Food
DOWNTIME: DELICIOUSNESS AT HOME Nadine Levy Redzepi
Ebury HB $55
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Inspired by her own childhood and lifelong love of food, Nadine Levy Redzepi, wife of renowned chef and restaurateur René (Noma), has created this personal and inviting compilation of recipes for everyday home-cooked meals. Step-bystep instructions make it easy for all of us to eat like the Redzepis in our own homes, creating delicious and healthy food that everyone in the family will enjoy.
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Hardie Grant HB WAS $49.99 NOW $24.95
8.Who likes to sleep late and do crossword puzzles?
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Simon & Schuster PB WAS $39.99 NOW $32.99
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Macmillan HB WAS $44.99 NOW $16.95
MAGGIE’S RECIPE FOR LIFE Maggie Beer & Ralph Martins
As nutritionist Rosemary Stanton admits in her foreward to this book, no-one can give an absolute guarantee that a particular diet or way of eating will ensure long-term good health. What we do know is that a healthy diet decreases the risk of problems such as heart disease, type 2 diabetes, Alzheimer’s and many cancers. This book offers its readers recipes for what Maggie Beer calls ‘beautiful, life-enhancing food’ that gives people the best chance of being in good health now and into the future. Researched and written with Alzheimer’s expert Professor Ralph Martins, the book’s introductory pages explain the science behind healthy eating (should we totally avoid fats? limit carbohydrates? banish sugar?) and then arrives at the main event – 150 recipes divided into sections for breakfast, lunch, dinner, dessert and snacks. All are photographed, and look totally delicious.
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Hardie Grant HB WAS $55 NOW $24.95
FLORENTINE Emiko Davies
Florence is a city synonymous with quality. Whether it be art, architecture or artisanal wares, the creations of Florentines have long been acknowledged as among the world’s best. No wonder, then, that its food is similarly famous. Australian food writer Emiko Davies lives in this beautiful Italian city and has built a global following through her blog and Instagram feed about its cuisine. In this book, she profiles what she calls ‘the true cuisine of Florence’, concentrating on the simple and traditional recipes that locals eat. Gorgeous photographs of food and Florentine scenes are interspersed with recipes that are easily achieved in the home kitchen. Meat dishes, decadent cakes and pastries, pastas, breads and salads feature, and most recipes are photographed.
HUMMUS & CO. Michael Rantissi & Kristy Frawley
Murdoch HB $49.99
MILK MADE Nick Haddow
Cheesemaker Nick Haddow of Bruny Island Cheese Co tells us that cheese makes him happy. He hopes it makes us happy, too. And he wants to share his knowledge about how to buy, make and experience the best so that we can be the very happiest we can. Despairing about the loss of diversity in cow breeds, farming practices, feed and local regions, he urges us towards those cheeses where the ‘terroir’ is evident. Haddow explains the science behind cheesemaking, takes a considered look at the raw milk debate, and celebrates individual dairy farms from around the world. And for those who want to DIY, he explains how to make cheese at home, as well as featuring cheese – and other dairy products – in delicious and sometimes unexpected recipes.
Mitchell Beazley HB $39.99
Few chefs have a more exalted foodie pedigree than Emily Roux’s. The daughter of Michel Roux Jr, chef at London’s Michelinstarred Le Gavroche, and the granddaughter and great niece of the legendary Albert and Michel Roux, Emily works in the family business but has found time on the side to collaborate with her mother Giselle to compile this fresh take on classic French recipes. New French Table includes chapters on soups and salads, classic desserts and traditional provincial dishes. There's a chapter on trends in contemporary French cooking and even one on French dishes with international accents.
Here, chef Michael Rantissi (Bathers’ Pavilion, Kepos & Co) and partner Kristy Frawley continue the tribute to Middle Eastern food they started with their first book, Falafel for Breakfast. Where Falafel concentrated on restaurant-style dishes, Hummus & Co puts the focus on home cooking. Quick and easyto-prepare mains, shared plates, salads, dips and desserts zing with the spices and aromas of the Middle East. There’s fig, haloumi and fresh za’atar leaves paired with roasted baby beetroot and labneh for brunch, or a spicy fish and chickpea stew for dinner followed by dates stuffed with goat’s cheese and pistachios. An assortment of spreads, pickles, preserves, hot teas and iced drinks complete this evocative and illustrated Middle Eastern experience.
THE MODERN COOK’S YEAR Anna Jones
4th Estate HB $49.99
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NEW FRENCH TABLE Emily & Giselle Roux
MY NEW ROOTS Sarah Britton
Vegetarians, vegans, paleo followers and gluten-free gourmets alike will love this collection of adaptable and accessible recipes from Sarah Britton, the holistic nutritionist, writer and photographer behind the popular ‘My New Roots’ healthy foods blog. Whether you are a newcomer to natural foods or are already a devotee, you’ll discover plenty of inspiration within these pages that can be used to prove the point that it is easy to eat both healthfully and happily when whole foods and plants are at the centre of every plate.
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Plum PB WAS $44.99 NOW $39.99
Subtitled ‘Over 250 vibrant vegetable recipes to see you through the seasons’, this debut cookbook by one-time Jamie Oliver apprentice Anna Jones is full of ideas of how to make the most of whatever fruit, veg and herbs are in season. There are plenty of alluring recipes to choose from – smoky mushroom and roast kale lasagne, Sri Lankan squash dhal and blood orange freezer cake are among the flavour-packed, easy-to-cook dishes included. Interspersed among the recipes are spreads that give a simple starting point (eg a base for a vegetable soup), then supply ideas to build on it. A clever and creative cookbook for our increasingly vegetarian times.
OSTRO Julia Busuttil Nishimura
Written by a Melbourne-based food blogger, this lovely book is full of recipes that reflect the fresh seasonal and vegetable-based cuisine that is increasingly dominating our home menus. Like Hetty McKinnon (Community) and Yotam Yottolenghi (surely no identifier necessary), Julia Busuttil Nishimura promotes food that is both beautiful to look at and healthy to eat. Most of the recipes in Ostro are Mediterranean in inspiration (the book is named after a southerly wind in the Mediterranean Sea), with Italian comfort food the focus – the chapters on bread & pizza, pastas and desserts are particularly strong. Ostro isn’t the type of book that is opened once or twice and then relegated to the farthest bookshelf – instead, it’s sure to be opened time and again for both inspiration and practical direction.
Highly Recommended PROVENANCE
PULSE POINTS
THE RED-HAIRED WOMAN
THE REST OF THEIR LIVES
SEVENTH DECIMATE
THE SILENT COMPANIONS
SIXTY SECONDS
SOUR HEART
Ann Leckie Orbit PB $32.99 The new novel by Ann Leckie, a winner of the Hugo, Nebula, Arthur C Clarke and Locus awards, is about power, theft, privilege and birthright.
Stephen Donaldson Gollancz PB $32.99 The first volume in a new series by fantasy master Donaldson (The Last Chronicles of Thomas Covenant ).
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