Cooking around the world: New cookbooks

This selection of cookbooks from around the world will not only inspire you to try new foods and recipes, it will show you how foods can actively foster a healthier body, encouraging a balanced digestive system and healthy gut; will also teach you how to make cheese, sourdough, real coffee, jam, fermenting and choosing wines, while providing healthy meals and delighting your taste buds.

Syndetics book coverNew Zealand Wine : the land, the vines, the people / Warren Moran ; with cartography by Igor Drecki.
“Mount Difficulty Pinot Noir and Spy Valley Riesling. Montana Sauvignon Blanc and Cloudy Bay Chardonnay. Though the New Zealand wine industry really began only fifty years ago, vines and winemakers have now spread across the land from Central Otago to Kumeu, Waipara to Wairarapa, to produce notable wines for New Zealanders and the world. In this book, Warren Moran provides an unrivalled introduction to New Zealand wine: the climate, soils, and geography our winemakers work with; the grape varieties they have tried to tame; and the extraordinary personalities, families and companies who have made the wine and the industry.” (Adapted from Syndetics summary)

Syndetics book coverThe Cultured Club : fabulously funky fermentation recipes / Dearbhla Reynolds.
“Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being. Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in The Cultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.” (Syndetics summary)

Syndetics book coverHome Cheese Making : recipes for 75 homemade cheeses / Ricki Carroll ; [foreword by Laura Werlin].
“In this home cheese making primer, Ricki Carrol presents basic techniques that will have you whipping up delicious cheeses of every variety in no time. Step-by-step instructions for farmhouse cheddar, gouda, mascarpone, and more are accompanied by inspiring profiles of home cheese makers. With additional tips on storing, serving, and enjoying your homemade cheeses, ‘Home Cheese Making’ provides everything you need to know to make your favorite cheeses right in your own kitchen.” (Syndetics summary)

Syndetics book coverNot Just Jam : the Fat Pig Farm book of preserves, pickles & sauces / Matthew Evans with Michelle Crawford.
Not Just Jam is gourmet farmer Matthew Evans’s ode to the surplus of the seasons — a collection of more than 90 modern recipes for old-fashioned preserving methods. Not just for those with their own orchard, but also for those passionate about flavour. Anyone can make pear and cardamom jam to brighten morning toast or beetroot relish to use all year. Lunches made with apple cider mustard are always the better for the addition. A bowl of ice cream is transformed with a drizzle of homemade gooseberry and sour cherry syrup… It’s all about harnessing the harvest, making real food from scratch and feeling great about what you feed your family and friends.” (Syndetics summary)

Syndetics book coverHow to Make Sourdough : 45 recipes for great-tasting sourdough breads that are good you you, too / Emmanuel Hadjiandreou ; photography by Steve Painter.
“The definitive book showcasing the variety of sourdough breads and pastries, from the author of the award-winning ‘How to Make Bread’. You’ll be amazed not only by the flavour and variety of wonderful Sourdough recipes on offer in this book, but by their simplicity. There is a comprehensive step-by-step guide to making the dough, kneading the dough, and shaping, preparing and baking a basic sourdough loaf. From there, you’ll discover exciting breads made with some of the hugely popular ancient grains, including kamut, spelt, einkorn and enner.” (Syndetics summary)

Syndetics book coverDIY Fermentation : over 100 step-by-step home fermentation recipes / Katherine Green.
“With DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.” (Syndetics summary)

Syndetics book coverMilk, Made : a book about cheese : how to choose it, serve it and eat it / Nick Haddow ; photography by Alan Benson.
“Here is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, through the practises of production that cross continents to the best recipes to enjoy the final product. Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognized cheese connoisseurs from around the world. This the ultimate guide to cheese-making and the best cheeses of the world.” (Syndetics summary)

Syndetics book coverReal Fresh Coffee : how to source, roast, grind and brew your own perfect cup / Jeremy Torz & Steven Macatonia.
“When you look at your breakfast cup of coffee and breathe in its gorgeous aromas, you’re at the final stage of an incredibly complicated process. A ‘simple’ agricultural product that has found its way through many hands and many thousands of miles before becoming the drink you enjoy so much. This is the ultimate guide to the perfect cup – whether you are an everyday enthusiast, a bean obsessive or a budding barista.” (Syndetics summary)

Syndetics book coverRemixology : Classic Cocktails, reconsidered and reinvented / Michael Turback & Julia Hastings-Black.
“Experience the rebirth of cocktails and enjoy your favorite classics as you’ve never tasted them before! ReMixology is a celebration of time-honored cocktails, the fascinating evolution of their formulas, and the inspiration they provide today’s craft bartenders. This book serves as a re-introduction to ten iconic potions, from the Manhattan to the Whiskey Sour, to the Old Fashioned to the Bloody Mary and more, and explores their progression and development in cocktail culture, and showcases a range of innovative and original, yet accessible interpretations that open the door to new possibilities in drinking and entertaining.” (Syndetics summary)