COOK is an extensive collection of more than 1000 recipes from acclaimed chef Karen Martini. This book is a one-stop shop for amateur to experienced cooks – you can find every kind of recipe from basics such as sauces and stocks, to mains of meats and vegetables, and finally desserts and baking.

The recipes range from traditional to contemporary and are influenced by Martini’s Tunisian-Italian heritage, and a variety of other cultures such as Indian, Greek, French, Vietnamese, Japanese, Thai and more. It also includes an extensive glossary of ingredients and appliances under a heading called ‘Essentials’, which include ingredients such as Ponzu and Pomegranate molasses. This list probably exceeds what’s in the average cook’s pantry and cupboards, but that’s what I love about this cookbook – it’ll push you to experiment with new ingredients. For example, the ‘Tunisian vegetable couscous royale with rosewater labneh’ recipe has over 30 ingredients (many of which are spices!) Some of my favourite recipes include prawn and poached chicken vermicelli salad, fish marinated with white miso, Syrian chicken with ginger, lemon and saffron as well as Sicilian cassata-style ricotta cake.

It’s important to note that this book is huge and it’s quite text heavy, but don’t let this discourage you. Inside, it’s well structured and easy to navigate, with concise and easy-to-follow recipes. And while some of the recipes have long ingredient lists – these are readily available from your local shops.

COOK is an excellent collection of recipes for any culinary level. Influenced by the likes of notable chefs such as David Thompson, Ottolenghi, Stephanie Alexander and more – it’s a resourceful and homely book that reflects our diversifying culinary scene. Destined to become a staple for all cooks in the kitchen.

Reviewed by Akina Hansen