Recipes from three of the year's best cookbooks

Special to The Globe and Mail

Published November 19, 2013

This article was published more than 10 years ago. Some information may no longer be current.

Wok-Fried Lamb with CuminKevin Van Paassen/The Globe and Mail

This has been a fantastic year for cookbooks with exciting concepts, interesting recipes and stunning photographs. Choosing my favourites is difficult, but the cookbooks these recipes come from have been my go-tos.

The Flavour Principle, a new cookbook and drinks compendium by Lucy Waverman and Beppi Crosariol, was published last month by HarperCollins. Follow Lucy on twitter: @lucywaverman

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