The book list
School may be out for the summer, but Mark Diacono’s latest picks turn the kitchen into the classroom (in a good way). Gen up on everything from pasta making and plant-based desserts to the art of tasting cheese
Recipe I can’t wait to make: Tarte bordaloue, a pear and frangipane tart (above). I didn’t know that… Setting agent agar-agar is extracted from red seaweed.
BOOK OF THE MONTH
A NEW WAY TO BAKE Philip Khoury – head pastry chef at Harrods – has created a book that will be a game-changer for those who follow a plant-based diet. Its subtitle, Re-imagined Recipes For Plant-based Cakes, Bakes And Desserts, says it all. There are fresh takes on classics including tiramisu, chocolate hazelnut babka, crème brûlée and carrot cake – as well as a few side roads such as nut gelato – all using alternatives to the usual animal fats, eggs and dairy. There are plenty of core recipes (for creams, types of pastry and the rest), and ‘vrioche’ dough (a plant-based brioche) provides a base for pain au raisins, sticky date and cardamom buns and others. A beautifully designed book that opens a wide door for vegans, those who are lactose intolerant – and curious cooks who just love excellent bakes and desserts.