This month’s column offer books that drill deep into their subjects to offer in-depth knowledge on the food of two communities, an ingredient, and a philosophy of cooking.
Threaded throughout the delicious writing, 88 recipes from around the world celebrate, illuminate and inspire – Taiwanese oyster omelettes; Eggs Kejriwal from Mumbai; rompope, an eggy Mexican drink; the lightest of French souffles; and even “custardy” half-boiled eggs from Malaysia.
My only complaint (the fact that reading this made me hanker for the perfect omelette and scramble is not a valid one) is that the food photos are all clustered in the middle of the book, making flipping back and forth between recipe and photo necessary. But that in no way detracts from the eggcellence of this book. – Suzanne Lazaroo
Modern Baker: A New Way To Bake Cakes, Biscuits And Breads
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and gluten-free brown rice starters for breads, and breakthrough recipes like carrot and olive oil cake, and cashew nut icing.
The Indian Cookery Course