5 of the best new cookbooks for winter

Travel

Flavoursome dishes that reflect the year in Bangladesh.

ByFliss Freborn

Published December 30, 2023

• 3 min read

This article was produced by National Geographic Traveller (UK).

1. Made in Bangladesh, by Dina Begum

£28, Hardie Grant
The second cookbook from food writer Dina Begum is a love letter to Bangladesh. Alongside the selection of tempting recipes are detailed ingredient notes, explanations of distinctive spice blends and advice on traditional preparation and serving, all accompanied by evocative photography of busy street-sellers, verdant landscapes and market produce. Some recipes do feature fish and vegetables native to Bangladesh that might be harder to find in the UK, but the author suggests accessible substitutions for those unable to find a Bangladeshi grocery store.

Made in Bangladesh is deftly woven with Begum’s own memories of family life, such as snacking on homemade coconut fudge while watching her grandmother cook. These recollections elevate it from simple cookbook to compelling read, blending nostalgia with detailed practicality. The chapters mirror the Bangladeshi year: six seasons (summer, monsoon, autumn, late autumn, winter and spring) of joyful, varied eating. Start with the whole-braised chicken with golden onions and Bengali five-spice, then give in to ground rice pudding with cardamom and screwpine. 

2. Ester, by Mat Lindsay

£30, Murdoch Books
Australian restaurateur Mat Lindsay’s new tome isn’t for the novice home cook. Ester is a celebration of modern Aussie cuisine, focusing on fire and flawless technique. Recipes include flame-grilled bone marrow with sesame-seed sambal, and sourdough ice cream.

3. Manju’s Cookbook, by Manju Patel

£22, Ryland Peters & Small
At the age of 80, Gujarat-born Manju Patel was given a restaurant in Brighton by her sons. Six years later, she remains an integral part of the business — named Manju’s — but has also found the time to write this cookbook, which showcases dishes including mattar paneer and Gujarati dal.

4. Maydan, by Rose Previte

£30, Abrams
This debut cookbook from Washington, DC-based chef Rose Previte is inspired by her Lebanese roots and travels in the Middle East. Levantine favourites include tabbouleh and tahdig, and there are Georgian dishes too, like badrijani nigvzit (walnut-filled aubergine rolls).

5. Kung Food, by Jon Kung 

£27, Ebury
Born to parents from Hong Kong, but brought up in Canada and the US, Jon Kung has written a cookbook drawing on his experience as a ‘third-culture kid’. Dishes such as beef and broccoli pot pie, Thanksgiving turkey congee and dan dan lasagne reflect Kung’s diverse influences.

Published in the Jan/Feb 2024 issue of National Geographic Traveller (UK).

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