New Zealand Listener - - THIS LIFE -

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 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.

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