Ten Spring 2018 Cookbooks I am Loving

Although it would be impossible to top last year’s bounty of beautiful cookbooks (*wink-wink* mine was among them) 2018 is shaping up to be a solid year for fantastic cookbooks of all sorts.

I’ve been cooking from a stack of exciting new books over the past few months as they have been released, and these ten have been the most enjoyable, inspirational and, indeed, motivational. My collection is all the better because of these new titles, and I’m thrilled to share them for your consideration.

Cookbooks are very personal, and what inspires me may not nudge you in the direction of the kitchen. I say take some time in a bookstore to flip through these books and let yourself fall in love with one or two. Better yet, research the author and decide who you would like to support. Then buy one for yourself and one for a friend. Okay! Read on for ten Spring 2018 cookbooks I am loving.

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The best asparagus recipes

On a weekend excursion to the market I spied the first local asparagus and brought home two fat bundles for dinner.

I added it to the grill, along with our flank steaks, and finished everything with a lemon-ramp (wild garlic) compound butter. It was an absolutely epic way to finish off the May long weekend. And now that asparagus is here, it’s going on the menu plan just about every day.

When it is harvested in its prime, asparagus doesn’t need much more than a little butter and salt; however, should you want to play around in the kitchen, this is Spring’s most versatile vegetable. From pizza to pickles, prepare to be inspired by this round-up of the best asparagus recipes from Simple Bites.

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Lemon Berry Stripe Cake for a Royal Wedding

I‘ve been deep diving into my British heritage lately, staying up late on those ancestry websites, and tracing the Wimbush name back for centuries.

The names of my paternal grandmother ‘greats’ fascinate me – Bridget, Mary, Clara, Edith – so very proper and lovely. I’ve also come across a few very interesting last names in my expanded family tree; names like ‘Middleton’ and ‘Townsend’, which, if you follow the Royal family or watch The Crown, may ring a bell.

With half of my heritage so firmly rooted in Great Britain, it’s no surprise that I am closely following the details for Prince Harry and Meghan’s upcoming wedding. Today’s recipe is a mini wedding cake in honour of their union. It’s a light-as-a-feather lemon sponge cake, layered (vertically!) with a decadent berry buttercream and adorned with the first spring wildflowers.

Read on for the recipe, the inspiration, the occasion and loads of photos.

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A Royal Tea Party and Vanilla Cream Scones

We never need a reason to throw a tea party, but if you are looking for an excuse, next week offers two prime occasions: Mother’s Day on Sunday and the Royal Wedding the following Saturday.

In a May Day celebration, and in anticipation of the upcoming Royal nuptials, a few friends and I collaborated on a splendid outdoor tea party last week. Local food photographer Alison was there to capture it all on camera, which meant I could sit down, pour tea and serve cake.

If that sounds ideal, it rather was; and I hope these images inspire you to invite a troop of tea drinkers over and bake a batch of vanilla cream scones for the party.

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Asparagus and Bacon Quiche: a tutorial

Practical. Versatile. Classic. These are all words I have scribbled in the margins of my handwritten quiche recipe.

I grew up on this savoury tart, and I am determined to sell you on the wonderful simplicity of a well-made quiche. It’s practical because it can be enjoyed at any temperature and it holds up well (even in the freezer). The adaptable fillings make it a versatile dinner option – just use up bits of leftover cooked vegetables and scraps of cheese.

And you already know this part – the quiche is a classic, beloved dish. It can make an appearance at an elegant brunch or show up in the basket of a rustic spring picnic. No matter where or when quiche is served, it’s always a welcome addition to a meal and home cooks should have a solid recipe in their repertoire. That’s where I come in today!

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