His book is a potpourri of things, favourite everyday food, trickier stuff for weekends, recipes from the Italian-Slovenian border where his mother comes from, Mexican because he likes the simplicity of it although he hasn't been there, and finishes with a set of healthy detox recipes from yoga retreats, including healthy cakes.
His famous sourdough bread recipe is here as well as a butter recipe, and several ways to use good bread.
It's an interesting medley of recipes for honest food, some slightly exotic like cured snapper with pickled vegetables and red onion rice, some indulgent like filled chocolates, and some down-home and earthy like Slovenian jota soup that his grandmother made.
Having grown up above her parents' restaurant in Auckland, she became a food writer and stylist and has now produced her own book, My Petite Kitchen Cookbook: Simple wholefood recipes (Murdoch).
Her recipes use simple, fresh ingredients, like braised lentils in a rich tomato and preserved lemon sauce; apple and sage pork cassoulet; or honey, lemon and lavender chicken.
They avoid gluten, many grains, refined sugar and additives and preservatives.
Some are indulgent: coconut, banana and blackcurrant cake; rosewater almond cake; or pistachio and prune truffles.
Many of her recipes are vegetarian and some are vegan.
Recommended.
A group of Sydney women with Jewish backgrounds have collected recipes from friends and acquaintances who cook well, then tested all the recipes together.
As might be expected, many of the recipes are of Jewish Ashkenazi tradition - chopped liver, Hungarian cheesecake, hamantashen, or kreplach, but some are from the Sephardic tradition like Mediterranean fish stew or Passover almond bread, and some straight-out Australian, like lamingtons or custard chiffon cake.
An interesting collection of recipes, stylishly presented.
Celebrity British chefs William and Suzue Curley, owners of chocolate and cake shops in London, take the reader through the basics, from selecting ingredients, basic techniques from whisking egg whites to soft or stiff peaks, working with caramel and chocolate to making various doughs, pastries, sponges, meringues, custards, glazes and decorations.
There follow numerous recipes for all sorts of sweet goods, from baba au rhum to macarons, creme caramel, tarts, gateaux and petits fours.
An indulgent book for painstaking cooks with a sweet tooth and a penchant for exquisitely decorated sweet delicacies, or for an aspiring pastry chef.
When you are on holiday you don't want to spend lots of time preparing and cooking food, but you do want good food and this is the sort of thing she offers: cod chorizo and chickpea stew; warm spelt salad with leeks, fennel, dill and feta; ceviche; smoked salmon, beetroot and horseradish salad; fish stew with gremolata; lamb and artichoke tagine with lemon couscous (cooked in a pressure cooker).
She makes good use of canned beans and chickpeas, there are many recipes for tinned sardines, and of course fresh fish that you might catch.
There are also desserts and baking, which you can make quickly, or make at home to take on the boat - or camping or staying in a bach.
