We couldn’t forget the bestselling work of our food columnist, Lauraine Jacobs.
The Listener has five copies to give away of Always Delicious, filled with 100 of her best recipes from the past seven years – a Christmas treat for any cook. To enter, go to noted.co.nz/win or send your name and address to Always Delicious Giveaway, NZ Listener, Private Bag 92512, Wellesley St, Auckland 1141. Entries close at midnight, Sunday, December 16. collection of tasty recipes. Not all are simple, but everything is tempting and inspiring. It includes such intriguing dishes as baked mint rice with pomegranate and olive salsa, and lamb siniyah, a kind of shepherd’s pie with a tahini crust.
RED & WHITE by Oz Clarke (Hachette, $32.99)
Filled with wine stories, opinions and information, this entertaining book is a must for any oenophile. Oz Clarke is possibly the best-regarded British wine writer of our time and his voyages of discovery around the world make for fascinating reading.
SEASON by Nik Sharma (Chronicle Books, $69.99)
Stunning photography illustrates the bold flavours of Indian cooking, combined with the healthy ingredients and techniques of the American South and California, in this highly anticipated book from the food writer behind popular blog A Brown Table. Classic recipes are refreshed with innovation and a range of spices, including caprese salad with sweet tamarind dressing, and roasted carrots with sesame, chilli and nori.
THE NOMA GUIDE TO FERMENTATION by René Redzepi and David Zilber (Artisan, $89.99)
Readers with an interest in fermentation will be thrilled to get their hands on this comprehensive guide by expert Danish chef René Redzepi of Noma. Koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, black fruits and vegetables are all brilliantly explained and illustrated, and 100 original recipes show how to use these gamechanging pantry ingredients.
Thanks to Cook the Books, Ponsonby, for assistance.