Not only is the 14th February the year’s most romantic – or stressful, depending on your outlook – day, it’s also International Book Giving Day. This gives you a golden opportunity to combine the holidays for maximum romance and deliciousness.
If you think your love would appreciate a cookbook, and perhaps some time spent together cooking, check out these five recommendations from the last year.
Don’t be afraid to try something different!
If your beaux is considering the vegetarian or vegan life, show them your support with this book! Its recipes are entirely vegan, but don’t let that put you off as it’ll all go down well with meat-eaters.
Written by the owners of V Street and Vedge, very popular restaurants in Philadelphia, they use elements from Korean, Indian, Argentinean and Moroccan food among others. This book is built on intense flavours and has some amazing ideas, including Szechuan soft pretzels and Kimchi stew, and is also full of fascinating food travel stories.
Part cookbook, part history of Rome, these very sophisticated – but not incredibly difficult – recipes will introduce a new way of cooking to your repertoire.
The plethora of great recipes are supported by gorgeous photos of modern Rome and history lessons such as the origins of carbonara.
Breads, pastries, bagels and more, this Israeli baking book from Scandinavian Scheft is full of unfussy recipes that look incredible. Any good baking book should be full of tips, and Uri’s doesn’t disappoint – you’ll read suggestions for maximum baking deliciousness that you’d never have thought of.
While most of the book is Israeli-inspired, it also features Eastern European, Mediterranean, Middle-Eastern recipes and more.
Perfect for anyone who has baked a pie, or wants to, Kate McDermott focuses on getting great taste rather than visual perfection. The instructions are detailed and helpful, so even if you’re a bit nervous about producing a pie you should be able to follow along.
Best bits include her allspice-spiced apple pie, and prize-winning peach pie.
Written by a self-proclaimed “barbecue whisperer” and his food science advisor, this book employs the scientific practices of rigorous testing and chemical composition to explain the ins and outs of meat and barbecuing.
Dispelling myths and promoting truths (while providing you with some delicious meaty recipes) is what this book is all about, and if your partner likes to get technical with their cooking, they’ll love this.