{ A LIT­TLE FOOD FLIGHT READ­ING }

The Weekend Australian - Travel - - Travel & Indulgence - MICHELLE ROWE

Bak­ing Made Easy Lor­raine Pas­cale (HarperCollins, $32.99) DARK choco­late and rasp­berry swirl cheese­cake, pump­kin and rose­mary muffins, trea­cle tart . . There’s not a sin­gle ter­ri­fy­ing Adri­ano Zumbo-style

. ar­range­ment among this com­fort­ing line up of baked treats and hooray for that. British-based chef and baker Lor­raine Pas­cale (a for­mer cat­walk model) presents a bak­ing show on Bri­tain’s BBC2 (com­ing soon to net­work Ten), and this is the ac­com­pa­ny­ing cook­book, fea­tur­ing her ‘‘all-time favourite recipes’’. Pas­cale is my kind of girl, with a reper­toire span­ning Span­ish chur­ros and bite-sized jam dough­nuts to a pas­sion­fruit and lime meringue pie. Those not pos­sessed of a sweet tooth should not de­spair — there are baked savouries, too, from fish pie and mini toad in the hole to pump­kin and ch­est­nut em­panadas. Move over Nigella — there’s go­ing to be some hot com­pe­ti­tion on the box. Mighty Spice Cook­book John Gre­go­rySmith (Si­mon & Schus­ter, $29.99) IF you’re af­ter an in-depth his­tory of the spices that have in­formed the culi­nary her­itage of coun­tries from Viet­nam to Morocco, this is not the book for you. If, how­ever, you’re a sucker for a flavour­some dish and like the idea of be­ing able to travel the world in one handy cook­book, you’re in luck. John Gre­gory-Smith launched his food ca­reer in Bri­tain sell­ing a range of fresh spice pastes through a ma­jor su­per­mar­ket chain. In this pa­per­back he sprin­kles bold sea­son­ings into such tan­ta­lis­ing dishes as Mex­i­can beef-filled pep­pers with pecan sauce; co­conut and lemon­grass salmon curry; and Le­banese rice with lamb and aubergines.This is an ap­peal­ing col­lec­tion and I like the handy ad­di­tion of a ‘‘goes well with’’ note at the tail of each recipe.

Corn 3.

gin­ger Chi­nese

Ja­pan. 4. 2. Abalone 1.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.