I received four cookbooks for holiday gifts, only one of which was anticipated. That was Claudia Fleming’s new book, Delectable: Sweet & Savory Baking, which was a request. It’s full of appealing recipes, but really needs an errata page/corrections, as I discovered with the first thing I made from it (detailed here). That post also incidentally shows the second thing I made, maple sugared pecans (on the cupcake), and both were delicious.
I also got:
Cook As You Are: Recipes for Real Life, Hungry Cooks and Messy Kitchens by Ruby Tandoh. This has thoughtful writing and interesting-looking, doable recipes. It might make a good COTM.
Ottolenghi Test Kitchen: Extra Good Things, the British edition, which my mother picked up on a whim at Shakespeare & Co. in Paris. The theme is recipes that all have some kind of condiment (sauce, topping, pickle, etc.) that can be repurposed in other ways. While the recipes can be typically Ottolenghi fussy, the suggestions for using the “extras” are not; think on toast, pasta, eggs, roasted vegetables, etc.
A Feast of Serendib: Recipes from Sri Lanka by Mary Anne Mohanraj. This one I hadn’t heard of, and I’ve yet to take a really thorough look through it. She has a related book called Vegan Serendib, not indexed on EYB (all those links are to EYB indexes for the other books) and a shop where she sells Sri Lankan curry powder and sweets, among other things.
