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Friend
For cookbooks & seasonal produce, the end of
summer can be a barren time. The stone fruit & berry
seasons are almost over and publishers haven't yet
awoken from their post-prandial slumbers. But with
the coming of autumn, its time for sugo, vintage,
mushrooms & a bevy of autumnal delights. And is if
spurred on by the changing of seasons, cookbooks
start to appear again...
Unusually for us, we are organised enough to offer
four (4) special author events over the next few
months, with the prospect of some more. With the
exception of our dinner in May, all events are free.
Remember to book as spaces are extremely limited.
We also review a few of the new titles for this month...
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Instore Event 13 March 2007
Cooking on the Bone: recipes, history & lore by Jennifer McLagan
Jennifer McLagan, an ex-Melbournian is returning to
Australia as a guest of the Melbourne Wine & Food
Festival. Her award-winning book, Cooking on the
Bone: recipes, history & lore is a wonderful return
to traditional cooking lost
Jennifer McLagan
has more
than twenty-five years
experience in the food world. She has worked as a
chef in her native Australia, as well as in London and
Paris. Now based in Canada she is an internationally
renowned food stylist and a food writer. Her work has
appeared in many cookbooks and magazines
including Gourmet and Fine Dining. This, her first
book is sure to become a seminal work.
Please join us this
Tuesday 13 March @ 7pm for an
intimate evening with Jennifer; chewing the fat &
gnawing the bone - at least
figuratively.
There will be tastes from the
book and an opportunity
to share your thoughts on whether the meat really is
sweeter on the bone. Jennifer will also tell us a little
about her other upcoming projects.
As usual, the event is free, but bookings are
essential as spaces are limited
And
if you
can't make it we can organise signed copies for you!
Good cooks know that anything cooked on the
bone
has more flavour. Chicken, beef, lamb, pork, and fish
all taste better
when cooked this way but we’ve sacrificed flavour for
speed and convenience, forgetting how bones can
enhance the taste, texture and presentation of meat,
poultry and fish– think of a rack of lamb, T-bone steak,
ham hock, leg of pork or skate wings.
Jennifer McLagan teaches home cooks the secrets of
bones. Each chapter includes recipes for stocks,
soups, ribs, legs, shins and tails, as well as detailed
diagrams of the various cuts for front, middle and back
ends.
There are a wealth of recipes to discover such as
Roasted Marrow Bones with Parsley Salad, Rabbit in
Saffron Sauce with Spring Vegetables, Grilled Quail
with Sage Butter and Duck Legs with Cumin, Turnips
and Green Olives.
Supermarket shopping has forced most cooks into
boneless cooking, with fillets and breasts being their
stock in trade; so now is the time to follow the trend
and find yourself a good butcher who will supply you
with cuts of meat on the bone. The author says the
presence of bones forces us to acknowledge what we
eat. ‘It’s more respectful to the animal to use all of
what it provides. Customers who respect and
appreciate animals demand better quality meat and
better methods of raising it. And that’s how we all end
up happier.’
Price: $54.95
Grub Street
Format: Hardback 272pp with colour throughout
ISBN: 1904943470
‘A book encouraging the gnawing of a bone is
a good
book.’
Fergus Henderson, author of Nose to Tail
Eating
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Instore Event Thursday 12 April 2007
One Continuous Picnic by Michael Symon
Long out of print (and originally privately printed with
the assistance of many including Gabriel Gate) this,
quite simply, is one of the landmarks of Australian
gastronomy.Please join us for an evening
exploring what is Australian cuisine, if anything,
and where did it come from with one of the
acknowledged leading writers in the area of
Antipodean gastronomy.
7pm Thursday 12
April 2007. Bookings are essential as spaces are
limited. Signed copies can be arranged if you can't
join us.
2007 marks the twenty-fifth anniversary of the first
publication of One Continuous Picnic, a
frequently
acclaimed Australian classic on the history of eating in
Australia. Until recently, historians have tended to
overlook eating, and yet, through meat pies and
lamingtons, Symons tells the history of Australia
gastronomically.
He challenges myths such as that Australia is "too
young" for a national cuisine, and that immigration
caused the restaurant boom. Australians have
enjoyed plenty to eat, but food had to be portable:
witness the weekly rations of mutton, flour, tea and
sugar that made early settlers a mobile army clearing
a whole continent. By the time of screw-top riesling,
takeaway chicken and frozen puff pastry, Australians
were hypnotised consumers, on one continuous
picnic.
But good food has never come from factory farms,
process lines, supermarkets and fast-food chains.
Only when we enjoy a diet of fresh, local produce
treated with proper respect, when we learn from
peasants, might we at last have found a national
cuisine and cultivated a continent.
Michael Symons was born in Adelaide in 1945, and
was educated there and in Hobart before completing
a science degree at Sydney University. He has been a
journalist on the Sydney Morning Herald, and worked
for the ABC. His other books include A Shared
Table
and The Pudding that Took a Thousand Cooks.
ISBN: 9780522853230
Melbourne University Press
Format: Softcover 368pp
Price: $32.95
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A Dinner @ Fenix | 1 May 2007
The Year of Eating Dangerously by Tom Parker Bowles
Tom Parker Bowles is a respected food critic, with
high-profile columns in the Daily Mail's Night and
Day
magazine and Tatler magazine. He is the
author of
one previous book, E is for Eating: an alphabet for
greed.
Fenix
Restaurant in Richmond, have kindly agreed to
host a dinner for us on 1 May 2007. Tom Parker
Bowles will be our guest speaker and this will be
an exclusive opportunity to meet him in an intimate
setting in
Melbourne.
Raymond Capaldi, Fenix's executive chef, will be
putting
together a menu inspired by Tom's culinary
adventures.
$95 per head
Please book
your seats with Fenix
Restaurant
680 Victoria St, Richmond
t: 613 9427 8500
Tired of the bland, processed pap served up in
supermarkets and identikit restaurants across the UK,
food writer Tom Parker Bowles embarks on a
picaresque global odyssey in search of culinary
extremes.
The first to admit he has a timid tummy, Tom eschews
the Michelin-starred restaurants he's grown
accustomed to and seeks out the most authentic
regional foods he can find. Full of trepidation, he puts
his prejudices behind him and samples seahorse
satay and millipede skewers in China, indulges in
stomach-popping competitive eating in the States,
and tentatively consumes the world's most poisonous
fish in Japan. .
Brilliantly written and often laugh-out-loud funny, this is
an eye-opening adventure in the company of a man
who may not be brave, but is certainly curious. Tom's
visceral account of his journey will make your mouth
water. most of the time.
'A truly wonderful compendium. Almost immediately
he makes you laugh. Then he makes you very hungry.
More critically important, however, is how his delighted
enthusiasm with food particularly pleases and urges
you to read on' - Simon Hopkinson.
'An engaging read... Tom is such a likeable narrator,
enthusiastic, open, candid and sweary. He also has a
fine line in self-deprecation... Most of all he loves his
food and communicates that zeal really well' - Daily
Mail.
'His descriptions of food are more often meant to turn
your stomach than to encourage you to salivate, but
they are nonetheless precisely worded, vivid and, in
the case of dog soup, all too compelling... I think Tom
Parker Bowles is ...a real writer with a feeling for food
and drink' - Observer.
'Hilarious, macho and full of abstruse knowledge' -
Country Life.
ISBN: 9780091904913
Format: Paperback
RRP: $24.95
ISBN: 9780091904906
Format: Hardback
Imprint: Ebury Press
RRP: $45.00
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New Books for March & April
a miscellany of things that will probably go home to be cooked from
Grub: favourite food
memories
Relive all your special
food memories from childhood with this very personal
collection of recipes from author Jane Lawson.
Grub contains the homey, old-style
breakfasts, barbeques, cakes and other bakes,
dinners and desserts that our mothers and
grandmothers used to make and that we still love to
eat.
Recipes include classics such as
tomato soup, bangers and mash, scones and lemon
meringue pie to recipes with a modern twist such as
Asian coleslaw and pumpkin soup with Thai
flavours.
Price: $45
Murdoch Books
Format: large softcover
Due: 1 April 2007
Good Food
In his new book, Neil Perry shares more of his
favourite recipes. Good Food features beautiful,
simple food to cook at home, to be enjoyed by friends
and family any time.
This book is not about
special occasions but about celebrating good eating
every day. The colloquial tone and wealth of
information offered demystify cooking and make it
easy for anyone to prepare good food in their home
kitchen.
Worth it for the dedication alone: "to
[his daughter] I know you will like vegetables one
day"
Price: $54.95
Murdoch Books
Format: 4to Hardcover
Due: 1 April 2007
Preserving the Italian Way
Have you always wondered what the Italian secrets to
preserving are? Finally, the definitive book on the
subject, and true to form - its home grown!
Local
doctor & author Pietro de Maio has been collecting
traditional preserving recipes for as long as he can
remember. If you are at all interested in making sugo,
preserving meats, making wine or grappa or just
pickling vegetables & fruits, this is a must have book!
Price: $39.95
Pietro de Maio
Format: A4 paperback
Available Now
Other titles to bear in mind:
- The Botanical by Paul Wilson $85 April 2007
- Winter in the Alps by M Darling-Gassner $59.95
April 2007
- Yan Kit So's Classic Chinese Cookbook $35
March 2007
- How to Cook the Perfect...by Marcus Wareing
$49.95 April 2007
- Chocolate & Confections by Greweling $70 approx
April 2007
- Australian Women's Weekly Cookies $24.95 April
2007
- Savory Sweets by Felder $52.95 March 2007
and...new professional in stock...
- elBulli 2003-2004 $365
- Decoding Ferran Adria DVD $65
- Cees Helder (Michelin *** Amsterdam) $150
- The Dylan (Michelin ** Amsterdam) $150
- Chocolate Fusion by Frederic Bau (the Valhrona
Chocolatier) $250
- Au Couer de Saveurs by Frederic Bau $295
- Paco Torreblanco Vol 1
- Paco Torreblanco Vol 2
- Sous Vide by Joan Roca $250
- and many others
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A reminder, our events are generally free, but we do
ask that you book as space is limited
If you
can't attend but would like signed or personalised
copies we can arrange them for you.
If you haven't already, update your profile using the link
below to tell us what you would like more information
about.
Regards & Best Wishes
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