Books for Cooks is every foodies delight. It can all be found in a little shop in Blenheim Crescent, Notting Hill, London, and has a vast collection of cookbooks housed in a quirky shop / tasting kitchen with cookery classes upstairs and is well worth a visit. They only have around 8000 titles to choose from, so don’t be offended if you can’t find the book you’re looking for, but if you can find it then you have a nice comfy sofa on which to snuggle down on to read it.
Books for cooks 2 is a great collection of recipes chosen for a selection of the books on offer and you won’t be disappointed. Amongst my favourites are the Carrot ginger and honey soup, Roast Cod with lentils and the Crispy sweet potato cakes with spiced yoghurt sauce.
Easy to read and easy to prepare, enjoy.
Recipe to try
- Carrot Honey and Ginger Soup
- 700g carrots, peeled and chopped
- 1 onion, peeled and chopped
- 1 garlic clove, peeled and chopped
- 10cm root ginger, peeled and chopped
- 3 celery sticks, chopped
- 2 tbsp butter
- salt and pepper to taste
- 1 litre water
- 3 tsp honey
- 1 bay leaf
- 120ml double cream
- chopped parsley/coriander to garnish.
Melt the butter, mix in all the chopped vegetables and ginger, add 1⁄2 tsp salt and cover pan, leave to sweat for 20 mins, carrots should by then be soft and gingery. Add boiling water, honey, bay leaf and a pinch of pepper and simmer for around 15 mins. Carrots should be easily crushed as a test. Take out bay leaf and liquidise and pass through a sieve. Return to the rinsed out pan. Stir in 4tbsp of the cream and garnish with a dollop of cream and parsley/ coriander. Serve with crusty bread.