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books for cooks
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PIES and TARTS
Cut the Carbs!
100 recipes to help you ditch white carbs and feel great By: Tori Haschka Published by: Quadrille RRP $39.95 Tori Haschka almost exclusively ate white carbs all throughout her teens, until illness led her to experiment with ways to avoid bread, potatoes, pasta and rice. Since cutting white carbs she feels healthier, has more energy, her skin has improved, and she has lost weight and kept it off. Do you want you want to follow her lead to more energy? Do you want to lose weight and keep it off - without depriving yourself? Or do you simply want to be more adventurous in the kitchen and plan a meal that isn’t based on bread, potatoes, pasta and rice? Cut the Carbs offers a collection of delicious new recipes that will make you feel fabulous. Try Tori’s delicious Mexican Baked Eggs or Chai Bircher Muesli for breakfast; Spiced Chickpea Bombs and Courgette Fritters as light snacks with drinks; sides such as Broccoli Steaks with Chimichurri and Brazil Nuts and six different types of purée to banish mashed potatoes forever; Lamb Shank and Fig Tagine or Duck Breasts with Roast Beetroot, Radish and Cocoa for comfort food and Passionfruit and Raspberry Nougat Parfait or Baked Ricotta Stuffed Peaches for dessert. Illustrated with mouth-watering photography, Cut the Carbs! will inspire you to think differently about mealtimes, to stop being reliant on nutrient-poor carbs and to inject new life into simple, delicious and healthy dishes that you will simply love.
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NoosaStyleLiving
By: Stéphane Reynaud Published by: Murdoch Books RRP $49.99 Yum. Winter's here and it's time to indulge in mouthwatering pies and tarts, with their flaky, short and sweet pastry - filled with fresh fruit, creamy chicken, tender chunks of meat - the possibilities are endless. From traditional French dishes such as paté en croute and ham pithiviers to comforting chicken and tarragon pie, and indulgent apple film parcels, Stéphane has created the ultimate collection of sweet and savoury pies and tarts. With clear instructions and step-by-step photography to help you master the basics of puff, shortcrust and sweet crust pastries. And, additional tips on tins, trimmings and decorations, he will have you creating show-stopping favourites for family and friends all year round.
‘Organic Fusion’ Conscious Food for the Mind, Body & Soul By: Amanda Battley Published by: Buddha Soul Pty Ltd/Jacksons Publications RRP $39.99 A life-long advocate of healthy eating, with a love of Ayurvedic foods, in 2010 Amanda Battley opened organic food restaurant, ‘Buddha Soul Organic Fusion’ at Padang Padang Beach, Uluwatu Bali. The objective was to create a menu where every meal was ‘good for the soul’. This was achieved by offering raw, vegan and organic ingredients including organic lamb, chicken and beef as well as a long list of superfoods giving balance to every menu item. The response was overwhelming with people travelling to Bali just to eat at the restaurant, which of course led to many requests for her recipes. So Amanda’s first book, ‘Organic Fusion’ was created. Beautifully illustrated with over 65 recipes, ‘Organic Fusion’ is a selection of the most popular menu items from Buddha Soul. Full of gluten-free, sugar-free and raw food recipes, it also features superfoods like red rice and maca powder, which she uses extensively and which are now readily available in most supermarkets, and the increasingly popular chia seeds, kale, quinoa and goji berries. Widely used are the healthy Ayurvedic spices turmeric, cardamom, cinnamon, cumin, ginger and saffron, which add a depth of fragrance, flavour and colour.
Recipes include juices, breakfast dishes, delicious light summer salads and vegetarian main meals like vegie burgers, curries, paella, lasagna as well as chicken, beef and seafood dishes. Desserts range from ice-cream, decadent gluten-free chocolate cakes and old-fashioned apple pie. The ingredients are easy to source and all the recipes are easy to prepare. More than just a recipe book, Organic Fusion offers an insight into living a holistic and balanced life, with information on yoga, meditation and detailed descriptions of the health benefits and uses of Amanda’s top superfoods. A passionate supporter of children’s rights, 10% per cent of profits from the book will go to Classroom of Hope – a charity that’s mission is to provide access to life changing education to underprivileged children in the developing world.
Cooking For Kids From Babies to Toddlers: Simple, Healthy, and Natural Food. 100 Recipes from the French Master Chef - By: Alain Ducasse Published by: Hardie Grant RRP $39.95 Alain Ducasse presents parents with the keys to giving young children healthy food. As one of France's best-known chefs, he is well known for his devotion to healthful eating, as demonstrated in his critically acclaimed and best-selling book Alain Ducasse Nature. Now the multi-Michelin-starred chef goes back to basics and rediscovers the pleasures of preparing simple, locally sourced, natural food for children, from ages 6 months to 3 years. The simple yet delicious dishes include a range of flavour combinations in which vegetables, fruits and grains take pride of place, while animal protein is used sparingly. Ducasse casts aside preconceived notions of baby food, to reveal that its essence should be composed of the same essential ingredients used in food for adults - locally sourced, seasonal produce and fresh flavours based on a simplified repertoire of recipes without the additives and preservatives found in commercial baby food. Charts, sidebars, and asides containing useful snippets of Ducasse's experience and nutritionist Paule Neyrat's advice are peppered throughout the charmingly illustrated recipes, making for a book that is both useful and beautiful for every parent wishing to start their children out with good eating habits.