|
|
Chefs from Europe S
 My Kind of Cooking
Mark Sargeant
Unpretentious, hearty and full of life, Mark Sargeant, one of Britain's best chefs, takes us on a tour of his favourite dishes. Delight yourself with the perfect roast and tempt yourself with a few of his delightful puddings. Sargeant knows his craft and kindly shares with us some of the secrets of his genius. Hardcover, 254 pp. $32.95.
 Absolutely Foolproof Classic Home Cooking
Rosemary Shrager
Leave it to Rosemary Shrager to put out such a detailed, practical and scrumptious book. Indeed, like the title, it is foolproof, and also like the title, the recipes are classic and to die for! Chef Shrager knows how busy life can get, and here is her remedy! Hardcover, 288 pp. $33.00.
 Rosemary: Castle Cook
Rosemary Shrager and Sue Gaisford
"You have to eat with your eyes. You've got to use every sense when it comes
to food -- you can get such pleasure out of it." Rosemary Shrager, a largely
self-taught chef, sums up her philosophy on food and eating in that one statement,
and her first cookbook is a testament to that philosophy. Beautifully photographed
with inspired recipes, included Poached Sea Trout with Spring Vegetable. 176 pages.
$50.00.
 Tender: Volume 2
Nigel Slater
Nigel Slater's second book in his Tender series focuses on fruit, done in the classic Slater-style. New readers may notice that Slater forgoes the traditional 1-2-3 step procedure in favor of a paragraph of text that allows him to make the experience more personal and less robotic. Long time fans will instantly feel comfortable within the pages and photos while Nigel extols the virtues of a perfectly ripened peach, so sweet that the juice drips down your chin. Jam recipes are as simple as they are delectable and Slater is sure to open your eyes to a new side of the fruit bowl. Hardcover, $39.95.
 Tender Volume 1
Nigel Slater
How fortunate we are that Nigel Slater decided to turn his lawn into a vegetable garden. Beautifully produced, his a to z (actually t!) guide to vegetables embraces general information on each vegetable, how they perform in the garden, available varieties, followed by their usage in the kitchen from seasoning information to inventive recipes for each. Throughout, Nigel Slater sights, smells, sounds and feel of the garden as it transforms over the seasons. Hardcover, 618 pp. $44.95.
 Appetite
Nigel Slater
Oh joy! Oh bliss! New Nigella, New Nigel all in one season. This time Slater
devotes less space to recipes and more to theory-flavour pairings, for example,
the better to expand our kitchen repertoires. Colour photos. Softcover, 448
pp. $60.00. Recipe: A
winter supper to revive and restore.
 Sotheby's Cafe Cookbook
With seasonal recipes from head chef Laura Greenfield and wine selections from wine department head, Serena Sutcliffe, this book features a double celebration: the 10th anniversary of the venerable auction house’s café, and of the intersection of food and art.
In support of the latter there are essays from such contributors as food historian, Sara Paston-Williams, artist Vik Muniz, and Mrs. Beeton’s biographer, Kathryn Hughes.The recipes themselves feature a blend of the traditional and contemporary - asparagus, smoked salmon, poached egg & maltaise sauce, Eton mess with hazelnut crunch. Colour photos of food , art and objects. Hardcover, 160 pp. $56.50.
 Cuisine Unplugged
Emmanuel Stroobant
There are two striking components of Emmanuel Stroobant’s European- Asian fusion cuisine: intense colour and the play of textures. Marinated salmon roe with watermelon ice cubes and a warm salad of char-grilled Japanese aubergines and Roma tomatoes exemplify the way Stroobart so fully engages the senses. Belgian-born, owner of Singapore’s St. Pierre restaurant, Stroobart is particularly creative with fish and seafood. Colour photos. Hardcover, 174 pp. $59.95.
Back to top |
|
