books for cooks
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.