Charmaine Solomon, well known to Australians from her books and newspaper and magazine columns, became an international success with the original publication of ‘The Complete Asian Cookbook’ in 1976. Since then her name has been synonymous with the flavours of the East. The revised version of this ground breaking book is a must for anyone interested in the food of this region – either to cook from or simply to refer to – that is of course if they don’t already have the original.
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.
Using modern French techniques of cooking and presentation, classically-trained Chris Salans incorporates both everyday and exotic Indonesian and Balinese ingredients in his cooking. The resulting flavours are sometimes surprising and titillate the most jaded of palates.
“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.
Jacques Reymond and his restaurant are institutions in Melbourne, Australia. Over the years, the French-born chef has gradually introduced Asian elements into his cuisine. In some respects, he is the other side of the coin to Sydney’s Tetsuya Wakuda, who gradually fused French methods into his Japanese cuisine.
Cuisine du Temps is a book reflecting on Reymond’s career in the kitchen. Many recipes that people will recognise from his restaurant appear in this book, as do dishes that he learned during his time working in South America and the South Pacific. The recipes and photography speak for Reymond, but there’s a part of me that would have liked to read about the man himself and what motivates him.
This exciting new book talks you through the essentials of making a delicious bowl of noodles and gives plenty of helpful tips on ingredients and cooking techniques, with over 100 inviting and varied recipes from China, Thailand, Singapore, Laos and Cambodia.
David Chang, owner of the famed New York restaurants Momofuku Noodle Bar, Ssäm Bar and Ko, chronicles his journey from noodle-eater to noodle-maker and guides us through more than 50 of his most popular recipes that showcase the fusion of modern technique and classic Asian comfort food. Throughout the book he gives us a peek into the creative process and the story behind each dish, citing his influences, failures, and inspirations. The recipes can be daunting and the flavors sometimes need tweaking, but ambitious home cooks should have little problem replicating or improving on the dishes, though the weak instructions and badly converted measurements might lead them astray. While there has been plenty of media focus on Chang’s “bad-boy” image, he still comes across as approachable and self-deprecating at best, and at worst annoying and trying too hard, but never offensive. Fans of modern Asian cuisine and the Momofuku empire will find the book both entertaining and fascinating. [Editor's note: Don't miss our book giveaway too!]
We’re continuing our year-end countdown this week with cuisine-focused cookbooks. This journey will take you from the United States, Canada, and Mexico, to Southeast Asia, East Asia, and India, France, Italy, Ireland, Ukraine, Greece, and northern and southern Africa. Hopefully you’ll find something of interest in the great variety of books for yourself, or to give as gifts.
In The Steamy Kitchen Cookbook, author and food blogger Jaden Hair presents dozens upon dozens of foolproof Asian recipes that are quick and easy to do — all in time for tonight’s supper!
In Kim Sunée’s coming-of-age-memoir, she travels the world and uses food to find herself and the home she never felt she had. Sunée’s narrative is an intensely honest, earnest telling of her story, with a poetic, yet unfussy writing style. Trail of Crumbs details Kim’s life, from early memories of her childhood abandonment in Korea, to her adoption and upbringing in New Orleans, to her travels around the world. Most chapters conclude with a few recipes, appropriate to the setting. The recipes don’t necessarily inspire the reader to jump into the kitchen, but they are a nice touch and complement Kim’s journey in this heart-warming story without a classic happy ending.
Anjum’s New Indian offers inviting recipes, useful background information and a warm but not over-the-top enthusiasm for food. The book features recipes from a BBC television series, Indian Food Made Easy, focusing on regional dishes of India.
The book could easily have been yet another one of those “inspired by the flavours of …” titles, leaving the user none the wiser about what really makes a cuisine, but thankfully the author not only tells the reader how many dishes are traditionally prepared, but is also open about what changes she has made and why. It makes this book doubly valuable: helping you understand traditional methods and flavours while giving you at times lighter, simpler or just personally preferred alternatives. The results are delicious and attractive for omnivores and vegetarians alike.
An attractive book presenting the story of the family of an Australian Vietnamese restaurateur and the Red Lantern restaurant in Sydney. It combines narrative with recipes. The photography is warm. Decorative patterns add a great deal to the appeal of the pages and to the fabric cover. The book is both saddening and frustrating. Despite the visual attraction and the promise of delicious food, Secrets of the Red Lantern presents a bleak narrative and has serious flaws which greatly mar the experience for some readers.
Few Australians have much understanding of the refugee experience or, more to the point, the Australian Vietnamese experience. It is good to see an attempt to recount the situation of people escaping Vietnam to seek a new life, the treatment as refugees in camps and then Australia, and how they have struggled and changed over the last thirty years. Combining this with the theme of food is logical. Many evocative books on food combine personal experience with the web of memory and emotion sustained by food. However, the story of this family involves so much suffering — largely at the hands of the writer’s father — that I found it uncomfortable to read this in what is clearly meant to be a cookbook. By ‘uncomfortable’ I don’t mean confronting; instead, I felt the narrative was out of place in this book.
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New release: Memories of Philippine Kitchens 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. |
New release: A Girl and Her Pig 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. |
New edition: South East Asian Foods 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. |
Worth a look: Fish: Recipes from the Sea 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 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! |
New release: The Slow Cook Book 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. |
New release: Rosa’s Farm 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. |
New release: Whatever Happened To Sunday Dinner? 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. |
New edition: Food For Free 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. |
New release: Treats from Little and Friday 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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