New Year, New Recipes

Below, we share a selection of inspiring reads packed with history, science, humour and plenty of flavour.

Pepe in Grani is a renowned pizzeria located in Caiazzo, near Naples. It was founded by master pizzaiolo Franco Pepe in 2012 and has since earned international recognition for its traditional Neapolitan pizza. The pizzeria uses high-quality ingredients and a long fermentation process to create its signature dough, which is light and full of flavour. Pizzeria Pepe in Grani has received numerous awards and accolades. It has featured in the Netflix series Chef’s Table: Pizza, as well as in The Guardian and The New York Times.

This book shows how the pizzaiolo Franco Pepe managed to take Neapolitan pizza to new heights, striking the perfect balance between tradition and innovation.

Change the Recipe is a synthesis of the most moving and impactful life lessons its author, José Andrés — chef and entrepreneur — has lived through. It is a work born of hard-won wisdom, written by a man who has devoted his entire life to trying to change the world. A testimony to the transformative power of food and to leadership rooted in empathy and action, it combines evocative storytelling with universal messages, making it an inspiring and relevant read — one that is likely to be highly influential in both the culinary and humanitarian spheres. His vast experience, from the kitchen to war zones, has given him countless stories and moments that are funny, moving and extraordinary, inspired by the conviction that food can bring people together and the firm belief that anyone can change the world for the better, if they choose to.
 

José Andrés is an internationally respected culinary innovator credited with introducing the concept of the “tapa” to the United States. Named one of Time magazine’s 100 most influential people in the world in 2012 and 2018, he leads José Andrés Group and its thirty-plus restaurants in the US and abroad, including Jaleo, Mercado Little Spain, The Bazaar and minibar (two Michelin stars). A standout protégé of Ferran Adrià, he has been recognised as Outstanding Chef of the Year by the James Beard Foundation and awarded the National Humanities Medal by President Barack Obama.

Discover the science behind cooking — and pick up tips and secrets to cook like a professional — with This Is Science & Cooking. In this book, Chilean author Heinz Wuth uses everyday examples, clear explanations and illustrations to help home cooks, chefs, food lovers and professionals understand the processes food undergoes when it is cooked. This work will give readers fresh insight into the science behind cooking, preparing them to cook with confidence.

With more than 18 years’ experience working in kitchens and teaching in countries such as Chile, France, Spain, Germany, Hong Kong and the United States, among others, Wuth specialised in scientific gastronomy, completing diplomas at Harvard and the University of Hong Kong.

Gipsy Chef surprises us once again with a new gastronomic adventure, this time to the heart of Mexican cooking. After sharing 40 recipes and winning readers over to Japanese cuisine with his delicious Quiero ser japonés (I Want to Be Japanese), he returns with his third book, Quiero ser mexicano (I Want to Be Mexican), ready to make the flavours of Mexico utterly irresistible. A true connoisseur of the country and its food, he invites readers on a unique journey that will leave no one indifferent. 

With freshness, humour and wit, this new instalment from the tireless chef is packed with recipes seasoned with stories and anecdotes, making it not only an accessible, realistic and delicious recipe book, but also a fun read that grips you from start to finish. From the most iconic dishes in Mexican gastronomy — such as mole, tacos and quesadillas — to more singular twists and ideas, everything bears his unmistakable touch and his clear, engaging way of explaining. 

Discovering Mexican cuisine through his eyes is a real gift, and a breath of fresh air that adds a distinctive new spin. Those who can’t cook will love this book; and those who are experts will enjoy it like no one else.

These books offer different perspectives that converge on one idea: food tells stories and has the power to bring people together.