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you'll never guess what the best cookbooks are
Sarah McLoughlin
October 18, 2024
📚 5 Cookbook Friday 📚
If you’re new around here, every week I share the 5 best cookbooks I’ve cooked from in the past 7 days.
I cook so you know what’s worth it!
Without further adieu:
#1 📚
 | Ottolenghi Flavor by Yotam Ottolenghi is a must-have for anyone who loves to explore bold, complex flavors through plant-based dishes. What makes this cookbook unique is its focus on the science behind flavor, offering detailed explanations on how different cooking techniques can transform vegetables into standout dishes. With vibrant ingredients and innovative combinations, each recipe is designed to bring out the best in every ingredient. Whether you’re a seasoned chef or a home cook, this book is perfect for anyone looking to elevate their cooking with fresh, exciting flavors. |
#2 📚
 | These cookbooks will definitely make you do a double take! Fifty Shades of Chicken brings humor and seductive flair to classic chicken recipes with hilarious storytelling and mouthwatering dishes. Peeps-a-licious! is a quirky, fun cookbook dedicated to creating irresistible treats using marshmallow Peeps, making it perfect for the sweet-toothed and playful home cook. Mini-Mart A La Carte takes convenience store staples and turns them into gourmet dishes, showing that even the simplest ingredients can be transformed into something special. Each of these cookbooks offers a delightfully unexpected twist, making them truly unique! |
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#3 📚
 | The Ultimate Instant Pot Healthy Cookbook is perfect for those looking to combine convenience with nutritious meals. What sets this book apart is its focus on creating wholesome, flavorful dishes using the Instant Pot, making healthy eating both quick and accessible. The recipes are designed to be simple yet satisfying, with options that cater to a variety of dietary needs. Whether you're new to the Instant Pot or a seasoned pro, this cookbook is a great resource for anyone looking to eat well without spending hours in the kitchen. |
#4 📚
 | If you're looking for cookbooks to help use up extra produce, these three are perfect choices. Plantbased is ideal for transforming veggies into nourishing, umami-rich dishes, with recipes that elevate simple ingredients into gourmet meals. Garden Grown focuses on farm-to-table recipes, making the most of what you grow or have on hand, with fresh, seasonal ideas. The Vibrant Life combines wholesome recipes with a focus on wellness, using nutrient-rich produce to create flavorful dishes that nourish both body and mind. These cookbooks ensure no vegetable goes to waste! |
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#5 📚
Cook, Eat, Repeat by Nigella Lawson is a unique blend of personal essays and inventive recipes, emphasizing the joys of cooking as a repetitive, comforting act. It’s perfect for anyone who sees food as both sustenance and a form of self-expression. I Am From Here by Vishwesh Bhatt, on the other hand, marries Southern cuisine with Indian influences, offering a fresh perspective on regional cooking. Each recipe is infused with personal stories, making this book a culinary journey through cultures. Both cookbooks combine storytelling with rich, flavorful dishes that inspire creativity in the kitchen!
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Here’s an excellent example of how quick and easy it is to make a warming homemade soup. It’s lusciously creamy even though it’s dairy-free and it’s finished with a drizzle of always-welcome roasted garlic oil.
SERVES 4 TO 6
3 tablespoons organic extra-virgin olive oil
5 cups/455 g small cauliflower florets (from 1 small head)
1 large yellow onion, cut into 1⁄4-inch/0.65 cm dice
8 garlic cloves, minced
2 teaspoons coarsely chopped fresh oregano leaves
2 teaspoons coarsely chopped fresh sage leaves
4 cups/950 mL organic reduced-sodium chicken or vegetable stock
Fine sea salt to taste
Freshly ground black pepper to taste
In a large saucepan or small stockpot over medium heat, heat the olive oil. Add the cauliflower and cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the onion, garlic, oregano, and sage and cook, stirring occasionally, until the onion is very tender and the entire mixture is beginning to brown, 8 to 10 minutes.
Add the stock, scraping up any browned bits on the bottom of the pot. Bring to a boil, lower the heat to a simmer, and cook until the cauliflower is very tender, about 5 minutes.
Working in batches if necessary, transfer the soup to a blender or food processor, or use an immersion blender, and puree (be careful—the mixture will be hot), scraping down the bowl or jar as necessary.
Reheat the soup if necessary and add salt and pepper to taste.
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