Another year of cooking and sharing delicious food with lovely people. Joining this cookbook club has been one of the best decisions that I have ever made. I have tried new things, discovered great recipes, and learned so much.
So here we go, a year’s worth of cookbooks. Some great and some not so great but all of it a lot of fun exploring.
Rick Stein’s Long Weekend was a great start to our year. I haven’t seen the TV series but the book is full of appealing recipes that also had easily accessible ingredients. Every dish in our banquet tasted great. The standout for me was Shallots Stuffed with Lamb, Cinnamon and Pine Nuts. I didn’t expect it to have so much flavour! Baked Feta Cheese with Tomato, Red Pepper and Chillies was also a winner. I chose to make Green Kale Soup with Chorizo and Potato, because you can’t go wrong with chorizo in soup! A lot us left that day determined to buy the book.
Another recipe I tried at home that was amazing were Prawn Dumplings. They had such a beautiful creamy filling. I’m drooling just thinking of them.
Mangalore Ladies Club Cookbook
This is not so much a review of a book as a recounting of a really fun weekend. The host for this month had a book from when she was living in India 20 years ago, made by “a bunch of foodie Indian housewives who formed a ladies club”. The book itself is called Mangalore Ladies Club Cookbook. There was no chance that we could obtain copies of the book so a week before the event the host sent each of us a recipe from the book. It was really great and I would recommend this activity to anyone who is a part of a food group similar to ours.
It was interesting to see the recipe picked for me, chicken kebabs, which I would never have chosen this myself. What’s more, the recipe instructions were rather sparse in instructions and required us to fill in the gaps. I am really slack at tasting and adjusting marinades and sauces but this recipe pushed me to really think about what I was tasting and how I could improve it.
This event was also particularly fun for me as my recipe required cooking in a tandoor or BBQ. My boyfriend made me a charcoal bbq using some leftover garden paving and parts of an ancient dead wall heater that he had recently removed. It is so nice sitting on the path outside, cooking skewers on a homemade BBQ. I’d love to do it again.
Secrets of the Red Lantern
We next explored Vietnamese dishes from Secrets of the Red Lantern by Pauline Nguyen (and featuring recipes by Luke Nguyen and Mark Jensen). This isn’t the first time we have explored culinary delights from the Nguyen family: we tried Luke Nguyen’s France last year. I’m not really sold on either books. Luke Nguyen’s France had lots of difficult to obtain ingredients and looked like too much effort, whereas Secrets of the Red Lantern was more obtainable but few recipes popped out and called ‘make me’.
I tried a vegetable curry and it was bland. The flavour did develop overnight and tasted much better the next day but it did leave me with a disappointing first impression. However, the food tasted great on the day of the banquet. We had an absolutely delicious braised duck. I made Red Lantern Crisp Parcels with fish sauce and they were surprisingly good. I’ll definitely make those again and would recommend the recipe to others. I don’t think I’d recommend the cookbook. The book just didn’t grab me and make me want to try things.
Smith and Daughters
Smith and Daughters was an incredibly difficult cookbook to obtain! I was in the queue at two different libraries and someone else tried four libraries with no success. I ended up going to a book store and taking pictures of a few recipes (and then purchased a different cookbook because I felt bad using the store but not giving them money). But apparently the recipes are available online so I didn’t have to go to all the trouble! Still, it’s a good sign that there is such a high demand for a cookbook. (I ended up waiting two months for the library book).
This is a vegan cookbook and I’ll admit that I thought I would not like it very much. I was so very wrong. All the food we had was delicious and filling. I loved the meat free meatballs. And the cashew cheese I made was amazing!
I really do recommend this book. It is a must have for vegans and vegetarians but I also believe that it is a valuable resource for us omnivores (particularly if you have vegan friends and would like to share food with them). I for one have been trying to reduce my meat intake over the years and the more good recipes I gather the easier it will be. But also a lot of the recipes can be modified so that they don’t have to be vegan if you don’t want.
Maybe I have developed high standards over the year but I wasn’t very thrilled by Citrus. Perhaps this group is making me a cookbook snob?
A book dedicated to using citrus sounds like my kind of thing but very few recipes stood out to me as I flicked through. I had similar thoughts on the day. There was a very nice beef stew but nothing really was special. I’m sure it’s a reasonable book but I just have no interest in looking at it ever again.
Palestine on a Plate
Middle Eastern cuisine seems to be growing in popularity and I am more than happy to jump on this bandwagon. Palestine on a Plate by Joudie Kalla contains recipes mainly unchanged from her grandmother. This makes me a bit envious, I only have two recipes from one of my grandmothers and I kind of fail at making one of them. I wish more of my central European food heritage had been passed down.
The book wasn’t available at my library but luckily the host had brought her copy along to the previous gathering and I was able to photograph a few recipes that appealed to me. In the end I decided to make Lemon and Rose Doughnuts, which were baked instead of fried. I had never made baked doughnuts before (my grandma made fried yeast-based doughnuts) and I don’t have a doughnut tray so they didn’t feel very doughnutty to me but they still tasted good.
We had a poor turnout this month so there wasn’t as much food to sample compared to other months but everything that was on offer tasted great. A standout for me was Spiced Meat Parcels with Pomegranates. Very moreish! I can’t wait to get my own copy of the book and discover more dishes.
River Cottage: Veg Every Day
I have previously been given a River Cottage cookbook (Love Your Leftovers) and it sat on my shelf for months before I decided to give it away. The book just didn’t excite me and I had no desire to try it’s recipes. It was this that coloured my expectations of Veg Every Day. I thought I would feel the same way about the book but was pleasantly surprised once I got it from the library. There were a lot of recipes that appealed to me and I want to try. The food is simple and hearty.
I have never had chestnuts before and the chestnut soup in the book was absolutely delicious! Aside from that, the food that we made was nice but nothing special.
This is a worthwhile book to own or at least look at, especially for beginner cooks or those with a small recipe repertoire who would like to expand their range. I think I would have happily purchased the book in my earlier cooking days and gained a lot out of it. I don’t believe that it is the right book for me now but I have copied out some of the recipes to try.
Spice Temple by Neil Perry would have to be my favourite books of the year. The food is just gorgeous. So good that I celebrated my birthday with yum cha at the Spice Temple restaurant. Yum!
Let’s start with the dumplings. I love dumplings and was thrilled to see a chapter dedicated to them. I have tried two dumpling recipes and tasted another during our banquet and they were absolutely amazing. I sampled more at the restaurant and loved them but sadly those recipes aren’t included in the book. I wish the dumpling was more extensive! If you love dumplings and have the patience to make them then you absolutely must get this book.
For the banquet I made handmade egg noodles Hunan-style with smoked bacon and chilli, mainly because I wanted to make my own noodles (which turned out amazing. My best batch to date). I wasn’t sure how good the actual meal would be… Until I tasted it. Wow! Such flavour! I was bouncing around the kitchen in happiness (I don’t dance, I bounce). The food on the day was great, including the desserts. Oh that three milk cake…yum…
One issue with the book is that some of the ingredients are tricky to source. Golden mushrooms and drumstick mushrooms? I have enough trouble getting enoki mushrooms in my local supermarket, let alone varieties I’ve never heard of. It’s probably easy to substitute the mushrooms with other varieties but what about things like Tianjin preserved cabbage? I don’t even know where to start with that…
The Zen Kitchen
It was my turn to host and I chose to try The Zen Kitchen by Adam Liaw. He was a winner on MasterChef Australia back at the beginning when I loved the show and he comes across as such a lovely chilled person that I was curious to try his work. Unfortunately, after Spice Temple I didn’t get excited by the book. It seemed simple and plain. I ended up ignoring the book for three weeks before I could look at it again without bias and appreciate it.
This is a deceptive book. Many of the dishes we tried are simple but stand out with amazing sauces or dressings. Seriously, carrot salad that just consists of carrot and dressing – make it, eat it, eat more of it. Steamed pork sesame dressing – make the pork or don’t make the pork. The pork is not important. Make that sesame dressing. Pour it all over meat/salad of choice and enter sesame heaven.
It is clear that Adam Liaw is a very talented cook and I’m keen to borrow his other books to discover more delicious sauces.
Real Mexican Food
Our final book for the year was Real Mexican Food by Ben Fordham and Felipe Fuentes Cruz. Australia is a great place for quality asian restaurants but fairly disappointing when it comes to Mexican. It was this discussion at my event that lead to the selection of this book.
It was certainly a good end to the cooking year. The food was delicious and worked really well together and made for a great feast. I would certainly recommend this book to anyone interested in Mexican cooking or catering to a large crowd. I made Caramelised Apple Burritos, which were yummy but the stand-out dish was definitely the slow-cooked beef (and margaritas of course).