6 books that bring together the worlds of food and craft
We've scoured our bookshelves for the best titles on craft and cooking
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Wild Fermentation by Sandor Ellis Katz
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
This comprehensive guide to fermentation, written by ‘the high priest of fermentation theory’ (the Guardian), teaches readers how to make kimchi, beer, yogurt, kombucha and other treats with the help of step-by-step recipes and colour photography.
By Sandor Ellix Katz. Published by Chelsea Green Publishing, £22.50
The Art of the Confectioner: Sugarwork and Pastillage by Ewald Notter
The Art of the Confectioner: Sugarwork and Pastillage
A stunning guide to the most challenging form of the confectioner’s art – sugar – and how this delicate ingredient is capable of creating figurines, flowers and even full-blown showpieces. Award-winning pastry chef Ewald Notter gives advice and step-by-step instructions to hone your skills.
By Ewald Notter. Published by Wiley, £38
The Science and Craft of Artisanal Food by Michael H Tunick and Andrew L Waterhouse
The Science and Craft of Artisanal Food
This title sees scientists and artisans team up to demonstrate the nuances between small-batch and commercially produced food, explaining how everything from cheese to chocolate can alter in composition, flavour and texture when made at different scales.
By Michael H Tunick and Andrew L Waterhouse. Published by Oxford University Press, £29.99
Story on a Plate: The Delicate Art of Plating Dishes by Rebecca Flint Marx
Story on a Plate: The Delicate Art of Plating Dishes
Filled with stunning photography, this book features world-renowned chefs and food stylists who reveal the inspiration and technical artistry behind the prettiest plates in the restaurant world – they also share tips on how you can turn your own appetisers, main dishes and desserts into works of art.
By Rebecca Flint Marx. Published by Gestalten, £35
You and I Eat the Same by Chris Ying
You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another
Through a collection of 19 essays, this book reveals how food is the common denominator across cultures. Topics include the universal love of fried chicken and the global practice of pairing meat with flatbread.
By Chris Ying. Published by Artisan, £14.99
Knife: The Culture, Craft & Cult of the Cook's Knife by Tim Hayward
Knife: The Culture, Craft & Cult of the Cook's Knife
Why have knives become so covetable? By sharing interviews with chefs, makers and collectors, Tim Hayward examines why the culinary tool is beloved across the globe. He also explores how the relationship between cook and blade has shaped both the knife itself and the ways we prepare and eat food.
By Tim Hayward. Published by Quadrille Publishing, £20
