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Friend
With the beginning of October, we start to see the first
ripples of what usually becomes a small flood of
cookbook titles for Christmas. Publishers all seem to
jockey for position with their Christmas releases;
trying to have at least one large title every month from
now until Christmas, usually with a few quiet ones
thrown in.
This year the flood seems to be a
veritable tsunami. We'll list a few this time round but
there's lots more to come.
As mentioned last newsletter, Rick Stein will be in
town next week & we're having lunch! Come & join us
with Rick at Esposito at Toofeys next Tuesday! See
the details below.
On a more sombre note, we've all heard that fruit &
vegetable prices are likely to rise over the next few
months due to the drought. Even with higher prices
our farmers will be doing it tough. One way to 'help'
out even in a small way is to buy direct from farmers at
local farmers markets. Check out the local farmers
markets links and do your bit!
And last, after the response to our specials last
month, one more to tempt you - this time at 60%
off.
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A much loved TV Chef returns
Mediterranean Escape by Rick Stein
Next Tuesday 9 October, Rick Stein will be our guest
for lunch at Esposito @
Toofey's in
Carlton.
Please come and join us to
celebrate the release of Rick's latest book at one of
Melbourne's most iconic Mediterranean seafood
restaurants.
For reservations please contact Toofeys
direct:
Cost: $75
Time: 12.30pm
Date: Tuesday 9 October 2007
Address: 162 Elgin St, Carlton Vic 3053
(cnr Elgin & Drummond Streets)
Phone: 03 9347 9838
Published to accompany Rick Stein's new ten-part
television series for BBC2, this new book starts where
FRENCH ODYSSEY left off - at the mouth of the Rhone
in the port of Marseilles. Reluctantly abandoning his
idyllic canal boat, the Anjodi, Rick takes to the public
ferry system which plies between the islands and
coastlines of the Mediterranean.
The book contains over 100 recipes divided by types
of ingredient or types of dish - from mezze and tapas
to calamari and couscous. Although Mediterranean
food is always considered to be very healthy, by virtue
of its ingredients, Rick doesn't shy from luxurious ice
creams and sticky pastries. The book also includes
basic recipes, accompaniments and sauces.
He introduces the book with a diary of his gastronomic
journey, recounting the many interesting characters
and interesting dishes he discovered en
route.
Mediterranean food is first and foremost the simple
cooking of simple ingredients so it translates
extremely well into everyday dishes that cooks of all
levels will enjoy making, and above all, eating.
ISBN: 9780563493662
Format: Hardback
RRP: $59.95
"For me he is the nonpareil telly chef because he
always makes me drool like a slobberhound...Stein is
like a plateful of smoked haddock, poached egg and
mashed potatoes, a combination that is both
unbeatably satisfying and fun." Kathryn Flett
Observer
Food Monthly
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A 'kind' of British cooking continues...
Beyond Nose to Tail by Fergus Henderson
Few books this year are more exciting, and at the
same time more down to earth than the latest from
Fergus Henderson. World famous for his eponymous
& idiosyncratic London restaurant St John
Fergus presents British classic cooking at its
absolute best; in a beautifully designed book, dripping
in lard, offal, wit and good humour.
Fergus Henderson is revered throughout the world for
his unpretentious and respectful approach to meat. As
he says, 'it would be disingenuous to the animal not to
make the most of the whole beast; there is a set of
delights, textural and flavoursome, which lie beyond
the fillet.' there is a set of delights, textural and
flavoursome, which lie beyond the fillet.'
This
is the philosophy that thrilled the food establishment
when "Nose to Tail Eating" first appeared in 1999; a
quiet declaration that dishes didn't have to be tall and
sculpted to be a treat, and that nearly every part of
nearly everything we eat can be delicious in the hands
of a patient and talented cook
In this new collection of recipes, Fergus inspires with
more carnivorous classics such as braised shoulder
of lamb, pigeon pie, venison liver and pressed pig's
ear, as well as extending his no-nonsense approach
to the world of breads and sweets - sourdough loaves
and lardy cakes, puddings such as chocolate baked
Alaska, burnt sheep's milk yoghurt and goat's curd
cheesecake, and delicious ice-creams including bay
leaf and the famous Dr Henderson.
Cooks worldwide will covet and cherish Beyond Nose
to Tail, and give it a place of honour on their shelves
alongside Fergus's first collection - and you should
too!
Fergus Henderson trained as an architect before
becoming a chef. He opened the French House
Dining Room in 1992 and left it to start St John in
1994. He is the author of the cult classic Nose to Tail
Eating, which won the Andre Simon Award in 2000.
ISBN: 9780747589143
Format: Hardcover
Imprint: Bloomsbury
Price: $45.00
The first volume, Nose to Tail is also available in the
same format and for the same price.
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A bittersweet saga...
Secrets of the Red Lantern by Pauline Nguyen
Modern Australian cuisine owes much to the vibrancy
and excitement of South East Asian food. Since the
1970s we have adapted, adopted and absorbed much
of what was brought to Australia by Vietnamese
families. In doing so, whilst we have learnt to
understand the hot sour salty sweet balance inherent
in these dishes, we have perhaps not appreciated the
bittersweet nature of their arrival.
Secrets of the Red Lantern is a bittersweet family
saga in which treasured recipes form the
threads that bind members together for life. It is both a
moving memoir and a dazzling
collection of sumptuous Vietnamese recipes,
complete with beautiful food, location and
personal photography. This truly is a beautiful book.
Pauline Nguyen tells the honest, difficult story of her
family, following the journey of her
parents from their homeland in Vietnam on their
escape to Thailand as refugees, and then on
to their eventual resettlement in Australia. They moved
to Sydney's most vibrant and notorious
Vietnamese enclave where Pauline and her brother
Luke grew up.
Pauline, Luke and Pauline's
husband Mark Jensen now run Red Lantern, an
acclaimed, modern Vietnamese restaurant in
Sydney's popular inner-city area of Surry Hills.
At the heart of this story is a love of food. It helped to
placate homesickness, became central
to the family's early success in Australia and was
sometimes the only language the family
could use to communicate with each other. In the end,
it was this shared passion for food that
reconciled the family and help create Red Lantern's
success.
Pauline Nguyen, along with recipe writers Luke
Nguyen and Mark Jensen, are the proprietors
of the respected Sydney restaurant, Red Lantern. They
hold in their hearts and their heads the
Nguyen family's amazing stories and food secrets
ISBN: 9781740459044
Format: Hardcover cloth 344pp
Recipes: 130
RRP $59.95
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A little later in the month...
Cheese Slices by Will Studd
One of our most requested out of print books is Chalk
& Cheese by Will Studd; a superb reference on
benchmarking Australian artisanal cheeses.
Will has been promising for some time to do
a new book on cheese and finally its here - almost!
Due later this month, this is one of the
quintessential references to have on cheese.
Cheese Slices offers a unique glimpse into the skills
and traditions responsible for the wonderful variety of
cheese in the world today. If you're partial to the odd
hunk of cheddar or wedge of brie you'll love this
fascinating, entertaining and sumptuously illustrated
book as Master of Cheese, Will Studd, reveals the
many stories and secrets behind one of the world's
oldest man-made foods.
Cheese Slices is the essential guide to
understanding the world's greatest cheeses - their
production, development and origin, both at
home and abroad.
Discover wonderful Australian dairies that craft the
finest specialist cheeses - from the complex, lively
biodynamic goat's cheese of W. A
to the silky soft buffalo mozzarella of the Shaw Valley.
Venture a little further from home and explore the
ripening caves of Tallegio, the underground cellars of
Gorgonzola and the alpine delights of Gruyère, whilst
learning the difference between Normandy
Camembert and Brie, who makes the best English
cloth-bound farm Cheddar, and the easiest way to tell
Parmigiano Reggiano, Grana Padano, and Pecorino
Toscano apart.
Will Studd has been at the forefront of the Australian
specialist cheese industry since the early 1980s. His
interest in cheese began a decade earlier in London,
where he established a successful chain of
delicatessens. In 1981 Will migrated to Australia,
where he has done much to enlarge the horizons of
the local industry in his role as a distributor and media
commentator.
His contribution to traditional cheese is recognised in
his title of Ambassadeur/ Maître Fromager of the
prestigious Guilde des Fromagers in France, and he
was recently presented with the Ordre Mérite Agricolé
for his defence of traditional raw milk cheeses in the
Australian market.
ISBN: 9781740665506
Format: Hardcover
Price: $79.95
Due: Mid October
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And something special @ 60% off
Kitchen Confidential by Anthony Bourdain
If you haven't read this, you must!
And if you
have, surely you need a copy for a friend, a colleague,
a Kris Kringle, a stocking stuffer or a copy for the
beach house!
Due to another inexplicable
vagary of publishing we were able to buy a box or two,
such that we can offer it to you for $10 - whilst stocks
last!
After twenty-five years of 'sex, drugs, bad behaviour
and haute cuisine', chef and novelist Anthony
Bourdain decided to tell all. From his first oyster in
the Gironde to his lowly position as a dishwasher in a
honky-tonk fish restaurant in Provincetown (where he
first experiences the real delights of being a chef);
through the kitchen of the Rainbow Room atop the
Rockefeller Center to drug dealers in the East Village,
to Tokyo to Paris and back to New York again,
Bourdain's tales of the kitchen are as passionate as
they are unpredictable, as shocking as they are funny.
This unforgettable book will change the way you view
restaurants for ever.
Anthony Bourdain is the executive chef at Brasserie
Les Halles in New York City. He is also the author of
several novels, Gone Bamboo and Bone in the
Throat. He is also the author of A Cook's Tour (tie-in to
his television series of the same name) and the Les
Halles Cookbook.
'In a style partaking of Hunter S. Thompson, Iggy Pop
and a little Jonathan Swift, Bourdain gleefully rips
through the scenery to reveal private backstage
horrors...the guy is hysterical'
New York Times
Book Review
or as AA Gill put it:
"Elizabeth David
written by Quentin Tarantino"
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That's all from us this week, but we will have another
newsletter out shortly.
Next time we'll be telling you about
- dinner with Justin North from Becasse
- an evening with Will Studd talking about
Cheese
- dinner with Greg Malouf to celebrate Turquoise
- a drink with Matt Skinner, Sommelier @ Jamie
Oliver's Fifteen Restaurant in London
- more new titles including Maggie Beer, Kylie
Kwong, Marco Pierre White, Gordon Ramsay &
more
Regards & Best Wishes
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Every year this book sells out...the truth is Melbourne
truly is a great food city and Allan & Michelle have over
the past 5 years unearthed all of Melbourne's food
secrets.
1080 recipes by Simone Ortega is Spain's most
beloved cookbook.