World Flavours: New Cook Books

We’re celebrating the flavours of the world with this month’s selection of new cook books. We have new cook books on cuisines from Australia, Africa, India, Estonia, Latvia, Lithuania, Venice and Thailand! We also have new keto recipes for kiwis, cheap and easy vegan recipes and a whole book of desserts from MasterChef’s Reynold Poernomo. Many of these books are available in eBook format, so you don’t even need to leave your house to be able to mix it up in the kitchen with some fresh new recipes.

Mabu mabu : an Australian kitchen cookbook / Bero, Nornie
“In Mabu Mabu, charismatic First Nations chef Nornie Bero champions the tastes of native flavours in everyday cooking by unlocking the secrets of Australian herbs, spices, vegetables and fruits. Nornie grew up on the island of Mer in the Torres Strait and while her wanderlust would take her to Italian and Japanese kitchens in Melbourne and London via Townsville, her home now is Mabu Mabu, a restaurant renowned in Melbourne and beyond for its innovative and delicious Australian Indigenous food. This book, also called Mabu Mabu – which means help yourself – reflects Nornie’s approach to cooking: simple, accessible, delicious, and colourful!” (adapted from catalogue)

Saka Saka : adventures in African cooking, south of the Sahara / Cocagne, Anto
“Chef Anto Cocagne and photographer Aline Princet take us on a unique food journey and introduce us to the best recipes from Gabon, Senegal, Ivory Coast, Cameroon, Congo, and Ethiopia. We will discover the main characteristics of these cuisines, the specialties of each region, the produce, the ideal pantry, the basics, as well as mouthwatering recipes for appetizers, main courses, side dishes, street food, desserts, and drinks. With stunning food and landscape photography, complemented by beautiful and colorful design, this book is an ode to conviviality, generosity, and positivity. It is a love letter to Africa” (adapted from catalogue)

Masala lab : the science of Indian cooking / Ashok, Krish
“Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Masala Lab is a science nerd’s exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.” (adapted from catalogue)

Amber & rye : a Baltic food journey : Estonia, Latvia, Lithuania / Zak, Zuza
“In the Baltics, two worlds meet: the Baltic Sea connects Eastern Europe and Scandinavia, bringing with it cultural exchange and culinary influences. The recipes in this book explore new culinary horizons-grounded in Baltic traditions yet inspired by contemporary trends-making them modern, unique, and easy to recreate at home. In addition to the food and stories of travel, there are snippets of poetry, literature, songs, and proverbs, adding a rich layer of context that makes Amber & Rye a cultural reference point for travelers as well as a showcase for the vibrant new cuisine of the Baltic States.” (adapted from catalogue)

Flavourbomb : fast fresh fun keto for kiwis / MacDonald, Belinda
“Belinda MacDonald loves creating super-fast modern keto dishes with clever twists to make you smile. During Covid lockdown she launched a new website called Flavourbomb to help people with kitchen confidence and clever ingredient swaps to make dishes keto, and which took off like a rocket. Her new book has a wonderful selection of main meals plus a great mix of fat bombs, sweet treats, keto breads, crackers, summer party fare and a particularly vibrant veggie section. There is a section at the back called Flavourbombs, which has essential condiments, sauces, tangy pickles, zingy dressings and luscious dippy things to boost flavour. KAPOW!!” (adapted from catalogue)

Polpo : a Venetian cookbook (of sorts) / Norman, Russell
“Tucked away in a backstreet of London’s edgy Soho district, POLPO is one of the hottest restaurants in town. Critics and food aficionados have been flocking to this understated bàcaro where Russell Norman serves up dishes from the back streets of Venice. A far cry from the tourist-trap eateries of the famous floating city, this kind of cooking is unfussy, innovative and exuberantly delicious. With luminescent photography by Jenny Zarins, which captures the unfrequented corners, the bustling bàcari and the sublime waterways of Venice, POLPO is a dazzling tribute to Italy’s greatest hidden cuisine.” (adapted from catalogue)

The dessert game : simple tricks, skill-builders and show-stoppers to up your game / Poernomo, Reynold
“Got a sweet tooth or someone to impress? Level up your dessert game with tried-and-tested recipes from modern-day MasterChef legend Reynold Poernomo. Perfect your butter cake, curd tart or creme caramel with Level 1. Kick it up a notch with Level 2, for swoon-worthy jar desserts, the perfect oozy lava cake or the ultimate praline tart. Level 3 is an access-all-areas pass to the signature dishes and secret recipes for white noise, onyx, magic mushrooms and more – these creations need to be seen (and tasted) to be believed.” (adapted from catalogue)

Epic vegan quick-and-easy : simple one-pot and one-pan plant based recipes / Harder, Dustin
“Accessible. Affordable. Delicious . These three words are at the heart of Epic Vegan Quick and Easy , a cookbook of simple one-pot and one-pan meals perfect for anyone who wants to dive into plant-based cooking. This book tells you how to create your own masterpieces by adding exciting flavors and textures, stacking layers upon layers of ooey-gooey goodness, and putting variety at your fingertips. You’ll also find great nutrient-rich staples , sheet-pan meals , and meal prep combos that require very little time and, better yet, minimal clean up!” (adapted from catalogue)

Thailand from the source : authentic recipes from the people that know them best / Bush, Austin
“Provides authentic Thai recipes from local chefs and food vendors, including such offerings as chicken green curry, roasted catfish in banana leaf, and slow-cooked beef in herbs.” (Catalogue)