cookbooks

Cada cop és més difícil comprar un llibre de cuina. Se’n publiquen a desenes i en edicions molt cuidades amb fotografies espectaculars o relats interessants acompanyant les receptes. A mi m’agrada tafanejar tot el que es publica i remenar sobretot a través de la xarxa fins arribar, per exemple, a l’editoral anglesa Hardie Grant, que publica propostes interessants com aquestes.

Paris Pastry Club, de Fanny Zanotti.

In Paris Pastry Club Fanny Zanotti recalls her food memories and favourite recipes of France through all the flavours of her childhood. Taste her grandma’s rich nougat, her mama’s orange and yoghurt cake that was inhaled on Sundays, and a fail-safe recipe for crepes that she perfected at her papa’s creperie. As well as old favourites, Fanny shares her own recipes from her years as a successful pastry chef.

Roast Lamb in the Olive Groves, de Belinda Harley

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On the sleepy and beautiful Ionian island of Paxos, the local people still follow the old ways. They cook from ancient recipes: simple dishes, handed down the generations until they are instinctive ? in which good ingredients are allowed to speak for themselves. The food on this little island is special, because by happy accident of history and geography, Paxos is the place where Greek and Italian cuisines meet. Here, you have the simplicity and robust flavours of traditional Greek food, lifted with Italian style and panache. The result is the quintessence of Mediterranean cooking – healthy, fresh ingredients used in delicious flavour combinations that are easy to prepare.

Mr Wilkinson’s Simply Dressed Salads, de Matt Wilkinson

Mr Wilkinson’s Simply Dressed Salads is the latest offering from Matt Wilkinson, self-confessed fruit, vegetable and local produce obsessive. Following the seasons, Mr Wilkinson’s Simply Dressed Salads is filled with 52 stunning salad recipes that are both meals in themselves and fantastic accompaniments.

 The Complete Asian Cookboook, de Charmaine Solomon

This is a completely revised and updated edition of Charmaine Solomon’s influential and iconic The Complete Asian Cookbook. Heralded as a classic when it was first published in 1976, it covers 800 classic and contemporary dishes from fifteen countries (India, Pakistan, Sri Lanka, Indonesia, Malaysia, Singapore, Burma, Thailand, Cambodia, Laos, Vietnam, The Philippines, China, Korea and Japan).

 A kitchen in France, de Mimi Thorisson

Be transported to award-winning Mimi Thorisson’s rustic farmhouse kitchen in the South-West of France in this sumptuously photographed collection of elegant French recipes. When Mimi and her husband moved with their young children from Paris to a small town in out-of-the-way M – doc, she discovered a whole new way of sourcing, preparing and eating food. She learnt the joys of growing your own produce and learning to cook with seasonal ingredients; she sourced high-quality produce from local farmers; and she discovered a repertoire of delicious new recipes to cook for her family and friends.

 New Feast, de Greg Malouf

The Middle East – from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan, to Iran and the Arabian Peninsula – has a long and vibrant tradition of home-style vegetarian cuisine. From abundant fresh salads, dips and breads, to a diverse collection of delicious and hearty main meals, there is a profusion of delicious flavour combinations.

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