Here are a small selection of some of the new cookbooks that have just arrived at the library. This list covers a variety of ideas that will certainly help anyone in search of something to cook or bake.

Deliciously vintage baking & desserts : 60 nostalgic recipes that will make you feel like a kid again / Glass, Victoria
“Enjoy a taste of simpler times with Victoria Glass’ comforting baking recipes for all things retro and nostalgic. It’s not hard to see why some cakes, bakes and desserts become classics, with family recipes handed down through the generations. You have only to sink your fork into a moist Lemon Drizzle Cake or enjoy the smell of freshly-baked Cinnamon Buns to understand why there are some sweet treats that we simply can’t resist returning to again and again. This book is a celebration of those recipes, drawing from a broad culinary heritage.”–Publisher’s description.” (Adapted from Catalogue)

Mushrooms : over 70 recipes that celebrate our favourite fungi / Nordin, Martin
“In Mushrooms, Martin Nordin showcases over 70 plant-based recipes that make the most of this humble ingredient, whether as the hero of the plate or as a smaller but, no less important, component of the dish. From marinated shiitake mushroom on deep fried rice paper to porcini mushroom risotto with cashew butter, as well as focaccia with herb oil and oyster mushrooms, all the recipes draw inspiration from around the world. With their bold, umami-rich flavour, this book is perfect for any mushroom lover.” (Catalogue)

The shortcut cook all in one : one-dish recipes and ingenious hacks to make faster and tastier food / Reynolds, Rosie
“A cookbook that makes recipes, faster, easier, tastier and simpler through cooking in one pot, pan or tray. The second title in Rosie Reynold’s The Shortcut Cook series, All in One shows people how to cook the food and flavours that they love, but without being tied to the oven — or sink — for hours longer than they want to be. Recipes include Spiced Potatoes with Cracked Eggs, No-fuss Chicken Kiev with Crunchy Roast Potatoes, Beef Stew with Cheesy Dumplings, Easy Peasy Spaghetti Bolognese, Gooey Lemon Bars, Big Batch Chocolate Chip Cookies, and more, all made in one cooking vessel. Cooking crowd-pleasing meals has never been so easy.”–Publisher website.” (Catalogue)

One wok, one pot : fuss-free and delicious dishes using only one pot / Wan, Kwoklyn
“One Wok, One Pot offers 80 effortless recipes that are cooked in just one pot–a slow cooker, rice cooker, traditional clay pot or, of course, the humble wok. From Veggie Satay Noodles and Pork Belly Hot Pot to Five Spice Wings and XO Fried Rice, Kwoklyn Wan shares a collection of much-loved, tasty and foolproof recipes to make at home. Influenced by the many delicious East and Southeast Asian cuisines and flavors–from Japan and Korea to Thailand and Malaysia– the recipes in this book are simple and delicious”– Provided by publisher” (Catalogue)

The allergy friendly family cookbook : expert advice from world-leadings child allergy specialists at Murdoch Children’s Research Institue and 100+ recipes from Australia’s no.1 food site
“Family-friendly recipes from Australia’s number one food platform, taste.com.au. The Allergy Friendly Family Cookbook will revolutionise family kitchens and school lunchboxes everywhere, with helpful and practical tips drawn from the latest research by paediatric and allergy specialists at Murdoch Children’s Research Institute. This essential resource includes easy-to-understand, evidence-based advice and is packed with tried and tested allergy-friendly recipes the whole family will enjoy, from breakfast, lunch and lunchbox ideas through to dinner, dessert and special occasions.” (Adapted from Catalogue)

Cooking : simply and well, for one or many / Lee, Jeremy
“Good food honed from great ingredients is the principle at the heart of Cooking. There are sections on the usefulness and frugality of breadcrumbs, black olive crumbs to serve with everything; impromptu puddings like peaches in wine with bay leaves or plum compote with ricotta and hazelnuts; pea dishes galore; superb versions of classics like chocolate St Emilion and pommes Anna; big dishes to serve a few such as marinated chicken with roast pumpkin salad; and essentials like a wild garlic puree.” (Catalogue)

Ikoyi : a journey through bold heat with recipes / Chan, Jeremy
“The exciting debut cookbook from the acclaimed chef of the two-Michelin-starred London restaurant Ikoyi” (Catalogue)

 

 

 

You can cook this! : turn the 30 most commonly wasted foods into 135 delicious plant-based meals / Manna, Max La
“A social media star chef teaches how to harness the power of plants through simple and flavourful recipes that help fight food waste, providing practical ideas for using up the whole vegetable, transforming leftovers, and storing food to maximize freshness.” (Catalogue)