In real life we face stressful cooking
situations - hard up, hungry, in a hurry, haven't been able
to get the supermarket, or when unexpected vegetarians or
visitors arrive - rather than leisurely planning our meals as
most gorgeous cookbooks would have us believe.
British-Bengali foodwriter Rejina Sabur-Cross comes up with
practical, imaginative solutions to these problems in her
funky Gastrogeek (Kyle Books).
Her recipes range from teriyaki rice ''burgers'' and spiced
mussel one-pot wonder, to root vegetable rosti and feta, dill
and beetroot savoury cheesecake. There are also a handful of
classics, like French onion soup, roast tomato puttanesca and
peanut butter and chocolate muesli bars. There's a lot of
good eating in this book.
published in 2009, Katie Caldesi's The Italian Cookery
Course (Kyle) came across my desk for review recently.
Unlike the plethora of lighter Italian-themed cookbooks
around that offer a nibble of the country's cuisine, this is
a serious but not intimidating collection aimed at both
beginners and those with some experience of cooking and of
Italian food. English-born Katie and her Italian husband
Giancarlo run several Italian eateries and a cooking school
in the UK.
Her background shows in this book which not only contains a
tempting selection of recipes from many regions, several from
friends and relatives, but also has sections explaining some
of the techniques. These include breadmaking, sourdough
starters and bigas, how to fillet different types of fish,
how to prepare artichokes, temper chocolate, tell when steak
is cooked to your liking, and how to make different types of
pasta and tomato passata. There's also lots of information on
ingredients, vegetables, herbs, Italian wine and cheese.
Recommended for Italophiles and those who aspire to being
Auckland restaurateur, Masterchef
judge and specialist food importer, Simon Gault has published
his third cookbook, Homemade (Penguin).
A glossy book with lavish photography and stylish recipes,
some tarted-up classics like macaroni cheese with truffle
oil, or his dad's steak and kidney pudding with an
old-fashioned suet crust. Others are stylish restaurant fare
like salmon with bread and butter potato pudding.
A good coffee-table book that may also find use in the