IT'S ANOTHER British invasion for import-cookbook lovers. The latest wave of impressive cookbooks published in the UK -- written by prominent chefs and food writers (and a novelist too) -- is picking up steam. Although some are available only as imports, more are spinning off into American editions. For Anglophiles, the last year's publications are the next best thing to actually having breakfast at the Wolseley or dinner at Maze, or cooking with Hugh Fearnley-Whittingstall or Fergus Henderson.
Fat Duck chef Heston Blumenthal's highly anticipated "The Big Fat Duck Cookbook" will be available simultaneously in the U.S. and the UK in October. The U.S. versions of Anna Del Conte's "The Painter, the Cook and the Art of Cucina" and Jamie Oliver's "Jamie at Home" also come out this fall. And last year saw the American edition of the much-lauded "Roast Chicken and Other Stories" by Simon Hopkinson (and his new "Week In Week Out" was published this year across the pond).
For imports, check the Cook's Library in Los Angeles and www.amazon.co.uk.
"The Big Fat Duck Cookbook" by Heston Blumenthal. This is Fat Duck chef Blumenthal's coming showstopper of a cookbook -- with gorgeous photos (of dishes such as nitro-poached green tea and lime mousse), cloth binding and slip case (multiple ribbons too). It's divided into three sections: history (the restaurant's rise to three Michelin stars), recipes (for example, sardine-on-toast sorbet and chocolate wine), and science (experts talk about synaesthesia). October, Bloomsbury Publishing.
"Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours" by Jamie Oliver. Fun-loving chef-personality Oliver has been prolific. On the heels of the coming U.S. edition of "Jamie at Home: Cook Your Way to the Good Life" this fall (published in the UK last September and which follows the U.S. version of "Cooking With Jamie: My Guide to Making You a Better Cook"), comes "Ministry of Food," to persuade those who are kitchen-shy "to have a go." October, Michael Joseph Ltd. Import.
"My Favourite Ingredients" by Skye Gyngell. Australian food writer and head chef at the Petersham Nurseries Cafe in Richmond, Surrey, comes out with her second cookbook (following "A Year in My Kitchen"), highlighting seasonal ingredients in recipes such as raw white asparagus with porcini, roasted hazelnuts and Parmesan; and fritto misto of artichokes with lemon, mint and anchovy vinaigrette. August, Quadrille Publishing. Import.
