Books from August 2011
August 2011 Books Archive from Foodepedia
Daniel Galmiche, Executive Chef at The Vineyard at Stockcross (and Relais & Chateau Rising Chef of the Year 2011) is a chef who knows about flavour. His French Brasserie Cookbook: The Heart of French Home Cooking is his hymn to the eternal verities - a good stock, simple but fresh ingredients, straightforward cooking methods and an honest heart.
There's nothing worse than coming home to see that your flatmate has been cooking. And that he has dirtied every single piece of kitchen equipment you own in the process. You wonder why he even tried in the first place -- you've never seen the kid do anything beyond nuking some leftover curry before, so why now? Maybe it's because he has got himself a copy of Keda Black's The Illustrated Student Cookbook. Inside are 35 recipes which require limited cooking equipment -- a toaster, oven, microwave, and hotplate, and a Survival Kit of essential kitchen tools.
The Free Range Cook reflects the essence of New Zealand life: easy, relaxed, wholesome, fresh, warm-hearted, generous. Getting lost in its 320 pages, and especially its spectacular photos, is the cheapest way to travel there, says Joanna Biddolph not long after visiting New Zealand.