Which nigella lawson cookbook is the best

He has spent so much of his life in Thailand, and his partner is Thai, and he has cooked there for many, many years. What I love about this book is the way it is so uncompromising. I find myself making these recipes when I want a breath of fresh air. These Thai ingredients are all very stimulating, and they have a freshness to them. Five Books aims to keep its book recommendations and interviews up to date. If you are the interviewee and would like to update your choice of books or even just what you say about them please email us at editor fivebooks.

Five Books interviews are expensive to produce. If you've enjoyed this interview, please support us by donating a small amount. Nigel Slater is a cook who writes. His books include the classics Appetite and The Kitchen Diaries and the critically acclaimed two-volume Tender. We ask experts to recommend the five best books in their subject and explain their selection in an interview.

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We take abuse seriously in our book lists. The ingredients were few and cheap to get — a plus. Serving up after nearly an hour of chopping and blending — the minute guideline felt optimistic though I may be slow. However, it was worth it, even despite being lukewarm after some preening for its photoshoot. The steak and sweet potato are hearty and set off well with slightly spicy sauce. Naturally, the rainbow-coloured cover shot — a Middle Eastern roasted cod dish — was my first evening endeavour.

Which was lucky, since my Oddbox delivery had just landed on my doorstep containing pomegranate and cauliflower. The end result was still just as zingy and vibrant as she suggests in her instructions. The best part? Cook time for most of the recipes is 25 minutes, the same as a Fiit class, so they make the perfect midweek hero. Have half for dinner and box up the rest for lunch. ES Money. The Escapist. The Reveller. The Optimist.

Instead of recipes, it comprises menus inspired by different experiences, seasons, and places. I come up with a menu and then consider who would like to eat it. Each nation is afforded its own chapter, where details about its history and traditions sit alongside intimate conversations with bibis in their own kitchens.

An extremely welcome and long overdue contribution to the problematically Eurocentric world of food publishing in the West. Apart from being genuinely useful, Mastering the Art of French Cooking also looks exceptionally pretty on a kitchen shelf — and with traditional French cuisine back in fashion at last, learning how to make a truly perfect cassoulet or hollandaise is a brilliant use of dark winter evenings.