Sizzling B.B.Q. Cookbook ~ Family Circle (Murdock books)

Another of the small Murdock cookbooks, this one is also very well put together for the home cook. Although only small book, it has a fairly representative selection of recipes for the barbecue, from meat and burger recipes, poultry and seafood, through to marinades, bastes and relishes, salads and vegetables and the accompanying desserts.


The recipes are quite suitable for the weekend barbie - I'd happily serve up the Seasoned pork spare ribs or the Sherry soy pork chops with fruit, throw in some Bean burgers for the vegetarians and serve with Hot minted potato salad and Spring slaw. Follow that up with yummy Pavlova or Lemon meringue pie and it's a feast. Don't forget that the best way to clean up your barbecue plate is have it hot and scrape it down with some beer.

I'd recommend this one to the ordinary home cook.

- Kath

Smoothies, Blended Drinks and Health Juices ~ Susannah Blake

This book isn't really substantive, but it has big juicy pictures of its big juicy recipes. The book seems to hang on the imagery with many of the recipes given a double page spread, but when you sit down and go through them the recipes do hold their own - simple but fresh and flavourful with plenty of pep and zing.


If I had to complain about this book, it would only be that lots of the recipes feature melon, and I've not been a big fan of melon since I overdosed on watermelon as a kid and made myself sick. Blame my parents for doing some market gardening and having a bumper crop. Still, there is plenty to keep me happy, from the Sunburst full of apple, carrot, mango, OJ and strawberries, to the Pineapple protector which would really hit the spot at the end of a long summer day. I can't find a recipe that I don't like in the 'Cold comfort' chapter, from Soft fruit and ginger cup, Iced mango lassi and oh, so divine Snowball to the Coffee frappe and Hot chocolate float. And like many books they've saved some of the best recipes till last with the chapter on 'Boozy blends' bringing up the rear - I particularly like the Peach and mango margarita and the Blackberry and champagne crush.

Recommended for those who love their blenders, especially if you're thirsty.

- Kath

The New Bread Machine Book ~ Marjie Lambert

I've had a bread machine for years now, though I can't claim to be a daily user, and in fact it's only pulled out every so often from its storage spot inside the wood fired oven (which of course isn't used - but that's a different story). When it does get pulled out of the cupboard the whole family gets very keen and we use it constantly for weeks on end, but then we pack it away for some reason or other and don't see it again for a while. I suspect that Lambert's book is aimed at people just like me who like to make some interesting breads every now and then, rather than bread machine users like my grandma who in the past had made a half loaf in her machine each and every day (and at last count was on her third bread machine). Quite a treat to have her warm soy and linseed loaves with a salad lunch.


I've made quite a number of these breads by now though, and on the whole they've been quite passable loaves. Given that technique really does show when it comes to bread making, and that we're experienced but not experts, the recipes aren't bad. Particular favourites include Soured cream wholewheat bread with herbs and Herbed wholewheat bread (are you sensing a theme?), and I also rather like the Onion cheese bread and the Banana nut cinnamon swirl. Don't forget you can use the bread machine for the proving and rising and then you can pull the dough out for baking - try the Apple braid, Moravian sugar rolls or Cherry christmas wreath. Happy baking.

Recommended for those with a bread machine and looking for idea's.

- Kath

Country Cooking, Favourite Recipes ~ Family Circle (Murdock Books)

Okay, so by now I'm sure you all know I'm a cookbook tragic, but what you probably don't know is that this little book, as part of a box set of six, was the first in my collection thanks to a very thoughtful 18th Birthday present from my Aunty Helen. And yes, it is one of those little cookbooks like the ones that you'd find at the supermarket checkout, but there is a reason people buy them - they're full of good, well tested recipes. I have quite a few of this type of cookbook now myself.


I really like the recipes in this book. Like all the Murdock cookbooks this one is very professional in its approach, and the recipes are written in a straightforward and easy to follow writing style. These publishers know what it takes to sell cookbooks and who is going to be reading them and they cater accordingly, making a very readable and useable cookbook. The recipes are great, from French onion soup to Shearers' stew with dumplings and Apple-marmalade pie. My personal favourite from this book would have to be the Trout almondine though, which I made many years ago for an anniversary dinner - to date this is still the best fish I've ever cooked.

I would recommended the book to ordinary cooks looking for homestyle, flavoursome dishes.

- Kath

Flavored Oils ~ Michael Chiarello

This book would be close to the first I bought specifically because I wanted to start collecting recipe books. That was in the second half of 1996 when I studied Cookery full time at East Sydney Tafe just off Taylor Square at the top of Oxford Street in Darlinghurst. That was an amazing time, and this book brings back all the great memories, as well as some truly great flavours.


Chiarello begins his book with information about olive oils and the industry in his home state of California, and describes the process for making and using flavoured olive oils. This is followed by a set of flavoured oil recipes from Roasted garlic paste and oil to cold infused oils including Citrus flavored oil and Garlic flavored oil and then on to warm infused oils including Dried mushroom or chili oil or Herb or spice flavored oils.

The remainder of the book is divided into chapters featuring recipes for utilising particular types of oils, such as the 'Basil olive oil' chapter which features some great recipes such as Grilled halibut with basil-orange marinade and a killer Basil-garlic mayonnaise. The 'Oregano olive oil' chapter has a really nice Spiedini of prawns with pancetta and oregano dressing and Pappa al pomodoro, but if I were you the first thing I'd do with oregano oil is use it when you are roasting pumpkin - a combination made in heaven.

This is one of those great cookbooks where it doesn't really matter which page you turn to, there's something there for you. Whether that is the Pork tenderloin with molasses, bacon and porcini vinaigrette or the Warm goat cheese and pancetta salad both featuring porcini oil, or the Swordfish with mediterranean tomato sauce and linguini which uses pepper olive oil, it's all delicious. And there are just enough glossy and beautifully photographed pictures to whet the appetite of anyone not wanting to read through the recipes - you will not be disappointed.

Recommended for foodies and for any cooks willing to go that little bit further for a better result.

- Kath

Cooking for Few ~ National Heart Foundation of Australia

I know, it's very sad that I should own this book, billed as it is as a guide to easy cooking for one or two. Makes me feel as though I should be sad and lonely. If I'm remembering correctly though this is one my mum gave me ~ not sure if that should make me feel better about it, or worse. The meatloaf served on lettuce leaves on the cover picture should provide everything you need to know about this cookbook. The recipes may be Heart Foundation approved, but that doesn't make them good.


Okay, so perhaps I'm judging the book a little harshly, because it's not as though all the recipes are bad, but when your Curried carrot soup gets its flavour from a teaspoon of curry powder you should think twice before publishing your recipes, as they perhaps need the attention of someone with a talent for flavour. That said, I could probably sit down to the Spanish roast lamb followed by the Lemon tapioca pudding without wanting to complain, so there is hope. I'm not going to lie to you though, you do have to dig hard for the better recipes in this book.

Recommended for sad and lonely types who can't cook particularly well and are fighting off heart disease.

- Kath

Moosewood Cookbook Classics ~ Mollie Katzen

My better half bought this book many years ago against my better judgement and advice. It's not that the recipes are bad - they are in fact quite good. Nor is it that there are too few - at 25 recipes there are enough to satisfy. No, the problem is that the cookbook is too damn small, and it's awkward to read, to hold, to use.


If by chance you decide it's really worth the effort of holding open the tiny little pages and reading the small font to make some of the recipes then at least they don't disappoint. The Mango salsa is fresh and light, as is the White rabbit salad (which does not contain any white rabbits ~ it's a vegetarian cookbook). The Zucchini-feta pancakes are satisfying yet simple and the Eggplant curry rather nice as well. There are also some interesting desserts such as the Maple-walnut pie or the tangy Lemon mousse if you feel inclined. Be prepared to squint to read the recipes though.

Recommended for dolls - it'd be a large coffee table book for your Barbie's, or a small hardcover size for your Cabbage patch kids. Unsuitable for normal sized humans.

- Kath

The Museum of Modern Art Artists' Cookbook ~ Madeleine Conway and Nancy Kirk

An interesting book. Published in 1977 the book is spiral bound and features black and white photographs of the artists rather than the dishes they cook. It is arranged in chapters for each of the thirty featured artists, each of which features an introduction to the artist and their food philosophy followed by the recipes they share.


For a book which is as much about the artists as the food, there are some pleasantly surprising recipes in the book. Richard Estes for instance shares his Baked eggplant with cheese and Robert Motherwell his Truffle omelette for one and Crab-meat soufflé. Personally I am happy to judge an artist by their approach to food, so whilst I really like Tom Wesselmann for his Banana-pineapple bread, Zucchini soup and Lemon sponge pudding, I am less enamored of Andy Warhol who simply shares his Campbell's milk of tomato soup and whose "dream of a meal is toast and tea, or maybe boiled chicken". I am also a bit put off by Roy Lichtenstein who tries hard to be either smart or funny (and I think he misses on both counts) professing his favourite recipe to be Primordial soup and even providing a recipe - it makes him seem rather a touch too into himself. I guess that is the prerogative of the successful artist though.

Recommended for arty types who like to sit in little cafe's wearing beret's and drinking red wine.

- Kath

Cheeses ~ Tony Bilson

This cookbook is special not just because it is written by Tony Bilson, one of the giants of the Australian food industry, but because it was the first time I went back to buy another copy of a cookbook because I couldn't part with one I'd bought as a gift for someone else. It has been a longstanding tradition since that time, and it can get quite expensive, particularly around christmas.

I really like that the first half of the book is dedicated to teaching the reader about the various classifications of cheese, how to taste, buy, store and serve them. Being specifically written for the Australian market, Bilson discusses in some detail the disadvantages of only pasturised cheese products being able to be imported into the country, lamenting the lack of access to some of the great European cheeses. There is also discussion about the strengths of various Australian cheesemakers, though given the age of the book (published in 1995) this is now out of date. My understanding is also that there have been changes to the laws regarding importation of unpasturised cheeses in the last year or so, with matured raw milk cheeses such as proper Stilton now allowed to be imported. Don't quote me on that. As an aside, I grew up on raw milk (we had a Jersey cow that Mum milked) and I didn't die of Lysteria, so it's not the most terrible thing to go unpasturised, as long as you are considerate of hygiene.

Bilson was very clever in deciding which of his recipes to include in the book, as each and every recipe is lip-smackingly delicious. From the Tarte au cointreau to the Fondue with framboise I just want to dive right into the pages. The Figs with virgin olive oil and cottage cheese is simplicity itself, contrasting the more complex Saltimbocca with parmigiana and oh my, the Grilled lobster with Parmesan ~ mmm. I could go on, but rather I'll just suggest you check out the book.

Recommended for foodies.

- Kath

Ainsley's Ultimate Barbecue Bible ~ Ainsley Harriott

Now this is my kind of bible, and Ainsley is my kind of cook. He may not be gay, but he certainly camps up the kitchen a treat, and his food is delicious to boot. I am very fond of watching him cook, and although only some of his energy and flair translate onto the page, this cookbook is Ainsley all over. It is full of spice and flavour and draws on inspiration from across the globe to present fresh and zingy barbecue ideas that are perfectly within the capabilities of the average home cook.


The book takes a logical approach starting with a fairly detailed chapter on the barbecue basics - types of barbecue's, techniques, cooking times and that sort of thing. Following this are the easy flavour enhancers, the marinades, rubs, glazes and butters. Try the Moscow vodka marinade or the Devilish mint recado to give your fish a lift, or the Cajun spiced rub or Yummy honey, lime and ginger glaze to liven up your chicken.

Throughout the book the recipes run the gamut of barbecue fare, from Seared scallops with coriander and garlic oil dressing to Maple-glazed pork spare ribs to Korma courgette and chickpea burgers. Far from being heavy 'man' food though as barbecue recipes are wont to be, the recipes retain a freshness and a lightness that is a real plus. I love the simplicity of the Parma fired figs with goats' cheese filling and the visual appeal of the Sardines with minted tomato and orange salad, and I'd be very happy to serve the side dish of Sweet and sour minted aubergines alongside a main of Cumberland sausage Catherine wheel.

There are plenty of desserts for the sweet tooth, from Fired strawberries and cream cooked in a little parcel on the coals, Mean mango and lime sorbet and Pineapple french toast sandwiches which would make a fantastic Sunday brunch. And for those who just want to relax while someone else does the cooking for a change, put your feet up and sip on a Cool frosted Atlantic jewel, Mississippi wiggle sizzle punch or Ainsley's mum's Caribbean rum pu-punch.

Recommended for everyone, especially if you like a little zing in your barbecue.

- Kath

Risotto ~ Chuck Williams (ed)

I've cooked a few risotto in my time, firstly at Tafe when I was studying commercial cookery, and then every so often because someone thinks it'd make a nice meal. I know there are those who love it in all its many variations, but personally it's never really been my kind of dish. Fussy to make, time consuming and although nice, certainly not something that excites me. That said, if you are fan of risotto, I have no doubt you'll be a fan of this book.


The cookbook starts with the basics of cooking risotto - guiding you through cooking out the rice, adding the hot stock and then flavouring the risotto, and if this is all you get from the book you'll probably be cooking a good basic risotto in no time. If you want more then it goes on to provide information on using herbs and cheeses to flavour the risotto before moving into recipes.

The recipes run from the more basic fare of Asparagus risotto, Broccoli risotto with parmesan and Ham, pea and parmesan risotto to the more luxurious Saffron risotto with crab and Lobster and champagne risotto. There are a number of dishes I'd probably categorize as 'things to do with risotto' such as Beef bolognese layered with classic risotto and Rosemary and walnut herb croquettes, some which work and some which just don't. Nonetheless, lots of idea's in the book for those who like the dish.

Suitable for risotto lovers, or those wanting to feed them.

- Kath

The Australian Brand Name Recipe Cookbook

The pretentious foodie snob within me really loathes this book. It is paperback printed on cheap paper with no pictures whatsoever and shamelessly promotes brand advertising - it's even in the title! The rest of me however grew up in Cessnock and is simply not that fussy, focussing on the delightful practicality of the book.


Do you remember those Honey joys recipes your mum would cut off the side of the cornflakes box, or the recipes on the label of the tin of condensed milk? Well that is precisely what you'll find in this little treasure. There is nothing remotely subtle about this book, with the branded product names bolded within the ingredients list of each recipe and the logo appearing at the top, but that's half the fun really. You look at that can of coke in your hand and you'll flick through and find recipes for Colombian banana cake with sea foam frosting, Grecian green beans or Japanese pickled cucumber all featuring this ingredient. And if you don't find them, just turn to the back of the book which contains not only your traditional recipe index grouped by the main ingredient, but also a separate index grouped by the brand name of the featured ingredient.

The recipes themselves range from the not so exciting Tuna spaghetti, Fruity icy poles and Cream of vegetable soup to the more appetising Coconut milk and coriander chicken, Loin of rabbit with apple and calvados rice and Rose petal ice-cream. There is a whole section on beverages that I find hard to fault, with the Classic gin and tonic with a lovely twist of lime, a very special Inca eclipse and a handy Party punch. None of the recipes would prove a challenge to any but the most inexperienced cook.

Recommended for average family cooks looking for simple recipes, and quite suitable for cooking with kids.

- Kath

African, Heartwarming Flavours from a Traditional Cuisine ~ Rosamund Grant

When I bought this book I was looking to fill a gap in my collection. I already had a representative sample of Moroccan cuisine, but that was as far as my African recipe collection went, and I do like to have a reasonably complete coverage. While I do absolutely adore Moroccan fare I am the first to admit that my tastes do not necessarily run to that of the rest of the African continent. Many years ago my partner and I dined at an African restaurant in Newtown and while an interesting meal, it certainly wasn't a favourite. Add to that the nasty dose of food poisoning that both I and several fellow diners experienced after a (very ordinary) meal at an Ethiopian restaurant in Canberra, and it doesn't top my list of regional cuisine. I was pleasantly surprised then, having bought the cookbook primarily to fill an information gap, that many of the recipes are much more my thing than I'd have imagined.


I guess it helps that I really like many of the elements that make up a lot of African cuisine, from the spices to the starchy root vegetables, the plantains, okra, christophene pear (choko, oh I do love choko) and the abundance of pulses. The Yam balls are definitely my sort of recipe, as is the East African roast chicken which comes out a gorgeous golden yellow thanks to the turmeric in the rub. The Mutton with black-eyed beans and pumpkin is a warming comfort dish and would sit comfortably alongside Ground rice for a filling winter meal. The few desserts within the book are also both simple and delicious, such as the Pawpaw and mango with mango cream and the Banana mandazi, making up for the lack of variety (with only four desserts) with simplicity and flavour.

The book itself is only small, but each recipe is accompanied by glossy photo's and clear, step-by-step instructions, with additional pictures demonstrating these steps in many cases. It is certainly not comprehensive in covering African cuisine, however it's a handy little addition to fill what was a big gap in my collection.

Recommended for cookbook collectors and those after a few simple and tasty recipes from across the African continent.

- Kath

Qantas Hors D'oeuvre Around the World ~ Don Fitzgerald (ed)

I'm really not sure that I should be reviewing this, especially as my brother-in-law is a pilot for Virgin, however I can't let that prejudice me, so I will review away.

The book was published in 1967 and it certainly shows in the food styling and photographs, but putting that to one side it has some good features. The book starts with an introduction outlining the highlights of the cuisine from each region that is represented. I did find it interesting that there was a heading for Australia and a separate heading for Tasmania, but we'll just let that one go shall we. This is also where they really start spruiking the Qantas brand, such as the following handy tip in relation to Japanese cuisine;

A tempura meal starts off with a hot towel for the face and hands (a feature of Qantas in-flight service).

The recipes contained in the remainder of the book are separated into chapters based on region, such as Australia and the Pacific or The Orient. Given the calibre of many cookbooks published at that time, I'm rather impressed at the selection of recipes. Each region has recipes from several nations such as Teheroa soup from New Zealand, Plun Mudda (Banana dumplings) from Norfolk Island and from Fiji the Ika kokanda (Fijian marinated fish) all within the chapter on Australia and the Pacific. This isn't to say that the recipes are quite the same as would be presented in a more modern cookbook, for instance the Tahitian marinated fish is served with chopped boiled egg sprinkled over the top, which strikes me as a very anglo-centric 1960's touch to the traditional cuisine. I give Fitzgerald points for trying though as the aim of any commercial cookbook is to sell copies, and this approach would have been appropriate at the time.


The remaining chapters contain similarly representative samples, with Beef sukiyaki (Japan), Nasi goreng (Indonesia), Satay (Singapore) and Madras curry (India) amongst the offerings from the Orient, and not a mention of Keens curry powder to be seen. The Middle East and Africa have some interesting offerings from Sosaties and Biltong from South Africa, a very delicious sounding Egg plant appetiser from Arabia and North Africa (think eggplant, lemon, garlic, parsley, yoghurt, green chilli), and Circasian chicken Istanbul representing Turkey.

There are chapters on Europe and The America's with highlights such as Swiss cheese fondue, Herrings in steintopf and Pork pie from Europe and Seviche, Panuchos and Nassau beach hotel crab fritters from the America's. On the whole the books does a commendable job (for the period it was published) in presenting dishes representative of regional cuisine from across the globe.

Recommended for anyone after a sample of recipes from around the world, especially if you can't seem to find anything more recent than 1967.

- Kath

Edible Gifts ~ Kay Fairfax

This is a very pretty book, and I enjoy leafing through the pages looking at the beautifully photographed creations contained within. The book is as pleasureable to the eye as it is to the palate, and it is very telling that the cover listed author is identified as the food stylist amongst the publishing details. Fairfax has a very good eye for presenting her creations and it is worth a read for the packaging idea's alone.


Weighing in at only 64 pages it's not really a serious or heavyweight cookbook, but nor do I think it was meant to be. What is does is fill a niche target in the cookbook market and it does this very nicely.

The recipes themselves are surprisingly good, though there are a few which I would be hesitant to present as gifts. The Thai-style bouquet garni for instance, while glossy and fresh and an inventive gift for a foodie friend, would need to be used fairly quickly after receipt or it would become a lifeless wilted mess. A box of the Chinese fortune cookies too might seem less than impressive as a gift, and would probably better suit serving to dinner guests with personalised messages or simply make one with a secret message for someone special.

I would be far more inclined to make the Turkish delight, or perhaps one of the variations on this recipe, the Orange nut delight or the Lemon nut delight. All four varieties of Chocolate truffles would easily please even my fussiest friends, though the Figs in muscat would delight some but not all. The book doesn't pretend to cover the full compliment of preserves, but the representative sample including recipes like Apple, mint and peppercorn jelly, Lemon spice vinegar, Peach chutney and Sweet cardamom mustard are delightful gift ideas.

Recommended for anyone looking for inspiration when making (or simply when packaging) home cooked gifts.

- Kath

Modern Gelatine Cookery ~ (Davis Consolidated Industries Ltd)

Very much a sister publication to the previous book (Gelatine Home Cooking Secrets), this book was also published by Davis to promote the use of their products.

For some reason, and it is hard to put my finger on it, I kind of like this one more as a cookbook than the other. Perhaps it's that there are some interesting and useful hints in the 'Skills with Gelatine' chapter, or perhaps it's the utterly fantastic section on garnishing (see below for an example). Either way, this book asks very little and offers a whole lot.

For a start there are quite a number of interesting recipes such as the Pineapple sponge, the Yoghurt cheesecake and Maple cream. There are a good half dozen refrigerated soufflé recipes, and having made these in the past they are a lot more delicious than they sound ~ my pick of these recipes is the Strawberry soufflé. There are recipes for a very nice sounding Emerald sorbet, with a creme de menthe / lemon tang, and for Marshmallows the way they used to be made for school fetes.

There are of course quite a number of those scarier recipes that are best left to the depths of time, such as Moulded sheep's tongues and every recipe within the salads section (Potato salad set with gelatine - really!). Still, this book balances those less appealing recipes with a much greater number of those that are worth a try. I do think that I'll take my Quiche Lorraine minus the setting agent though.

Recommended for brave cooks, or those wanting to do something with those gelatine leaves that have been sitting in the pantry for a very long time (OK, I admit they actually use powder in the recipes, but that doesn't mean you are limited to powder - leaves are better).

- Kath

Gelatine Home Cooking Secrets ~ Jean Saunders (Davis Consolidated Industries Ltd)

Just when you thought it was safe to go back to the bookcase along comes a truly scary cookbook. OK, that might be a bit of an exaggeration, however unless you were born prior to about 1940 you'd probably look in horror at many of the offerings contained within should they ever appear on your table. Even if you are a little older you'd likely think twice before sitting down to some of the more interesting offerings within the book.

Perhaps I'm not really being fair. There are a number of recipes within this book that I would happily sit down to, such as the Champagne Jelly, the Pine lime tingle or the Lemon sponge. The book is full of very useful hints and techniques for utilising gelatine - with details on decorating with gelatine, using it for weight control (a glass of fruit juice thickened with gelatine half an hour before a meal to fill you up) and on that most tricky part - unmoulding. But then, given that the book was published by a major gelatine manufacturer you'd expect them to pull out all stops to help sell their product.

Some of the recipes that are less to my personal taste include things like Whole fish in aspic or the equally interesting Rice and salmon mould which features a shaped rice base with the top an aspic jelly with large chunks of salmon set within it to reform the outline of the fish (set in a fish mould). Frankly I don't understand why anyone would serve Lunch-time savoury, a mixture of tomato juice, celery, worcestershire sauce, water and onion salt set into a jelly with and served in wedges with lean meat and salad. I think the only thing less impressive might be the Sweet and sour pork which is set into a jelly and results in "a sparkling apricot meat mould with an unusual sweet and sour flavour". I suspect the guests wouldn't ask for seconds.

I did thoroughly enjoy reading this cookbook though. It was lent by a friend and I suspect it may be more kitsch than any other cookbook I have read to date. I had a very good giggle at the recipes and they really do reflect the 1970's when the book was first published. This however doesn't mean I'd cook or eat much of the content. Just a feast for the eyes this one.

Recommended for those up for a giggle, or even a wobble.

- Kath

Fresh Moroccan ~ Nada Saleh

I'm quite a fan of Moroccan food, and this book really whets my appetite. Published in 2006 the book takes a modern approach to this national cuisine with gorgeous glossy photographs and a lighter fresher take on traditional recipes, with less salt and less fat contained within the dishes. There is a nutritional analysis for each recipe and most are also accompanied by a healthy tip. This lighter approach in no way means that the dishes are light on flavour. On the contrary the use of fresh herbs and spices and fruit and honey create big, bold, dynamic and complex flavours that leave my mouth watering.

The Honeyed lamb tagine is to die for - sweet and spicy with the delicious crunch of whole almonds. I've thoroughly enjoyed the Chicken, chickpeas and raisins and the Lamb tagine with prunes and apricots numerous times. The Chicken, couscous and caramelized onions is fantastic - we've cooked it several times for dinner guests as it not only tastes divine but presents beautifully as a complete main course, looking as good as it tastes. The Mallow, aromatic herbs and olives with the jewel like pomegranate seeds glistening is as much a feast for the eyes as for the palate - mmm.

There are plenty of recipes I've yet to try, such as the B'steeya of fish with crispy filo pastry and the dark glistening Marinated aubergines. There are sweets like the Rice pudding with almonds or the Dried fruit salad for those with a sweet tooth, although with mains such as the Tagine of lamb, quince and honey (which we recently made with our own quinces) who needs dessert?

I love this book. Recommended for everyone.

- Kath

Cadbury, A Taste of Chocolate ~ Renée Lang (ed)

As a marketing tool this cookbook is a bit of a silly idea. I'm certain that Cadbury must realise that no-one in their right mind believes you need to go out and buy 'Cadbury Bournville Cocoa' to make one of the enclosed recipes if your cocoa is in a differently labelled box. That said, if we use just a tiny bit of common sense the book is quite handy. The recipes are quite simple to read and also to follow. The most difficult they get is Chocolate ice cream and Tuile baskets to serve it in, neither of which would necessarily stretch an experienced cook terribly.

What I have found the book useful for is quick and simple idea's for the occassional morning tea at work (can't take Tim Tams every time). It's also got some nice recipes if you are wanting to get the kids involved in cooking. The recipe for Yum yum balls is virtually identical to the non alcoholic Rum balls I used to make with my mother and sisters for special occasions. It is both fun to eat and to make, as long as you don't mind getting a bit messy - they are rolled into balls in the palms so if the kids are helping you need to make sure they have scrupulously clean hands, and it also helps to have a non-cooking person around to turn the taps on when you are finished (when I say messy...). I've also used the Plum pudding christmas truffles recipe quite a few times for morning tea's towards the end of the year as they are very quick and very easy and look impressive enough that no-one realizes quite how quick and how easy they are. If you can melt chocolate (and for this recipe I'm lazy and use the microwave) and you can cut glacé cherries you'll have no trouble.

Although the recipes in the book aren't complicated affairs they are tasty and if you have a sweet tooth they are probably right up your alley. The Hazelnut swirl cheesecake looks absolutely delicious, as does the Ice cream tort with grasshopper sauce as pictured on the cover photograph (above). The Orange sticks is another recipe I adapted and have used a lot over the years (combining the best of my candying recipes) and I would be more than happy to sit down to a big bowl of Chocolate surprise in golden syrup dumplings with a dollop of vanilla ice cream at the end of a cold Canberra day.

Recommended for the family cook, and for getting kids involved in the process. Some quick and useful idea's for morning tea's at work.

- Kath

The Essential Olive Oil Companion ~ Anne Dolamore

This is quite an interesting book, not least because it provides a lot of detail apart from recipes about olives and olive oil. Following the introduction is a history of the olive and the ancient world, then chapters encompassing information about growing and harvesting olives, the oil production process and a chapter specifically devoted to tasting. I found this section quite interesting - I've read other more comprehensive treatise on the subject, but this was interesting nonetheless.

Recipes in the book are broken into chapters according to the country or region they are from, the majority of these around the Mediterranean. I was pleased to find some guidance for preserving table olives (Oh how I'd love to grow juicy black Kalamata's), and the recipes themselves are easy to follow tasty affairs. You'll find recipes like Gazpacho, Champinones al ajillo (Mushrooms in garlic), Ensalada de naranjas, aceitunas y jerez (Orange, olive and sherry salad) and Pollo al jerez (Chicken with sherry) from Spain, Caponata (Aubergine salad) and Spaghetti all'aglio e olio (Spaghetti with garlic and oil) from Italy and Fondue Bourguignonne from France. From North Africa there is Lamb tagine with olives, Taramasalata from Greece and Seviche from the Americas, with recipes such as Imam bayaldi (Stuffed aubergines ~ Turkey) and Frango piri-piri (Chicken piri-piri ~ Portugal) representing the rest of the world. Some quite interesting and flavorful uses of olives and olive oils.

Recommended for foodies.

- kath

The Fine Art of Japanese Cooking ~ Hideo Dekura

This book is such a pleasure to read. Although less than 100 pages from cover to cover, it is thorough in its treatment of the subject. From the five page glossary sensibly near the front of the book, to the handy tips on how to eat sushi, The Fine Art of Japanese Cooking has it covered.

The book is beautifully presented with gorgeous photographs and step-by-step instructions for many of the recipes. There is detailed instruction provided on everything from holding chopsticks and cutting vegetables to preparing sushi rice and then using this in dishes like Nigiri-zushi (Hand-shaped sushi). The photographs accompany many of the recipes, including the step-by-step recipes, beautifully illustrating the method as well as the resulting dish.

As the title suggests, the dishes are really works of art in and of themselves. I'm not a fan of sashimi myself, however the delicate and careful and beautiful presentation of dishes such as Iseebi-no-ikezukuri and Sugata-zukuri have me drooling. And of course there are plenty of delicious dishes that are more to my taste, ranging from Ebi no-somen (Noodle coated prawns) to Sukiyaki and to Nameko jiru (Golden mushroom soy soup). There are desserts for the sweet tooth, such as Zenzai (Sweet red-bean soup) and sunomono and aemono accompaniments such as Nuta (Seaweed) and Kurage (Jellyfish), as well as pickles like Kyabetsu su-zuke (Cabbage in vinegar pickles) and Kabu no sokuseki-zuke (Salted turnip pickles).

Recommended for any cook interested in Japanese cuisine. You may need patience and care to master the techniques presented, but you cannot help but appreciate the artistry.

- kath

Cheesecakes ~ Anne Ager

Cheesecakes. This book certainly has a lot of them. Who knew there were so many to choose from? Published in 1981 the book is filled with glossy pictures of it's offerings, which are divided into the five chapters of cooked sweet cheesecakes, uncooked sweet cheesecakes, party cheesecakes, not-quite cheesecakes and savoury cheesecakes. Yes, I said savoury cheesecakes, which strike me as akin to the sort of savoury mousse and aspic ring type of things that were popular back in the 1970's (or earlier). Think Alvin Purple dinner party maybe (though perhaps not so risqué).

There are certainly some quite delicious recipes, from the baked Rhubarb and orange cheesecake and Chocolate cheesecake, to the uncooked Lemon cheesecake, Strawberry cheesecake and Peach melba cheesecake. The not-quite section features delights such as Coeurs á la créme and Strawberry cheese pie, and the exciting party cheesecake chapter features gems like the Mocha rum cheesecake and the Chestnut cheesecake. Some of the savoury offerings in this party cheesecake section and most of the savoury chapter have me a little concerned though. I could probably almost cope with the Minted cucumber cheesecake, however recipes like the Layered salad cheesecake and the Smoked haddock cheesecake really leave me scratching my head. That said, I've often felt tempted to make the Sardine cheesecake to take along to a work morning tea and not tell anyone it's savoury - just for a little bit of fun.

This is a mixed bag. Recommended for dessert lovers. I'll let you decide on the savoury selection for yourself.

- Kath

Traditional Scottish Cookery ~ Margaret Fairlie

This is a very simple cookbook from the early 1970's 'Instant Library Series' and it barely makes it to 60 pages, but those 60 pages fill me with such a warmth and joy that I had to share it with you.

The book is precisely as the title suggests and features traditional Scottish recipes. And by traditional I mean that each and every recipe is traditional. From the soups like Nettle broth, Cock-a-leekie, Scotch broth and Powsowdie, to the fish dishes Creamed Finnan haddie and Kippers the authenticity is right there on the page. Unlike a lot of offerings this book doesn't just give Haggis and Scotch eggs recipes to represent the traditional food amongst a more modern set of recipes, but delves deeper to give Oxtail stew and Potted hough and Pickled pork with Pease pudding.

The book has a chapter devoted to scones, bannocks and pancakes which is a real treat. I really love that the method in recipes like the Ardentinny drop bannocks refer to girdles (or for frying pans for those of us not blessed with a girdle). I see these recipes and think of my Gran (my mother's grandmother) who passed away when I was a child, and whose handwritten drop-scone recipe is still in a little notebook of my Mum's.

This book is such a delight from cover to cover, with recipes for Black bun, Abernethy biscuits, Ayreshire shortbread and two different recipes for Clootie dumplings. Porridge is covered, and so are Athol brose, Marmalade and Treacle toffee. This unassuming little book is a feast for the senses.

Recommended for anyone with an interest in food history and traditional foods, and most particularly for those with some Scottish ancestry who are feeling nostalgic.

- kath

The Cosmic Feast, Divine Inspiration for Earthly Pleasures ~ David McKay, Anna Johnson, Kirsten McKay

The Cosmic Feast is just as it proclaims to be - a feast for the senses. Mambo artist David McKay provides the gorgeously rich illustrations that are a highlight of the book, and Anna Johnson profiles each star sign, with recipes by Kirsten McKay set into a menu for seduction by star sign. The book is accompanied by a CD featuring twelve 'songs of seduction' - one for each star sign (to accompany the seductive meal).

The recipes are very well thought out, and very sexy and appealing. Take for instance the chapter on Taurus - after discussing the Taurean appetite and then the Taurean seduction where you can "anticipate the ultimate rewards... when the dozing beast of sensuality rouses and transforms into raging bull", a menu set for this event is provided. For the Taurus there are Deep fried prawn balls with a sweet chilli and cucumber dipping sauce, Lobster and fresh mixed fungi salad with egg noodles, Beef brisket with red braised sauce and spinach and Chilli roasted chicken with deep-fried cabbage and spring onion. For dessert Taurus is offered Ginger and coconut milk custards with fresh mango salad. To accompany the meal Champagne is suggested to start, followed by Sauvignon blanc, Jasmine tea and then Fortified muscatel. I don't know about Taureans but this combination would go a long way towards seducing this Gemini.

Recommended for sensuous cooks looking for sexy menus to seduce by. Don't forget the seductive soundtrack.

- kath

The World Book of Egg and Cheese Dishes ~ Nina Froud

This cookbook is nothing if not comprehensive, and given Froud's extensive published works (including as English editor of Larousse Gastronomique) this is somewhat expected. Published in 1967 it is a little hardcover book with 160-odd pages of recipes, but without illustrations and with up to eight recipes on a single page it is certainly packed with information.

Many of the recipes are very basic, and serve as much to provide a definition of what the dish is as to give comprehensive instruction. Take for instance the Eggs with aubergines, which requires you to "line a baking dish with sliced aubergines fried in butter. Break the eggs on these and bake in the usual way". There are of course plenty more complex recipes written in the standard manner, and these run the gamut with chapters on sauces and dressings, soufflé's, ice creams and even egg beverages amongst the more typical egg and cheese chapters (hot cheese dishes, omelettes, cold egg dishes etc). As I mentioned above, the book is very comprehensive, though I suspect that most of the recipes are simply no longer in currency.

I cannot write about this cookbook though without including a recipe especially for my little sister ~ Carmen eggs:

Fry the eggs, then cut with a round biscuit-cutter so as to leave only a narrow edging of white round the yolk. Cut round croûtons and deep fry them in oil. Cover with Tomato sauce [recipe on p.39 of the book] seasoned with paprika, sprinkle with melted butter and serve.

Recommended for those planning a career in providing hotel breakfasts for overly fussy older patrons whose tastes run to dishes from the golden age of hotel breakfasts, which I'd imagine was sometime in the 1920's. Also recommended for those interested in food history. Not a book I'd recommend to the average cook.

- Kath