The most beautiful food books of 2020
Shop our edit of the year's most strikingly designed food books.
2020 has seen the relase of some gorgeously designed food books, the most recent being Bill Granger's Australian Food. The master of casual food and relaxed dining, Granger's latest offering, coming twenty years after the relase of Sydney Food, reflects his many years of experience and again manages to capture the care-free, yet masterful Australian approach to food that is embraced globally.
From Somekind Press, Takeaway: Boon Luck Farm On Growing "charts Palisa Anderson’s never-ending journey to reconnect with nature, raises questions of consumption and the roles that we (often unwittingly) play in today’s broken food systems."
Revered Spanish restaurant Arzak has held three Michelin stars since 1989, and the book Arzak + Arzak from Juan Mari Arzak and his daughter Elena tells the story of their family and the New Basque cuisine, a forty year old food movement of which Juan Mari was the leader. The innovative recipes convey the magic created by the father and daughter duo and provide a glimpse into the future of Restaurant Arzak.
In 2019, celebrated chef Magnus Nilsson made the decision to close his remote, unique Swedish restaurant, Fäviken. His new book of the same name explains why, conveys his thoughts on everything from sustainability to family and fame - and gives us more than one hundred recipes from his time at Fäviken.
The third installment in Ottolenghi's Plenty series, Flavour is broken down into three parts - Process, Pairing and Produce. Each section offers flavour-forward, vegetable-based recipes that showcase the chef's passion for vegetarian cooking and gift for bringing out flavour from his ingredients.
South African-born Duncan Welgemoed's approach to food is fearless, irreverant and bold, and this shines through on the pages of Africola. His stark, honest approach to the restaurant idustry is a breath of fresh air, as are the South African-inspired recipes, which include everything from meat, seafood and vegan fare to fermenting and pickling - there's even room in there for pastry and cocktails. Focused on sustainably sourcing ingredients, spice and lacto-fermented punch, this is one party book that is not to be missed.