Our selection of the five best new cookbooks of 2018 you need to buy this Christmas.

Socks and cookbooks are always a win when it comes to Christmas, but cookbooks win the day. This year there had been a bumper crop of winners with a particular focus on Middle Eastern cuisine. Here are some of our favourites. Hint, hint.

Feast: Food of the Islamic World
By Anissa Helou

Helou’s ninth and most ambitious cookbook to date, Feast spans Islam’s advent to the splendour of the Mughal dynasty and features 300 recipes taken from across the Islamic world. Aleppo might be known for its decay, but Helou brings us its lamb meatballs in a sour cherry sauce, and a fascinating and positive insight into Islamic history, culture and cuisine.

Pollen Street
By Jason Atherton

A stunning book that showcases the very best recipes from the award-winning London restaurant, Pollen Street Social. This is a book for more accomplished or ambitious cooks, featuring dishes such as pistachio soufflé and Cartmel Valley Venison Loin. A brilliant present for any fans of the restaurant. Published by Bloomsbury this November.

By Yotam Ottolenghi, Tara Wigley and Esme Howarth

With the sheer number of ingredients and the not-always-easy-to-find nature of them, Ottolenghi’s recipes are both feared and revered. Cue Simple. This newly released book features 130 recipes of vegetable-focused Ottolenghi genius in a more manageable format for the average home cook.

A Table in Venice: Recipes from My Home
By Skye McAlpine

We could simply dive into the food of Venice-based blogger Sky McCalpine, and are hoping fervently that someone will give us her debut book for Christmas. Featuring her own photography and musings about her Italian home alongside an array of superb recipes – Roast Duck Legs with Plums? Pheasant and Radiccio Lasagne? We die.

How to Eat a Peach: Menus, stories and places
By Diana Henry

Diana Henry (possibly our favourite ever cookery writer) has once again nailed it with the release of a menu and story-based cookbook, How to Eat a Peach. Reflecting a mood-based approach to menus and cooking, this book that celebrates flavour, season and place with recipes such as blood orange and Aperol jelly showing Henry on top from, as ever.

November 2018