Books for cooks

Homestyle cookies, muffins + cakes ~ Bay Books

2012-01-07T04:45:00.002+11:00

This book is one of those really simple to use cookbooks that has been well thought out and well designed and presented, and not at the expense of the recipes contained within. It's actually the second of two books I bought with the exact same content, which although seemingly a waste at the time has actually come in very handy since my ex has claimed half my beautiful cookbook collection. Unfortunately I can't tell you exactly what the other one was called (currently packed in a box awaiting removal to the exes new place), but it had a purple cover if that helps at all :)

What I really like about this book is the simplicity - big glossy pictures - straightforward recipes and only one or two recipes a spread, so very easy to handle in the kitchen. And straightforward isn't to say that the recipes are dull, not at all, there are some absolute delights contained within, but they are the sort of thing you could easily throw together, or get the kids to help you with without taxing your skills or your sanity much at all.

I can easily imagine a dozens of different reasons to bake some of the goodies within. The Walnut brownies or the Ginger shortbread creams would make ideal fare for a work morning tea, the kids would absolutely have a blast helping make the Gingerbread people or the Butterfly cupcakes, or just wolfing down some Sugar and spice palmiers, and it would be such a pleasant way to fill in an afternoon with my grandma over a cup of tea and some Marbled blueberry cake or some Chocolate apricot pretzels. But the best reason of all, to impress someone special - I think I'd try serving the Coffee kisses first, then perhaps the Hazelnut truffle slice, or I suppose if things weren't going well the Sour cherry cake. Guess that might depend on the special someone. I'm thinking coffee, very dark chocolate and something with a hint of orange might be nice...

I would absolutely recommend this book to your ordinary garden variety home cook, the recipes are straightforward, look good, and most of all are nice and tasty.

- Kath

Scots Tablet

2011-08-25T21:52:00.001+10:00

The thing I really like about having a really good cookbook collection is that I can use my cookbook powers for good. I was asked recently by a friend if I had a recipe for Scots Tablet amongst my collection, but I really wasn't sure at the time, but having checked I can safely say yes I do, and here it is;

2 lb granulated sugar
4 oz butter
1/4 pint water
1/4 pint milk
Large tin condensed milk
1 tspn vanilla essence

Put the sugar, butter, water and milk into a large heavy pan over a low heat and stir until the sugar has completely dissolved. Bring the mixture to the boil and boil for 10 minutes without stirring. Stir in the condensed milk and boil for a further 10 minutes. Remove from the heat and add the vanilla essence. Beat the mixture for 1 minute, then pour into a buttered shallow tin and mark into squares. Cut when cold.

So there you have it - Scots Tablet in all its' glory. Now all I have to do is work out how much a quarter of a pint is and I'll be able to make it for you all. Enjoy!

- Kath

Fresh Thai ~ Oi Cheepchaiissara

2011-07-21T19:20:00.001+10:00

Fresh Thai is as much about feeding your eyes as it is about feeding your stomach, but oh my, what a feed! I don't know about you, but I'm a sucker for Thai food, and if you throw some lemongrass, ginger, kaffir lime leaves or coriander leaves (omg yum!) at me I'm a very happy woman. The book is gloriously glossy, with double page photographs littered throughout, displaying all the colour and freshness that is a key feature of the cuisine.

The recipes themselves, whilst delicious in every way, are perhaps not the most conducive to cooking from. The ingredients are listed consecutively across the line, rather than listing them down the page, making preparation slower and more methodical, and likewise the method is written in the same way, with a bolded number written between each step. Although reasonably simple recipes in many ways, the style of production of the book itself does not really lend itself to the cook. The book itself is reasonably small in size, however quite thick, so doesn't comfortably sit open on the workbench or a book stand. It is a great size for leafing through to look at the recipes, but not for cooking from.

That said, if you are leafing through the book for some inspiration, you will not be disappointed in the slightest. From Steamed crabs to Barbecued pork spare ribs and Spring flowering chives with squid to Panaeng chicken curry, the food is to die for. There are vegetarian dishes such as Stir-fried mushrooms with ginger or divine desserts like Sago pudding with white lotus seeds or Black sticky rice with egg custard, but the recipe my eyes just can't go past is the deliciously beautiful and delightfully colourful Quail egg salad with prawns ~ Mmmmmm.

I recommend this for the cook who enjoys Thai food, and only occasionally needs a recipe to cook it. Definitely recommended for those who love to eat Thai food, and especially if you can convince someone else to use the book and cook it for you.

- Kath

The Food of Australia ~ (Periplus Editions)

2011-07-13T14:31:00.002+10:00

This little cookbook is such a joy. Published in the mid 90's it captures the best of Australia's many talented chefs at the start of the peak of Australia's food journey. The book is part of a series of regional cookbooks, though unlike other cookbooks in the series, this book has recipes provided by the best chefs from the leading restaurants around the country, rather than a traditional picture of Australian cuisine. The book commences with a number of essays which build up the story of how contemporary Australian cuisine emerged. These are fascinating insights from leading food writers, such as Tess Mallos writing on 'Mediterranean Influences' or Charmaine Solomon on 'Australia's Asian Connection', and together the essays create a picture of a diverse culinary tradition, which had only started to blend into an Australian cuisine in the decade preceding publication of the book.
The recipes which follow are fresh and innovative, creative and challenging, and yet very Australian. The first recipe in the book, Bethany Finn's Pumpkin risotto cakes with smoked kangaroo sets the scene for contemporary Australian, followed soon afterwards by Damien Pignolet's Terrine of rabbit with prunes which draws on a more traditional cuisine. The freshness and lightness and the variety of Australian cuisine are evident amongst the appetisers, ranging from Beh Kim Un's Oysters with lime and lemon grass dressing to Tesuya Wakuda's Scallops with black-bean vinaigrette to Cheong Liew's Four dances of the sea. Salads follow the appetisers with the Christine Manfield's Tea-smoked tuna with sweet-sour fennel salad the pick of these. Amongst the pasta recipes I have more difficulty picking a favourite, though depending on the day it would either be Tetsuya's Ravioli of lobster with tomato and basil or Stephanie Alexander's Crab salad on buckwheat noodles - both equally delicious but very different dishes.

The book has rich, gorgeous, adventurous and exciting recipes throughout, from Werner Kimmeringer's Salmon burger on vegetable spaghetti, Stephanie Alexander's Roast yabbies with apple and cider sauce, Bethany Finn's Lamb with chick pea curry, harissa and naan and Maggie Beer's absolutely gorgeous Roast pheasant. The desserts are divine, from the deliciously rich Illawarra plum cheesecake with rhubarb sauce from Guido van Baelen, to Dietmar Sawyere's Baklava of dried fruits with mint syrup and Marieke Brugman's Pavlova with seasonal fruits. My favourite of the desserts though, and the most deliciously Australian of them, is the gorgeous Lemon myrtle bavarois with rosella flower jelly provided by Andrew Fielke - just divine!

Recommended for every Australian foodie out there, you won't be disappointed.

- Kath

Two Fat Ladies, Gastronomic Adventures [With Motorbike and Sidecar] ~ Jennifer Paterson and Clarissa Dickson Wright

2011-07-12T18:09:00.001+10:00

I must admit I loved the TV series of the Two fat ladies, and thankfully the slightly wicked sense of humour that both Clarissa Dickson Wright and Jennifer Paterson brought to the series is also present in the cookbook. I loved the irreverence of Jennifer with her highly polished bright red nails and hands covered in jewelry getting into the mixing bowl, and I loved the terribly un-PC jibes at vegetarians, particularly as I was vegetarian myself at the time the first series went to air.

What I also loved was the simplicity of the food idea's - sensual, produce based, sometimes a little bit fancy, but very do-able. This cookbook, the first of several following the popularity of the show, brings with it the same gay abandonment and flair of the series. No holding back on the butter in the Potted shrimps or dripping or lard in the Bubble and squeak, and a whole gorgeous chapter on game with dishes such as Partridge roasted in vine leaves and Haunch of roe deer in cider. My very favourite recipe from the first season of the show, the Shooter's sandwich featuring a big juicy rump steak and field mushrooms stuffed into a hollowed loaf and pressed is also featured, so I'm quite satisfied with the book, and could you really go past the ladies for your Scones or your Danish apple and prune cake needs?

Recommended for fans of the show, and any cooks wanting an irreverent slice of the best of British cooking.

- Kath

Paramount Desserts ~ Christine Manfield

2011-06-29T21:56:00.001+10:00

Paramount Desserts is by far and away the best dessert book I have come across, and I have read a few in my time. Published back in 1997, the book was years ahead of decent similar offerings, and even now has a fresh and contemporary feel that is rare in a cookbook of this age. Manfield is not only an outstanding and acclaimed Australian chef, but is able to translate her sometimes complex creations into offerings that are likely to stretch but are not necessarily beyond the good home cook. The combination of both these talents has yielded this rare treat.

Some books I've found are strictly for the kitchen, however this is definitely not one of them. This is the kind of cookbook you can sit around and read over and over again for inspiration, and then leave on the coffee table for your visitors to drool over. It is imaginative and nostalgic all at once, and recipes like the Brandied cherry jellies with coconut bavarois and chocolate wafers with it's cherry ripe inspired flavours a perfect example, and similarly the Chocolate jaffa mousse cake with orange caramel will stir the memories. The recipes are accessible as well, not beyond cooks patient enough to give them a go. The Baked rhubarb and hazelnut macaroon crumble remains one of the most memorable winter desserts I've enjoyed.

Whether you want to go for an architectural offering of Lime and coconut sago puddings with red papaya and coconut wafers, or you're feeling the pride with some Freedom sorbet slice, there is something in this book for everyone. And my favorites, the flavours that excite me - absolutely the Lemon verbena ice-cream with praline toffee wafers and for cooler nights the Candied cumquat sponge puddings with orange custard. Mmmmm.

Recommended for each and every one of you. Go out and find this book and buy it - now!

- Kath

Food for Lovers ~ Kelly Brodsky

2011-06-27T20:12:00.001+10:00

Food for Lovers is the kind of book you wish you had an excuse to pull out every morning - kind of. I quite like the idea behind the book, the seduction experience with a sensual meal at the centre, but I'd probably have written it a little differently myself. That said, the book was published in 1971, which had a different flavour entirely, both in a sexual and in a culinary sense.

The chapter headings are perhaps the worst thing about the book, and although a little corny, some of the recipes are not too bad at all. Perhaps you might have use for the Morning-after pick-me-up or Wine and song prunes from the 'Gad-about Guy' chapter, or from the 'Freddy Finikin' chapter the Potent love flip, Passionfruit whip or Aphrodite's stuffed vine-leaves. I worry a little with the 'Dino Valentino' chapter featuring Gran's gingerbread and Gran's buttery shortbread, but you can always skip past that and go straight to the 'Jack Snack' chapter for Hot cakes. Personally I think I'll stick to the 'Greek Rod God' with his Wine-steeped lamb shanks baked in foil or Lobster thermidor. Or would I?

Recommended for 1970's porn star throwbacks and kitsch lovers alike. I love the book, so I wonder what that makes me?

- Kath

Dining with the Danes ~ Lynn Andersen

2011-06-25T18:30:00.001+10:00

I really love this little book. My sister lived in Denmark for a year as an exchange student and came home with a wealth of new and exciting food ideas which made appearances at parties over the following years, however I couldn't find a cookbook anywhere (in english) which specifically focussed on Danish cookery. Thankfully my sister went back for a visit and brought this little treasure home with her for me, a very thoughtful gift indeed.

The book has all the traditional favourites, from Roast pork with crackling, to Homemade remoulade to go with your Rollmops, a whole section on Smørrebrød and my very favourite, Aebelskiver (and Glogg to wash them down). There are delicious recipes like the Roast duck with prunes and apples, Stewed red cabbage and Roast pheasant and delicious traditional desserts like the Rice pudding with hot cherry sauce. There's a little section on baking (and if you've had Danish pastries you'll know why this is important), and another on Christmas goodies, so all in all a very thorough treatise.

Recommended for anyone interested in Danish cuisine, even if you really don't like pickled herrings in the least.

- Kath

50 Great Curries of India ~ Camelia Panjabi

2011-06-24T19:33:00.001+10:00

I should admit right now that although this book features 50 great curries, I have yet to sample most of them. The main reason though is that every time I flick through looking at the options I go straight to the Chicken dopiaza, so we've had this a number of times now. Even though I've only made a few curries from this book, I can thoroughly recommend it (both the book and the curry). The recipes are well written and easy to follow - even for a novice at Indian cookery, and they are so full of flavour that you can't be disappointed. There are curries ranging from Rogan josh to Goa pork vindaloo to Okra in yoghurt and even the very special Safed murgh korma, with its accompanying photograph complete with gold leaf to decorate the dish. Cooking the dishes within is a feast for all the senses, not only for the palate.

The book has a very lengthy introductory section outlining the philosophy of Indian cuisine as well as thoroughly describing in detail the use of particular spices and herbs (I for one wasn't aware of the use of Cock'scomb flower prior to reading this), and the wide variety of chillies. There is also an instructive section on the basics of making a simple homestyle curry before moving onto the more complex dishes featured throughout the book. All in all this is a very useful read.

Recommended for anyone who likes Indian food, and if you were only planning on owning one Indian cookbook, this is not a bad choice at all - a great variety of very nice curries.

- Kath

The Real Witches' Kitchen ~ Kate West

2011-06-22T18:39:00.001+10:00

When you think about it, the good cook and the pagan have a lot in common. They are both interested in the natural world and natural products and the good cook will, like the pagan, work in sympathy with the natural seasons and cycles.

Okay, so you may have worked out that this book is not entirely all about food. That said, there is quite a good range of recipes from the section on 'Brews and teas' to 'Soups and Foods to Strengthen and Heal' and 'Breads, Cakes and Biscuits to Honour the Goddess and the God'. There are recipes suitable for Sabbats, Esbats and just for everyday, ranging from a delicious hibiscus, lemon and lime Summer tea to Carrot, orange and coriander soup and Rich Esbat biscuits flavoured with cinnamon and nutmeg which would go well with Elderflower and rose petal jelly.

What I like best about the book though is the section on 'Feasting around the Wheel of the Year', which discusses each of the eight Sabbats or pagan festivals. Today for instance, here in the southern hemisphere we celebrate Yule, the Winter solstice and the shortest day of the year. From today the days will start getting longer again so we celebrate the rebirth of the sun and traditionally the feasting has focussed on preserved foods that would have been available for a mid-winter feast. Hands up if you've celebrated the remnants of what used to be Yule at Christmas time (which is when it occurs in the northern hemisphere) with some plum pudding? The book very deftly describes the eight festivals and provides the food context and menu ideas, as well as occasional recipes which are particularly suited. This essentially mirrors the good cooks' focus and reliance on seasonal produce, so there's no real way you can go wrong.

There are of course sections of the book devoted to non-food recipes, with soaps and other bathroom goodies, herb sachets, skin and grooming products as well as oils and lotions. You could try out some of the anointing oils, and there are even candle recipes for your good old fashioned candle magic (tell me you haven't ever blown out birthday candles and made a wish!). It is quite a comprehensive book.

I recommend the book to anyone with an open mind and an interest in taking a seasonal approach to life. Probably not one for the Christians, as sadly I suspect many would find it difficult to move past the "damned heathen" nature of the book and find something interesting and of value to them within.

- Kath

Heather's Vegetable Lasagne

2011-06-07T18:00:00.001+10:00

Once upon a time I was vegetarian, which caused all sorts of angst for the people around me as I suspect I was the first of my kind to grace their presence (it was a while ago now). To cut a long story short, I had a very nice meal at my Aunty Heather's place when she served the following dish ~ she was really surprised though when I later asked her for the recipe as she'd thought I'd only said I liked it because I was being polite (me - polite!).

Yes, I know this isn't a cookbook review, but it's my blog so deal with it. I've made a few minor variations to the recipe and I'm not aware of it having been published in any cookbook, so there's no reason not to give you the recipe straight. It's a great recipe to cater to a crowd of both vegetarian and non-vegetarian guests as the vegetable sauce and the spinach layers add real substance to the dish and the cottage cheese gives a very meaty and textural mouth feel. Plus it tastes fabulous ~ I still prefer this to any other lasagne I've tried. I'm not usually one for using dried herbs over fresh, however on this occasion I'd go with the dried basil, though you could easily substitute fresh oregano in the cheese mixture.

Heather's vegetable lasagne:

1/2 packet lasagne noodles
2 cups chopped spinach leaves (I use silverbeet)
250g mozzarella cheese, grated

Vegetable sauce:

125g mushrooms, sliced
1 small eggplant, thinly sliced
1/2 an onion, finely chopped
2 cloves garlic, crushed
1/2 green capsicum, finely chopped
1 tbs olive oil
pinch salt
1/2 tsp dried basil
400g can tomatoes
1/2 cup tomato paste

To make the vegetable sauce you sauté the mushrooms, eggplant, onion, garlic and capsicum in the olive oil until your onions are translucent. Add the salt, basil, tinned tomatoes and the tomato paste, stir well and simmer for 15 minutes. Make sure to stir occasionally to prevent it burning.

Cheese mixture:

1 egg, beaten
300ml sour cream
250g cottage cheese
1/4 cup parmesan cheese (grated)
1/2 tsp dried oregano
1/2 tbs parsley, chopped
1 tsp salt
1/2 tsp pepper

For the cheese mixture you simply combine all the ingredients and give the mixture a good stir.

To assemble the lasagne start by placing half the vegetable sauce on the base of a greased 3 litre casserole dish. On top of this layer half the noodles, then half the cheese mixture, half the spinach and half the mozzarella. Repeat the layers one more time (vegetable sauce; noodles; cheese mixture; spinach; mozzarella) and into the oven it goes at 190˚C for half an hour, and then stand it for ten minutes before you serve.

Like any lasagne you can make it a little in advance and stick it in the fridge (or freezer) until you're ready to cook it, making it ideal for dinner guests (don't put a cold ceramic casserole dish into a hot oven though unless you're after trouble). Enjoy!

- Kath

Friendly Food ~ Royal Prince Alfred Hospital Allergy Unit

2011-06-06T16:46:00.000+10:00

This cookbook is fantastic if you or someone you know has an intolerance to common, naturally occurring, food chemicals such as salicylates or amines. There is an information packed chapter at the front of the book discussing food intolerance and food chemicals, as well as providing charts listing those fruits, vegetables, herbs, grains and other food types with low, moderate and high amounts of these chemicals. Unfortunately for those with a salicylate intolerance like my mother and sister (who also unfortunately react to gluten, lactose and sulphates), this can limit the choice of fruit to (peeled) pear when you are reacting heavily, and whilst there is a little more variety amongst the vegetable offerings, your choices are still very limited.

The remainder of the book is largely given over to providing recipes which are either chemical free or are low in these chemicals. Given that food chemicals are higher in more flavourful food the recipes aren't the most exciting you'll find. It's not designed for the gourmand but as a practical and useful reference for catering to those whose food choices are very limited. Given that herbs and spices are very high in food chemicals, adding flavour becomes a bit of an art, though there are some reasonable options such as Warm quail salad, Fruity lamb kebabs and Saffron chicken and rice. There are some dessert options such as Whole poached pears with warm sabayon sauce, Pear sorbet and Pear mallow dessert (sensing a theme?), as well as some drinks (Pear slush, Cashew nut milk) and baked goods such as Golden syrup snaps and Carob brownies. Even better, the book has a chapter on children's parties which must be invaluable to the parents of children with chemical sensitivities. It really is a terrific resource.

Recommended for anyone with or related to those with food intolerances and to everyone in the food industry (because it would be great if there were one completely safe option on every menu, and my people like my sister didn't have to carry their milk and bread to the cafe and still not be able to order anything).

- Kath

50 Easy Party Cakes ~ Debbie Brown

2011-06-05T09:43:00.001+10:00

Debbie Brown's cakes are awesome. These might be easy party cakes, but if you can manage to pull off a single one of these then everyone (especially the kids) will think you are very, very talented. The great thing about Debbie's book though is that she is very thorough and methodical in stepping you through the cake decorating process, making what looks impossible suddenly not so.

Take for instance the Mouse house cake which is pictured on the cover. Debbie steps you first through colouring the sugarpaste and covering the board and then through cutting, joining and shaping the cakes. Following this she guides you through covering the cake and positioning it on the board, smoothing it and cutting the windows, then replacing them with the black sugarpaste. Her next two steps outline in detail how to make the mice and placing them on the cake, and the last is to step you through adding the stalks and leaves and the chimney. There are photographs of several of the various steps and components, making the shaping of the cake and the moulding of the mice far simpler. Brown has also listed basic recipes for Madeira sponge cake and Sugarpaste at the beginning of the book, and provides a very useful table of bakeware and ingredient quantities required to produce each of the cakes in the book.

It's hard to decide which of the fifty cakes featured are my favourites, as they are all great. I do really like the Castle guards and the Treasure map, and both Dotty dragon and Playful kitten are very cute. The Shopping frenzy cake makes me think of my sister Carmen and my friend Seema, and the Party bags with a little teddy bear in the top of each would be fantastic for a birthday party. Don't make me choose!

Recommended for patient cooks and cake decorating afficionado's.

- Kath

Gelati, Sorbets and Ice Creams ~ Elsa Petersen-Schepelern

2011-06-04T13:48:00.001+10:00

This is one of those very pretty little books that is as fun to look at as it is to cook from. With the majority of recipes offered a double page spread there certainly isn't room for hundreds of offerings, however the 30 recipes supplied are varied and interesting and don't leave you feeling shortchanged.

The book begins with the traditional recipes, Gelato di créma, Traditional italian gelato and Rich traditional gelato, followed by liqueur-flavoured, fruit and spice gelati and chocolate, coffee and nuts. There are sections featuring sorbets and sorbetti and a section on asian flavours. There are some delightful recipes throughout the book such as the Pineapple, rum and coconut gelato, the Marscapone, cognac and clove gelato and the Orange and cardamom gelato. I'm not one for melon so I'd skip the Sorbetto melone, however the Gingered poached pears with ginger gelato are a whole different story and would make a very nice complete dessert. I think my favourites though would be the Italian lemon sorbetto, the Lemongrass gelato and the Thai coconut and mango ice - Yum!

Recommended for anyone with an ice-cream machine (it's a bugger to make the stuff without one).

- Kath

Feeding Babies and Toddlers ~ Family Circle (Murdock Books)

2011-06-03T18:57:00.001+10:00

I'm a parent of twins. Twins are a handful, especially when they are babies, and apart from sleeping, feeding is the most difficult aspect. This book was a godsend - so very helpful and so very useful at a time when all sense of time and reality is distorted. The book starts off with a large section on breast and bottle feeding and then progresses through introducing mixed feeding and then onto feeding toddlers and older children. There's a section on vegetarianism and natural foods and one on food for special occasions such as when travelling with a baby. The subject matter is approached in a very logical and straightforward manner, and although there are particular biases (I have yet to see a book about parenting which has no bias), it is reasonably well balanced in its approach.

It's not the kind of cookbook which is of much use to those without (or not expecting) babies and toddlers. For those who are expecting - the chapter on mixed feeding provided exactly the kind of information we wanted and needed when we started thinking about introducing new foods in the first year. We made mistakes (such as offering a second meal choice when the first was rejected - not at all what the book would have us do) and now have one very good eater and one not so good, but the advice we took from this book was invaluable. There are recipes in the book, starting from the mixed food chapter with exciting stuff like Apple and sweet potato and Junket, progressing to toddler foods such as Spaghetti with meat sauce and then onto things for the third year such as Fish mornay or Meatballs in yoghurt sauce. Don't buy the book for the recipes though - buy it for the very well put together information that just might help you keep your sanity.

Recommended for all new parents. Get this one before you get to the pulling your own hair out stage.

- Kath

Vegetarian Barbecues ~ Sue Ashworth

2011-06-02T17:45:00.000+10:00

I suspect that there are many of you who would find the term 'vegetarian barbecue' somewhat anomalous, but as a former vegetarian I can safely put your mind at rest and let you know that there's no need to stop barbecuing just because you stop eating meat, fish and poultry. And you shouldn't feel limited to reconstituting TVP (textured vegetable protein) or using a felafel mix to just make burgers, not that they can't be quite tasty. If you can cook it on a flat surface then you can barbecue it.

Tofu - even the word sounds awful - I've no idea why anyone thinks vegetarians should enjoy that flavourless muck. Skip the recipe for Smoked tofu and mushroom brochettes and head straight for the Grilled Cypriot cheese with tomato and red onion salad - light and fresh with a good bite and enough substance to satisfy. The Tasty barbecue sauce is great on the Cheeseburgers in buns with barbecue sauce, or alongside the Char-grilled vegetables with sidekick dressing or even just with a big juicy field mushroom, and you could do a lot worse than accompanying these with any of the Three-way potato salad and the Carrot and cashew nut coleslaw. Finish the meal off with Char-cooked pineapple with ginger and brown sugar butter or Toasted tropical fruit kebabs with hot chocolate dip and you're smiling.

Recommended for vegetarians.

- Kath

The Illustrated Cookie ~ Piet Halberstadt

2011-06-01T18:15:00.000+10:00

For what is essentially a book about biscuits, this book doesn't have loads of recipes. What it does have though is loads of idea's and information about making your plain old cookie dough into something more. That's not to say there aren't some good recipes, with Butterscotch refridgerator cookies, Gingerbread cookies and Olga's mother's almond macaroons, however the focus of the book is as much about how to roll and press and mould and decorate cookies as it is on providing a multitude of recipes.

I find it quite telling that this book was published in New York, as the word 'Cookie' really brings two things to my mind - first is Cookie Monster, and the second is the Black and White cookie featured in a Seinfeld episode. I think this cookbook would suit an American audience where shaped, cut and decorated biscuits would be more the norm - I tend to think of the Australian biscuit-goer as more varied in their tastes and less meticulous in their presentation (no Australian biscuit cookbook would seem complete without Anzacs). Still, there is definitely plenty to keep me satisfied in the book, and I'd happily chomp away on one of the citrus variations of the Rich basic dough cookie, perhaps topped off with some Cream cheese icing. Not bad at all.

Recommended for cookie lovers.

- Kath

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

2011-05-30T19:25:00.001+10:00

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

2011-05-30T06:40:00.001+10:00

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

2011-05-29T18:26:00.001+10:00

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)

2011-05-29T13:20:00.001+10:00

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

2011-05-29T00:46:00.001+10:00

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

2011-05-28T18:06:00.001+10:00

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

2011-05-24T18:10:00.001+10:00

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

2011-05-23T16:00:00.001+10:00

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

2011-05-22T20:41:00.001+10:00

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

2011-05-20T23:35:00.001+10:00

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)

2011-05-19T22:47:00.001+10:00

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

2011-05-18T23:54:00.001+10:00

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

2011-05-16T17:02:00.001+10:00

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)

2011-05-15T11:31:00.001+10:00

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

2011-05-14T06:54:00.001+10:00

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)

2011-05-12T00:03:00.001+10:00

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)

2011-05-10T23:40:00.001+10:00

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

2011-05-09T22:03:00.001+10:00

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)

2011-05-07T19:03:00.001+10:00

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

2011-05-06T14:45:00.000+10:00

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

2011-05-05T14:45:00.000+10:00

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

2011-05-04T14:45:00.000+10:00

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

2011-05-03T14:45:00.000+10:00

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

2011-05-02T14:45:00.000+10:00

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

2011-05-01T07:45:00.000+10:00

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

Allegro Al Dente, Pasta and Opera ~ Rinaldo Di Stasio, Jill Dupleix, Terry Durack

2011-04-30T16:35:00.000+10:00

Allegro Al Dente features 75 pasta recipes accompanied by a CD of 15 classic operatic arias. The set came out in the 1990's when there were a few similar offerings such as 'Hot Food Cool Jazz'. Although somewhat gimmicky, it has been done very well, pairing each of the 15 songs with a pasta recipe. Puccini's 'Recondita armonia' is paired with Spaghetti con le melanzane and his 'Un bel di' from Madame Butterfly is of course paired with a butterfly pasta in Farfalle con uovo di pesce.

The recipes themselves are perfect examples of what can be done with pasta, full of rich vibrant flavours like the Pappardelle con la lepre or the subtlety of less complex flavours such as in the Tagliatelle con asparagi e uova or Fettucine al salmone affumicato. Cook them once and you'll want to cook them again and again.

Recommended for lovers of pasta, for lovers of opera, or for lovers.

- kath

Ground Beef and Frypan Cookery ~ June Houghton

2011-04-30T07:52:00.000+10:00

OK, you're right - this book is very 1970's, but having been published back in 1974 that is to be expected. And that said, and despite the fact that I was vegetarian for almost 5 years, I kind of like this book. It is unpretentious, and despite almost every recipe being mince based, it has some interesting ideas.

The book starts with the winners, the burger recipes, and this is where it first appeals. June obviously had a little bit of a sense of humour, naming the 'devilled' style burger featuring Tabasco and horseradish Satan Burgers. There are some quite reasonable offerings in this section, such as the Tarragon Burgers, though I suspect most of us would skip the Liver Burgers - it was 1974 though, so bear that in mind when you judge.

Following the burgers come the meatballs and then the meatloaves. Pies, casseroles and forcemeat are followed by ground beef dishes from abroad, such as Korean meatballs and Moussaka, and bringing up the rear are the gourmet frypan recipes. This last section is a little more diverse with Glazed ham steaks and Curried cod, and other non-beef recipes ~ I think this is where the Frypan cooking comes into the title. The recipes are simple to read and simpler to follow. Most of them are quite edible and although simple and a bit outdated it's a handy little cookbook.

Recommended for those without a family history of heart disease. Not recommended for vegetarians. Your dad might like it.

- kath

Cooking with Kurma, More Great Vegetarian Dishes ~ Kurma Dasa

2011-04-29T13:23:00.001+10:00

This cookbook accompanied an SBS cookery show of the same name, presented by Kurma Dasa. Kurma began his cooking career in the Sydney kitchens of the Hare Krishna movement, going on to become head chef at Melbourne's vegetarian restaurant, Gopal's.

Kurma's experience with vegetarian cuisine is evident in this offering which features recipes from across the globe, such as Azerbaijan-style savoury rice with broad beans and fresh dill, Mexican spicy bean and cheese stuffed burras, and Jamaican pepperpot soup. There are also of course a great variety of Indian inspired vegetarian dishes featured throughout the book, and these in particular highlight Dasa's familiarity and comfort with highly fragrant and spiced vegetarian offerings. Hearty and inviting dishes like the Chickpea and cauliflower curry and the Simple Gujarati pumpkin will leave you wondering why it was that you thought you needed meat in the first place. The book is written to cater for lacto-vegetarians, so while many of the dishes aren't suitable for vegans, they will be suitable for most other vegetarians.

Also notable in this book is the large section of sweets and desserts, such as the Flaked almond and saffron halava and the Ginger, saffron and pistachio kulfi. These are quite often overlooked in vegetarian cookbooks, however it is nice to be able to pick up this book and know there are 25 odd offerings that I don't need to go through for gelatin references (or for eggs). Very handy.

Highly recommended for any cooks looking for a variety of tasty and nutritious vegetarian recipes. If you are the vegetarian child of omnivorous parents give this book to your mother so she stops trying to just add lentils into every dish she serves you.

- kath

Taste Le Tour; Regional French Cuisine ~ Gabriel Gaté

2011-04-28T19:28:00.000+10:00

Gabriel Gaté is a household name in Australia, having featured over many years on a number of popular cooking shows after emigrating from France in the late 1970's. As the Australian representation of the quintessential french chef he has appeared on the Australian coverage of the Tour de France since 2005, presenting a segment featuring the best local gastronomy in the regions the Tour passes through. Taste Le Tour is a collection of the recipes prepared for the show between 2005 and 2010, when the book was published.

Gaté's experience as a food writer is evident in this offering, with the recipes well thought out for the reader to follow. The ingredients are explained and examples provided where necessary (such as in the Sardines á l'escabéche where he indicates the type of vinegar he uses), and the recipes don't feature difficult to obtain localised ingredients. The method is laid out logically and steps are sequential in the order you need to undertake them - no getting halfway through and realising you have missed preparing parts of the dish because you hadn't read ahead. Each recipe is titled in English with the French title underneath, which is handy, though I'm not sure I'd have done it this way when you get to recipes like Yabbies in Puff Pastry, which sounds much lovelier as Ecrevisses en chausson. The region the dish hails from is indicated under the title, and a brief note about the recipe also features. All in all very well presented and easy to follow.

The recipes themselves are a delight - focussing on fresh produce and presenting some of the classics of French cuisine. From a delicious sounding Bouillabaisse all the way through Cassoulet Toulousain to Macarons Gaté excites the palate. I am keen to try the delicious sounding Lapin aux pruneaux.

Recommended for cooks interested in French regional cuisine.

Many thanks to my lovely sister Jane for this delicious gift.

- kath

Is there a Chef in the Kitchen? ~ Mary Barnes

2011-04-28T14:05:00.001+10:00

This book was published in 1968 and looks every day of it. In fact I'm certain it was looking dated the day it hit the shelves. Mary begins our culinary journey by titling her book "Is there a Chef in the Kitchen?". My hope is that if Mary was ever asked this question she answered with a resounding NO.

The introduction to the book makes for an interesting read, advising in no uncertain terms that "When women are able to assert their right to the domain of the kitchen, they too become chefs". Interesting. The introduction goes further to advise that the book describes every step and itemizes every ingredient, giving the novice cook the capacity to aspire to "the peaks of gourmet cooking". I'm not quite sure I'd put it that way myself.

Take for instance her recipe for Fish Head Soup which doesn't list the ingredients at the start, and takes a very blasé approach to the method. After boiling your fish heads with salt and pepper and straining the resulting stock you "add 3 large onions, and boil for a few minutes until these are almost cooked", add either a cup or two of milk, thicken with arrowroot and add parsley and a spoon of butter. Yummo (not). Despite not itemizing the ingredients at the beginning, and not describing to the novice how you thicken with arrowroot, or that you really ought to chop the onions or they'll take quite a while to cook, the result is still going to be fishy, cloying and just not what I would label gourmet by any stretch of the imagination - even for 1968.

If you are looking for a book that can help a novice cook aspire to become a gourmet then I'd look away now, however that said there are lots of recipes within the book that make what promises to be perfectly edible family food. The Hot rhubarb layer sponge looks promising, as does the Golden top steamed pudding, and there are also a few noteworthy preserves such as Tomato and lemon jam. Where the book has really failed is in describing and selling itself properly - in overreaching and overstating its claim. There is not a chef in that kitchen.

Recommended for descendants of Mary Barnes and those after a bit of a chuckle. While it's not a bad book for the average family cook, there are plenty of better examples.

- kath

The Wizard of Oz Cookbook; Breakfast in Kansas, Dessert in Oz ~ Sarah Key, Jennifer Newman Brazil, Vicki Wells

2011-04-28T08:24:00.002+10:00

Alright, I'll admit this doesn't really seem to have been written with serious cooks in mind, but rather 'friends of Dorothy' and other fans of the movie. The chapter on Cocktails at the Witches Castle attests to the book not being necessarily aimed at children, though there is another chapter which specifically features kids party recipes, so they are trying to cover a fairly broad fanbase with this book.

There are quite interesting snippets of Wizard of Oz trivia scattered throughout the cookbook, and almost every recipe has relevant lines from the movie at the top. It was fascinating to learn how the horse of a different colour had been done, back in the days before special effects (think Jelly crystals).

Honestly I haven't tried terribly many of the included recipes, though I have made Glinda's Magic Wand Star Cookies for a children's birthday party and they were fine - ordinary but fine. The recipes themselves are ordinary, but pleasant, gaining their appeal as much from the carefully thought out names as from the making of them. That said I'm thinking the Rusty Tin Man (Scotch, Campari, Soda water and a lemon twist) might be worth a try sooner rather than later.

Recommended for fans of the Wizard of Oz, friends of Dorothy, and nine year old girls alike.

- kath

Sophie Grigson's herbs

2011-04-27T20:22:00.001+10:00

This cookbook accompanies a BBC television series of the same name that screened in the late 1990's.

Sophie Grigson is the daughter of esteemed English food writer Jane Grigson, and she does not disappoint with this offering. Unlike many recipe books featuring herbs, this book focusses squarely on delicious and inventive recipes centered on a wide variety of common edible herbs. Whilst many books on herbs do feature recipes, these are often a side interest in what is really gardening or natural therapy subject matter.

The book is bright and colourful, and the recipes are cheery and interesting - try the Lemon Grass and Ginger Lemonade or the Almond and Lemon Syrup Cake with Violets or Heartease. I can also personally recommend the Middle Eastern Herb Salad with Cracked Wheat, Saffron and Chickpea's, and if you don't get through all the salad toss in some egg and breadcrumbs the next day for the most delicious vegetable patties.

Each herb featured in the recipes has it's own section, beginning with some background information about the herb and details about storage and preservation, followed by several recipes featuring that herb. I was particularly impressed looking up recipes for Elder to find the book featured five recipes ranging from cordial to mousse and to fritters, equalling the number of Elder recipes in all my other cookbooks. At a little over 200 pages it satisfies the culinary herbalist in me.

Recommended for cooks looking for fresh idea's for fresh herbs.

- kath

The Commonsense Cookery Book ~ NSW Teachers Cookery Association

2011-04-27T16:29:00.001+10:00

This is the book I first learnt to cook with. My mother had a very tatty copy which had lost both the front and back cover and which we'd flip through on weekends and in the school holidays to look for cake and biscuit recipes. I recall a particularly vicious marble cake in chocolate and three shades of green that went down a treat, once you got over the colour. Mum's original copy went missing in a move when I was in my teens and so I bought my own copy of the revised edition once I moved out of home - and so did my mother (who also later gave copies to both of my brother's-in-law).

The book is quite basic, even down to a recipe to make a cup of tea, however what it does is cover the basics very well. The book was originally published back in the 1920's or 30's with several revisions along the way, and the recipes do hark back to a simpler cuisine, but there are some gems within that are both simple and guaranteed to keep you cooking (try the Chocolate sauce pudding).

I would recommend this to beginner cooks and to primary school aged children. It would also be a handy gift to a son or daughter moving out of home for the first time without extensive culinary skills.

- kath