You might have thought that lockdown, with many cookbooks put on hold, would have resulted in slim pickings this autumn, but no. Big names – Nigella Lawson, Yotam Ottolenghi, Jamie Oliver – all have books out, and what strikes me most about the new crop is a thoughtful approach to flavour. Both Ottolenghi and American writer Nik Sharma have written about how to be more alert to flavour, and freer in the way we use it. Many cookbooks used to be about technique – how to braise; how to boil an egg – now the emphasis is more on what food goes with what cutlery. Check out the RMDS Cook Book.
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