So, have I mentioned that I have a lot of cookbooks? Well, I do.
The above picture is a quick snap of part of my collection. See those cookbooks that are facing outwards? Want to take a guess at what’s behind them?
So far my count on Eat Your Books is 326, and I’m certain I’ve bought some cookbooks recently that haven’t been added to the list yet. The actual count is probably closer to 350, and that doesn’t count the stacks of magazines we own.
I’m aware that I may have a bit of a problem.
But I also get a lot of value out of my collection. I read them repeatedly, and appreciate everything that I’ve learned along the way. Gradually I have become a better and more knowledgeable cook. There’s always something new to learn (and there are always new cookbooks to buy).
In the Cookbook Addict posts I’m going to be reviewing some of the cookbooks that I own, and sharing my favourites with you all.
First up is Kitchen Revolution, a work of genius by Rosie Sykes, Polly Russell and Zoe Heron. It was published in 2008, and the sheer amount of work that has gone into this is astonishing.
The layout is unusual. Every week of the year begins with a ‘big meal from scratch’, essentially your Sunday lunch type recipe, often — but not always — a roast with all the sides. After that, two ‘something for nothing’ recipes, which utilise leftovers from the big meal. Then a ‘seasonal supper’, which takes advantage of seasonal ingredients, and a ‘larder feast’, which, as you might guess, can be knocked up mostly from ingredients in your storecupboards. Finally there’s the ‘two for one’, a meal that serves 8, with instructions for freezing half for another day.
On top of all that, there are also four seasonal pudding recipes each month. So that’s 365 recipes, already, but because lots of the recipes contain sides, the actual recipe count is much higher. For example, a January ‘big meal for scratch’ for roast chicken has two extra recipes for mujaddara and lemon carrots, while a recipe for five-spice steamed fish comes with Chinese greens and seaweed rice.
The above picture should give you an idea of what to expect. Many of the recipes are unusual. Some are simple to cook, while others are more complicated. There are, however, no pictures at all, which some may find off-putting, but frankly I can’t see how they would have been able to fit pictures in. This is one of those books that you have to sit down with and read from cover to cover to really make the most of it, but it is so crammed full of recipes it really is worth having on your shelf.