Earlier this year I contributed to two recently published food-related books, Lonely Planet’s Ultimate Eatlist (subtitled ‘The World’s Top 500 Food Experiences…Ranked) and Dorling Kindersley’s Science of Spice.
Anything called an Ultimate Eatlist is begging to be dissed with the likes of ‘But where are the fried grasshoppers from Oaxaca?’ or ‘You can’t have an Ultimate Eatlist and not include yadda yadda yadda’, but honestly, I think everything worth eating in the world (as well as some stuff that isn’t – yep, looking at you with distinctly unfond memories, grasshoppers in Oaxaca, on page 156) is pretty much here. It’s an inspirational book that beautifully illustrates the many wonderful differences in our world’s cuisine cultures, but also how the same things unexpectedly crop up again and again in countries as far afield as Japan and Italy (sea urchins), Morocco and the Caribbean (pastilla, or pastelles) and France, Georgia, Wales or pretty much anywhere on the planet that knows what a happy marriage is made between some kind of bread and grilled cheese (Croque Monsieur, khachapuri, Welsh rarebit… add your own here). Celebrate our shared global palate by buying a copy and let the contents dictate your bucket list for 2019.
Over at Dorling Kindersley, the Science of Spice is a much meatier affair, a weighty, dense tortilla counterfoil to the moreish Crêpes Suzette that is the Ultimate Eatlist. It’s one for serious chefs and those gastronomes among you who want to, as the subtitle puts it ‘understand flavour connections and revolutionize (ouch) your cooking’. Mixing lovely illustrations and infographics with lots of recipes and interesting historical and cultural tidbits, the fascinating science of spices and how/why they add flavour in the way they do is made enjoyably accessible. Plus you’ll be able to use words like ‘terpenes’ and ‘phenol’ in Scrabble.