Author Archives: Sarah

Cake Chic, Peggy Porschen | 2009 | UK

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In Cake Chic, London’s queen of couture cakes, Peggy Porschen, shares the secrets of her celebrated sugar designs. From cookies to miniature cakes, to stunning tiered creations, Porschen’s style is unrestrainedly chic and girly. Her unique style and enthusiasm are inspiring and will motivate home bakers to get busy in the kitchen, rolling fondant and piping royal icing. However, despite its casual, accessible tone, this book is aimed squarely at advanced bakers, with some discrepancies between the base recipes and decorating guides requiring careful and skilled adjustment and planning.

Posted in 4-star, Food preparation, advanced audience, biscuits/cookies/sweet delights, cakes and desserts, comprehensive, cooking reference, decoration/presentation, mostly recipes, review, specific techniques | Comments (0)

Planet Cake, Paris Cutler | 2009 | AU

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Readers' average:
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Planet Cake is the book from the famous Sydney boutique cake shop of the same name, renowned for its elaborate sugarcraft creations and celebrity customers. The book promises beautifully decorated cakes that are “fabulous, professional, and easy”, and it seems to deliver in most respects, combining Planet Cake’s distinctive decorative style with good base recipes. The chapters of this book are very well structured, making it easy for beginners or more advanced decorators to find their way around. Whilst no-one would pretend that becoming a cake decorator is a simple feat, for the motivated home cook, Planet Cake can give you the tools to get there.

Posted in 4-star, book from a restaurant, cakes and desserts, decoration/presentation, for beginners, mostly recipes, review, specific techniques, textbook/technical guide | Comments (1)

Feed Me Now!, Bill Granger | 2009 | AU

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Readers' average:
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Feed Me Now!, Australian chef Bill Granger’s latest book, promises a “joyful, practical collection of recipes that cater to the day-to-day food dilemmas of busy modern families” that use few ingredients and require minimum fuss. While the recipe difficulty varies, they are easy to follow. However, the book still contains quite a few not-so-instant recipes, and the photography, while beautiful, appears at odds with Granger’s laid-back style.

Posted in 2-star, for busy people, internationally known food author/chef, mixed/non-regional cuisine, mostly recipes, quite detailed, review | Comments (0)

How to be a Better Foodie, Sudi Pigott | 2008 | UK

Reviewer says
Readers' average:
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Sudi Pigott’s fun little book, How to be a Better Foodie, is a tongue-in-cheek look at high foodie-ism. Bulging with tips, advice and foodie facts, in an extreme level of detail, it’s entertaining and informative in parts, but laughably bad in others. Pigott’s boundless enthusiasm comes across as pretentious numerous times, which often makes for painful reading.

Posted in 2-star, advanced audience, comprehensive, dining culture, humorous, opinions/essays, review | Comments (2)

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New release: Memories of Philippine Kitchens

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In the newly revised and updated Memories of Philippine Kitchens, Amy Besa and Romy Dorotan, owners and chef at the Purple Yam and formerly of Cendrillon in Manhattan, present a fascinating—and very personal—look at Filipino cuisine and culture.

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New release: A Girl and Her Pig

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April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes.

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New edition: South East Asian Foods

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Since its first publication in 1970, South East Asian Food has achieved a reputation as the authoritative book on the subject. This new edition features a completely updated and easy-to-follow design, with beautiful illustrations throughout.

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Worth a look: Fish: Recipes from the Sea

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More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen. From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.

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Coming: Vegan a la Mode

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Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making vegan frozen treats was so easy, or so much fun? With Vegan a la Mode, you can recreate classic ice cream parlor treats as well as innovative new flavor combinations, with over 100 recipes to choose from. And don’t forget the toppings!

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New release: The Slow Cook Book

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From pot roasts to North African tagines, celebrate the art of slow cooking with The Slow Cook Book. The 200 recipes featured include all the more traditional slow cook dishes such as hearty stews and pot roasts but you may also be surprised to find cakes and bakes featured as well.

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New release: Rosa’s Farm

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The farm has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple, traditional, lovingly prepared and utterly authentic.

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New release: Whatever Happened To Sunday Dinner?

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Lisa Caponigri created this book to give real families recipes they can easily cook and enjoy together. Caponigri has devised 52 delicious Italian menus–one for each Sunday of the year–that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie.

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New edition: Food For Free

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The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.

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New release: Treats from Little and Friday

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In this delightful cookbook, Popular New Zealand bakery owner, Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim’s approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.

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