Cook­books cover food and choco­late bases

Kapi-Mana News - - FOOD -

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.

Fol­low Tracey’s blog at www.kapi­


Well sea­soned: Vic­tor Vito and Con­rad Smith hard at work in the kitchen.

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