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