What is your favourite book you've cooked from recently? Fuschia Dunlop? The "roast chicken" book (is it Hopkins?)? Or do I want to go back in time and think about Sunday Suppers at Lucques? I'm looking for a nicely produced, probably hardcover, book with great recipes of course, but also an engaging text with a point of view.
I know there has been a thread started recently, but it seemed more directed at professional chefs. I'm looking for something for the keen, mildly obsessive amateur. Last year it was Zuni Cafe, loved it. I both gave AND received it as Christmas gifts.
Thanks so much for any thoughts.