To celebrate this week of plant-based recipes, Cook is sinking its teeth into a stack of green reads. Sarah Britton of mynewroots.com fame publishes her eponymous debut cookbook My New Rootson 9 April (Pan Macmillan). Recipes range from the seed extravaganza that is her life-changing loaf of bread (understand this literally) to her frugal carrot-top and garlic-scape pesto. V is for Veganby Kerstin Rodgers (Quadrille) follows on 23 April with genius ramen hacks, 13 excellent things on toast, fritters and fries, pizzettes and uthappams (“a large, shallow sub-continental crumpet”) and some of the finest food photography out there. May will bring pioneering veggie restaurant Mildred’s debut,Mildred’s The Cookbook(Octopus) as well as that of esteemed Cook regular Andrew Dargue: Vanilla Black. Books to get you buying veggies by the bushel.
An oak spoon and spatula set designed by Aurélien Barbry for Georg JensenPhotograph: Barbry for the Guardian
Changing the Way We Eat, Ted X Manhattan’s food-focused annual event took place on 7 March – an electrifying day, with inspiring talks from all sorts of food activists. This year’s instalment included a radio show host demonstrating how healthy eating choices can revolutionise family life, an attorney fighting the factory food system and a sustainable agriculture expert calling for equality for female farmers: watch them, and more at tedxmanhattan.org
As our 10 best selection shows this week – look out for it on Saturday –, tofu is supremely versatile. But if those recipes still leave you a little unsure about how to handle the wobbly white stuff, Yuki Gomi – occasional Cook contributor and all-round Japanese home-food star – will set you right with one of her Healthy Eating classes. To book a place at the next Crystal Palace session on 8 April, visit yukiskitchen.com.
If, taking your cue from Noma and the new nordic cuisine, you strive for purity and simplicity in the kitchen, this spoon and spatula set, designed by Aurélien Barbry for Georg Jensen, is for you. It’s made of beautifully finished oak; a pair of rounded trapeziums with rounded corners atop tapered handles just made for holding. Available from twentytwentyone.com for £35.
Learn how to make all sorts of tantalising Japanese fare at Yuki’s Kitchen. Photograph: Keiko Oikawa for the Guardian
