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book reviews


By Kirsten Tibballs

Savour Chocolate & Patisserie School Kirsten Tibballs, who MasterChef proclaims ‘the queen of chocolate’, is one of Australia’s most celebrated and internationally respected pastry chefs and chocolatiers. She is the Owner, Director and Head Pastry Chef at Savour Chocolate & Patisserie School in Brunswick. Kirsten started her apprenticeship from 15 years of age and has devoted her life to the pursuit of delightful desserts and perfecting her techniques. 0UOLYÄYZ[IVVR^P[O4\YKVJO)VVRZ¶*OVJVSH[L¶2PYZ[LUZOHYLZOLYMH]V\YP[L chocolate recipes, which have been road tested through her school and teachings around the world. Kirsten’s favourite recipes and detailed explanations of steps and techniques will NP]LJVUÄKLUJL[V[OLTVZ[RP[JOLUZO`KLZZLY[SV]LYZ>OL[OLY`V\»YLHM[LYH knockout chocolate mousse cake, a baked chocolate tart, classic fudge or the best brownie you’ll ever taste (hint: contains a pinch of salt), Chocolate has it all. Time to melt some chocolate, line that baking tray and put yourself in the hands of a professional. Kirsten Tibballs opened Savour Chocolate & Patisserie School in 2002. She has represented Australia at the World Pastry Championships in Las Vegas, as well as winning gold in the Pastry Olympics in Germany. She has also been a judge at the World Chocolate Masters in Paris, The Patisserie Grand Prix in Japan and The World Chocolate Masters National selections in London. Kirsten has been a host chef on 4HZ[LY*OLMHUKHWWLHYZYLN\SHYS`VU,]LY`KH`.V\YTL[^P[O1\Z[PUL:JOVÄLSK2PYZ[LUPUZWPYLZZ[\KLU[ZOVTLJVVRZHUKJOLMZHSPRL ‘Recipes and Images from Chocolate by Kirsten Tibballs (Murdoch Books) photographer Greg Elms $49.99’


No topic in nutrition is more controversial than wheat. While mega-sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa ÄUKZ[OH[P[OHZILLU^YVUNS`KLTVUPZLK/PZYL]LHSPUNIVVRZL[Z[OLYLJVYKZ[YHPNO[ breaking down the botany of the wheat plant we’ve hijacked for our own use, the ZJPLUJLVMU\[YP[PVUHUKKPNLZ[PVU[OLLќLJ[ZVMTHZZWYVK\J[PVUVUV\YOLHS[OHUK X\LZ[PVUZHIV\[NS\[LUHUKÄIYLHSS[VWVPU[\Z[V^HYKHIL[[LYYPJOLYKPL[ Wheat may be the most important food in human history, reaching from ancient times to General Mills. Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution. From a Woodstock-like Kneading Conference to nutrition labs to a boutique bakery and pasta THRLY»Z^VYRZOVWPU)YVVRS`UOLHSZVÄUKZ[OH[[OLYLTH`PUMHJ[ILHWLYMLJ[ZV\YJL of wheat-based nutrition. Its name is sourdough. For readers of Salt Sugar Fat and The Omnivore’s Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread. Available through page 73

Australasian Baker Magazine Issue 33  
Australasian Baker Magazine Issue 33