Food for thought reviews

Here are some great winter cook books to inspire your cooking from The Cookery Book.

One Pan Roasts: Easy Delicious Meals for Every Night of the Week
Molly Shuster, PB $35.00
It’s not always easy to prepare a healthy family dinner after a long day at work when the temptation is to eat on the run—and yet it is always a pleasure to sit down and share food with loved ones at the end of a busy day. This book will simplify your life! It explains how, with a single baking dish, you can create many easy-yet-delicious meals in a flash and leave the oven to do the rest. And there won’t be much washing up to do either! One Pan Roasts features 80 incredibly simple recipes including delicious one-pan desserts.

The Healing Kitchen: Cooking with Nourishing Herbs for Health Wellness and Vitality
Holly Bellebuono, PB $39.99
Herbalist Holly Bellebuono has been handcrafting herbal remedies in the form of salves, tinctures, and teas for over eighteen years. Knowing plants as she does, her use of herbs doesn’t stop there—using herbs while preparing everyday foods comes naturally to her. Working with plants in season, from her garden, foraged, and sourced from around the world, Holly knows how to cook with health and healing in mind. The over 140 recipes here have been created to support long-term health, calm stress and anxiety, ease digestion, correct imbalances, build immunity, and promote overall wellness and longevity.

Annie’s Farmhouse Kitchen: Seasonal Menus with a French Heart
Annie Smithers, HB $40.00
This book is a window on the bucolic world of acclaimed Victorian chef Annie Smithers. A handsome, gifty package, it includes a best-of selection of three- and four-course menus collected by Annie over the three years of her restaurant, du Fermier in Trentham.
While part of du Fermier’s appeal is undeniably its charming central Victorian location, this farmhouse-style eatery is the sort of place intrepid food lovers might equally stumble across in rural France, Dorset or California

Brae: Recipes and Stories from the Restaurant
Dan Hunter, HB $75.00
Recently voted number 44 in the World’s Best Restaurants list, this is the debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food. In the countryside outside Melbourne, Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia’s most exciting dining destinations. Here Dan explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia’s landscape, his story is reflected in lush colour photography of his food and the environment.

Salt Block Grilling
Mark Bitterman, HB $39.99
If you like to experiment in the kitchen, then this book is for you. Salt expert Mark Bitterman, delivers 65 recipes for grilling, chilling, searing and serving food on a Himalayan salt block! The precious pink mineral mined from ancient hills in Pakistan’s Punjab province has arrived on the cooking scene as an exciting and enticing new form of cooking. The introduction is your salt block owner’s manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into 65 recipe

The Spice Companion: A Guide to the World of Spices
Lior Lev Sercarz, HB $69.99
This is a stunning and definitive spice guide by the most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices. It includes 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations.
Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. This book communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. This book is as beautiful as it is informative.

River Cottage Easy
Hugh Fearnley-Whittingstall, $45.00   ISBN: 9781408888490 (Bloomsbury)
How often have you wished there was a magic formula to make cooking easier? Well, there is. Put just three good things together on a plate and, somehow, the whole is always greater and more delicious than the sum of its parts. Looking back over nearly two decades of professional cookery, Hugh Fearnley-Whittingstall has worked out the winning combinations: salty, sweet, crunchy; sharp, rich, crumbly; hot, bland, crisp. Think scones with jam and cream, fish and chips with mushy peas, or porridge with golden syrup and cream.

Hugh has used this simple formula to create more than 175 inspiring recipes, both well-loved classics and brand new ideas, based on trios like squash, ricotta and ham; aubergine, tomatoes and chickpeas; clams, tomatoes and garlic; chicken, tomatoes and tarragon; pork, potatoes and apples; pasta, courgettes and mozzarella; strawberries, cream and shortbread; and chocolate, ginger and digestive…the list goes on. With sumptuous photography from Simon Wheeler, this book will unlock a whole new world of fantastic food. Easy cooking with three delicious ingredients. It really is that simple.

It’s Always About the Food: Monday Morning Cooking Club, HB $49.99   ISBN: 9781460751664 (Harper Collins)
The bestselling, passionate and unstoppable women of the Monday Morning Cooking Club return with their third book of much loved and favourite Jewish diaspora recipes. The Monday Morning Cooking Club started as six food-obsessed and unstoppable Jewish Sydney women who loved food, wanted to raise money for charity and wanted to create a beautiful cookbooks. These books would collect the very best recipes from their community as well as honour and share stories of immigration, survival, joy, family and connection.

Two bestselling books later, and now a group of five women, the Monday Morning Cooking Club returns with a stunning third book which is the result of a two year search for recipes from the global Jewish diaspora—those much-loved dishes that have nurtured a community and have been feeding family and friends for years. It’s Always About the Food is a delicious and rich, story-filled snapshot of cooking in the global Jewish diaspora, which gathers together the very best cooking and favourite recipes from the global Jewish community, reflecting the Jewish people’s love for food and cooking, and the importance of the family table. This book is all about the food, flavours and the most delicious family recipes—not from a restaurant or a test kitchen, but from the heart of the home. Ultimately, in this big, fast world, food is the connective thread that joins us together, and all over the world, the ritual of cooking grounds us, connects and nurtures us.

 

 

 

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