books for cooks

PIZZA SUPREMO

Country Style - - FLAVOURS -

In New Pizza (Mur­doch Books, $39.99), chef, au­thor and Sydney restau­ra­teur Ste­fano Man­fredi trav­els to Naples, where pizza was born, to un­cover the ar­ti­sanal and tra­di­tional pizza-mak­ing ba­sics from those in the know — south­ern Ital­ian chefs, food grow­ers and pro­duc­ers. He ex­per­i­ments with nat­u­rally leav­ened dough and un­bleached whole-wheat flflours with ex­cit­ing re­sults, and goes to town with his top­pings — from tra­di­tional margherita to wild com­bos such as pork belly, pick­led onion and fi­fig jam, and roast duck, chest­nut puree and braised mushrooms.

UP TO DATE

Melbourne food writ­ers Al­lan Cam­pion and Michele Curtis — who also owns St Kilda café Frankie’s Top Shop — have pro­duced The Food­ies’ Diary (Hardie Grant Books, $34.99) for many years. The 2018 edi­tion com­bines every­thing you want in a diary, along with notes on which fruits and veg­eta­bles are in sea­son, tasty recipes and even diary dates for the coun­try’s lead­ing food and wine fes­ti­vals.

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