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A feast of new recipe books!

This month check out a delectable extravganza of food from around the world. Food from Arabia, Morocco, Mexico and … Mt Eden!

Syndetics book coverModern Flavours of Arabia / Suzanne Husseini ; photography by Petrina Tinslay.
“Authentic Arabian dishes inspired by Suzanne’s fondest food memories are blended with an elegant, modern take: crepes are speckled with pistachios and sweetened with rose syrup, and scones are enhanced with dates, orange and cardamom. The classics are here too: tabbouleh, hummus, shawarma and homemade labneh. These are the foods that Suzanne loves to cook for breakfast, lunch and dinner, and she wants us to love making them, when recreating the same flavours at home. Luscious photography, warm personal stories and ideas on how to serve each dish make MODERN FLAVOURS OF ARABIA a feast for the palate as well as for the eyes.” – (adapted from Global Books summary)

Syndetics book coverWell Fed : Paleo recipes for people who love to eat / by Melissa Joulwan ; foreword by Melissa and Dallas Hartwig ; photos by David Humphreys ; design by Kathleen Shannon.
“Preparing quality food is among the most caring things we can do for ourselves and the people we love. Thats why “Well Fed: Paleo Recipes For People Who Love To Eat” is packed with recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to get healthy, delicious food into your well-deserving mouth.” – (adapted from Global Books summary)

Syndetics book coverMourad : New Moroccan / Mourad Lahlou ; with Susie Heller, Steve Siegelman, and Amy Vogler ; photographs by Deborah Jones.
“Lahlou, chef and owner of the highly acclaimed San Francisco restaurant Aziza, was inspired by a large extended family, most notably his grandfather who fostered a love for food in the stalls of the Moroccan marketplace. Relocated in the U.S., Lahlou attempts to recreate from memory the beloved food of his childhood. By experimenting, he is able to replicate these meals with a twist-his own take on traditional Moroccan dishes that eventually become staples in his restaurant and are highlighted in this worthy collection …” – (adapted from Publisher Weekly summary)

Syndetics book coverClassic Preserves / food director Pamela Clark.
“There’s a new interest in making jams, jellies, marmalades and chutneys. People have realised just how delicious home made preserves are and also what a calming therapeutic experience it is to make them. As well as the classic jams, jellies, marmalades and chutneys there are recipes for classic pickles, relishes, sauces and drinks, and step-by-step photographs to lead you through the trickier techniques.” – (adapted from Global Books summary)

Syndetics book coverDulcie May Kitchen Everyday / Natalie Oldfield ; photography by Todd Eyre ; food styling by Michelle Burrell.
“From breakfast to light lunch and beyond, these simple, tasty dishes are among those favourites prepared and served everyday by Natalie and her family in their food store and at home. The recipes offer a fresh look at how to eat well every day, in the signature Dulcie May Kitchen style.” – (adapted from Publisher’s description)

Syndetics book coverBill Cooks for Kids : no-fuss food for the whole family / Bill Granger ; photographs by Petrina Tinslay.
“Packed with recipes that are simple, nutritious and kid-friendly, Bill Cooks for Kids takes the frazzle out of mealtimes. This ultimate collection covers hurried weekday breakfasts, simple sweet snacks, play-date dinners, feasts for the family, delicious desserts, and party time treats. Bill Granger’s recipes are renowned for being unfussy, fast, and packed full of healthy easy-to-access ingredients. His recipes offer a solution to balancing a hectic life while still providing nutritious, enticing meals for families with young children. With over 80 recipes, to appeal to all members of the family, this is a collection both you and the kids will enjoy. Key points: the best of Bill Granger’s ‘kid-friendly’ recipes from six of his best-selling cookbooks, collected in one comprehensive volume; over 80 recipes catering to both adult and kids tastes, written in Bill’s signature tone – laid back and approachable; fresh photography and an easy-to-follow layout.” – (adapted from Amazon.co.uk summary)

Syndetics book coverHealthy Switch Collection : favourite recipes without all the fat / Regina Weedon.
“Make the switch and enjoy the taste of good health. Returning to Australia and then working at Rivers Cafe, Regina has now qualified as a personal trainer. She combines her passion for food with health and fitness and leads a healthy active life.” – (adapted from Syndetics summary)

Syndetics book coverAn everlasting meal : cooking with economy and grace / Tamar Adler
“Adler, who opened a farm-to-table restaurant in Georgia and cooked at Chez Panisse (Alice Waters here contributes a foreword), offers insight into how to make simple foods into enjoyable meals, e.g., food scraps that are normally thrown away are instead used for soups, bones for stock, and orange peels for marmalade. In the chapter “How To Boil Water,” she encourages readers to put on a pot of water, then figure out what to throw in it-vegetables, pasta, potatoes, beans, even meat-increasing flavor with each item. Adler devotes a chapter to eggs, which can easily create a meal via a variety of cooking techniques, and she includes a recipe for Tortilla Espanola (simply potatoes, onions, and eggs). She also offers inspiration for making an exciting salad from in-season produce.” – (adapted from Library Journal summary)

Tacos, Quesadillas & Burritos / Laura Washburn ; photography by Isobel Wield.
“If you think tacos are greasy, unhealthy food, – think again. Tacos are so much more than ground beef and grated cheese in a crispy shell; they include fresh, tasty ingredients that are good for you. Tacos, burritos and quesadillas hail from Mexico and traditional recipes generally involve long-simmered meat or poultry, topped with crispy vegetables, wrapped or sealed in a soft flour or corn tortilla and served with a dollop of spicy salsa. It is street food par excellence and as the trend has grown, so have the options for fillings. This book offers a collection of recipes for taco, quesadilla and burrito fillings, with a good selection of contemporary twists to get you hooked on the taco-making and eating craze.” – (adapted from Global Books summary)

The Little Paris Kitchen : classic French recipes with a fresh and simple approach / Rachel Khoo ; with photography by David Loftus and illustrations by Rachel Khoo.
“Rachel Khoo serves up a modern twist on classic French cooking. Rachel Khoo was determined to get to grips with French cooking, so to learn more she moved to Paris, not speaking a word of French, and enrolled at Le Cordon Bleu, the world-famous cookery school. Six years later, she still lives and works in Paris, cooking up a selection of classic French dishes from all over the country and giving them a fresh makeover with her own modern twists.” – (adapted from Global Books summary)

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