Top 8 cookbooks of 2016

I recently used an old copy of Georgio Locatelli’s Made in Sicily and cooked the most delicious pasta dish and some pork meatballs.

It reminded me of how important it is not to be seduced by trends that promote change for the sake of change. Keeping it simple, using the best possible ingredients is likely to produce the best results.

From this year’s selection, I liked the academic Food and Drink in Ireland edited by Elizabeth FitzPatrick and James Kelly (Royal Irish Academy €25) which shows where we have come from in terms of our eating traditions and habits. Useful for culinary students.