Cooking Recent Picks
NOVEMBER 2009
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.
Froth!: The Science Of Beer by Mark Denny
“Accomplished home brewer and physicist Mark Denny has crafted a scientifically sound and witty investigation of the physics and chemistry of beer. He recounts and explains the history of and key technological advances in brewing, provides basic instructions for making your own, including a scientific-yet-accessible account of the changes in appearance during each stage of the process and looks at the fascinating physical phenomena contained within a pint of beer. Along the way he defines the main concepts and terms involved in the process, and show how you can subject the technical aspects of brewing to scientific analysis. If you've ever been curious about how beer is made, why it froths so well, and what makes different types... well... different, then Froth! is for you.” (Amazon)
Diabetes & Heart Healthy Meals for Two by The American Diabetes Association
“People with diabetes want heart-healthy recipes, since heart disease strikes people with diabetes twice as often as the rest of the population. But they also want recipes that taste great. In Diabetes & Heart Healthy Meals for Two, the two largest health associations in America team up to provide recipes that are simple, flavorful, and perfect for people with diabetes who are worried about improving or maintaining their cardiovascular health. A follow-up to Diabetes & Heart Healthy Cookbook, published in 2006, this newest collaboration from the American Diabetes Association and the American Heart Association focuses on meals with only two servings. Because so many adults with diabetes are older, two-serving meals are perfect for those without children in the house—or even those living alone who want to keep leftovers to a minimum.” (Amazon)
Ready, Steady, Party: Cooking For Kids And With Kids by Jackie Mills
“Getting kids to help out in the kitchen will be a piece of cake with "Ready, Steady, Party". This book is jam-packed with fun and delicious party food recipes that kids will love to make and eat. The chapters are divided into party themes so all the guesswork is taken out, leaving kids and grown-ups more time to create these scrumptious treats. Every recipe is photographed and step shots are included for trickier treats. Chapters include themes such as Fairy Princess Tea Party, Camp Out, Disco and Halloween.” (Amazon)
The Big Book of Diabetic Desserts by The American Diabetes Association
“The Big Book of Diabetic Desserts, the first dessert cookbook ever published by the American Diabetes Association, features mouth-watering treats that will satisfy every sweet tooth—and without using substitutions or those odd ingredients that can make a dessert taste bitter. With over 150 recipes that cover everything from pies, tarts, cakes, and cookies to custards, mousses, cheesecakes, and frozen delights, this cookbook has every great dessert you will ever need.” (Amazon)
The Fruit Hunters : A Story Of Nature, Adventure, Commerce And Obsession by Adam Leith Gollner
“Gollner looks at the present state of fruit in the world, ranging from everyday banalities of bananas to exotica such as passion fruit. He travels to the tropics to learn about fruits firsthand. Along the way, he encounters fruitarians, who advocate a strictly fruit diet. Other fruit-obsessed characters include the brilliant David Karp, a former junkie who now gets his kicks from fresh fruit. Some fanatics go so far as to smuggle fruits across national borders, risking importation of fruit-borne pathogens. The fruit of the moment, the Australian finger lime, and entrances master chefs with its culinary potential. Despite their seeming naturalness, many common fruits would be unknown or extinct without human intervention in grafting, breeding, and conservation.” - Mark Knoblauch (Amazon)
Bourke Street Bakery by Paul Allam & David McGuiness
“Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order. The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart. "Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world. Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations. This book's beautiful and inviting photography captures the mouth watering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.” (Amazon)
What to Eat Now – More Please by Valentine Warner
“In "What to Eat Now - More Please!” Valentine Warner explores the ingredients and flavours of Spring and Summer food. Eating seasonally ties in with the zeitgeist of contemporary society and, with Valentine as our guide, we can explore the bounty of our natural larder. Containing over 100 delicious recipes that are simple to recreate at home, "What to Eat Now - More Please!" is the ideal companion to how we should be cooking today. When we follow the seasons, our food has the most flavour and goodness and, by eating native ingredients, food miles are lowered and we do the least possible harm to our world. Valentine has been described by many as the new Jamie Oliver - like Jamie, he shares an intense passion and enthusiasm for food and, like Jamie, he is destined to change the way a whole generation think about what they eat.” (Amazon)
The Chef's Companion by Elizabeth Riely
“Anyone who has ever struggled to pronounce a word on a menu or wrestled with an unfamiliar recipe ingredient or cooking technique will find a true friend in this revised and updated edition of The Chef’s Companion. This indispensable culinary reference covers more than 5,000 English and foreign terms related to ingredients, cooking techniques, food preparation, wine terminology, and kitchen equipment, as well as notable figures in the history of food and gastronomy.” (Amazon)
Just Five Ingredients by Ainsley Harriott
“Ainsley understands what people like to cook at home and here he turns complicated dishes into something fast and approachable with recipes that use only five ingredients yet are still very flavourful. He includes traditional English dishes and Italian and Caribbean classics.” (Amazon)
Snowflakes and Schnapps by Jane Lawson
The Eastern & Oriental Cookbook by Will Ricker with Dani Hains
Anyone Can Cook : Fresh Ideas For Busy Lives by Annabel Langbein
The Kiwi Beer Lover's Cookbook by Sam Cook
My Grill : Food For The Barbecue by Pete Evans
Little Kitchen : 40 Delicious And Simple Things That Children Can Really Make by Sabrina Parrini
A Second Helping : More From Ladies, A Plate by Alexa Johnston
Vefa's Kitchenby Vefa Alexiadou
Black Dog Cottage Cookbook by Adie McClelland
4 Ingredients by Kim McCosker & Rachael Bermingham
Buon Ricordo Cookbook : How To Make Your Home A Great Restaurant by Armando Purcuodo and David Dale
From Pasta To Pancakes : The Ultimate Student Cookbook by Tiffany Goodall
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