books for cooks
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.
KITCHEN GARDEN COMPANION COOKING
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.