I prefer the slightly old-fashioned name of this recipe - "To make cream of sundry kinds of fruit". In my edition it is on P242.

There are a lot of "in-text" recipes in this beautiful book from Elizabeth David. They just lack a title so are not listed here. One such one that is a definite favourite is Mushrooms Baked in Vine Leaves (my title, on P33 of my version of the book). We make it yearly in Spring and Summer. Grape vine leaves add a subtle flavour to dishes that are cooked on them – even wood-fired BBQs using grape vine “wood” adds a subtle taste and aroma to foods cooked over that fire. It is a wonder that we don’t use vine leaves more for enclosing foods and baking. As well as the flavour, the leaves themselves can be eaten if you have baked in a low heat (otherwise, they go a little crispy). Elizabeth David first saw the recipe in Edmond Ridhardin’s 1913 book L’Art du Bien Manger. It is as good today as it was a century ago.

Love this recipe — it’s easy, quick, delicious and memorizable.

In a perfect world, we’d all have the right cut and thickness of pork chop for the recipe we wish to make, and every pork chop would come out magically. But we don’t live in this world and we need to know what to do when we have one chop that is 1.5” and another that is 2”. After searing as directed, I needed to finish the chops in a 375 degree oven. They were good, not great. The toasted garlic was half toasted and half bitter after two minutes of sautéing. So slice the garlic carefully, evenly, and don’t let it over-brown. Under optimum conditions, this could be a great go-to pork chop recipe, just make sure to use your good judgment and tweak the recipe as needed.

The sauce is delicious and the skewers are dead easy. The sauce does break when the yogurt is added. It doesn’t match the pic, but I will still make again. Also good for a picky eater. I just made a plain skewer and my 5 yo who hates almost everything I make gobbled it up.

I was looking for a quick recipe for the family and this fit the bill. Really good - and all three kids enjoyed it too. The only thing I did differently was to grill the chicken thighs after marinating them.

I made this using cod instead of swordfish and it was fantastic. Fresh, bright, easy and delicious.

Great flavor with heat and smokiness.

Easy and delicious! We enjoyed this one very much.

I used red bell peppers and, like others, precooked them since I wanted them soft. For the filling, I used mild pork Italian sausage plus a pinch of red pepper flakes, about 8 oz frozen spinach instead of fresh, then a mixture of mozzarella, monterey jack, and mild fontina on top. Assembled ahead of time and refrigerated, baked about 5 min longer. Absolutely delicious with garlic bread to mop up the sauce.

I didn't make this as a salad but just the cheese with dressing. For the dressing, I did not use red onion and used fresh lemon rind instead of the preserved lemon just due to what was in the pantry. Rather than leaving it chunky, I flash blended it, hiding the olive from my husband.

Very simple although looks elegant. Rather than blanch the leeks, I cut them as described and the add to a pan with a bit of oil and fried the intact rings, turned and fried the other side and ended up with delicious fried shallots. The portions of this are very small and more on the "taster"side

Made this without the soufflé topping and it was good. Next winter, I’ll try it with the soufflé topping as Bonnie recommends.

Used the largest “large” eggs I had instead of buying “extra-large” and everything worked fine. Pre-baked the bottom dough 15 minutes. Added extra 1/2 cup jam (tart jam balances the sweet bars). Used David Lebovitz’s salted candied peanuts and increased quantity from 2/3 to 1 cup.

I followed the recipe as written with the exception that I did not add the potatoes. I did not find they were necessary and the soup was delicious, satisfying and quite filling without them. The resulting soup was simultaneously subtle and rich, light and filling, playing up the lushness of the duck with the lemony tartness of the fresh sorrel leaves. In fact I was impressed with the depth of flavor and the amount of collagen in the broth that was evident when I took the leftover broth out of the refrigerator for lunch the next day. Although the soup was very good both days, it was difficult to remove all the duck fat from the soup that first evening, and I would probably make the broth in advance in the future. A lot of flavor is produced for very little effort.

This book’s a welcome addition to our shelves, plus it’s made us hungry to learn more.

The chili oil and sliced fresh chiles gave it a good punch of spice, and the marinade became a delicious sauce for the dish. I’m glad I finally pulled that book off the shelf again.

Full of gloriously vivid illustrations, richly narrated history and stories and food writing that bring the past to life.

If you buy one veg book this year - it should be this one! Gorgeous, impressive dishes that will tempt every palate.

Ammu will become a classic just as Asma's Indian Kitchen has.

Gorgeous doesn't begin to describe this book. It's a Parisian dream.

The stories and cultural insights weave a thread through the book that is absolutely captivating.

[This book] is a cookbook reader’s book, a title for those who are as eager to read about the culture, history and stories of a cuisine as they are to make the recipes.

This is a book we are excited to cook from! The flavours are bold, delicious and refreshingly straightforward to achieve, and we are already looking forward to the warmer, lighter months.

Alissa Timoshkina will change your opinion of Siberia with her debut cookbook. Salt & Time is an exploration of Siberian food and people.

An impressive debut. Like many great cookbooks, there’s more to this one than recipes. As well as the 65 dishes, reflective of but not confined to the seafood and steak menus in Smith’s restaurants...

This book which will surely join the ranks of Salt, Fat, Acid, Heat and The Food Lab as must haves for the home cook.

The Homestead in Ely MN is all about sustainability and taking care of our earth - this cookbok has a variety of recipes and embraces life and food wholeheartedly.

Everything you need to know about the incredible, edible egg.

Another beautiful and interesting cookbook from Diacono.