Fat Rice — Abraham Conlon, Adrienne Lo & Hugh Amano
Dorie’s Cookies — Dorie Greenspan
Victuals — Ronni Lundy
Taste & Technique — Naomi Pomeroy
In the lead up to this year’s competition the team at Food52 explained they were going with less obvious picks this year (hence no household name, A-list authors).
This is a worthy approach. Cookbooks from superstars sell themselves just fine, one assumes. It’s right to shine a light on authors who while less familiar are still producing wonderful cookbooks.
And yet, and yet.
Aside from one or two titles, this collection feels a little dull. The collective impression is of a group of books that simply will not pass the test of time or become beloved classics. It is trendy ephemera.
This is a major weakness of the Piglet: the books it recommends are quickly forgotten about (barring one or two from each year.) The niche titles do not seem to spark enough joy.
The other major weakness, of course, is system of putting widely divergent books head to head and then trying to determine a winner using a subjective and unreliable metric.
Rather than trying to find the best cookbooks, the real goal of the Food52’s Piglet is to find cookbooks that are most like Food52 itself. More so than ever the books featured seem to solely feature Food52’s aesthetic and approach to food (with one or two token exceptions). Given the diversity of cookbook publishing in 2017, the result is so skewed as to be not representative of what is actually happening in the world of cookbooks.
In the past I have allocated a large amount of my yearly cookbook budget on picking up the featured titles. This has resulted in a lot of unused, flash-in-the-pan books. While there are a few titles on the list above (Diana Henry’s Simple looks fantastic!), I will not be picking up many of these titles.
I will, this year, be a less active follower of the tournament and hope for a better selection next time.
If Sirocco was a cage fighter it would be a bombastic, no-holds barred affair wearing the brightest neon leotard ever. Luckily, it is not a cage fighter and instead an exciting and flavour-driven cookbook.
Given the state of the world in early 2017, everyone should be in therapy: a mid-century couch to sit on, someone with a smart cardigan to listen, and a view over a river or lake to cover quiet moments.
Of course I imagine therapy is expensive. Cooking is however much cheaper. And, in its own way, therapeutic.
Cooking requires a certain degree of focus and concentration. A wandering mind will result in something burning, or at least an assertive char. The best food comes when you are in the kitchen, both literally and figuratively.
The more you are thinking about everything else in your life, the less likely you are to create something pleasing. The more you are focussed on the sounds and smells of the task before you, the more likely you are to both enjoy the time spent cooking and produce something good.
Of course, the therapeutic benefits of cooking are not solely from this meditative aspect. There is something special about simply creating something. For those of us with office/knowledge based jobs where we deal with abstract concepts and intangible things, it is a relief to touch and experience something real. It is a direct and simple pleasure, one that comes from turning one thing into something else through the application of creativity and care.
And then there is the obvious joy of nurturing and caring for people. Even if you are cooking for yourself (especially so, in fact!), it is an act of love to make food. It affirms our existence and acknowledges that no matter the superficial differences between two people, we share an inescapable common biology: we all need to eat. Or, more succinctly, everyone poops.
Cooking from Sirroco has been therapeutic and a treat. The resulting food has been a balm for frayed souls and a celebration of life.
Hardcover. Two jaunty ribbons to mark your place. A welcome extravagance.
240 pages split across the following chapters:
My Kitchen Pantry
Brilliant breakfasts & brunches
Light bites & savoury snacks
Spectacular Salads & sides
Mouthwatering main dishes
Superb bakes & sweet treats
There’s a certain exuberance to the design of this book. Scroll up and take a second look at the cover: it’s this eye-catching whirl of colour and light.
This spirit continues within the book proper. Colourful pages and graphic elements, vibrant photography combine to suggest a sense of culinary play and fun. This is not a ponderous or sombre book, but rather a book that wants to be celebrated.
It does date the book however: even though it was produced last year, it feels much older. In an age of more minimalist approaches, the design sticks out and perhaps not in the best way. The cover for the US edition is much stronger. It conveys the book’s exuberance without being quite so overdone.
Ghayour’s writing has a certain charm and excitement to it. It does not quite match the level of exuberance suggested by the design and the photography, but that is arguably a point to be thankful for.
Occasionally, the method for individual recipes is not as clear as it needs to be. Given the informality of the food in this book this is mostly no big deal: however there are a few recipes where this lack of thought becomes a frustrating oversight.
The recipe format is workable: the usual headnote, a two column list of ingredients (sorted in use order and with accompanying preparations) and then relatively dense paragraph by paragraph methods. It does not set the world on fire, but it works well enough. A more generous line-spacing could have helped readability.
The photography speaks louder than the writing. It is enticing. There’s an immediacy to the shots that is compelling. The photography very much builds on the theme of vibrant, intense food.
If I am drawn to a cookbook it is because of an uncompromising appreciation for flavour. I do not want delicate hints of this or suggestions of that. I want big fat wallops of flavour. I want bright, direct flavours. I am comfortable if you take away from this I have a simple palette. I am shameless in this.
This book adopts a flavour focussed approach. While the book is heavily influenced by the flavours of the middle east, there is some fun combinations and experiments going on, rather than an attempt for strict recreations of regional fare.
If you were expecting a book with a strong and authentic coverage of say Iranian food, you might be disappointed. If you were expecting ideas for delicious and tasty food, then you will be delighted.
This is what we have made so far:
Bread Boats (this is one of the examples were the method is not up to scratch: there’s no advice other than make them ‘boat shaped.’It was also difficult to stop the egg cascading down the sides and over the baking pan)
Bacon Pitas (the breakfast of champions. The spicy mango chutney based condiment is the thing of dreams and would make a lovely addition to any dish needing a real flavour kick)
Spiced beetroot yogurt (good but not great – it felt ever so slightly flat and in need of just a bit more oomph)
Courgette, Saffron & Potato Kuku (again, good but not great. That said, I have a bit of a bias against kukus so, it could just be me)
Za’atar & Goats’ Cheese Puffs (the perfect companion to an icy cold drink. Flaky pastry, beguiling za’atar and tangy, rich goat’s cheese. Morish but tending towards a little salty, although this is obviously dependent on which goats cheese/za’atar you use)
Mouthful spiced lamb kebabs (recreating the flavour profile of say a lamb schwarma in a dish that takes even a slowpoke like me half an hour is a real achievement. The accompanying harissa oil was *thumbs up emoji*. Although the recipe does not suggest this, you would be silly not to serve this with sumac marinated onions)
Lamb buns (this remains the best use for leftover lamb I have found. The sticky, savoury, sweet lamb goes fantastically with a cucumber and pomegranate relish)
Spicy Turkey Lettuce Wraps (like the lamb kebabs, this is a clever, quick and tasty idea for a midweek DIY meal)
Apple, sumac, red onion salad (the combination of sumac and onions is perfect. The apple adds a sweetness that brings out the natural sweetness of red onions. And the lemon in the dressing stops the whole thing from becoming one dimensional.)
Prawn, broccolini, feta and almond salad (while I have mixed feelings about using ‘designer’ trademarked (and heavily litigated) vegetables, there’s no denying this salad is heavy on flavour and shows a certain textural sophistication)
Turmeric & spice-marinated cauliflower (the tomato sauce the recipe directs you to make with this dish elevates it from fine to very good)
Crushed new potatoes with garlic, dill, grilled scallions & peas (if I have a weakness, and this is not a confession, more friendly banter, it would be for potato salad. This version skips the mayo and is the better for it. Spritely and memorable)
Stir-fried Tangy Prawns (it is hard to imagine I have lived a rich life without ever trying cooked cucumber. This dish is spicy and vibrant and one of the best recipies in the book)
Why This Book
You want a book that appreciates and chases flavour
You are happy to overlook a few recipes that are not quite as developed as they should be
You love the flavours of the Middle East
Attractive, evocative writing versus simple and direct?
Elaborate or involved recipes versus quick and easy?
Can you cook the food every night or is it more specialist or obscure?
Do you see photos of the author or photos of the food?