The Atlas Cookbook explores twenty countries across four regions, with 88 recipes that celebrate each location but embrace seasonal local ingredients, as each region also aligns with a season. Across the world, each established cuisine has an underlying backbone. Vietnamese food without fish sauce? Israeli cuisine without tehina? No chance. And yet so many dishes and ingredients cross borders, connecting us.
The Atlas Cookbook taps in to this aspect of food, with recipes using foods appropriate for winter in Europe (Greece, Spain, Portugal, Italy, France), spring in South America (Columbia, Argentina, Peru, Brazil, Bolivia), summer in Asia (Thailand, Cambodia, China, Indonesia, Vietnam) and autumn in the Middle East (Iraq, Syria, Turkey, Lebanon, Israel). It explains the core ingredients from each country's cuisine, to show how the recipes and flavours are connected. And the seasonal ingredients for each destination are accessible all year round at supermarkets.
The food in The Atlas Cookbook is vegetable-forward, and shareable, like an Avocado, bean and burnt kale salad from Brazil, or Smoked eggplant with Pistachio and vine leaves from Israel. The dishes are simple, but each recipe includes tips on presentation, to help you create a truly beautiful plate, and the book includes suggested menus for if you really want to put on an amazing meal.