Nigella Lawson, Yotam Ottolenghi, and more London food writers and chefs share their favorite cookbooks (Via EaterLondon)
Way back before Sichuan cuisine was as popular in London as it is today, I yearned for the flavours I had first tried in Chengdu Heaven and other such restaurants in New York, where such food was easy to come by and unlike anything I had tried before. Fuchsia Dunlop’s received as a gift, brought those flavours — and the memories of a golden summer — into my kitchen. Not only did this book change the way I cooked at home, but it opened the gateway for many more culinary adventures.
His recipe for leftover chorizo-leek-onion fried rice was one of the last dishes I cooked in London. I don’t have that book with me now, so one of the first things I’ll do after this lockdown ends is to simply buy it and relive it all over again. I want his year of good eating except for my whole life.Dishoom: From Bombay With LoveI’ve got a confession to make: I don’t really use cookbooks. At least, not for their intended purpose. Don’t get me wrong, I still own a lot of cookbooks.
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