In Malouf: New Middle Eastern Food, well-loved chef Greg Malouf has kicked off his travelling shoes and returned to his home kitchen to offer fans a breathtakingly beautiful, glossy and very, very generous tome of recipes that are rooted in the traditions of his beloved Middle East, but presented in a fresh, modern way. The food is seductive and truly inspired, but despite being a stunning piece of design, the book is not without its flaws.
Giorgio Locatelli is often referred to as one of the world’s best Italian chefs (or words to that effect) so it goes without saying that he knows a thing or two about Italian food. In this book he takes the reader on a most enjoyable journey around Sicily as he explores and explains the traditions and history of Sicilian food, meeting growers, producers and restaurateurs along the way. Locatelli’s enthusiasm and personality and the collection of recipes which admirably demonstrates the simplicity and strong flavours of Sicilian food make Made in Sicily both a good read and a good resource for anyone wanting to capture a little bit of Sicily for themselves.
Packed with more than 250 imaginative recipes, Short and Sweet encourages bakers of every skill level to explore new ways of approaching baking without spending a lot of time, effort, or special equipment. The instructions are simple but never lacking in necessary detail, and Lepard leaves just enough room in the instructions for your own innovations and variations.
Chef Andrew McConnell, one of Australia’s most prominent representatives of high-end relaxed cuisine, has written his first cookbook. It’s attractive, broad in its flavours, and likely to stimulate and puzzle those who aren’t familiar with this type of dining. The book has a strong local feel and will be appreciated by McConnell’s devotees, despite (or because of) the rather demanding shopping list the cookbook requires.
Recipes that are timeless. Recipes that have endured. Recipes that hold enough cultural significance that they’ve adorned the pages of Art of Eating magazine. The Art of Eating Cookbook is a no fuss, no frills anthology of recipes that work, taste great, and are doable by any level of cook.
Momofuku Milk Bar cookbook is the American reader’s chance to jump back to his or her youth with memories of being raised on Cap’n Crunch and Corn Flakes. In a follow-up to David Chang’s best-selling Momofuku Cookbook, his pastry chef, Christina Tosi, presents her most popular recipes including the famed Compost Cookies and Crack Pie. But beware of her overly sweet recipes if you prefer your desserts a bit more subtle and understated.
Bold design, sumptuous photography, genuinely inventive recipes; all have become the hallmarks of any new book by Australian chef Christine Manfield. Exciting stuff for book lovers, especially lovers of cook books, her stunning new Tasting India is no exception.
The Sorcerer’s Apprentices is the only reasonably unvarnished account of what it was like to work at el Bulli. Alongside occasional descriptions of the creative process involving Adrià and his key chefs, the book’s main focus is on the life of the unpaid apprentices lucky enough to have been selected to spend a season at the restaurant. The book provides interesting insights into the workings of this very special restaurant and the experiences of the people involved, but I found it long and heavy reading. Opinions of this book are likely to vary greatly.
Jennifer McLagan’s final stage of her trilogy, including the much lauded Bones (2005) and Fat (2007), is a comprehensive exploration of those animal parts that are ignored or tossed in the bin, and the word fascinating would be the ultimate understatement in describing this book. Odd Bits is her final manifesto to the world of daring or squeamish cooks to take a new look at less common parts of the animals, and is one of the best cookbooks of 2011.
Now in its ninth edition, THE PROFESSIONAL CHEF features an all-new, user-friendly design, more than 750 gorgeous photographs, plus new sections, including seasonality and sustainability, barbecuing, sous-vide cooking, and plated desserts.
Infiniment is a wonderful addition to Pierre Hermé’s growing bibliography, with more than 100 never-before-published recipes of breakfast treats, appetizers, tarts, cakes, sundaes, and plated desserts. However, the art direction takes an approach different from his previous works, with photographs of abstract representations of the desserts instead of helpful images of the desserts themselves. Nevertheless, the sheer breadth and imagination of the recipes is sure to please any fan of modern pastry.
At a certain point many foragers grow hungry for bounty beyond mushrooms and cattails. They seek meat – raw and wild – yet making the leap from acorn gatherer to elk killer is a daunting one that seems beyond grasp. Hank Shaw’s Hunt, Gather, Cook: Finding the Forgotten Feast narrows that gap with an entertaining, informative and approachable perspective on all forms of wild dining.
Ideal for students and working professionals, Math for the Professional Kitchen explains all the essential mathematical skills needed to run a successful, profitable operation, from scaling recipes to costing ingredients and setting menu prices.
In a review with a clear personal perspective, our reviewer explores the usefulness of a book on wild foraging for his role as a chef and restaurateur. Connie Green and Sarah Scott’s The Wild Table: Seasonal foraged food and recipes is the latest in a string of books capitalizing on the foraged (also called wild crafted) food movement. Just as the movement has evolved and matured, Green & Scott’s book is a step above all others.
Publishers Quadrille have produced a version of Eliza Acton’s famous Modern Cookery for Private Families, first published in 1845. Essential reading for anyone interested in food and history, so much of what Eliza Acton had to say is as true today as it was more than 150 years ago. Acton gives valuable insight into the Victorian kitchen, and her prose is a pleasure to read.
This is the second feature article about the Great Food series from Penguin Books. This article reviews books by Claudia Roden, Dr A.W. Chase, Alexis Soyer and Colonel Wyvern. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts.
Penguin Books has released a set of 20 books of writings by authors who penned their food wisdom anywhere between 400 and 20 years ago. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts. Part 1 features reviews of books by Alexandre Dumas, Samuel Pepys, Pellegrino Artusi and Alice B. Toklas.
A glaring pink book seeking the spotlight, giving us the whirlwind European tour from Michelin restaurants to back alley holiday fairs, Pastry in Europe 2011 provides a snapshot of the state of pastry across the diverse continent. You’ll be delighted with the cutting edge ingredients, old-school techniques, and the slew of chefs sharing what they’re doing right now. While the 2011 book has made greater strides than its two predecessors, it has yet to take center stage.
Ladurée: Sucré is a highly-anticipated collection of more than 100 of the famous patisserie’s desserts under the leadership of Phillipe Andrieu. The variety of recipes ranges from several simple, classic pastries to a few complex signature entremets. The size and format of the book unfortunately limit the content and depth of instruction which might interest more hardcore pastry chefs, but fans of Ladurée and pastry in general will appreciate this first volume from one of the most renowned establishments in Paris.
Colman Andrews paints a sympathetic and informative picture of Ferran Arià, a chef who, through passion, obsession and creative focus, almost accidentally made the culinary earth move.
Reinventing Food is worth reading both for the interested and the unbelievers. Especially for the latter group, frequently sceptical of modernist cuisine because of the media depiction of it being laboratory food lacking soul but oozing “cleverness”, Reinventing Food might shed more light on what really is significant and fascinating and (perhaps) delicious about so many aspects of Adrià’s contribution to the culinary world.
Audrey Gordon is a respected and prolific cookery writer. She has also been a long-time contributor to BBC radio, presented numerous television series and been voted ‘Britain’s Sternest Cook’ three times. She and husband Phillip recently closed their restaurant, audrey’s, and headed to Tuscany for a chance to take a break and of course write a book about it. The result is ‘Audrey Gordon’s Tuscan Summer’, a ’sumptuously photographed and lavishly over-designed book’ written for ‘the ordinary cook, stuck at home with insufficient bench space and a set of chipped mixing bowls’.
Audrey Gordon’s Tuscan Summer looks like a regular cookbook and the recipes are certainly workable if not necessarily authentic, but Audrey is not all she seems…
Some people design couches. Others design cars. Stéphane Bureaux designs food. And what’s a food designer to do when he wants a collection of the best contemporary food design? Why, design a book to feature food design of course! Design Culinaire is a collection of notable design intended to document and inspire food artists.
An impressive, compendious work about ice cream and other frozen sweets for home cooks. The much-awaited revision of an earlier book by the authors has yielded a greatly expanded range of delicious recipes, plus some additional history and trivia. The authors’ insistence on precision and recommended formulae for making ices is undermined by their own mistakes and inconsistencies, but despite this, Ice Creams, Sorbets and Gelati: The Definitive Guide is a work worth considering for any avid home ice cream maker.
If a book’s worth can be measured by the number of dog-eared pages, then Ideas in Food: Great Recipes and Why They Work could turn around the international financial crisis. In fact, my copy has so many turned page corners that I’m expecting a ‘Cease and Desist” order to arrive at my home any day now. Well over 75 pages are marked as requiring my re-reading and note taking. And lest you think I’m a chronic book destroyer, a quick scan of my most favorite and used books show less than ten dog-eared pages in any one book. This is one worthy book for anyone who cares about the inner workings of their food or for anyone who wants someone to do the homework for them so they can simply follow instructions and put out great dishes.
Chris Badenoch’s cookbook “The Entire Beast” is built around his passion for nose-to-tail eating and beer. Most of his recipes are European, but there are a couple of excursions into Chinese and Mexican food. While there is plenty to keep fans of nose to tail eating happy, there are enough other recipes to keep non-offal fans interested. His passion for beer is reflected in both his preference for using beer instead of wine in his recipes, and his beer recommendations for each dish. For those who don’t know very much about beer, he provides a glossary at the end. Badenoch’s passion, whilst sometimes going over the top, encourages readers to follow his cooking and drinking philosophy. Even without this enthusiasm, the recipes are still very tempting. For a first book, this is a very good effort.
How the British Fell in Love with Food is the sort of book you could either read from cover to cover, or simply pick up casually from time to time to read a chapter or two. The articles from members of the Guild of Food Writers, many award-winners, provide an interesting historical perspective on modern food history in Britain, combined with a fair range of recipes. The book is not without a few quirks, not least of which the choice of period (mid-70s to 2010). The book only includes works by the Guild’s writers, as it was published to celebrate the Guild’s 25th anniversary.
“Thai Street Food” is David Thompson’s homage to the markets, food stands and mobile vendors of Thailand. As with his groundbreaking previous book, “Thai Food”, Thompson explains the evolution of the food, and the systems and culture that sustains it. However, readers should not think of this book as being a street food version of his first book – to do so would only lead to disappointment. Thompson’s aim here is to give the reader an insight into what Thais eat every day and how it fits into their lives. The hour-by-hour changes in the food available to Thais in the street markets is constantly emphasised in the book. The combination of his writing and Earl Carter’s photographs is so seductive that it’s hard to resist the urge to catch the next flight to Bangkok to experience the culture Thompson has adopted as his own.
In a period of enormous culinary innovation, often involving clever, insightful or entertaining combinations of ingredients, we bring you a feature about many of the books (and a few websites) that focus on pairing foods and flavours. Where many people have been familiar with the pairing of wine and food, these books instead look at flavour combinations in the kitchen.
Tartine Bread is both a tribute and a guidebook to the process of creating naturally leavened bread (no added yeast). Those with patience, dedication, and a knack for reorganizing a tremendous amount of information will be able to benefit the most from this book. The number of actual bread recipes is small but the book focuses more on the method and does not aim to give variety in terms of bread formulas. Fans of Tartine will also appreciate the various recipes in the final chapter that make use of day-old bread.
Heston Blumenthal’s “Fantastical Feats” is the companion book to the television series of the same name. In the book and series, Blumenthal creates six feasts, each based on a theme. His aim is to capture the spirit of each theme in the dishes he creates. As with his previous books, one of the principle joys of this book is reading about Blumenthal’s thought process as he turns abstract concepts into the form of food. He writes not only about the ideas that work, but the ones that don’t. The book is immensely entertaining. He writes with great humour, and he has a gift of finding experiences that allows him to connect with the reader and help them to see the food world as he does.
Nina Kéhayan’s classic work on aubergines (eggplants) was reprinted in English this year. It’s a very broad collection of recipes, covering a multitude of aubergine preparations and is likely to make any aubergine lover happy. The book is, however, not particularly attractive or informative, beyond what can be gleaned from the many techniques in the recipes.
Nigella Lawson, queen of the celebrity chefs, is back. Kitchen is the culmination of Nigella’s life-long love affair with the kitchen. Comprising 190 recipes over 488 pages, Kitchen is a compendious tome, combining Nigella’s conversational writing style with lovely colour photographs by Lis Parsons. Its practical, delicious recipes and engaging writing make it destined to become sauce-splattered and well used in the kitchen, but also well-read and loved outside of it too.
Belinda Jeffery is an Australian author who has published other collections of her recipes and contributes regularly to delicious magazine. She has had a long history working in various media and as a chef and teacher.
The Country Cookbook chronicles her move to the country, the hinterland behind Byron Bay in northern New South Wales and, in her words, is both a celebration of and a thank you for the kinder and simpler life she and her husband have found away from the city.
This book demonstrates what is best about cooking in Australia – access to an amazing range of fresh produce and flavour influences from all over the world.
Noma: Time and Place in Nordic Cuisine by René Redzepi is the culinary equivalent of one of those books you find in a museum gift shop – impressive, beautiful, inspiring… but not likely to get opened much after its first reading. And yet, this book will fill you with hope in our culinary future, inspire you to expect more out of your local restaurants, and re-examine the food on your plate.
If you’re old enough to know that a Prawn Cocktail is not some new alcoholic beverage, then perhaps you also remember a time when the Prawn Cocktail was an exotic dish, and dining in a restaurant was a rare and exciting experience. What Simon Hopkinson and Lindsey Bareham set out to do in this book is rehabilitate some of those once novel, subsequently much abused, and now almost forgotten dishes which were the mainstay of restaurant menus in the 1960s and 1970s.
The recipes here are a reminder that good food results from cooking with care and attention rather than just following the latest fashion.
As I’m typing this, a crock of briny cucumbers is sitting in my basement. In a couple of weeks, in theory, the cukes will (in theory) be big, crunchy dill pickles. I’d been meaning to try this for a couple of years. I knew vaguely that it’s not a complicated process, just pickles in salty water, with a splash of vinegar for safety. But The Lost Art of Real Cooking, a book that’s both accessible and bursting with personality, was the book that finally inspired me to stand up and do it. So I give it full credit.
Recently released in paperback version, Foods of the Americas: Native Recipes and Traditions, brings renewed life to this James Beard Foundation book award winner of 2005 (originally published in 2004). Numerous books have been written about native or indigenous cooking in the Americas, but most focus on a small subset of people, and are rarely written by accomplished chefs. Fernando and Marlene Divina, in partnership with the Smithsonian National Museum of the American Indian, have created a book that documents important cultural history, and thankfully convert it into a useful culinary tool.
The Complete Mushroom Hunter is the only mushrooming book that will introduce you safely and with confidence to the hobby of mushroom hunting and gathering. Gary Lincoff escorts you from getting equipped for mushroom forays to preparing and serving the fruits of the foray.
In the introductory chapter of his new book, “Medium Raw”, Anthony Bourdain asks “What the fuck am I doing here?” While that statement is made in the context of a dinner with chefs that he admits are countless levels above his own abilities, he also intends as a question about how he has ended up as a fulltime writer and television presenter. While he puts it down to a series of lucky breaks, the other factors he doesn’t mention are a combination of keen observation and very good writing skills.
“Medium Raw” is promoted as a sequel to “Kitchen Confidential”, and in one sense it fulfils that with chapters that update us on the lives of the people in that breakthrough book. But the book also offers writing about his own life, the food world as he sees it and, to his credit, saying how some of his views have changed over time. The usual Bourdain elements are there: the gonzo style of writing, his refusal to sugar coat his opinion, and a healthy splash of swearing. But with marriage and parenthood, a gentler and more sentimental Bourdain emerges too.
This new edition of The Food Substitutions Bible has the best instructions for the home cook or professional chef who needs to find a great substitution when a vital ingredient is missing at a critical time in the preparation of a recipe.
In Roast Chicken and Other Stories Simon Hopkinson presents a collection of some of his favourite recipes for a diverse and very personal selection of his favourite ingredients. Much lauded when it first appeared in print in 1995 Roast Chicken was subsequently labelled ‘the most useful cookbook of all time’. Whilst this is a hard claim to justify the book is informative and interesting, with straightforward recipes for timeless dishes, its usefulness limited only by its narrow range.
Lebanese Australian chef Abla Amad, renowned in Melbourne for her delicious homestyle cooking, this year updated her 2001 book The Lebanese Kitchen. The new edition, renamed to Abla’s Lebanese Kitchen comes on top of the peak of interest in Eastern Mediterranean cuisines. Unlike the first edition, the 2010 version is an attractive hardcover book with numerous photographs to entice the reader, but beyond that there’s barely anything new. The lack of new content is not necessarily a drawback, however, as Abla’s Lebanese Kitchen retains the original simple, personal focus on some delicious food.
Noted journalist and food-writing instructor Dianne Jacob has revised her award-winning book to include a chapter covering all the how-to’s of food blogging as well as updated resources and new information on working in other popular genres, namely cookbooks and food memoirs.
In Ottolenghi The Cookbook, Yotam Ottolenghi and Sami Tamini share recipes for the sort of dishes which have made their London Ottolenghi food stores popular. Their food is based on the generous use of fresh ingredients and bold flavour combinations, drawing heavily on a wide range of culinary traditions not least those of their homeland, Israel. The recipes here cover a range of ideas for vegetables, through meat and fish to cakes and meringues and offer a modern and imaginative approach which will appeal to the adventurous and curious home cook.
Iron Chef Chen’s Knockout Chinese is a charming, lightweight book from a Japanese master of Sichuan cooking, and one of the original Iron Chefs. For better or for worse, this first translated work skips the traditional, authentic fare and goes straight for the innovative and personal recipes (with a few classics thrown in). The organization is strange and some things are lost in translation, but the recipes are often simple and inviting enough for most people to pick up immediately.
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New edition: Baking Artisan Pastries and Breads From Mixed-Berry Muffins that are ready within the hour to Chocolate Croissants and decadent Lemon Brioche Donuts, this book meets all your pastry and bread baking needs. Along the way you’ll learn how to select kitchen equipment, choose high-quality ingredients, and master mixing and shaping techniques. |
New release: Smoking Meat Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. |
New release: La Tartine Gourmande For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish. |
New release: Asian Tofu From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. |
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New release: The Chefs of Belgium In The Chefs of Belgium you will get to know the most influential Belgian chefs of the moment. Over 30 chefs talk about their culinary ideas and their vision for today’s Belgian kitchen. Each chef presents 3 signature dishes, all ones that illustrate the characteristics of their kitchen and which made them famous. |
New release: The Weeknight Cook Overflowing with tips for cooking smarter, this book shows you how to plan your weekly meals and menus, turn one recipe into three completely different meals, and pack your dishes with flavor using only a handful of ingredients. |
Coming: Pure Steak Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. This soulful cookbook is ideal for all meat lovers. |
Coming: Classic Turkish Cooking In this classic and much-loved work – shortlisted for the Glenfiddich Cookery Award and the Guild of Food Writers Award—Ghillie Basan presents a unique collection of delicious traditional dishes from the Anatolian heartlands and sophisticated and classical recipes from the palace kitchens of the Ottoman sultans. |
New release: Back to Baking In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success. |
Coming: The Pressure Cooker Cookbook This book will help you make delicious, hearty meals— that usually take hours to make—in very little time. Instead of watching the pot all day to make your favorite stew or braise, you can enjoy an all-day activity while your pressure cooker does all the work. |
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