A LITTLE FOOD FLIGHT READING
SPECIAL dietary food never looked so good. The cover of Gluten-freeCooking by Sue Shepherd (Viking, $35) features a luscious-looking pavlova topped with a forest of fresh berries and banana slices and drizzled with a berry coulis. It manages to look healthy as well as highly desirable.
This book of 100 recipes is for people with intolerance to gluten, lactose or wheat, as well as other more sinister-sounding but quite common conditions. The author is an accredited practising dietitian who specialises in these disorders and is herself a sufferer. Shepherd gives an introduction and surveys equipment and baking tips, but this is a book of recipes, with dishes for light meals and dinners (including vegetarian); ideas for breakfasts, afternoon teas and lunch boxes; soups; desserts and drinks. Each has a fullpage colour photograph of the finished dish. There is no sense of deprivation or making do here. Squid stuffed with garlic prawn risotto is light and yummy, and straightforward to make. As does the frittata of sweet potato and goat’s cheese. Desserts feature lush fruits, chocolate and more.
Jacki Passmore’s chunky little CurryBible (Penguin, $19.95) includes 140 recipes from India, Pakistan, Burma, Thailand, Singapore, Sri Lanka, Indonesia and Malaysia. There’s tangy Goan coconut prawn curry and jungle curry of fish and vegetables. There’s lots of chicken, lamb and beef dishes, and some delectable vegetable curries (spicy braised pumpkin and tamarind, and mushrooms with peas and tomatoes among them). The scope is wide.
Passmore includes accompaniments and advice on spices and special ingredients. Penguin’s foodbased Bible series makes it possible to plan your meal in the bus on the way home and whip it up with a minimum of fuss (the ingredients advice will already have helped with the shopping).
Both books are available from September 3. Judith Elen