Nothing New: Considered Cooking
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From the small press behind Psychogastronomy, Free Food, and The Long Loaf comes another quietly distinctive volume, this time from Swedish cook Jesper Sjödahl. Like those earlier titles, it favors reflection over trend, and sensibility over spectacle.
Across 142 pages of essays, field notes, recipes, and photographs, Sjödahl considers what it means to cook well without chasing novelty. The dishes are familiar on the surface: roast chicken, winter squash gratin, a pot of beans. Yet there is room for tongue and a savory pie packed with greens. Technique is present but never showy; the emphasis is on judgment, ingredients, and the steady accumulation of good habits.
This is not a book of culinary reinvention, but of recalibration. Readers who responded to the meditative tone of Thom Eagle or Andrew Barton will recognize the same idiosyncratic confidence here. It is a book to keep nearby in the kitchen, less for reference than for orientation, especially for those who find abundance in simplicity.
Paperback. Color and black-and-white photographs. Line drawings.
Published on December 1, 2025
