books for cooks

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CHEFS EAT TOASTIES TOO I en­joyed Dar­ren Purch­ese’s new book, Chefs Eat Toasties Too (Hardie Grant Books, $29.99), from cover to cover. The look of the book and the culi­nary wis­dom within are price­less. Ev­ery­one has a story about a food, dish or meal that grounds or sus­tains them. For some it’s chicken soup, but for me it’s a toasted cheese sand­wich — and here’s a book de­voted to the art of the said culi­nary item. I’m un­likely to make the gor­gonzola, bacon, pump­kin, caramelised onion and maple syrup house brick of a sand­wich. But the mac and cheese jaf­flf­fle? Hell, yes! So too the grilled two-cheese Welsh rarebit with smoked ham and pic­calilli; the Cubano baguette, with bar­be­cued pork shoul­der, em­men­tal and dill pickle; and the pressed straw­berry, honey, pro­sciutto and manchego baguette. This book is des­tined for a truly splat­tered life.


Stephanie Alexan­der’s Kitchen Gar­den Com­pan­ion Cook­ing (Lan­tern, $49.99) is now out in paper­back. The tal­ented cook has added more than 20 new recipes to the ex­ist­ing 250; a valu­able trove for mak­ing the most of pro­duce you’ve grown.

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