|
|
Friend
If you are like us, the front half of the year feels
increasingly cluttered with events - Grand Prix,
Swimming, Moomba, The Melbourne Wine & Food
Festival, The Garden Show, The Comedy Festival, The
Fashion Festival - and I'm sure we've missed
something - oh yes, Easter - but that's not
stopping us!
In addition to the events we told you about last month,
we've one more special event for next week.
Remember to book as spaces are extremely limited.
We also review a few of the new titles for this month...
 |
|
|
Book Signing 17 April 2007
Pork & Sons by Stephane Reynaud
Stephane Reynaud is briefly in Melbourne to launch
his multiple award winning book Pork & Sons.
First
published as Cochon et Fils, this is one of the
best
books on French pork cookery we have ever seen.
We chuckle every time we open this delightful
and rewarding book - and you will too!
Please join us this
Tuesday 17 April @ 6pm for an
intimate moment with Stephane. There
will be a taste or two from the book and a brief
opporutnity to ask Stephane to share his thoughts on
why pork should not be the 'other'white meat.
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!
Pork and Sons is an authentic and intensely
personal
cookbook, presenting the reader with a multitude of
ideas on how to cook fine and succulent pork, whilst
giving a rare glimpse into a day in the life of a small
family business in rural France. The recipes are
wholesome and rustic, encapsulating the flavours and
taste of a region. As the author Stephane Reynard
delivers his recipes to us, he invites us to share his
family's age-old passion for the pig and to celebrate
the long delicious history between man and swine.
Introducing to us, through evocative photographs, his
grandfather, and a somewhat strange collection of
other family members and workers on the farm in the
mountainous Saint-Agreve, he creates a rich
atmosphere and sense of ancestral tradition.
The 150 recipes are divided between thirteen
chapters, including one on black pudding, one on
sausages and one on ham. Each recipe is
accompanied by an enticing photograph of the dish,
and between each chapter there are photographs of
the region, of the faces of the region and of their daily
work, and further ingeniously hand-drawn illustrations
of the pig itself in all manner of poses
Price: $59.95
Phaidon
Format: Hardback 386pp with colour throughout
ISBN: 9780714847610
|
|
For those despairing about the state of our website
(which includes Tim), don't - we are working on it -
really!- in the interim, phone, fax, email & snail mail all
work well!
We have had lots of wonderful feedback on our
newsletters. Thankyou to all who have responded.
Please continue to tell us what you would like to hear
about and we'll do our best to keep you informed.
Coming next newsletter - we'll be telling you about
Cameron Russell's mushroom tours (if it rains);
some new books; the latest from Spain the new
culinary frontier; and snippets of what we have been
cooking
Regards & Best Wishes
|
|
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.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.
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.
This is the definitive history of a movement that is
trying to slow down our fast-paced, hectic lifestyles
through changing the way we think about food. The
Slow Food movement was founded in the north-
western Italian town of Bra in 1986 and became a
global movement in 1989 with its unveiling of its
manifesto in Paris – "against the flat uniformity of fast
food let's rediscover the wealth and aromas of local
cuisines".
Chocolate and candy making today is undergoing a
renaissance in public awareness and status. This
comprehensive book combines artisan confectionery
techniques with accessible explanations of the theory
and science as well as formulas for use in production.
Fundamental information for the confectioner includes
ingredient function and use, chocolate processing,
and artisan production techniques. The book contains
140 formulas and variations for beautiful confections,
including dairy-based centers, crystalline and
noncrystalline sugar confectionery, jellies, and nut
center and aerated confections.