Book Reviews
Oct 26th, 2009 by admin
You’ll find here my reviews of cookery and food-related books. I like to read books that follow the tradition of ‘traveleating’, so if you like reading my blog, you’ll hopefully like these! Most of the reviews also include a recipe that I’ve replicated from the books.
- Spice Market by Jane Lawson - a comprehensive guide to the most commonly used spices, along with recipes from various countries
- Everyday Harumi by Harumi Kurihara – simple home-cooking style Japanese dishes with easy instructions and beautiful food photography
- The Scandinavian Cookbook by Trina Hahnemann – modern Scandinavian recipes, beautifully photographed and easy to follow
- Snowflakes and Schnapps by Jane Lawson – a collection of winter recipes from cold European countries
- Shark’s Fin & Sichuan Pepper by Fuchsia Dunlop – a memoir of Dunlop’s years in China, including training as a professional chef in Sichuan and gathering recipes in Hunan
- Modern Spanish Cooking by Sam & Eddie Hart – a collection of great recipes, including tapas, from the owners of London tapas restaurants Fino and Barrafina
- Balance and Harmony – Asian Food by Neil Perry – a tome containing classic as well as innovative Chinese dishes, some influenced by other Asian cuisines
- A Culinary Voyage by Theodore Kyriakou – journeying through the Aegean Sea and visiting the Greek Islands, Kyriakou has gathered a marvellous collection of traditional recipes
- Serendip by Peter Kuruvita – a wonderful journey by Australian-based chef Peter Kuruvita, exploring the cuisine of his country Sri Lanka
- British Regional Food by Mark Hix – a celebration of British regional food, with mouthwatering recipes, as Hix travels across Britain and Ireland to meet small producers
- The Real Flavour of Tuscany by Lori de Mori & Jason Lowe – Lori de Mori tells the story of Tuscan cooking through 25 portraits of local ‘gastronomic and food-related artisans’
- Grow Your Own Drugs by James Wong – British ethnobotanist James Wong provides natural remedies using ingredients that can be sourced from one’s garden or the countryside
- Saha by Greg & Lucy Malouf – Australian chef Greg Malouf’s journey to Lebanon (his homeland) and Syria to explore the cuisine and culture
- Beijing Eats by Eileen Wen Mooney – Beijing restaurant guide and detailed introduction to all the Chinese regional cuisines with Eileen’s recommended dishes
