Book review - New Restaurant Design by Bethan Ryder

New Restaurant Design
Bethan Ryder
£30, Laurence King

Bethan Ryder's latest look at global design trends rounds up 47 inspiring new restaurants from around the world. Kicking off with 11 interviews with major players including Marcel Wanders, Adam Tihany and David Collins, the book explores new design under the headings ‘Global Views', ‘New Baroque', ‘Modern Classic' and ‘High Concept'. A handy reference tool for the professional or a glossy coffee table book for the non-professional.

Yo! Sushi: The Japanese Cookbook Kimiko Barber £15.99, Collins *Ten years old this year, popular conveyor belt sushi chain Yo! Sushi marks the event with its first cookbook, written by Kimiko Barber. Very much a beginner's guide, The Japanese Cookbook takes you from ‘novice to samurai' in a series of full colour stepby- steps and simple recipes. Basic guides to preparing sushi, sashimi and tempura are supplemented with recipes like Green Tea Prawns and Firecracker Rice.

For a take on the popular Anglo-Japanese repertoire, it's a good place to start.

The Pig, the Olive & the Squid Greg Duncan Powell £16.99, Murdoch Books *Aussie author, wine taster, tree surgeon and surfer Greg Duncan Powell dons medieval peasant gear to go back in time to the days when we only had the basics to work with; a cooking flame plus humble ingredients like the pig, olive and squid of the title. The result is a collection of ingenious recipes, each chapter focusing on one tasty, budget ingredient and how to serve it. From ‘The Squid' chapter, there's Yaki Squid, Curried Squid and a Florentine-style Squid and Beans, all of which come with wine recommendations.

Beyond Nose to Tail Fergus Henderson and Justin Piers Gellatly £17.99, Bloomsbury *Rejoice, rejoice, the second instalment from St John has arrived. Picking up where ‘Nose to Tail Eating' left off, ‘Beyond Nose to Tail' presents another slew of wicked recipes from the worldrenowned Smithfield restaurant, but with the added bonus of more breads, cakes and puds care of Head Baker and Pastry Chef, Justin Piers Gellatly. The terse, poetic, amusing language is pure St John: try ‘Orbs of Joy' (braised red onions), ‘Pie Possibilities', ‘Pig Skin and Fat' and ‘You Fool'. The Dr Henderson Ice Cream is hard to beat.