In our June cookbook picks we feature food from around the world, as well as laid-back Coromandel cookery and recipes that will take you right back to Summer. All these chefs’ favourite recipes are bound to become your favourites!
The Cake Decorating Bible / Juliet Sear.
“Juliet Sear is cake maker extraordinaire, baker to the stars and owner of the fabulously decadent Fancy Nancy Bakery in Essex. Her breathtaking , show-stopping cakes and biscuits see celebrities and style magazines flocking to get a glimpse of her latest extravagenza. Now you can learn the secrets, tricks and insider tips to making and decorating your own stunning baked creations.” (Book Jacket)
Coromandel Flavour : a year of cooking at the bach / by Deborah Hide-Bayne.
“Coromandel Flavour is a New Zealand/Aotearoa cookery book that captures the relaxed way of life we have here by the beach, and features local seasonal food. A mixture of artist’s sketchbook, reportage photography and recipe book, it pleases the eyes and the tastebuds.” (Books in Print)
Janella’s Wholefood Kitchen / Janella Purcell ; [photography by Heath Missen].
“Good health starts in your kitchen and Janella Purcell, Gourmand-awarded nutritionist, naturopath and cook, shows you how – easily and deliciously.” (Book Jacket)
Jerusalem : A Cookbook / Yotam Ottolenghi, Sami Tamimi ; [additional text by Nomi Abeliovich and Noam Bar ; food photography by Jonathan Lovekin ; location photography by Adam Hinton].
“The flavours and smells of this city are our mother tongue: wild herbs picked on school trips, days in markets, the smell of the dry soil on a summer’s day, goats and sheep roaming the hills, fresh pitas, chopped parsley, chopped liver, black figs, syrupy cakes, crumbly cookies.” – Yottam Ottolenghi & Sami Tamimi (Book Jacket)
- “Favourite recipes presented as meals by migrants from 28 different countries,
- The context in which the dishes are served, their origins and meanings,
- Over 100 tested recipes ” (Book Jacket)
Japanese Food and Cooking : a timeless cuisine : the traditions, techniques, ingredients and recipes / Emi Kazuko with recipes by Yasuko Fukuoka.
“This is a comprehensive and beautiful guide covering all aspects of Japanese cuisine, from its history and underlying philosophy, to its unique ingredients, methods of preparation, and cooking techniques.” (Syndetics summary)
Four Seasons : A Year of Italian Food / Manuela Darling-Gansser ; photography by Simon Griffiths.
“Manuela Darling-Gansser’s journey across Italy reveals authentic recipes and long-held food traditions. Like its landscape, Italy’s food is one of contrasts – rich spices, fresh herbs, exquisite cheeses, hearty pastas, decadent desserts, and plenty of oranges, lemons and pistachios. And all Italians would agree, the best food is cooked at home….. this collection of Manuela’s favourite recipes is sure to become a kitchen favourite.” (Books In Print)
The Lebanese Kitchen / Salma Hage.
“Phaidon’s cookbook division alternates between quirky, specialized works, such as its recent New Nordic release, Faviken, and definitive, all-inclusive mega-volumes like the 816-page India Cookbook. This collection by Hage, a Lebanese housewife with half a century of home cooking under her belt, falls firmly into the latter camp, with 500 straightforward recipes covering every aspect of her native cuisine…. Hage’s directions are concise, with recipes usually appearing two to a page, and accompanied by an array of delicious, full-page, color photos….”(Publisher Weekly)
Australia’s Favourite Recipes : cherished family recipes from around the country / edited by Leila McKinnon.
“Australia’s Favourite Recipes gathers the much-loved dishes from families all around the country.” (Book Jacket)