But in removing those trigger foods like garlic and onion from recipes, another issue comes up: how do you build flavour? "I've been a cookery writer now for four years, we're told to build a recipe's flavour with garlic and onion, we've had to flip of the idea of cookery, and what we know about recipe writing on its head," says Riley. "So, we've eliminated all of those trigger foods from the recipes to make them what is known as 'safe food' and then we've added all of the principles that we use in Life Kitchen to try and elevate those safe foods to be absolutely delicious." Ideal for summer, Martin Morales’s first cookbook is full of the types of recipes meant for balmy evenings in your garden, pisco sour in hand. Bonus points if you live somewhere that is not London and actually has balmy nights. What sets [Ottolenghi] Flavor apart from its predecessors is its focus on explanation—there are in-depth profiles of the cooking techniques and flavour pairings at play in these recipes.”— Chatelaine We spent years working on taste and smell loss for cancer so everyone kind of assumed, naturally, we'd be the right people for this. And so did I in many ways, but actually, it's been a completely different process to what we thought it would be," says Riley. When Life Kitchen co-founder Kimberly Duke and Riley set to work, they discovered that COVID taste and smell loss has key differences to what they usually work with.

Get Nadya’s British Food Adventure cookbook at Waterstones and Books a Million Honourable mention: Original Flava It’s around the corner,” says Shaun. “Obviously we love it. There’s a lot more to Jamaican food. It’s broad and diverse and centred on family. That’s what we wanted to demonstrate to people. It’s cool there was so much interest.” While the pasta is cooking, heat the oil in a large frying pan over a high heat. When hot, add the mushrooms and pepper and fry for five to six minutes, until the mushrooms are golden brown. Add the lemon zest and juice and cook for a further one minute to allow the mushrooms to absorb some of the juice. Add the béchamel sauce and cheese, then stir occasionally, until the cheese has melted.I want to cook almost everything in this book - it's rare for me to want to make such a high proportion of the dishes. Following COVID, food may taste "bland, salty, sweet, or metallic," according to the National Health Service. The NHS recommends adding adding spices, herbs, and sauces to food to improve flavour. Riley says spice and heat will always help, but it's that umami that's key. "Bringing in that deep rich savoriness when you have umami-rich ingredients, they stimulate all of the all of taste buds and your palate," says Riley. "So I would always say try and get as much of umami into your food, try to add a tablespoon of miso, a tablespoon of soy sauce, grate some parmesan over that pasta, try to really push the flavours as high and as powerfully as you can." IACP AWARD FINALIST • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • NPR • The Washington Post• The Guardian • The Atlanta Journal-Constitution • National Geographic• Town & Country • Epicurious

I love Ottolenghi’s previous cookbooks, but I thought he had more or less exhausted what he could do. As he says, “how many ways can there be to roast an eggplant?” But this cookbook is an evolution from his previous work. Where most of his previous recipes have been focused in Middle Eastern cuisine, this cookbooks is… not “fusion,” which to me implies a mixing of different cuisines, but rather post-national cuisine. With the help of Ixta Belfrage, Ottolenghi is now into using ingredients with big, bold flavors. Sometimes this is in context of the cuisine they come from, other times, like with the cascabel chile oil with butter beans, it’s just because that’s the big flavor they want to play with for the dish.While Mere is best described as contemporary and upscale, Monica’s Kitchen offers a more relaxed take on her signature style, inspired by her Samoa and New Zealand upbringing. The photography alone will have you drooling, and with a section literally dedicated to leisurely weekend dining, your new at-home menu will be in very good hands.