Cookbooks cover food and chocolate bases
I have been reading a couple of cookbooks over summer, Al Brown’s latest Get Fresh with Al Brown and the Whittaker’s A Pas- sion for Chocolate. There are some stunning recipes in both.
Al Brown’s book is really interesting. It’s not just a cookbook and all about recipes, he loves to tell a story so you get to know the characters he meets and understand the food he is cooking.
I love that he focuses on different regions and what they have to offer, and he uses those ingredients as the basis for his recipes.
Most of his recipes are not too difficult. He doesn’t use too many weird ingredients that you will only ever use once and the techniques are easy to follow – usually. I have to admit to having some failures and my presentation doesn’t always seem to be as amazing as his.
The photography is brilliant and I love the texture of the book cover. All of these things combine to give a book its character.
And if that doesn’t fail to impress, there is even a CD of Kiwi music to listen to while you are trying out his recipes. The book is priced at $60.
The other book I am enjoying is the Whittaker’s chocolate recipe book, A Passion for Chocolate. The cover alone makes me want to eat chocolate.
This family-owned business has been making chocolate since 1896 and this book gives you a lighthearted look at the history of the business, how chocolate is made and then, of course, delicious recipes. It is a must for any chocoholic.
There are recipes from highprofile chefs and even one from the lovely chef at our local Ruby’s Cafe. You really have to have a look at this book and it is very reasonably priced about $29.99 if you purchase it through their website. I love to read and love to cook so being able to combine the two for me is a very relaxing way to spend my time off over summer. These two books are full of great stuff so if you are pondering gifts, ponder no more. I would be interested to hear if anyone has read either of these books and tried their recipes too. I think chocolate gravy might be a step to far but hey, gotta give it a whirl, eh? I would love to hear your comments or suggestions so don’t be shy.
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Well seasoned: Victor Vito and Conrad Smith hard at work in the kitchen.