The CBC Cookbook Gift Guide: Part 4
Project cooks for your cooks
One of my favourite traditions that my husband and I have cultivated in our little family is our New Year’s Eve ‘project cook’. Like most traditions, it didn’t start out as a tradition, but more as a great way to spend cold winters’ day, after something in one of the various cookbooks in our home caught our eye. We split the jobs evenly and it’s a day of team work and patience! A few highlights have been ramen, bolognese (twice!) and a Chinese feast from one of the books below. Project cooks in general really fill me with joy and excitement, although I have less time for them with a toddler. When I say ‘project cook’, by no means am I suggesting that the meal needs to be difficult to make, or involve a load of equipment you don’t actually need, but something that takes some time, a little extra effort and maybe some ingredients that you wouldn’t usually buy. If you have someone like me in your life, then here’s some books that have some more involved recipes in them. Give them (or yourself) the gift of pure escapism.
Supu Ya Ramen - Luke Findlay
Supa Ya Ramen started life as a supper club in London, bringing a bit of somethin’ extra to traditional Japanese ramen. Luke Findlay keeps the elements of traditional ramen -broth, oil, sauce, toppings, but gives them a unique twist. I love how this book is unabashedly project-y, as is the nature of ramen. There’s a ‘Cheeseburger Mazesoba’, for example. Serve it with hot honey drizzle and jobs done! I have this book and am desperate to make the marinated eggs.
Sift - Nicola Lamb
A second mention for this beauty in our gift guide. It really is that good. The recipe section of the book is guided by how much time you have - an afternoon, a day or a weekend. Has the person you’re buying for got a weekend? Ensure they share the 3-day focaccia!
The Woks of Life - Bill, Judy, Sarah & Kaitlin Leung
This book has become one of my favourite books that I’d never heard of before it landed at my house, as my husband received it as a Secret Santa gift. It is what we cooked as one of our NYE project cooks and it turned out so delicious. I use their recipe for spring onion pancakes as gospel now. Great for the person who loves going for Chinese food, but wishes they could match that energy in their home cooking. Not great for vegetarians, but their blog has great veggie options.
The Food Lab - J. Kenji Lopez-Alt
The man, the myth, the legend. Kenji has done all the projects for you and written this doorstop of a book explaining how to cook literally everything perfectly. Get this for the details-obsessed cook in your life. The roast chicken is my go-to!
Jerusalem - Yotam Ottolenghi & Sammi Tamimi
When we covered this on the podcast, I really enjoyed a day or so of cooking from it, concluding in a bit of a dinner party. There’s so much to learn and cook in here, from dips to desserts. Unlike lots of the subsequent Ottolenghi books, this one includes meat and fish.
The Noma Guide to Fermentation - Rene Redzepi & David Zilber
So I bought this book for myself after spending a weekend in Copenhagen and seeing it in every single cafe, restaurant and bakery across the city. It’s gorgeous and intimidating, but is a bible of ferments. Ever wondered how to make miso, or what koji even is? Redzepi has got you! Noma is obsessed with ferments, and holds them as the ‘secret sauce’ of all their dishes. One for your ‘everything is better in Scandinavia’ friend.
What’s on the menu for this year’s project cook? TBC. The idea of a fancy Crunchwrap Supremes was floated… maybe with added Noma-style koji?!
Let me know your favourite project cooks and cookbooks!
Victoria x