Home Cookery Year: Four Seasons, Over 200 Recipes for All Possible Occasions

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She has written about food for publications including the Guardian, Telegraph, BBC Good Food Magazine and Countryfile Magazine. One of my tests of how much I am excited by a new cookbook is how many recipes I feel driven to mark with a Post-It note. With a few (very rare) exceptions, you’ll be able to get all the ingredients from your local supermarket. This is a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Less of a unique selling point, and more of an all-encompassing approach to the cookbook, Home Cookery Year is a 400 page, 200+ recipe doorstop tat seeks to offer seasonal ideas for every possible situation, from midweek dinners to elaborate dinner party feasts.

Claire Thomson, who has made something of a habit of releasing practical, down-to-earth cookbooks over the past five years.Following the rhythm of the seasons, Thomson encourages the home cook to become more confident with their own cooking practices. While noodles might make you think more of Asia than Italy, as the pesto here might prompt, buckwheat pasta is also used in Italian cooking. A fragile copy, poor quality paper is tanned and brittle, short tear to fore-edge of most pages, cover tanned and foxed with tears and an area of loss to front cover. Next it covers comforting recipes like Littleneck Clam Orecchiette, Pho Ga, Sichuan Newfoundland Cod, Double Beef Patty Melt with Gruyere and Molasses Bread, and Matty’s take on the ultimate Submarine sandwich. In the local dialect, “china” stands for the Italian adjective “piena”, full, and that’s exactly what this dish is about: a riotous affair of short tubular pasta dressed with a spicy tomato sauce, layered with marble-size meatballs, gooey cheese, crumbled boiled eggs, spicy Calabrese sausage, grated parmigiano and pecorino.

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