Seven Spoons knows how we like to cook and eat: borrowing liberally from multiple cuisines, a focus on flavour and achievable results. This book is fantastic.
I have a confession to make: I think authors of cooking blogs tend to make really good cookbooks. Given the immense competition in the space, one has to have a certain extra element to shine brightly enough to attract an audience.
However, some cooking bloggers tend to chase the audience a little too hard: so we see a whole lot of recycled garbage depending on whatever is popular in a week. To put it another way: it is not honest food, and it is not the food people should actually eat.
There are a handful of examples that to describe with the phrase ‘blogger’ is reductive. People who fall into this small group are undeniably first tier food writers (and often incredible photographers and marketers and business people.)
Tara O’Brady is one of these people. It is, then, no surprise that her 2015 best-seller Seven Spoons (from the blog under the same name) is a delightful cookbook and one that makes me happy whenever I have occasion to read or cook from it.
The book presents eclectic recipes that is exactly the sort of food you want to eat: driven by flavour, approachable rather than fussy, and constantly impressive.
286 pages split across the following chapters: Breads & Breakfast | Lunches | Soups, Starters & Snacks | Suppers | Vegetables & Sides | Sweets, Treats & Sips | Staples.
I haven’t spoken about this yet, but I really love a table of contents that lists the recipes under the chapter headings (as opposed to just the bare headings). I first noticed this in Ottolenghi’s Plenty and have fallen in love with every single book that has done it since. It’s a great way of finding a recipe and understanding the context of a book.
Tara happily dispenses with any sort of page fillers (like a conversion table, oh brother, or a Sources section which I riled against last week). Instead space is wisely devoted to an extended introduction, written in her incredibly warm and intimate voice, and then a useful discussion of some key ingredients.
The recipe format is elegant, although the text is perhaps a little on the tiny size. Tara’s clear writing makes it easy enough to follow her instructions, although given how much white space is on each page I think the text could have been sized larger (or spaced looser). Of course, it’s almost admitting to be a philistine to say white space should ever be sacrificed.
I expect a fair bit from photography (not because I think it is easy, but because there’s so much fantastic food photography out there, so one either has to rise to the occasion or yield the floor) and this book exceeds those expectations.
The photography is gorgeous: and made even more so when you consider Tara herself took all the pictures. Her sense of composition results in quite dynamic photos; moreover she has such an appreciation for texture. She has excellent taste and the execution and design of the book is a testament to that taste.
(I did, as legally obliged, take a shot of whisky when I came across the picture above of a salad resting against some Carrara marble, the absolute shibboleth of those who write about food on the internet).
Were the food from Seven Spoons awful, you could almost still recommend this book: her writing, photography and design is enough to make it enjoyable. Of course, though, the food is just so good (which is another thing I like about the best internet food writers: all their recipes have a sense of being refined and improved again and again until just right.)
The tagline of the book is ‘…recipes for any and every day’ and this certainly rings true: the food feels quotidian (and not in the pejorative sense, but rather this is food for our everyday life).
I think the inclusion of a Lunch chapter is testament to this approach of creating simple yet well executed food that is suitable everyday. There is an undeniable sense that this is the food Tara herself eats and shares with her friends and family.
Here’s what we’ve cooked:
- Messy Bistro Salad with Spanish-Fried Egg and crispy Capers: We make this every few weeks and it is almost my favourite salad: crispy, salty, oozy
- Glazed eggplant with roasted shallots and greens: A nice take on nasu dengaku
- Baked-Eggs, North Indian-Style: An excellent option for any meal
- Mushrooms and greens with toast: The chilli and taleggio elevate this to almost art
- A burger treated like a steak: A show stopper of a burger: rich, decadent and just right for when a meat-focussed burger is called for
- Naan: Although home made naan will always be a paler shadow, this came close enough
- Vietnamese-inspired sausage rolls: A clever way of updating the standard sausage roll with the flavours of Vietnam: lemongrass, fish sauce and chilli
- A pot of braised vegetables: Elegant, restorative, and a clever way of combining a few vegetables
- Lemon bucatini with roasted kale: I didn’t fall in love with this, although it had promise
- Speciality restaurant lentil kofta curry: Even though my kofta fell apart, the flavours of this were incredible
- A refreshing salad with charred green onion dressing: Another favourite salad: the combination of soft lettuce, apple and peppery sprouts is very nice
- Baked Irish Mash: Open the dictionary to comfort food and you’ll see this recipe
- Basic, Great Chocolate Chip Cookies: Not the best CC cookies, but far from being forgettable
- Plum macaroon cake: A cake that would impress Mary and Paul
- Blueberry poppy seed snacking cake: As delightful as it sounds
- Blood orange stout cake: The sort of cake you dream about on a cold, wet, rainy day: perfectly dense, sticky, and sweet
Why this book?
- You like food, or photography, or just things made with love and care
- You like the idea of cooking flavour driven food
- You want to spark an expensive ceramics addiction
|Nigella|||||||||Donna Hay||Attractive or evocative writing versus simple and to the point?|
|Ottolenghi|||||||||Barefoot Contessa||Elaborate or involved recipes versus simple and straightforward?|
|Mark Bittman|||||||||Ferran Adrià||Can you cook from this book every night or is it more specialist or narrow?|
|Jamie|||||||||Nigel Slater||Photos of the author or photos of the food?|
|Kondo|||||||||An old telephone book||And does it just spark joy?|
You should buy this book. If you’ve already bought it, buy another copy for a special someone.