Cooking Recent Picks
April 2006
The title-underlined links will take you directly to our catalogue.
Some featured items are linked via a book cover to enable you to read more reviews.
 | Cocina nueva: the new Spanish kitchen by Jane Lawson. (2006) "Author Jane Lawson has artfully reinvented traditional dishes with a modern flair - keeping alive the colours, flavours and textures of the Spanish classics. Each chapter has been inspired by the passion and heat of the new Spanish kitchen and the way the Spaniards really like to eat. Enjoy sharing a drink over a variety of tapas dishes, such as sweet pork empanadas or pan-fried morcilla with apples and sage. Indulge in rich authentic meals - pork and lima bean hotpot with green picada and pork crackling or crisp cumin chicken with red capsicum jam. And to top it all off, a classic dessert or a cocktail with a twist - sangria granita or sweet bunuelos filled with orange curd and whipped cream. The flavours of the new Spanish kitchen will delight those who have a flair for Spanish cuisine and those who are yet to try." (Amazon.co.uk)
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 | East of Paris: the new cuisines of Austria and the Danube by David Bouley, Mario Lohninger, and Melissa Clark. (2003) "David Bouley, universally praised as one of the most important chefs cooking today, shares his recipes from Austria and other regions of the Danube in this stunning book. Embracing the Austrian culture and lifestyle Bouley introduces Austrian cuisine adapted and using new cooking techniques uplifting traditional ingredients and clasical regional dishes. All recipes have been prepared for the home cook. The creative recipes are organised by seasonal availability of ingredients." (from the cover)
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 | Roast figs, sugar snow: food to warm the soul by Diana Henry. (2005) "A fabulous book about the food we want to cook when it's cold outside. The food is from New England, Quebec, Scandinavia, Russia, north-west Europe and other places where the winters can be fiercely cold. The book is beautiful lay-outed, many pretty pictures, and lots of text introducing each chapter makes it a good bed-read!" (Amazon.co.uk reviewer)
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 | Recipes: a collection for the modern cook by Susan Spungen. (2005) "The recipes in this book are my repertoire. They are the recipes that I come back to again and again, the ones I have simplified and streamlined over time. This book is organised by technique, why sautéing is great for two or four but when feeding a crowd braising is the better choice; Prepare focuses on basics; Chop includesanything requiring knife skills, and not just salads; Sauté is explained; Grill shows the proper techniques for scallops, asparagus, and steak; Roast; Bake; Simmer and braise; and finally Indulge. One of the most pleasurable parts of a meal should be its making, and Recipes encourages home cooks to be confident cooks." (from the cover)
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 | Hidden kitchens: stories, recipes, and more from NPR's The Kitchen Sisters by Nikki Silva & Davia Nelson. (2005) "As part of the Hidden Kitchens project, the Kitchen Sisters opened a hotline and listeners asked "What food traditions are disappearing from your life? Who glues your community together through food? What should be captured and documented before it disappears?" This is the overwhelming response, of stories, memories, hot tips and recipes. A treasury of Americana." (from the cover)
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 | Three guys from Miami cook Cuban by Glenn Lindgren, Raul Musibay, and Jorge Castillo. (2004) "Take three self-described "guys," three marriages, a mingling of cultures, and a 20-year love affair with all things Cuban, and you have a recipe for a great new Cuban cookbook. Latin food and Cuban food in particular, is experiencing a new renaissance in the around the world. Hardcore "Foodies" are always on the lookout for the latest ethnic taste sensation, and Cuban cuisine is a great change of pace from Italian or Asian food. Three Guys from Miami Cook Cuban is a fun, and easy-to-follow guide that will let even inexperienced home cooks turn out some great Cuban meals. The recipes are easy to prepare and you'll actually enjoy the entire process. The book is laced with plenty of Three Guys' humor and a running commentary." (Amazon.co.uk)
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Cibo: food with attitude by Kate Fay & Jeremy Turner. (2005)
"The Cibo attitude of scrumptious, imaginative dishes flows throughout this cookbook as it presents over 100 'WOW' recipes that can be prepared and served with restaurant aplomb or cooked as a home meal. As practical as it is entertaining this book showcases Cibo's love of food and passion for all that goes into producing fantastic meals. It captures the essence of on of New Zealand's great restaurants and the people who make it unique."
(from the book cover)
Keeping it simple by Gary Rhodes. (2005)
"Despite his reputation for intricate and impressive restaurant cooking, Gary Rhodes believes that the best way to cook something is often the most simple. In his latest book he searches out the very easiest way to get maximum flavour from familiar ingredients from chicken to squid and beetroot to rhubarb. In over 200 simple recipes, he demonstrates the fundamentals of cooking and explains how to get stunning results by doing as little as possible. But this is not just a brilliant cookbook for beginners and an essential bible for busy people, it is also a tribute to simplicity and flavour and an invaluable book of simply delicious ideas for cooks of every level." (Amazon.co.uk)
The Lebanese cookbook by Dawn, Elaine and Selwa Anthony. revised 2nd ed. (2005)
"Featuring an authentic collection of delicious recipes that have been passed down from mother to daughter for generations. It also includes an introduction to the culture of Lebanese cuisine, and information on ingredients, equipment, food preparation and cooking techniques. Much use is made of fresh and dried fruits and vegetables, grains, yoghurt and nuts. Vegetarian dishes are clearly marked with a V for easy identification, and those that are both meat-free and dairy-free (Lenten) are marked with an L." (from the cover)
Turkish cooking by Tess Mallos. (2005)
"Turkish food is healthy, nutritious and delicious. Fresh seafood, spicy meat, stuffed vegetables and ingredients such as nuts, grains, olives, figs and fruit all feature in this inspiring collection of recipes from a country that possesses a long held understanding of the importance of good food." (from the cover)
Gone fishin: the cookbook III by Graeme Sinclair. (2005)
"Here again are a series of recipes, all original, from the talent of Derek Robertson and others that will captivate your tastebuds, amaze your friends and family and help you to become a gourmet cook. All the recipes are simple to prepare, easy to cook and taste great, including fish on the BBQ and with pasta."
(from the book cover)
New Zealand food, wine & art: the journey continues photography, Ian Baker; text, Vic Williams. (2005)
"This book is the third in a series celebrating wine, food and art works. Recipes famous in their region or internationally will inspire you along with recommended wines and the scenery and wonderful art to complete the picture.
With beautiful photography, restaurants art and information this is a beautiful book."
(from the cover)
Michael Cooper's buyer's guide to New Zealand wines 2006 by Michael Cooper. (2005)
"This comprehensive collection (2685 wines tasted and rated) of tasting notes also lists fascinating but less well-known wine varieties." (from the cover)
Peter Russell-Clarke's encyclopedia of food: everything you need to know about every food by Peter Russell-Clarke. (2005)
"As the title suggests, this book covers absolutely everything you could possibly want or dream of knowing. Clear information with pictures."
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