I LIKE Alex Mackay’s unexpected take on recipes, probably because I’m an ingredient-based cook. His method in The Magic Fridge (Bloomsbury, £26) is to take one basic food—cheese sauce, ratatouille, baked beans or soy-and-honey glaze, for example—and suggest ways of using it, either with brief suggestions or full-length recipes. Croque Madame for cheese, cassoulet for baked beans and so on. I’ll certainly put this on my shelf.
With her background as chef-owner at Wahaca, a Mexican chain in London, Thomasina Miers is hardly a meat-and-two-veg cook. Readers of her new Home Cook (Guardian Faber, £25) need to be near a multicultural street market to find ingredients, as she’s inspired by Vietnam, the Middle East, Japan and, of course, Mexico. Once sourced, however, her mixed ingredients are used fairly simply and…