipes are engaging, approachable and adaptable, making it an ideal choice for anyone looking to expand their culinary repertoire and explore the geographical diversity of French cuisine.
The Taste of Central Otago – Pete Gawron
Even though it isn’t exclusively a vegan or vegetarian cookbook, a plant-based cook will find the many of the recipes ‘vegetable forward’ (as chef’s like to say) and very easily adaptable to being vegan-friendly. Continuing with this month’s theme, this book has a focus on utilising local and seasonal produce, both farmed and foraged. Chef Gawron describes culinary techniques that enhance the flavour and texture of vegan dishes. The unique flavour profiles encourage a deeper appreciation of food sources and sustainability.
This cookbook captures the seasonal ebb and flow through stunning photography of Central Otago’s breathtaking landscapes. It not only provides a culinary tour of the region’s flavours, but also a journey into the heart of one of New Zealand’s most picturesque and productive regions. The connection of the recipes to the landscape and seasonal cycles makes “The Taste of Central Otago” a must read for anyone interested in expanding their culinary knowledge and exploring New Zealand regional cooking. This book resonated with me personally, we now live in the same island in New Zealand, but the landscape and produce reminded me of having lived in Scotland too. While the ingredients are local, most are introduced from Europe making it a creative resource for those looking to expand their plant-based culinary repertoire with innovative Kiwi inspired dishes.
