With so many of you cooking at home these days, we thought you might like to know what cookbooks inspire our chefs on the regular. The ones listed below have defined our generations attitudes towards cooking. Our chefs go back to these books all the time – not just for the recipes – but for the stories, the learning, and the inspiration. We asked Matt, Susi and Alex – Fooditude’s Master Chefs – to pick their favourites and tell us why these books are so darn good.
This book broke the image of a traditional cookbook. Part cookbook and part memoir, with unusual photography by Bob Carlos Clarke – this was something completely unheard of in the 90’s. It is cited today as having influenced the careers of several celebrity and Michelin starred chefs. It’s considered to be one of the most influential recipe books written in the last 20 years.
Set out to explore the food of Spain, North Africa and the Eastern Mediterranean, the Clarks introduced traditions and flavours previously unheard of in the UK, through their restaurant Moro and their subsequent cookbook.
A comprehensive guide to Thai cuisine that reveals more than just recipes. With this book you’ll get an in-depth understanding of ingredients and a guide on availability and substitutions in the UK. Read on and you’ll gain a profound insight in the role of food within Thai culture and customs.
Less meat, more vegetables, rich flavours, unconventional cooking style are all phrases one could use to describe this book. With this book, Ottolenghi established himself as a champion of fresh, honest and bold cooking.
Susi also recommends Nopi (2015) and Jerusalem (2012) – both by Ottolenghi:
Jerusalem, by Ottolenghi and Sammi Tamimi is about cooking from both the Arab side and Jewish side of Jerusalem – I love how this book introduced me to lots of new ingredients”
Modern bistro style food with new techniques for old recipes. It’s so simple and delicious that you’d want to cook them over and over again.
Paul Foster is one of the rising stars of British gastronomy. He has made a remarkable impact with his first restaurant, Salt – winning the Good Food Guide’s New Restaurant of the Year 2018. This book captures his remarkable story, whilst offering 40 thrilling recipes that are visually spectacular, intelligently designed and bursting with flavour.
This book is as much an encyclopaedia, as a cookbook of Italy. It delves into the history of dishes, as well as how Italy formed into a country. If you love history (particularly the Renaissance era) and food, this is the perfect combo. The recipes cover traditional food from the ages, from a country with a unique history and culture.