Some may find amuses (bite sized tasters served in a glass) rather fiddly, however, they are designed to whet the appetite and activate the taste buds. For example, one of my favourites is to serve well chilled gazpacho in shot glasses on a hot day.
Food stylist and cookbook author, Francis van Arkel, has compiled a delightful collection of recipes for amuses in a new book titled In a Glass. 'There are endless ways you can present and fill your glasses to enhance every dinner party or event with a little bite. ... your guests will be surprised when you serve an amuse, preferably with a nice aperitif ... it's the perfect way to start a dinner party,' van Arkel writes. Presentation in beautiful glassware is 'extremely important' and an amuse should be 'small and delicate', but you can also use small plates, dishes or bowls. On the menu in this book is Soup in a Glass (such as Witlof with Shredded Ham in the cover illustration above), gazpacho (of course), Curry Cappuccino (pictured below), and Chilled Avocado Soup with Crayfish Tails. There's also Vegetables in a Glass, including a delicious looking Pea Caviar with Pesto, Candied Herbs and Tomato Chips, and Rocket Mousse with Courgette Oil. Meat in a Glass may sound a little unusual, but the first recipe for Smoked Turkey with a Mango and Port Salsa is certainly appealing. And I could happily devour Scallops with Lemongrass and Lemon Butter. My favourite chapter in the book is Dessert in a Glass (who knew!?). There are lovely little offerings such as Yoghurt Cream with Strawberry Espuma, Fruit Soup with Sorbet and Red Fruit (tiny ripe currants etc), Frosty Irish Coffee, White and Dark Chocolate Mousse with Cherries, Pineapple Granita with Mint and Chilli Peppers, Yoghurt Panna Cotta with White Chocolate and Raspberries, and Strawberry and Orange Sorbet with Candied Citrus Fruit. Yummy! Each of the recipes has been developed to serve eight, however you can simple double or triple the ingredients to turn the amuse into a full serve, making this a versatile and interesting cookbook. In a Glass by Francis van Arkel, $24.95, New Holland Publishers. Thank you to New Holland and Francis van Arkel for giving me the opportunity to review this title.
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' This book has been a long time in the making. What began as a little seed of an idea many years ago has evolved and developed into a collection of recipes that I couldn't be more excited about sharing. Gone are the old stand-bys long associated with vegetarian food. In their place are fresh, modern recipes that broaden the appeal of meat-free cuisine, giving vegetarians lots of new ideas and tempting even the most adamant meat-eater with adventurous, irresistible flavours.' Flicking through the pages of New Vegetarian Kitchen when it first arrived (as you do), and well before reading the introduction from author, Nicola Graimes, above, I had already decided that this was a very special book.
Ms Graimes is an award-winning cookery writer, author of more than twenty books, and former editor of Vegetarian Living magazine. She says she didn't want this book to be 'classified as a vegetarian book', more 'a celebration of the ingredients that [she loves] from fresh produce', such as fruit and vegetables, herbs, spices and pulses, grains, nuts, cheese and eggs'. The book is subtitled raw/grill/fry/steam/simmer/bake and highlights these six core techniques needed to create outstanding meals. Despite being a meat eater, I've flagged numerous pages featuring recipes that I'm keen to try. Vietnamese Tofu and Mango Salad Cups (P. 29/Raw) for example would be the perfect way to make the most of seasonal mangoes and my home grown lettuces and cucumber. And who'd have imagined combining sweet frozen grapes with a creamy Caramel, Chocolate and Maple Semifreddo (P. 41/Raw). I've road tested the Watermelon and Vodka Crush with Pomegranate (P. 45/Raw) and can report that it's outstanding... a real keeper. I have blogged my take on the recipe and can report that it is a cracker. A Warm Halloumi, Asparagus and Broad Bean Salad with Chipotle Dressing (P. 58/Grill) is on my list to taste test, as I love the thought of a smoky chilli marinade and dressing. With the abundance of Summer produce, the quick and simple Warm Courgette, Marjoram and Lemon Salad (P. 111/Fry) is another winner. Mango Sushi (P. 143/Steam) is fresh mango macerated in a sweet ginger syrup... I can almost taste the accompanying coconut rice. Bhel Puru on Poppadom Crisps (P. 160/Simmer) is an Indian inspired salad comprising new potatoes, chickpeas, chillies, onions and tomatoes with a tamarind and yoghurt dressing. And in the Bake category, I am finding it hard to decide whether I should first cook the Black Olive Farinata Spinach Tzatziki (P. 198) or go with the dessert and try the Pineapple and Coconut Souffles (P. 237). Truth be told, this is one of the most interesting and exciting vegetarian cookery books that I've seen in ages. And when my man drools over the pages and asks 'Which recipe are you going to cook for me?' then I know the author has compiled a great collection of recipes! New Vegetarian Kitchen by Nicola Graimes $29.99 (bargain!), Simon & Schuster (Duncan Baird Publishers). Thank you to Simon & Schuster Australia and Nicola Graimes for giving me the opportunity to review and road test this title. 'Each day I remind myself of how fortunate I am to be able to explore parts of the world that inspire me; where I can travel and discover not only the traditional foods, but also learn the local language, strong culture and meeting the most incredible people who open up their homes to me and share their culinary secrets. It is you that I need to thank most. Your stories, wisdom, knowledge and recipes have made this book unique and so very special. Thank you'. Open the front or back covers of Luke Nguyen's Greater Mekong and you'll see images of just some of the 'incredible' people that Nguyen has met during his culinary journey from China to Vietnam. This love of meeting people and sharing their culture and food shines through in both the book and the television series.
Nguyen says he wanted to embark on a journey to explore the Mekong and the countries that use the river every day for nourishment and life. He immerses himself in the culture and lifestyle of the people and investigates the diverse produce and cuisines in the areas. He introduces readers to life in the Mekong by explaining that the river 'is the twelfth longest river in the world, and the heart and soul of mainland South-East Asia. Over sixty million people depend on the [Mekong] and its tributaries for food, water, transport and many other aspects of their daily lives.' We are also reminded that 'the river supports one of the world's most diverse fisheries, nurturing over 1500 different species of fish within its vast ecosystem,' he writes. The journey begins in China in the Yunnan capital, Kunming, City of Eternal Spring, through to the Dali and Shaxi regions, Lijiang and then Xishuangbanna. One of the recipes from Kunming: Fish Mint Root and Tofu Salad, pictured on the book's cover, is the first I try (P. 20). Although I cannot source 'zheergen' or fish mint root, I substitute bamboo shoots and the dish is very good. Nguyen is amazed by the generosity of the people of Myanmar and says he has never visited a country where the locals were so warm and inviting. 'The group I travelled with were the very first international television crew to visit Myanmar with permission to film and document the people's lives, based on their food and traditions... Take the heart of Myanmar to the world and let them come to visit us [they told him].' The journey here begins in the former capital Yangon, where 'the streets are filled with food markets and vendors of every kind'. Next is Inle Lake, home to floating gardens where some 61,000 tonnes of tomatoes are grown. I have made the salad using Green Tomatoes (P. 82). It's surprisingly good, in fact, quite awesome. On to mountainous Kengtung, Nguyen discovers the delicacy of buffalo skin. He recommends substituting shredded pork skin in his recipe for Warm Buffalo Skin Salad. Next stop is Thailand, Nguyen's country of birth. His family fled Vietnam in 1977 and stayed in a refugee camp south of Bangkok for a year before moving to Australia. Nguyen writes that he was 'a little anxious about returning to [his] birth country', not knowing whether he would feel like a foreigner or like one 'coming home'. His adventure begins in Chiang Khong, where he catches catfish, frogs and eels. I wonder, will many readers try the Rice Paddy Frog Curry? Hmmm. Deep fried insects are on the menu in Chiang Mai, along with that most popular Som Tum Thai, or Green Papaya Salad (p. 137). Nguyen learns that the people of Laos refer to PDR as 'Please don't rush'. It's time to simply relax and eat and enjoy the simple things in life. First off is the nation's capital, Vientiane, where Nguyen encounters a market where many 'weird and wonderful foods' are sold. Bee larvae, crispy grasshoppers, chicken heads, duck blood, live frogs and buffalo hide! On to the world heritage town, Luang Prabang, where 'old crumbling French villas sit next to golden emerald temples'. The Luang Prabang Salad (p. 170), comprised of hard boiled eggs, watercress, lettuce, coriander, celery or mint, cherry tomatoes, fried garlic and peanuts is simple and delicious. Next I will try the Steamed Sticky Rice Cakes with Banana (P. 179). In Laos, Si Phan Don, Nguyen discovers '4000 Islands' and the crunchy pop of Red Ant Egg Salad (P. 187). In Cambodia, Nguyen ventures from Siem Reap (home to the temples of Angkor Wat) to Phnom Penh, Kep and Kampot. The Wok-Tossed Squid with Kampot Pepper (P. 218) is reflective of the food of the region. I substitute rinsed brined green peppercorns for the Kampot Pepper. The dish is divine. I cannot wait to try the Clay Pot Cola Chicken too (P. 227). Nguyen's parents met him in Vietnam for the last leg of the journey and they seek out an old family favourite, fermented mudfish at a Chau Doc market. Another specialty of the region is freshly roasted suckling pig, the best Nguyen says he has ever tasted! In Cai Be and Ben Tre, Nguyen says he experienced the 'true essence of Vietnam: sea salt being soaked, steamed and refined; rice and peanuts roasted together to make pop rice; young coconut water turned into caramelised sugar; ginger and coconut made into candy; rice made into vermicelli noodles; coconut flesh turned into jam; and most exciting of all, nettled rice paper being made.' The Warm Mango and Prawn Salad (P. 248) is on my list to try, together with Heart of Palm Salad (P. 258) with pork neck and prawns, which Nguyen suggested by twitter that I must try! I'm cooking my way through the diverse selection of recipes in this wonderful book, as I read the chapters and travel the Mekong with Nguyen. I love his work and highly recommend that you add the book to your collection. Luke Nguyen's Greater Mekong, Hardie Grant Books $55.00. Photography by Suzanna Boyd (Nguyen's partner). Thank you to Hardie Grant Books and Luke Nguyen for giving me the opportunity to review this title. For a while in the late 1970s, I wanted to have a bar in my house. Don't laugh! It was seriously trendy back then and you could buy veneer or timber bars in furniture stores or have them custom built, complete with studded leather or vinyl padding at the front!
Whoa, thankfully times have taken a more sophisticated slant. Similarly, cocktails and shots are no longer limited to Harvey Wallbangers and Tequila Sunrise. These days you can have a Volvo, a Red Lobster, a German Chocolate Cake, or a Golden Flash. There's also Smurf Towns, Banshee Berries, Green Jolly Ranchers and (shhhh), Pleasure Domes! Steve Quirk, author of The Cocktail Bible and Jugs, has released a new book titled Shots, just in time for the party season. Shots offers an eye-opening assortment of recipes for the colourful little drinks known as shots or shooters. Quirk explains that shots are based on a range of spirits or liquers such as brandy, tequila, whiskey, gin and rum. Whereas, shooters can be layered, sweet or sour, smooth or with a taste of firewater, or a subtle combination of flavours. Quirk, who first took an interest in mixing drinks when serving in the navy, presents recipes for more than 200 drinks from basic mixers through to exotic and some risque creations. You'll also learn 'key skills' such as how to chill and frost a glass, how to layer ingredients, what bar equipment you need and the alcohol content/number of standard drinks in each shooter. This is a fun little book. Buy it, enjoy the party, but remember to drink wisely. Shots - Little drinks to get the party started by Steve Quirk, New Holland Publishers, $24.95. Thank you to New Holland and Steve Quirk for giving me the opportunity to review this title. When business men and women get together off site for a planning day, the best part of the day is sometimes the desserts trolley at afternoon tea! I have observed with interest over the last few years that almost every person, even those who are dieting, will reach for the cheesecake. And who doesn't love a good cheesecake?!
New Holland Publishers have released a deliciously presented series of books recently. Among them is this little gem titled Cheesecakes - Simple and easy to make. The book is an in house compilation of 90 classic and exotic cheesecake recipes from around the world. There are recipes for single servings, right up to the party-sized varieties. The basics of cheese types and base ingredients are clearly explained, there's an A to Z guide to making a successful cheesecake, as well as handy hints, such as using sponge cake, Swiss Roll, or crushed breakfast cereal combined with butter, honey or marshmallow for an interesting base. There are recipes for banana (and banana cream) cheesecake, creamy chocolate cheesecake, honey cheesecake, chocolate fudge cheesecake, hazelnut raspberry cheesecake, toffee cheesecake, frozen peppermint cheesecake, almond praline cheesecake, poppyseed cheesecake, pecan cheesecake, and lemon sultana cheesecake. There's a New York cheesecake, Russian cheesecake, Italian cheesecake, Jamaican cheesecake, and Turkish delight cheesecake. There's guava strawberry cheesecake, mango cheesecake, blueberry cheesecake, plum and bitter orange cheesecake, and a moreish wild fig and blood orange cheesecake. There's a Christmas mincemeat cheesecake, cheesecake brulee, key lime cheesecake, espresso cheesecake, and mini passionfruit cheesecake. And that's just to name a few! Cheesecakes - Simple and easy to make $24.95 (a gorgeous, must-have cook book and what a bargain!!!), New Holland. |
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