Off The Shelf - The Plain Cake Appreciation Society by Tilly Pamment

Kath February 29, 2024

Bought At: Pre-ordered from Amazon, however I have since bought two copies as gifts directly from Tilly.

Recipes Made: So many!

I made A Plain Cake with Passionfruit Buttercream (p.16) knowing I had all the ingredients, even some passionfruit pulp in the freezer. It was a lovely plain cake, unfortunately especially so as my passionfruit were decidedly un-passionfruit-y! It was the least passionfruit-y passionfruit I’ve ever eaten, and I was quite disappointed to experience that when making this cake! I can certainly imagine however, how much better this cake would usually be with probably any other passionfruit than the ones I used!

I made the Weekday Lemon Cake (p.19) when I had some in season bergamots and can confirm it was delicious, as I’m sure it would be with lemon (or any other citrus). Another lovely simple yet very flavoursome and satisfying cake from this book.

Strawberry Streusel Cake (p.20) was the first recipe I made from The Plain Cake Appreciation Society, as it was a recipe featured in a Graziher magazine newsletter back in 2021. I liked it then as was happy to see it was in Tilly’s book. I have made it since with plums, then with donut peaches and raspberries. All versions were delicious, and it’s a great cake to make if you have run out of milk or have issues with lactose as this cake uses no milk, cream, sour cream or yoghurt. It is a great recipe to make if you want to use up some in season fruit, and the streusel topping adds a little something too.

I requested Pistachio and Rose Bundt Cake (p.30) for my birthday last year, and while we don’t have a Bundt tin as nice as the one Tilly used in her book, it was a delicious cake. Pistachio and rose are just about my two favourite flavours so I was definitely always going to love this cake. The only thing I would personally change if I made it again was to ice the cake once the cake had cooled, as the icing soaks into the cake after that and isn’t as spectacular the next day or so. Not a problem if you know the cake will be eaten on the first day however, but in our house these things do last a good few days.

The Raspberry Studded Tea Bars (p.36) are definitely our most made recipe from Tilly’s book. Between my Mum and I we’ve probably made these at least 10 times since September 2023. They are a simple cake, but are very tasty and very dietary requirement friendly as well - they are gluten free, lactose free and relatively low fodmap (depending on your almond and berry tolerance). We often have a batch of these in the freezer as they freeze well, and make the nicest snack when we don’t have time to bake. The first time my Mum made these she did include the ground up tea in them, however we’ve never added it since as we like them just as much without (and it makes them even easier to make). As you can see in the photo we bake them in a friand tin as we don’t have any bar tins suitable, and haven’t been able to find anything yet either. You still get 12 little cakes out of the mixture and they bake for the same amount of time as well.

I was lucky to make the Quince and Blackberry Crumble Cake using the recipe for Baked Quince (p.108) before quince were all out of season not too long after Tilly’s book was released last year. I love quince and knew this cake would be worth making. I made half the recipe of the baked quince (which is enough to make one cake, I did swap the orange for bergamot in the recipe as I can’t eat orange), and made the cake and it was just so so good. The brown butter crumble on top of this cake is a real standout, you can really taste the browned butter and it really elevates the cake flavour wise. I made this cake again with blueberries and raspberries once quince season was over, which I can also highly recommend. Similar to the Strawberry Streusel Cake (p.20), this cake can be made with many different fruits and served as a dessert or just a nice cake with tea.

I had some apples to use up later last year, so I made the Apple and Cinnamon Cake (p.113). From memory I didn’t have any Greek-style yoghurt as the recipe asked for, and used milk instead and it still worked really well. I didn’t lay out the sliced apples on top of the cake nearly as nicely and neatly as Tilly has, I ran out of patience when doing it 🤣. My cake may not look as good, but I can guarantee it was very delicious and very nice with a cup of tea.

Being a pistachio lover I had to make the Pistachio Cake with Rhubarb Buttercream (p.114). I also had some fresh rhubarb, however no cream cheese to make the Rhubarb Buttercream so I omitted the icing and put a few pieces of rhubarb on the top of the cake before I baked it. The cake is quite light so the rhubarb drifted all the way to the bottom of the cake, but it was no less enjoyable for it. This pistachio cake is quite different to the Pistachio and Rose Bundt Cake (p.30) texture wise, and I can see why a buttercream was Tilly’s choice for this one. I do really need to make this again properly, however if you have a craving for pistachio cake and don’t have all the buttercream ingredients, I would still recommend making this cake on its own.

Similar to the Strawberry Streusel Cake (P.20), the Matcha Tea Cake (p.117) was also featured in a newsletter from Graziher magazine a couple of years before The Plain Cake Appreciation Society was published, so I made it back then. I actually made it with freeze dried raspberry powder, a suggestion given by Tilly for those of use who don’t like matcha. It was a fun marble style cake, however I don’t recall the flavour being enough for me. I dare say matcha would be a much better substitute flavour wise if you like it.

Favourite Things About the Book: Everything! I honestly do love everything about this cookbook. From the photography and styling, to the design and colour palette used throughout, Tilly’s writing and the way the book is divided into sections/chapters, to the recipes themselves and the delightful use of flavour in each. The Plain Cake Appreciation Society is my favourite book of all 2023 releases, and remains so into 2024. I don’t think I’ve made so many things from one book in a long time (maybe ever?). When I open this cookbook I not only want to make almost every recipe, but I also just want to look at it all. Tilly’s photography is so captivating, it makes me wish I was as good at it as she is. The Plain Cake Appreciation Society has a really clear and cohesive vision behind it, everything just works and transports the reader or baker to a quiet moment filled with tea, cake and flowers. The cakes in the book are really anything but plain. The recipes are generally unfussy, and maybe I am taking plain to mean ‘boring/bland/tasteless’, when Tilly clearly means something more like everyday and comforting, but the flavours used in these recipes are not only exactly the things I want to eat, but in my mind are far from plain in the best possible way.

Bookmarked Recipes (to make later!): Berry Cloud Cake (p.55), Vanilla Cake with Baked Rhubarb (p.78), Burnt Butter and Blackberry Sheet Cake (p.94), Pistachio and Plum Cake (p.99), Malted Banana Cake (p.128), Ginger and Rose Madeleines (p.150), Date and Ginger Bundt Cake (p.156). and Citrus Madeleines (p.182).

The Best Cookbooks of 2023

Kath January 31, 2024

This yearly list of mine could probably be renamed to ‘My Favourite Books of [insert year]’ as that’s really what this is. I’m obviously not comparing all cookbooks that were released in 2023, only the ones I personally own that were released last year. My tastes in food, flavour and cookbooks, as well as my knowledge of what’s out there across varying markets, obviously limits what books I will personally purchase in any given year and therefore what might make this kind of list.

Lots of great cookbooks were released in 2023, and this is a small selection of them. This list comprises the books that have captured me the most from last year and I can’t stop thinking or talking about. If I added everything I really wanted the list would be ridiculously long and since brevity is not my strong suit when writing, I limit myself to around five books to avoid writing too many essay length blog posts 🤣. Though if you do want more cookbook chat paid subscribers to my newsletter get even more of that! You can sign up here if you’d like to.

I’ll be back next week with the first instalment of Cookbooks Worth Waiting for in 2024, but for now lets round out 2023, another great year for cookbooks!

The Plain Cake Appreciation Society by Tilly Pamment - To say I love this book is an understatement. A cookbook has not captivated me so much in a long time. Yes, I adore other cookbooks. But something about Tilly’s book keeps me coming back and actually baking from it. For me whether I have made lots or nothing from a cookbook isn’t necessarily an indication of how good the book is - cookbooks can be useful and worthy of a place on our bookshelves for more reasons than how many recipes have been cooked out of it. However, with this book it does feel like something to mention, as so few baking focused cookbooks have drawn me in so completely and actually had me baking multiple things from them in a long time.

As I’ve mentioned previously, the photography and styling is stunning in this book, combined with the colour palette used it really draws me in and I think makes me want to try the recipes even more. Since I last spoke about this book, the Raspberry-Studded Tea Bars (p.36) have been on high rotation in our household. I think we’ve made them at least half a dozen times since September 2023. We use a friand tin as I don’t have a suitable bar tin to use, and after the first batch decided to omit the ground up tea in the recipe which makes them even simpler to make. We often have a batch in the freezer as they freeze well, and make a great gluten free, lactose free, low fodmap treat (which is why we started making them in the first place). I highly recommend this recipe and so many others from The Plain Cake Appreciation Society!

Portico by Leah Koenig - This was a long awaited release for me, as I recipe tested for this book back in 2021 (and I am doing the same for Leah’s next book!). I really like the story and the history Leah weaves through this book, which places a spotlight on Rome’s longstanding Jewish community and the food that has shaped their lives and history in such a well known culinary city as Rome. I personally really love a cookbook that does a deep dive on a particular city, area or community so Portico helps add to my collection and knowledge on Italian and Jewish cuisines in a way that shows their similarities and differences. This is done in a way that has seriously added to my recipes I want to try list, though I can highly recommend the Fennel Gratin (p.79) as this is a recipe I tested back on 2021 and loved. It’s different to a traditional gratin as there is no cream in the recipe, which is great if you are lactose intolerant or just don’t like creamy things like me. And if you love arancini, you should try the Mozzarella-Stuffed Risotto Fritters (p.140-1) also known as Suppli al Telefono as they are like the Roman Jewish cousin to arancini!

Recipes in the Mail by Amy Minichiello* - After hosting the Sydney launch of this book with Amy, I feel I can call her a friend, so my thoughts on this cookbook may be a little biased. However if you have an interest in old fashioned family recipes and connecting with the stories around those recipes you must add this book to your collection. This book has so much heart and soul, it feels like a personal invitation from Amy to join her in discovering and baking these recipes. And if you have met Amy, you’ll know that’s exactly how she is in person too. I think everyone who attended the Afternoon Tea we hosted back in August 2023 would agree (you can read more about the event and how the book came about here). The recipes in this cookbook mostly fall into the baking category with a couple of exceptions, where recipes fit for dinner are also included.

In preparation for the Afternoon Tea Amy and I hosted, we made many recipes from the book and I was able to try a few too. Standouts were Ma Lyn’s Fruit Slice (p.71) which I have made since then too, Nanna Joy’s Sausage Rolls (p.151-2) which I have also made again since the Afternoon Tea, and showing my bias completely now, I would also say my Grandma’s Pavlova (the recipe for which I shared with Amy when the Recipes in Mail project was not yet a book) with Amy’s addition of a creamy strawberry topping (p.46-7) was also a standout. Since then, one recipe has become a clear favourite for me, and that is Catherine’s Grandma’s Pikelets (p.22). In October 2023 I think I made these every week, and have made them so many times since then as well. To me they are the perfect breakfast, and any leftovers will keep in the fridge for 2-3 days ready to be heated up and topped with fruit and maple syrup (my personal topping preference) for another breakfast.

*my copy of this book was gifted to me by Amy as I contributed a recipe that was included in the book. There is no link to where this book can be bought as at the time of writing, I could not find anywhere that had it in stock (except for a $80+ copy via Amazon that would be shipping from the USA). I have seen it in some bookshops recently (Dec 23/Jan 24) Dymocks Chatswood and Novella Fine Books in Wahroonga (both in Sydney), however I would recommend asking your local/favourite bookshop if they can order it for you. Edit 26/02/24 - To find books such as Recipes in the Mail in local bookshops, use https://yourbookstore.io to find your nearest stockist or one that can ship to you, thank you to Kelly for alerting me to this great way of supporting our local bookshops online.

The Flavour Thesaurus More Flavours by Niki Segnit- A running theme you may notice about some the cookbooks I talk about in lists like this one is my appreciation for research and the work that an author does to really provide an educational element to their work. This new instalment of The Flavour Thesaurus is a massive work of research, and like the first book, this research provides so much to any one who likes cooking and wants to understand food and flavour more. I am mostly enjoying the complementary nature of The Flavour Thesaurus More Flavours with the original Flavour Thesaurus, as the second instalment continues on with the more flavours researched and explained in the same style as Niki’s first book. Between the two books there is a wealth of knowledge to work with when learning about how to pair flavour together, and The Flavour Thesaurus More Flavours included flavours I had hoped I would find in the first one but were not included. This is a great book for anyone interested in cooking beyond recipes, or like me, does recipe development work.

Malta by Simon Bajada - As mentioned above I love a book that does a deep dive on a particular place, cuisine or area so Malta immediately appealed to me. It also appealed to me as I knew basically nothing about Malta or Maltese cuisine and felt my cookbook collection could benefit from a book like this. The photography is really stunning, and between the food images and location images the reader gets a really great feel for Maltese food and a taste of what Malta would be like to visit. It looks sunny, hot and has a very Mediterranean vibe that made me feel like I was on a mini holiday looking at all the photos.

The introductory section has a really good overview of Malta, Maltese history and how Malta’s geographic location and geography itself have influenced Maltese cuisine over time. Of course the brevity means there would be so much more to discover and learn, but it is a great starting point if you like me, know little about Malta and Maltese cuisine.

Links to books on Booktopia removed 15/07/2024

Cookbooks Worth Waiting For in 2023 Part 2 - A Recap

Kath November 23, 2023

What a lovely stack of books!

The second half of this year has produced some great new cookbooks, and these were my picks for the best and those worth waiting for - surely I am not the only one who counts down the weeks to cookbook releases?!

Below are my thoughts on each book, they are all quite different but all worthy of their place on this list and on my shelf (maybe yours too?). My original thoughts on these books can be read here, plus you can catch up on past Cookbooks Worth Waiting For lists here as well.

Please let me know in the comments below if you have added any of these new releases to your cookbook collection, and what you thought of them!

The links provided are just for your reference. Links to books on Booktopia removed 15/07/2024.

The Plain Cake Appreciation Society by Tilly Pamment (July 2023) - I knew I would like this book. I was not prepared for how much I like it! The Plain Cake Appreciation Society is probably my favourite new release for the whole of 2023. This book is equal parts fantastic recipes and beautiful styling, photography and design. It feels like a warm hug, a comfort on busy or hard days, and gives a sense of Tilly’ warm gentle demeanour throughout.

The Plain Cake Appreciation Society follows on from a series Tilly started on Instagram where she shared a recipe a week, and called it The Plain Cake Appreciation Society. These cakes weren’t the three day project extravaganza type cakes, but more simple homely, yet very flavoursome cakes one wants to eat with a cup of tea most days of the week. These are the kinds of cakes I like to bake and eat, so this book has only increased the number of recipes I want to bake for that mid-week tea and cake moment.

Tea and flowers are taken very seriously in this book (as they should be), and each recipe comes with a suggestion for what tea to serve with the cake and what flowers might best accompany the cake. The combination of these elements, along with the gorgeous photography and styling, create a calm inspirational feeling that allows the reader (or baker) to know a nice cake (which despite the title of the book are really anything but plain - the flavours used will satisfy even the most complex of palettes), a moment of calm and a cup of tea are never far away.

I have tried a few recipes from the book, and I am planning an Off the Shelf post in the near future to go through all of them in more detail. So far the stand out has been the Quince and Blackberry Cake (p.108-10) which comes with the recipe for poached quince (I told you the recipes were full of flavour!). The cake has a brown butter crumble which is genuinely the best and most delicious crumble I have ever tasted. The brown butter flavour really comes through and the short amount of time taken to brown the butter really is worth it.

This is definitely a book for the bakers in your life (or yourself?!), I don’t recommend baking books all the time since I find so many of them are offering the same thing, or don’t feel like they have a really unique voice that really interests me beyond the baking books I already have. Tilly’s The Plain Cake Appreciation Society is the antithesis of this, and I am overjoyed to say it deserves a place on your bookshelf.

Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig (September 2023) - This book really lives up to the ‘cookbooks worth waiting for’ element of this series! As wait I have! Sometimes cookbook titles from the US take a while to get here, and the release date for this book was changed so many times I had serious fears I would not get this book until early 2024. Thankfully Portico is now available in Australia (it can be around $60AUD so have a look around for the best price), and I can now relax knowing this wonderful book is at my fingertips at a moments notice.

As I mentioned a few months ago in the original post for this list, I did some recipe testing for this book back in 2021 and enjoyed all the recipes I made. I can now finally say that everything else in the book looks amazing too! As I thought, this book has a very different take on Roman cuisine and opens up so many more dishes to try from the Jewish community of Rome outside of what we might first think of when considering the food of Rome.

I really enjoyed reading Leah’s introduction to the book, where she explains her connection to Roman Jewish cuisine and the impact it had on her. The brief explanation of Roman Jew’s 2000 year history in Rome was also a fascinating read, and reading Leah’s writing on the Ghetto in Rome and seeing the photos taken by Kristin Teig, brings back great memories of my last trip to Rome many years ago. A friend and I made sure to visit the Ghetto and Via del Portico d’Ottavia and we ate fried artichoke and sampled matzah as our side to our meal (rather than some kind of bread). We took a tour of the Tempio Maggiore di Roma, and I now lament we didn’t know about the bakery that sells their famous Pizza Ebraica - a biscuit (not an actual pizza!) filled with dried fruit and nuts. Luckily Leah has a recipe for it on page 273.

Along with Pizza Ebraica I am very much looking forward to trying the Lemony Almond Cake (p.286), Stuffed Tomatoes with Rice (p.174-5) and the Whole Roasted Fish with Raisins and Pine Nuts (p.211). This is a book that is well worth adding to your shelf if you love Italian food and are keen to learn more and widen your understanding of more types of food from Italy.

Garlic, Olive Oil and Everything Else by Daen Lia (August 2023) - Daen’s first foray into cookbook writing is a fun look into her tasty cooking style, using lots of garlic and olive oil! These recipes are tasty and seem to be full of flavour. I really feel Daen’s cooking style translates beyond the world of TikTok and into our kitchens with recipes that are beyond trends, but are just good. I’d suggest Daen’s recipes maybe even suit this more traditional format better, as people picking up this book probably wouldn’t have an issue with the use of olive oil, salt or insert other random thing Daen has been criticised for on TikTok for - my only conclusion is those people aren’t really into food and don’t ‘get’ it?

Daen’s Spanish and Italian heritage really shine through in this book, and if like me you love the style of food and ingredients used in those cuisines, you’ll love this book. I hope we see more of this kind of format from Daen in the future, this book did feel like there could have been more (in terms of recipes, it’s quite a thin book despite it’s slightly larger size overall) and I’m hoping it’s just a first taste of what will we seen from Daen.

We have already tried the Pan-Fried Salmon with Cherry Tomato Confit (p.66), and I’m thinking I will need to make some of Daen’s Focaccia (p.96-99) and use the leftover Cherry Tomato Confit to top the foccacia! I really like the look of many of Daen’s seafood recipes, the One-Pan Roasted Fish Puttanesca (p.68) is high on my ‘to cook’ list, along with the Whole Roasted Snapper with Green Anchovy Butter (p.91). And I wouldn’t be getting the full Daen’s Kitchen experience if I didn’t make Confit Garlic (p.14)!

Gohan: Everyday Japanese Cooking by Emiko Davies (October 2023) - This book gives us a more personal glimpse into Emiko’s food history and influences in a way we haven’t before. I love Emiko’s Italian cookbooks, but this one is even more personal to Emiko as she has finally been able to share the Japanese side of her food self. We are so fortunate that she has, as this book feels deeply personal, and also really informative. I love the illustrated cover and those dotted throughout the book, and how Emiko has brought her trademark writing style to this book. In a similar style to Emiko’s previous cookbooks, this is a book you could just as easily curl up and read as cook from in your kitchen.

The recipes range from basics like how to cook rice, and make staples like panko breadcrumbs and pickled ginger, to breakfast dishes, whole meals and recipes that have been influenced by more Western cooking styles and ingredients that have become popular in Japan over the years.

These recipes are bound by the meaning behind the title of the book, Gohan. Gohan literally translates to ‘rice’ but as Emiko explains, when she spoke to her mother about naming the book this, her mother said that Gohan embodied the idea of an everyday home cooked meal, that wasn’t fussy yet was nourishing. “‘I think the best food is created when you cook for someone love’” said Emiko’s mum Sumie, and I think that, the connection to family via food (both past and present) and a connection to a place, really sums up not only this book but maybe a running theme of Emiko’s work more generally.

I am looking forward to making some Pickled Ginger (p.35), learning how to properly steam rice (p.80-81), try my hand at Japanese Milk Bread (p.221-2) and continue to read more of Emiko’s writing in this book and learn more about her, her family and Japanese food and ingredients generally.

Now and Then by Tessa Kiros (October 2023)* - If you have any of Tessa’s other cookbooks you will know her trademark style. The beautiful design, and use of pattern, the colourful ribbon bookmark and the recipes influenced by her life and family or travels.

Each chapter focuses on recipes influenced by a place or time in Tessa’s life (now or then). The recipes vary a lot, and in any other context might not make sense as a whole. But since this book is part cookbook part memoir for Tessa, it makes sense because it is her story. Many of Tessa’s books remind me of scrapbooks (albeit fancy scrapbooks!), and this one is no different. I can’t help but think Tessa must have a big say in the design process as this book has many personal touches, but also such a different style to many other cookbooks around.

The use of colour in the book is calm and inviting, as are the photographs throughout the book. Now & Then is a book you might buy for the beauty of it and the personal touches and story. Or for someone who is interested in peoples lives, the food that enriches them and beautiful things generally. I am looking forward to trying the Gingerbread (p.50) and the Pistachio Biscuits (p.381).

*This book was gifted to me by Murdoch Books, with the expectation a review would be written. All opinions are my own, and I would have purchased this book myself if it had not been gifted to me.

Pistachio and Rhubarb Cake

Kath August 17, 2023

To me, this is a very satisfying cake to make. The most complex part is blitzing the pistachios to form a crumb. You can use a stand mixer for this recipe, however if your butter is very much at room temperature (or you are using an alternative like margarine, which is the perfect consistency straight from the fridge), you could just use a wooden spoon to mix it all together in a large mixing bowl.

The flavours are also exactly what I want to eat. Obviously I always want to eat cake that contains pistachio, and rhubarb adds a lovely sweet yet tart element to the whole thing that feels just right.

The inspiration for this cake came from the many times I have been looking at Tilly Pamment’s new book ‘The Plain Cake Appreciation Society’ of late, and my eye constantly being drawn to the recipes that used pistachio and those that used rhubarb. Tilly’s book uses a lot of flavours that I love to bake with and eat, and it gave me an idea to create a simple cake with some things I already had ingredient wise.

I basically always have pistachios of some kind on hand, and we have had some rhubarb in the freezer for a few months now that is crying out to be used. The pistachios add a really nice green colour to the cake, and also a great texture too. And as much as I love a cake with icing, I also really like that this cake doesn’t need one. The slightly chewy texture the pistachios give the outer of the cake is perfect the way it is. It also means a slice of cake can be enjoyed a little sooner, which is a win in my books.

Pistachio and Rhubarb Cake

Ingredients:

175g unsalted butter, softened

175g caster sugar

1 tsp vanilla extract

2 eggs

125g raw pistachios

175g self raising flour

150g rhubarb, cut into 2cm pieces

1 tbsp slivered or roughly chopped pistachios

Method:

Pre-heat oven to 160 degrees Celsius and grease and line a 20cm round springform or loose bottomed cake tin.

Using a food processor, grind the pistachios into a fine crumb/meal (the same consistency as almond meal). Don’t over process or you may end up with pistachio nut butter, rather than pistachio meal.

In the bowl of a stand mixer add the butter, sugar and vanilla. Beat using the paddle attachment until light and fluffy. Add the eggs separately, beating well after each.

In a separate bowl whisk together the flour and blitzed pistachios, then add to the batter and gently mix until just combined.

Transfer the cake batter into the tin and smooth the top. Push the rhubarb into the top of the cake a little, evenly covering the cake in the rhubarb pieces. Scatter the slivered pistachios over the top of the cake.

Bake for about an hour, or until the cake is springy to the touch and a skewer comes out clean when inserted into the cake.

Leave the cake to cool before removing from the tin.

Serves 8, stores well in an airtight container for 3-4 days.

Cookbooks Worth Waiting For in 2023 - Part Two!

Kath June 15, 2023

We are almost halfway through the year, which means there are more new cookbook releases on the way for us!

There are so many cookbooks I am interested to see in the second half of this year. However the below titles are the ones I will buy or preorder without having a look through first as I am that sure I will like them.

As always this list a bit of a mixed bag, some come from cookbook writers whose previous works I have loved and others are first time cookbook authors whose transition from the internet world of cooking I am keen to see translated into our ever favourite recipe format, the cookbook.

Links are there for your reference (not sponsored or anything), and I suggest searching around for the best price as at the time of writing some of these titles are quite pricey (we can only hope it goes down closer to their release date?!).

To read my first Cookbooks Worth Waiting for List for this year click here, and to read the recap of that list click here.

Let me know in the comments below if you are looking forward to any of these books as well, or if there are others you have on your list.

The Plain Cake Appreciation Society by Tilly Pamment (July 2023) - The first book to be released from this list in early July is Tilly’s (of @tillystable) first foray into cookbook writing. I am really excited to see this one, as I’m sure many of you are as well. Tilly’s well known aesthetic is equal parts beautiful and delicious and to see it, along with her recipes, in a cookbook is something I am very excited about. Tilly has not just written this book, but styled and shot the whole thing as well - no mean feat! I was lucky to get some ‘insider’ knowledge about this book recently, and I have been told there aren’t too many recipes using chocolate (which I can’t eat), which brings me a great sense of relief (thank you Angela!). Sometimes I open a new baking book to find it so chocolate heavy I know I will barely make anything out of the book. But to know I am in safe hands with Tilly makes me all the more excited to see her book in a few short weeks.
Portico: Cooking and Feasting in Rome’s Jewish Kitchen by Leah Koenig (August 2023) - I have been looking forward to this book for what feels like a long time. Back in 2021 when the current pandemic kept us all at home, I was lucky to do some recipe testing for this book (along with lots of other people!). I made three dishes and loved all of them. I tried a fennel gratin, that had no cream in it, which I traditionally dislike in such dishes as I find them too rich. This gratin was so delicious I made it a couple more times. I also tested a chicken and celery dish that looked like it would be quite plain, but somehow definitely was not. The final recipe was a Roman Jewish version of arancini balls, which were delicious, if not slightly fiddly on top of making the risotto, but it was lockdown so I had time!
I cannot wait to finally see the other recipes in this book and read what Leah has researched and discovered about Rome’s Jewish kitchen. The food of Jewish Rome (and Italy generally) is quite different to traditional Roman or Italian cuisine, due to the religious rules known as kashrut (to prepare and eat kosher food) - no pork and no dairy with meat is the very basic ‘gentile’ way of describing it (there’s really more to it, you can read more here for a better description). Pork is so widely used in all Italian cuisine, that it’s removal changes the cuisine entirely in my opinion - so this book is sure to have very different recipes than other Roman/Italian cookbooks, and I am very much looking forward to it after enjoying many of Leah’s previous books.
Garlic, Olive Oil and Everything Else by Daen Lia (August 2023) - Another first time cookbook author, Daen has flown to the top of the TikTok food scene and is now sharing her recipes in a cookbook. I am personally not a massive fan of recipe based Reels or TikTok (I don’t even use TikTok honestly), however discovering more about Daen, her recipes and food in an ‘old school’ format (i.e. a cookbook!) is something I can get behind. I really like Daen’s use of flavours, notably those that come from her Spanish and Italian heritage - like garlic and olive oil! - and while some on social media may criticise their use, I think these ingredients and Daen’s recipes will feel right at home in our cookbook loving part of the world.
Gohan: Everyday Japanese Cooking by Emiko Davies (September 2023) - I think we all love Emiko, and her many books on Italian cuisine, however we are now finally seeing more of the food that Emiko grew up with and that is part of her food history rather than that of her current home in Italy. Emiko has spoken of how this book was a harder sell to publishers as they perceived a book on Japanese cuisine less ‘sellable’ than one on Italian, but I know I and many others are so glad this book is almost with us. I do not personally eat lot of Japanese food or ingredients generally, but I am keen to support this new book of Emiko’s as I know how much I love her previous ones. I know this book will be heartfelt, well researched and beautifully photographed as all her previous works are. And hopefully I will find some recipes that become unexpected favourites too.
Now and Then by Tessa Kiros (October 2023) - A few years ago I made it my mission to expand my collection of Tessa’s books. I found some older titles on eBay, and even one I’d never heard of in Books for Cooks in Melbourne. So when I saw we would finally be getting a new book from Tessa (her last was published in 2016 I think), I knew it would make my cookbooks worth waiting for list. What I really like about Tessa’s cookbooks is they all have their own very unique story and often bring the reader along in some kind of discovery of a place, cuisine or Tessa’s family/family history. No two books of Tessa’s are the same, however all are beautiful and always have really thoughtful design elements that bring such a personal touch to each publication. The description of this book says it will be part memoir, travel guide and food odyssey and it feels like it will be a reflective piece filled with new recipes and memories.

Links to books on Booktopia removed 15/07/2024.

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Food Photography, Recipes & Baking