Tag Archives: Cooking

Interviews: Indonesian Cookbook “Coconut & Sambal” Author Lara Lee

Monocle 24 The MenuLara Lee, the author of the new cookery book ‘Coconut & Sambal’, shares one of her favourite recipes.

About Coconut & Sambal

Coconut & SambalBe transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.

‘An exciting and panoramic selection of dishes and snacks’
– Fuchsia Dunlop, author of The Food of Sichuan


‘Start with Lara’s fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake’
 Yotam Ottolenghi, author of SIMPLE

Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals: fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.

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Cookbooks: “Les Dîners de Gala” (1973) By Salvador Dalí Reprinted By Taschen

From an Art Daily online article (March 19, 2020):

“I love eating suits of arms, in fact I love all shell fish… food that only a battle to peel makes it vulnerable to the conquest of our palate.”

Les diners de Gala Salvador Dali rerpint by Taschen 2020This reprint features all 136 recipes over 12 chapters, specially illustrated by Dalí, and organized by meal courses, including aphrodisiacs. The illustrations and recipes are accompanied by Dalí’s extravagant musings on subjects such as dinner conversation: “The jaw is our best tool to grasp philosophical knowledge.”

NEW YORK, NY.- “Les diners de Gala is uniquely devoted to the pleasures of taste … If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”—Salvador Dalí

Salvador Dalí Les dîners de Gala cookbook Taschen book

Read fabulous review in Brain Pickings

Food and surrealism make perfect bedfellows: sex and lobsters, collage and cannibalism, the meeting of a swan and a toothbrush on a pastry case. The opulent dinner parties thrown by Salvador Dalí (1904–1989) and his wife and muse, Gala (1894–1982) were the stuff of legend. Luckily for us, Dalí published a cookbook in 1973, Les diners de Gala, which reveals some of the sensual, imaginative, and exotic elements that made up their notorious gatherings.

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Interviews: Top Irish Chef JP McMahon On Ireland’s “Real Food” Culture

Monocle 24 The Menu podcastGalway’s top chef, JP McMahon, on what the world doesn’t understand about Ireland’s food culture.

JP McMahon Aniari Restaurant Ireland

Jp McMahon is a chef, restaurateur, and author. He is culinary director of the EatGalway Restaurant Group and runs the Aniar Boutique Cookery School. Founding chair and director of the Galway Food Festival, Jp is an ambassador for Irish food. He organises an annual international chef symposium entitled ‘Food on the Edge’ in Galway and writes a weekly column for the Irish Times.

The Irish Cook Book JP McMahon Phaidon Book

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Best New Food Books: “Ana Roš – Sun And Rain” -Essays, Recipes And Stories From The Top Slovenian Chef

Ana Roš - Sun and Rain Food and Cooking Book 2020A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hiša Franko in Slovenia

Set near the Italian border in Slovenia’s remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the idyllic landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her inventive and sophisticated food at Hiša Franko – where she has elevated Slovenian food and become influential in the global culinary landscape.

Ana Roš Sun and Rain Monograph book kitchen

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Cooking: The New Yorker Top Cookbooks Of 2019

From a New Yorker online article:

2019-Rosner-Best-CookbookWhittling down my favorites to a mere Top Ten was an insurmountable challenge—and there were still so many I didn’t get to, all of them floating in that literary quantum state of potential perfection. (No doubt my favorite book of all is among them, and I’m cursed never to know it.) If this is indeed a time of crisis, I suppose it’s a comfort that at least our kitchens—and, for those of us in skirts, our knees—will be warm. My list is organized alphabetically by author.

 

Ruffage: A Practical Guide to Vegetables,” by Abra Berens

All vegetable cookbooks, as a rule, are wonderful, but too often they blur together into a sort of generic, Wendell Berry-and-dirt-under-the-nails quietude of awe: behold the first pale green of spring, lo the beauty of the humble parsnip, and so on. It’s the voice in “Ruffage” that makes it so marvellous—a sort of sharp, lusty fierceness that one doesn’t normally see applied to beets or celery. Berens writes intimately without being precious, a mode that reflects her recipes: approachable but stunningly lush, gently coaxing out walloping flavors from humble materials.


South: Essential Recipes and New Explorations,” by Sean Brock

This far-reaching compendium decodes the culinary pillars of the entire American South, from the moss-swagged South Carolina Lowcountry to the rolling hills of the Appalachian Piedmont. Shrimp and grits, fried bologna, five types of corn bread—it’s all here. Brock, a celebrated chef, is one of the great practical historians of Southern cuisine, and here he focusses on the whys as much as the whats: we get to know not only his favorite heirloom beans and grains but the soil that feeds them and the people who grow them; we learn not just why it’s worth tracking down certain cultivars of tomato or regional varieties of country ham but the reasons (often tragic) that they’re now so hard to find.


Amá: A Modern Tex-Mex Kitchen,” by Josef Centeno and Betty Hallock

Tex-Mex, as a cuisine, often gets slighted when it comes to serious culinary consideration, but, at Los Angeles’s celebrated restaurants Bar Amá and Amácita, the chef and restaurateur Centeno gives this essential American cuisine the spotlight it deserves. This book is less an accounting of the restaurant’s menu than a tale of Centeno’s coming of age within Tejano culture and learning to find pride in his family history. Stories and recipes from generations past (fiery steak fajitas; a gooey, chorizo-flecked queso asadero) share space with playful remixes of Texan and Tex-Mex classics, like lobster taquitos and carne guisada Frito pie—not to mention nearly an entire chapter dedicated to “Super Nacho Hour.”


Zaitoun: Recipes from the Palestinian Kitchen,” by Yasmin Khan

Khan, a former human-rights campaigner, shifted her job description in 2016 with “The Saffron Tales,” a marvellous compendium of Persian cuisine. In her second volume, she turns her empathetic eye to the kitchens of Palestinians living in Israel and the occupied territories and also abroad. The result is a feast of spiced soups and stews, zingy greens and pulses, and rich sweets scented with rose water and honey. Khan pays particular attention to subtle regional differences, including the chili-and-garlic-filled cuisine of the Gaza Strip, which is rapidly disappearing behind a devastating blockade.

Where Cooking Begins: Uncomplicated Recipes to Make You a Great Cook,” by Carla Lalli Music

Whether in a farmers’ market, a mobile Web interface, or a fluorescent-lit suburban grocery store, Music’s philosophy of food is that it all starts with the act of acquiring it mindfully: buy ingredients often and in small quantities. Her book, full of beautiful photographs and written with a breezy, conversational voice, uses an arsenal of herbaceous, acidic, high-impact recipes to introduce key techniques and ingredient formulas that can turn any shopping trip into a gorgeous meal. Each recipe includes copious twists, spins, and alternatives: an ideal tool kit to transform a timid cook into an adventurous and confident improviser.


The Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, and Lifelong Outsider,” by Ivan Orkin and Chris Ying

Orkin, a New York Jew who married a Japanese woman, has Japanese children, and spent years living in Japan, immersed in Japanese culture, has built a formidable career making some of the best ramen in the world. This is one of those rare cookbooks that’s both tremendously insightful and genuinely funny, exploring the various ways that identity, tradition, language, and love work together (or, sometimes, directly against one another) in the home kitchen of a blended family. From a starting point of simple, foundational recipes—rice, eggs, noodles, dashi—he guides the reader into slightly more involved Japanese, Japanese-American, and Japanese-American-Jewish dishes, including recipes ideal for drunken weekends, picky kids, or both.


Tartine: A Classic Revisited,” by Elisabeth Prueitt and Chad Robertson

When the original Tartine cookbook was published, in 2006, it was a near-instant classic: at last, the extraordinary breads, cakes, tarts, and pastries produced at the San Francisco bakery could be made anywhere, so long as a home cook had the equipment (and exacting, patient temperament) to make it happen. Thirteen years later, Tartine has grown from a single storefront to a California empire with multiple locations (plus a few in Seoul), and its industrial ovens are still the gold standard. This book lightly updates fifty-five of the earlier recipes and introduces sixty-eight more, their flavors updated for more modern palates and diets—it includes two dozen gluten-free options—all truly exceptional.


Nothing Fancy: Unfussy Food for Having People Over,” by Alison Roman

There’s something so refreshing about a cookbook that straight-up rejects the idea that cooking always needs to be a special and precious act. Roman’s food is bright and worldly, without a hint of tweezer-y fuss. Her alluringly irreverent thesis, first laid out in her blockbuster début book, “Dining In,” and elaborated upon in this volume (which, despite its dinner-party focus, is full of straightforward recipes with clever twists that work beautifully for everyday meals), stays just this side of the line between empowering and impatient: just make the damn food. Trust the recipe. Have some fun.


Joy of Cooking: 2019 Edition Fully Revised and Updated,” by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker, John Becker, and Megan Scott

For the past ninety years or so, readers have been blessed with a new edition of “Joy of Cooking” roughly every decade. This version—the result of years of work by John Becker and Megan Scott, the newest generation to be added to the cookbook’s byline—brings the grande dame of the kitchen bookshelf definitively into the now. Becker and Scott retested and updated some four thousand classic “Joy” recipes and added six hundred or so new ones that reflect more current tastes and interests. There’s a whole section on fermenting now, not to mention vegan options, a sous-vide guide, and a dramatically broadened appreciation for international cuisines and ingredients. (For gift-giving, the printed version of “Joy” is a beautiful, massive object. But, for your own use, my advice is to invest in the digital edition: with so many recipes, and so much densely packed information, this is exactly the sort of scenario when an e-book—and its internal search function—is a cook’s best friend.)


Jubilee: Recipes from Two Centuries of African American Cooking,” by Toni Tipton-Martin

Ostensibly a companion to Tipton-Martin’s award-winning “The Jemima Code” (which I listed as one of my favorite food books of the past twenty years), “Jubilee” stands on its own as a wide-ranging, celebratory collection of recipes that trace the black culinary history of America. Rum-spiked fruit fritters, cinnamon-scented sweet-potato biscuits with salty country ham, a broccoli-and-cauliflower salad with a tangy curried dressing—each of the recipes in this extraordinary book has a provenance, whether it’s a classic restaurant, a modern celebrity chef, or the recorded techniques of an enslaved cook. Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.

To read more: https://www.newyorker.com/culture/2019-in-review/the-best-cookbooks-of-2019

Innovative Homeware: The Noori “Rocket Stove” BBQ Fuses “Design & Ecology”

From a Dezeen.com online review article:

Noori StovesThe creators of Noori based the product on the traditional rocket stove design, which burns small-diameter wood fuel in a combustion chamber linked to an insulated vertical chimney.

It was developed by three friends who studied together on the Permaculture Design Course at the IPEMA university in Ubatuba, Brazil. Permaculture focuses on working with, rather than against nature, with the goal of integrating design and ecology.

Brazilian brand Noori aims to transport users to a time when “cooking with fire was at the core of our rituals” with its multipurpose stove, which can be used as a barbecue, a pizza oven or a fire pit.

The Noori stove comprises a curved body made from heat-resistant refractory concrete that is split into two sections. Within the stove an L-shaped enamelled pipe contains the fuel and directs heat up through the centre of the stove towards a grill surface.

To read more: https://www.dezeen.com/2019/09/28/noori-stove-modular-design-multipurpose-burner-barbecue/?utm_medium=email&utm_campaign=Dezeen%20Weekly%20641&utm_content=Dezeen%20Weekly%20641+CID_618a7d7ae18dedf9c7d7ca66b31d52c6&utm_source=Dezeen%20Mail&utm_term=Read%20more

Culinary Arts: Short Film “Déguste” Serves Up Life As A Cooking Chef For A Day

Directed by:  Stéphane Baz

Director of Photography: Selen Kilinc
Edited by: Maeva Issico
Produced by: Insolence Productions

Déguste Short Film Directed by Stephane Baz 2019

“Déguste” invites you to live through the point of view of a cooking chef for a day. A day at the top of food chain, closest to the matter. A day in the culinary crash.

Déguste Short Film Directed by Stephane Baz 2019

Website: http://insolenceproductions.com/