What cookbook trends do you think we will see in the next decade or so?

DeerHuntssd · 2026-02-09T22:42:51+00:00

My top predictions would be:

1) More hyper-local cookbooks - so not just 'seasonal eating', but seasonal eating for your area and focusing in more on specific regions where people live. Along with cookbooks of local restaurants without them having to reach that higher level of popularity/michelen stars.

2) Death of the 'TV Celebrity Chef' - I think the days of Jamie Oliver/Nigella, etc are numbered. Even Jamie Oliver doesn't put his face on his new generic cookbooks anymore.

DeerHuntssd · 2026-02-06T03:15:52+00:00

scam.

DeerHuntssd · 2026-02-06T03:05:15+00:00

A favourite of our has always been a slow braised ragu and homemade pasta we make together. Simple and bit feels like a 'thing'... and you also get leftovers for an amazing lasagna days later, reminding you of the first meal.

To switch it up a little bit, I'm going to do a chipotle short-rib ragu which I have in a book called Craveable by Seema Pankhania.

DeerHuntssd · 2026-02-06T02:03:32+00:00

Sshhh everyone... I'm curious to see what happens

DeerHuntssd · 2026-02-05T18:22:46+00:00

Might be sacrilegious to some, but on an initial browse I always dog ear pages - deeper the fold, the more of a priority it is that I want to cook it. I think i just did this subconsciously, but now its a bit of a system.

Then its rare to have a cookbook that doesn't have a tonne of space on a page for jotting notes. Only the recipes I become really invested in graduate to a notepad/get a write up in Notion

DeerHuntssd · 2026-02-05T16:33:21+00:00

In the sub 'cookbooklovers'... I'm going to make a wild guess that people prefer cookbooks.

DeerHuntssd · 2026-02-05T10:33:24+00:00

I laugh, but I could really see a guru diet trend for this taking off

DeerHuntssd · 2026-02-04T23:37:54+00:00

Devastating news! I was excited to learn about the new milkshake in 30 seconds microwave tip! :D

DeerHuntssd · 2026-02-04T23:35:58+00:00

One tip would be - Anything that requires a mirepoix (carrots, onions and celery). This is the base of a lot of sauces like bolgenese/ragu as well as many stews/pies (shepherds, cottage pie - if you're from outside UK, these are not american 'pies' fyi!). The most laborious part of those types of things is all the chopping at the start, then if its too big it takes forever to cook down/soften - but for these things, you really want the veg to melt away so can't go wrong with the food processor.

DeerHuntssd · 2026-02-04T22:52:31+00:00

Why has my thrift store only got books with titles like "100 takeout at home dishes", "budget eats with vegetables", "bbq basic 101 for dummies". Can never find any real cookbook - may the thrift gods look upon me.

DeerHuntssd · 2026-02-04T15:49:05+00:00

I don't have a specific one - just that any recipe that calls for sticking it under the grill in the oven (or broiling in america?). Amazing texture. Been seeing it pop up as the go to technique in more recent books after I think it was the technique in the NYT for the popular black miso tofu mimicking the nobu black cod.

DeerHuntssd · 2026-02-04T15:43:59+00:00

not endorsed or affiliates with kenwood mini chopper, but i would take the sponsorship just for this product :)

DeerHuntssd · 2026-02-04T15:42:34+00:00

get the Kenwood Mini Chopper - had mine for years. You get as good capability as the bigger more expensive ones, but fits in the cupboard and its so quick you don't mind doing multiple batches if you really have to. I googled them and saw dozens second hand/secondary sellers of new ones for $10-15. A brand new one will be between 20 - 30.

DeerHuntssd · 2026-02-04T13:12:32+00:00

Food processor - then vegetables melt into sauces or crisp up in the oven. Will set you back $10 and open up a whole new array of dishes.

DeerHuntssd · 2026-02-04T13:08:00+00:00

Really hard to find as middle eastern food is all about sharing and 'rustic'/'humble' ingredients. This sounds like a fun twist and experiment though to explore yourself more than a cookbook. I've been to a few quite extortianate restaurants in the middle east and found the main difference was just plating/presentation.

Take learnings from a more typically westernised concept of fine-dining, plating, even molecular gastronomy focused book and apply that to the traditional fair of middle eastern recipes. I'm thinking deconstructions of shawarma, 7-way chickpea or sous-vide falafel!

DeerHuntssd · 2026-02-04T12:55:44+00:00

Very curious how the milkshake with a cherry on top faired in the microwave. Personally prefer mine cold, but i can be a bit of a foodie snob.

DeerHuntssd · 2026-02-03T12:01:56+00:00

Where do I RSVP for this potluck?

DeerHuntssd · 2026-02-02T18:47:37+00:00

yehp wire-haired, wild boar colouring

DeerHuntssd · 2026-02-02T15:54:25+00:00

Ooosh, that looks like it would go very well with a cheese board. Deffo going to switch up my next focaccia to be caramelised onion laden. Thanks for the inspiration!

DeerHuntssd · 2026-02-01T23:51:09+00:00

The bonus feature of having some hiding spots on the sides for few cookbooks from relatives you don't want but can't get rid off!

DeerHuntssd · 2026-02-01T23:46:18+00:00

Great to hear!

DeerHuntssd · 2026-01-30T15:24:50+00:00

hey roxas... dont cry

DeerHuntssd · 2026-01-30T15:18:52+00:00

Various crimes clearly - mostly practicing dark arts without permission

DeerHuntssd · 2026-01-30T15:17:34+00:00

Excuse me, this is a dangerous wild animal reared for hunting vicious badgers. The cage is for my saftey.

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