- Unless you have internet access in your kitchen, you still have to print recipes off or which you'll be running from room to room every five minutes to make sure you're getting things right.
- Even if you have a laptop that you can take with you into the kitchen, do you really want to risk spills and other kitchen related damage?
- A concise cookbook will provide more than just the recipe, they will often contain tips and advice on sourcing and preparation that you can turn to time and time again, adding your own notes as you go.
- They are long lasting and you know where you'll always be able to find your favourites. You don't have to run the risk of loosing recipes that may stored on your computer and in the case of print offs, all over the place.
I'll start off for the end of May with a round up of my favourite Seasonal Cookbooks. These are invaluable if you want to try your hand at eating seasonal, or simply want to make the most of local and current produce every once in a while. Please not these tend (though not always) to be UK and Ireland centred books, suiting UK and Ireland climate and produce, but feel free to add your own recommendations if you are not from this area:
Great for those new to seasonal cooking, with a helpful A-Z guide of what to eat when. Each month gets it's own comprehensive write up, with tip and advice. Most recipes assume a certain level of know how, so not recommended for complete novices and while it is compact and easily stored in your kitchen, in it hardly bursting with recipes. Rather Hugh Fearnley Whittingstall has been more selective, going for quality rather than quantity.
Tried and Tested: November's French Onion Tart. Really tasty and great at the time of year. I remember making it a few times over the winter months, adding personal touches such as a little Branston Pickle to the base.
I actually have a slightly older version of this, though many of the recipes remain the same. Quite simply one of the best cook books I own. Stacked with month by month, course by course seasonal recipes, it includes sections on meat cuts, vegetable types, methods for baking, confectionery and basic skills, in addition to menu suggestions for all kinds of events and festivals. Sturdy as hell, my sister and I own copies that date back to the 1970s which despite a few loose pages, still help us out on at least a weekly basis. I would warn you though, as with all classic cook books, the language in the earlier copies is soooo very dated.
Tried and Tested: June's two recipes for British Asparagus, either naked or Mornay, they are both excellent and with the basic recipe well understanding that the flavour of the vegetable often speaks for itself.
Marked out in terms of the seasons, rather than month by month, this fine book is full of interesting and alternative vegetarian dishes from the American Chef. For those tried to go for the double whammy of vegetarian and seasonal, this will certainly give you a wide range of ideas and inspiration, even if you can't get all the ingredients here in the UK.
Tried and Tested: Spring's Curried Carrot-Apple Soup with Golden Tofu. Had this made for me by a friend and it was at once comfort food and refreshing. Yum.
Great read, not just as a cook book but also as a food guide to Ireland. The recipes are plentiful and in addition to standard dishes and traditional twists, there are also instructions on how to re-create traditional market fayre, such as breads, pickles and cakes.
Tried and Tested: I must admit that I've not long had this book and have yet to try anything from it. Like I said, though it's a great read and come vegetable and berry picking season, I'll be trying my hand at chutney and preserves for the very first time, using this book as my guide.
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