Vicky Hayward

Vicky Hayward

Food writer

https://www.vickyhayward.com/
Vicky Hayward grew up in England, where she studied and worked as a cook before studying history at the University of Cambridge. She first got to know Spain as a child on family holidays and, after working as a book editor and features writer in London, her writing brought her to Madrid in 1990. Features from Spain for the international press have covered food, social issues and culture, in particular flamenco, which led on to collaborations in other media. Her travel writing includes pocket guides to the Costa Blanca (1991), Madrid (1994), Valencia (2006), and writing for Michelin Green Guides (2011). In recent years her interests in food and history have come together, for example in articles for the Oxford Companion to Food and her recreation of a 1745 friary recipe book entitled New Art of Cookery, which won the 2017 Jane Grigson Trust Award.

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Vicky's favorite cookbooks

Plats du Jour

Plats du Jour

Patience Gray

My first cooking was done over a gas burner in a French campsite. This is the book that persuaded me to try my hand and I still like its easygoing everyday feel.

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Cooking in Ten Minutes

Cooking in Ten Minutes

Édouard de Pomiane

Does anyone capture the excitement of time spent in the kitchen quite so vividly? All Pomiane’s writing is fun, but I especially enjoy the riffs here on simple, quick cooking.

Le grand livre de la cuisine a la vapeur

Le grand livre de la cuisine a la vapeur

I think this is my favourite monographic cookbook: steaming is still relatively little used, but it has a great deal to offer in culinary terms. Manière explores all that in satisfying detail.

The Book of Garlic

The Book of Garlic

The author’s “obsessional attachment to garlic”, his wit and insider’s take on 1970s West Coast food culture, plus the short pick of recipes from Garlic Times, make this a wonderful general read.

The Tuscan Year

The Tuscan Year

Elizabeth Romer

Among accounts of Italian food Romer’s is carefully observed and the two perspectives – the author’s own and that of her neighbour - tell us much of how we learn about the cooking of other cultures.

A Book of Middle Eastern Food

A Book of Middle Eastern Food

Claudia Roden

I discovered how to make hummus and rethink non-European cuisines thanks to Claudia’s book. Today I also value the way it shows what food can mean; here we see how it holds together community in exile.

bestiarium gastronomicae

bestiarium gastronomicae

Andoni Luis Aduriz

Aduriz is a chef, but he is involved in many areas of food culture and this book captures that very well. He gives just 31 recipes inspired by the life and work of Hungarian natural scientist Gyula Madarǎsz, but the level of detail for each of them, aesthetic and culinary, makes the book fascinating. Visually offbeat, understated and a pleasure to handle, this is also one of the most original illustrated cookbooks on my shelves.

Cocinar por ser feliz

Cocinar por ser feliz

Unusually for a Michelin starred chef Ruscalleda chose to write her first book about economic home cooking. It’s direct, packed with fresh seasonal ideas and it’s also a cookbook that I often find myself giving to friends.

El Gran Libro de la Cocina Catalana

El Gran Libro de la Cocina Catalana

This is my go-to source for the techniques and recipes of the Catalan repertoire, urban and rural, as written by the now retired chef of Les Set Portes in Barcelona. It’s unfussy, thorough and full of neat sleights of hand.