The Best Cookbooks

In this interview two celebrated chefs discuss the best books to help you capture the complex flavours and colours of Persian food. Along the way they describe their favourite Persian treats, including mouth-watering lattice window syrup cakes and rice with saffron and morello cherries.

The London Times award-winning food columnist takes an irreverent look at the world of food writing, from restaurant critics to celebrity chefs

Samantha Clark, co-founder of the award-winning restaurant Moro, tells us about the camper van trip to Morocco that inspired her, and why we should all get acquainted with chicharrones and calzots!

The Michelin-starred chef Bruno Loubet chooses the book that taught him the shortcomings of everything he had learned in catering school, and four other favourites. Two are by Australian chef Stephanie Alexander

If nothing else, 2020 has at least given many of us a lot of time to experiment in the kitchen. Here Becky Krystal, lead writer for the Washington Post's Voraciously, recommends cookbooks relevant for a year in which grocery shopping has been complicated and the world has become more interconnected than ever.