For Christmas I had a few new cookbooks from Europe that I am now reading (yes, they are this kind of cookbooks that you read) before trying any of the recipes. The first one is a vegetarian encyclopedia cookbook in French with a lot of inspiration to take such as quinoa soup. As the name suggests it’s quite a big book. It’s the same series as my beloved Italian cookbook so I’m quite familiar with the structure and the way it reads. The book as many pictures and most of the recipes are quite simple, the one that just need a little “gentiane” touch to be done for dinner in a really short time. The one that one can easily use. So there’s plenty to extract from it very quickly. If not already done!
The second one is a completely different approach, not exactly the kind of book you actually bring to the kitchen (even thicker than the previous one!!!), but the one you read and mature. It presents extensively the Nordic cooking from of course Northern Europe but also Iceland and Greenland and covers all the possible ingredients from herbs to whale (yes you read well), and I reckon that there are some recipes that will never make their way to my kitchen! But they retain some interesting historical components just like we also have in France “boudin noir”, blood sausage… It is richly documented, with beautiful few pictures and really interesting because I see many common things with Japanese cooking tough the climate is completely different. It is half a cooking book half a research paper so I really enjoy reading it. I think if I were to write a book on food that’d be something like that!
In any case both are very refreshing and different than Japanese super practical and thin cookbooks! What are your recent cookbok pick?
