Darina Allen: The best new cookbooks just in time for Christmas

AS we edge ever closer to Christmas, my desk is piled high with new cookbooks published just in time for the festive season. 

David Tanis’s “Market Cooking. Recipes and Revelations, Ingredient by Ingredient” published by Artisan, is definitely one of my new ‘go to’ books; I find David’s recipes irresistible and simply have to buy every new cookbook he produces.

David, who was head chef at Alice Water’s Chez Panisse in Berkley for 25 years, is a gifted cook and tantalizingly talented tutor.