Nistisima: The secret to delicious Mediterranean vegan food, the Sunday Times bestseller and voted OFM Best Cookbook

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The author explains these are fasting foods for the Greek Orthodox church. The idea of 'fasting food' seems nonsensical to me, like cold heat or non alcoholic alcohol. They mean fasting not as we think of it as not eating but as having a day when you don't eat meat and dairy. Although this also doesn't seem to make sense as olive oil is banned on fasting days and the recipes use lots of olive oil.

Nistisima - Georgina Hayden

Some ingredients I either hadn't heard of or would find hard to source such as mastic, mehlepi, pul biber, okra, pomegranate molasses, taro, but most of the recipes use simple and easy to find inexpensive ingredients. Supperclub host and occasional Hot Dinners contributor Melissa Thompson is celebrating Jamaican food with her debut cookbook. The Guild of Food Writers award-winning writer has come up with a book that intersperses recipes on classics like saltfish fritters and her own takes like smoky aubergine rundown with essays on the evolution of the country's cuisine. Whether you're vegan, vegetarian, or simply want to eat more plant-based food, Nistisima offers you tried and tested recipes that celebrate the very best of this tradition – all bursting with flavour and all surprisingly vegan. The author also says she finds a plant based diet hard on her digestive system and makes comments like "I've tried to be considerate to those following a vegan diet but..." It made me wonder why she had chosen to write a vegan cookbook. The meat references were tiring but I appreciate that this book might give people the idea that if they can't give up meat entirely they could consider having vegetarian or vegan days. It's time for our yearly run-down of the best cookbooks of the year,with a particular focus on the books created by the people behind London's great restaurants. If you're looking for present inspiration, this is a very good place to start.No fads, no frills, just 120 vegan recipes that have stood the test of time from award-winning food writer Georgina Hayden, currently appearing on Channel 4's The Great Cookbook Challenge

Nistisima: The Secret to Delicious Mediterranean Vegan Food

As the founder of Pit magazine, which began life as a showcase of all the marvellous things food folk were doing with BBQ, it's perhaps unsurprising that food writer Helen's debut book would be a series of seasonal barbecue recipes along with stories of cooking from communities with live fire traditions. Recipes include leg of lamb stuffed with nettles, wild garlic and seaweed and a smoked cherry and whisky butterscotch sundae which sounds unbeatable. This book is the sunny window that everyone needs: open it to flood your kitchen with Mediterranean sun, delicious food and great stories. Georgina takes these ancient traditions and fits them to our modern kitchens with impeccable style and flare; surely lent has never tasted so good Once in a while, a new cookbook makes you think “Genius!” This is one of those – a collection of mainly vegan recipes from countries where abstaining from meat for religious or cultural reasons is the norm… Carefully researched and lovingly written, and the recipes are excellent' Some of the recipes look nice, some good salad ideas, some I already make or very similar to. I will probably take this out of the library again in the summer as there's several recipes that will be good for using seasonal vegetables.Theo Randall's fourth cookbook sees him showcasing 10 key Italian ingredients that Italian food lovers should have in their cupboards. From those, he comes up with 100 recipes using the ingredients and - frankly - we'd love to try it all. From Spaghettini alla carrattiera using breadcrumbs through to rum baba's with Amalfi lemon syrup, it all sounds very enticing. Winner of this year’s OFM Awards for best cookbook, Londoner Georgina Hayden couldn’t have grown up any closer to restaurants, being brought up in a flat above her paternal grandparents’ Greek Cypriot taverna in Tufnell Park. The book is inspired by all the days of fasting found in the Orthodox Christian calendar, so you'll find an abundance of naturally vegan dishes from the Mediterranean, Middle East and Eastern Europe. Head chef George may now have left the kitchens of this Lambeth restaurant, but his parting shot was to unveil this gorgeous cookbook. It features 16 recipes, all of which have featured on the menu at the Garden Museum Cafe and that champion top-drawer suppliers like Swaledale, Flying Fish and Natoora. Described as "a lovely insight into the way we cook at the Garden Museum Cafe and how that changes throughout the year," top recipes include skate with samphire and goosebrerries and braised beef cheeks with Jansson's temptation. Some of the dishes do require specialized foods, but the author does list suppliers (mostly, if not all, UK based). The metric system is used, so US readers get some program that will do the conversions for you. It's hard to believe that Quo Vadis chef Jeremy hasn't graced us with a cookbook before now, but this was certainly worth waiting for. In it, he distils a lifetime's worth of knowledge and passion for cooking, with the seasons as a guide to what to cook with and when. "This cookbook is extraordinary," said Stanley Tucci. You will all want a copy.