As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.
Food author and world traveler Naomi Duguid explores the cuisine of Burma in her sixth book. Lovers of Southeast Asian food will enjoy cooking through this book of authentic home-style Burmese cooking, with recipes obtained from the author’s travels and interacting with cooks in the country. Various essays, brief histories, and beautiful snapshots of Burmese culture complete the portrait of this cuisine.
Britain has long been known as a mecca for Indian food, especially London which boasts over 1000 Indian restaurants ranging from street fare to Michelin-starred venues. As a natural extension there are an increasing number of cookbooks being published highlighting British Indian food – food that incorporates local produce, fish and meats. Capital Spice is the latest to show the best that London has to offer.
Fuchsia Dunlop, one of the best contemporary writers about Chinese cookery, has delivered an outstanding work of “simple Chinese home cooking”. Accompanied by delicious photography by Chris Terry, it is hard to imagine anyone wanting to leave this book unused in the kitchen.
Eat Me is the latest compilation of food design intended by and for designers but a joy for chefs, food lovers and art appreciators. In 2010 I reviewed Design Culinaire which had similar goals, but fell short because if its lack of breadth of contributors. Not so with Eat Me. Over 250 pages representing some 87 different designers and artists with works ranging from whimsical to oblique to functional. Eat Me will surely inspire you to find your own creativity and appreciate the role of designers in our daily gastronomic lives.
Eat With Your Hands is the first book by Zakary Pellacio of New York’s celebrated restaurants Fatty Crab and Fatty ‘Cue. In this book he takes Southeast Asian classics and reinvents them with his Italian heritage and French training, or conjures new dishes with a distinct flavor profile which would not look out of place on a Malaysian table. The dishes are time-consuming, challenging, and require good sourcing of exotic ingredients, but always rewarding.
In Pastries, Hermé takes on 50 monuments of the pastry world from ancient to modern times, and reimagines them in unique and inventive ways. At times the metamorphosis can be a head-scratcher, and the book doesn’t include details about the creative process behind the transformation. However, any fan of food history and pastry will appreciate up to 50 new recipes from one of Paris’s finest.
In Bold Palates: Australia’s Gastronomic Heritage, Professor Barbara Santich sets out to provide “justification and legitimacy” for those foods and ways of cooking and eating that are recognised as “distinctively Australian”. Santich draws on a wide range of sources including newspapers, diaries and memoirs, recipe books, and the work of other academics to present a thorough and approachable survey of Australia’s gastronomic heritage. Well-illustrated and with valuable and informative primary source material (newspaper articles, letters, advertising etc.) reproduced on almost every page, this book is a welcome reference for anyone interested in the historical background to the Australian diet.