If there is one thing which I enjoy more than almost anything else, it is a good Lemon Drizzle Cake.   Back home we always called it Lemon Loaf, but over here they call it Lemon Drizzle.  I think Lemon Drizzle sounds tastier don't you?

The other day I cooked us some very delicious Pierogi for our supper.  I am no stranger to Pierogi, having discovered them as a young bride when I moved West to Winnipeg in Manitoba, Canada.  They were a very popular dish and one year at Christmas time a good friend of mine, Esther, taught me how to make them myself.   They have been a staple in our home ever since. Delicious!   That was not the recipe I used this time however.  I used a recipe from a book I was recently sent to review, entitled . . .  Noodle Kids, by Jonathon Sawyer.

There is nothing I love more than getting a new cookery book.  I know . . . Todd agrees.  I have enough cookbooks already, but I just can't help but get excited when I am offered a new one to review.   I was recently sent a new one from DK entitled Cupcakes and Mini Cakes . . .  I know cake  . . .  sigh . . .  mini cakes.  If there is anything better than cake it's a cupcake or a mini cake . . . coz it's perfectly sized just . . .  for . . .  YOU!

Today I wanted to tell you about this cookbook that I received a few weeks back.  Entitled  Gut Gastronomy, this book will be released on 15th January 2015 and is published by Jacqui Small
(Twitter @JacquiSmallPub) www.jacquismallpub.com


Written by Vicki Edgson and Adam Palmer, (photography by Lisa Linder) this innovative book s on the cutting edge of what is popular at the moment and introduces a whole new way of eating with a unique plan which has been developed specifically at Grayshott Spa, one of the world’s leading health spas  (Located in Surrey UK.)

This book  focuses on digestive health as a route to true health with a plan which promised to help to boost your energy and rebalance weight safely through a nutrient rich diet designed to give you everything you need nutritionally, in order to face the demands of modern life.

Dispelling the misguided notion of ‘detoxifying’ through spartan, punitive regimes the plan focuses instead on regaining good health by eating foods which will aid with  the body’s natural detoxification. The Plan can confidently recommend quality grass-fed red meats, fish, eggs, fermented foods, butter, avocado, and organic vegetables.

This is not a plan of deprivation,  but instead it is plan which includes a sensible and satisfying approach to food that brings you back to feeling great. The first section introduces you to the Plan, providing information and meal plans for a short-term course which promised  to help  rest and repair your digestive tract. The Post-Plan sections instructs you on how to introduce more foods into  your diet and keep your gut healthy.  The recipe section contains 100 delicious meals split into breakfasts, soups, main meals, vegetable sides, salads and special occasions.



Normally I would show you a recipe which I had prepared from the book, but the plain truth is that I just have not had the time with Christmas and everything.  There are quite a few in the book however that have really caught my eye.  My sister is always making her own ferments . . .  sauerkraut and kimchi to name just two.  She often encourages me to do the same, but in all honesty I have been a bit afraid to do so.  After reading this book, I feel that I can do so without too much concern for poisoning myself by following their exact instructions and balance of ingredients.


 

I am looking forward to trying their fermented red cabbage.  It does take several weeks to create but watch this space.  I hope to show it to you soon.   There are also recipes for a delicious looking range of smoothies  along with some great looking soups and salad dressings.   All in all I think this is a really good book and well worth investing in even if you didn't want to follow the plan.  You'll find some fantastic recipes and great ideas, and maybe even eat that little bit healthier. 

GutGastronomy
by  Vicki Edgson & Adam Palmer
(based on the health regime created by
Elaine Williams and Stephanie Moore
of Grayshott Spa)
Photograpy by Lisa Linder
Colour, hard back, 250 pages
ISBN - 978-1-909342-83-5

Published by JacquiSmall

RRP £30.00 UK  $45.00 USA, $49.99 Canada

There is nothing I like more than a new cookbook and I was really pleased to receive this latest one for review.  It is entitled Egg, a culinary exploration of the worlds most versatile ingredient, and is written by Michael Ruhlman, with photographs by Donna Turner Ruhlman, and is published by Jacqui Small.

A James Beard Award-winning author, Michael Ruhlman explains why the egg is the key to the craft of cooking.

 

For culinary wizard Ruhlman, the question is not whether the chicken or the egg came first; it's how anything could be accomplished in the kitchen without the magic of the everyday egg.

 

In this ground breaking book, he explains how to make perfect poached and scrambled eggs and builds up to recipes for brioche and souffles.

 


Readers learn how to make their own mayonnaise, custards, quiches and cakes, mastering foods from sweet to savoury, from light as air meringues to hearty bread and homemade pasta.



More than 100 recipes are grouped by technique and range from simple (Egg salad with Tarragon and Chives) to the sophisticated (Seafood Roulade with Scallops and Crab.)

 


Multiple photographs guide the reader through this extraordinary journey which unlocks the secrets of the egg for the home cook.



Also included is a removable four-colour poster of Ruhlman's innovative flowchart, showcasing the wide range of techniques and recipes that rely on the egg.

 

This a unique framework which begins with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more.  

 

This book is beautiful and chock full of useful information that the recipes almost seem superfluous. His method for making hard boiled eggs gave perfect results.  It truly is a gorgeous book and I know that I will refer to it often.

As you know I always like to try out a recipe in the books I show you because I believe that the proof of the pudding is in the eating.  This time I chose  Creme Brulee with excellent results!



Top each custard with enough of the remaining 50g (1/4 cup) of sugar to coate the entire surface and pour off any excess.  With a blow torch, heat the sugar until it melts, bubbles and caramelizes.  When it is cool, the browned sugar should create a delicate crust.  Serve immediately.

If you have a keen foodie on your Christmas list, this book would make a lovely gift.

 

Michael Ruhlman started writing about the lives of chefs twenty yeras ago, and he soon became interested in training as a chef himself.   His groundbreaking and successful food reference books include The Book of Schmaltz, Ruhlman's Twenty, Ratio, The Elements of Cooking and Charcuterie (with Brian Polycyn), and he co-wrote Thomas Keller's The French Laundry Cookbook, Ad Hoc at Home and Bouchon cookbooks.  He lives in Cleveland, USA, with his wife, Donna Turner Ruhlman, who has done the photography for many of his books and is the sole photographer for his blog, ruhlman.com. 

Egg
A Culinary Explortion of the
World's Most Versatile Ingredient
by Michael Ruhlman
ISBN 978-1-909342-85-9
Hardback 236 pages
colour photographs
UK £25.00
Published by Jacqui Small Llp

Note - although I was sent a book for review for free, any and all opinions are my own.

I think Bacon has to be high on the list of just about everyone's favourite foods, don't you?   I know we love the stuff.   I have often thought I would like to stop eating meat altogether . . .  but I could never give up bacon or a good steak.   Those two things are heaven to me.

"Nothing is quite as intoxicating as the smell of bacon frying . . . "
~James Beard 

I baked what is possibly the most delicious Banana Bread I have ever baked yesterday, and that is saying a lot.  I've baked many Banana Breads in my life time and I have my favourites but I think this recipe just kicked the lot to the curb and took their place!    A bold statement indeed!

I was recently sent a beautiful cookbook . . . Great Homemade Soup's, a cook's collection, by Paul Gayler.  I am no stranger to Paul Gayler's cookery books.  I already own three of them, and love them so I was really pleased to have been given the offer of this one.  I knew I was in for a real treat and I was not disappointed.

In this gorgeously presented book Paul shares a comprehensive collection of over 100 of his most appetising soup recipes alongside recipes from guest chefs including Daniel Boulud, Antonio Carluccio, Chris and Jeff Galvin, Tom Kerridge, Atul Kochhar, Pierre Koffman and Susan Spicer.



It brings you through the whole range of soupery, from basic equipment and stocks, broths and consommes, smooth and creamy soups, hearty soups, traditional soups, exotic concoctions and chilled soups.  There is something in this lovely book to suit any taste and budget, with clear and concise instructions and beautiful imagery.



Each recipe has a full colour and mouth watering photograph to accompany it (photography by Lisa Linder.)

I found the first chapter which included a brief introduction to soups, their classification, the equipment needed, some information on garnishes, accompaniments and soup toppings before detailing in step-by-step Masterclasses how to make perfect homemade soup stocks, the fundamental base to every good soup to be very informative and my favourite chapter.   There was so much to learn about soup in there . . .  and I like to think that you are never too old to learn something new.



Amongst the many soups on offer you will see such tasty delights as . . .

• Cauliflower soup with brie toasties
• Roasted pepper and aubergine soup
• Carrot, pineapple and ginger soup
• Jamaican pepper pot soup
• Soupe a l'oignon gratinee

And that's only the tip of the iceberg. Of course the proof of the pudding is always in the eating and I would never recommend a cookbook to you if I hadn't tried at least one of the recipes included.  It was really difficult to make up my mind with this book as everything looked so delicious, but I finally narrowed it down to one.



I chose his recipe for Italian Wedding Soup.  Not only did it look beautiful, but I had everything in the house that I needed in order to make it.   I had never had Italian Wedding Soup before and I was keen to try something different.



The instructions were concise and easy to follow.  Even though it was not something I had ever eaten, I knew exactly what I was supposed to do.  None of the ingredients was outrageous or difficult to find.  In fact I already had all of them in the house, although I did substitute Cavolo Nero for the lettuce, because that is what I had and what I thought would look prettiest, and I think food should be pretty don't you?



It went together beautifully . . . and the end result was a lovely soup.  Hearty enough to be a main meal once I added crusty bread on the side.  The Toddster who usually loves his soups creamy and thick, declared it to be one of the nicest soups he had ever eaten.  So in short . . . this was a real winner!




First make the meatballs.  Combine all of the ingredients, mixing well with your hands, in a bowl.  Season to taste and then place in the fridge to chill for an hour.  Remove from the fridge at the end of that time and then using wet hands roll into 1 inch balls.

Heat a large frying pan with 2 TBS of the oil over medium low heat.  Add the meatballs and cook, for 5 to 8 minutes, or until golden all over.   Remove with a slotted spoon to some paper towels and set aside.

Using a clean pan, over medium heat, heat the remaining oil.  Add the onion, garlic and chilli flakes and reduce heat.  Cook, stirring until softened, for about 10 minutes.  Pour the stock over all, bring to the boil and then reduce to a simmer.  Add the pasta and the escarole and simmer for 10 to 12 minutes, or until the pasta is al dente.  Add the meat balls to the broth and simmer for about 5 minutes longer.  Sir in the parsley.

Whisk together the egg and Pecorino Romano in a bowl.  Slowly pour this mixture into the soup, stirring continuously and always in the same direction with a wooden spoon as you pour..  Simmer for 30 seconds over the lowers heat to cook the eggs and thicken the soup slightly.  Taste and adjust seasoning.  Divide between heated bowls and serve immediately!



This was an amazing collection of soups in just one place. The author has done a great job at collecting and sharing a wide array of soups from every part of the world that will warm you inside and out.  All-in-all this is a comprehensive cookbook with amazing images throughout that will leave your mouth watering.  I give this book 10+ and highly recommend it for anyone's cookery book collection.  It would make a fabulous gift for the foodie in your life, especially if you are wanting them to make you some tasty soups to indulge in!

Book: Great Homemade Soups: A Cook's Collection
Author: Paul Gaylor
Publisher:  Jacquie Small LLP, 74-77 White Lion Street, London N1 9PF
ISBN: 9781909342231
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 UK, $30 US

 

Did you notice that beautiful cast iron casserole I was using to make my soup in???  I know isn't it gorgeous.  It is a part of the Pro Cook line of cast iron Casseroles. 



I was recently sent the ProCook Turquoise Cast Iron Casserole20cm / 2.9L Round Casserole Dish to try out and I have to say I am loving it.  I already had a much higher priced "luxury" brand cast iron casserole dish and I was keen to compare the two.  I have to say in all honesty, I can't see a difference . . . except in the price.  Seriously.   I can't speak for it's value over long term use as I have only had each of these casseroles a short time, but so far they have both performed equally.

The Pro Cook traditional cast iron range is built to last a lifetime. Hand cast from molten iron giving incredible strength and durability, topped with smart, stainless steel knobs, cast iron handles and enameled inside and out with turquoise and cream for a stunning, self-basting finish and excellent heat retaining properties.

Suitable for hob and oven cooking and for all cookers including induction, this range is ideal for long, slow cooking so you can just pop it into the oven.

One of the drawbacks would be that they are not suitable for dishwasher use.  But even Le Creuset recommend that you only wash in the dishwasher with caution.  They come with a full 25 year guarantee. (Le Creuset offers a lifetime guarantee.) Right now you can purchase this same one on their page for £32 a reduction from the regular price of £64 on the high street.

The Pro Cook Oven to Table line of Cast Iron Cookware comes in a wide range of sizes and colours and I truly feel they are good value for money spent.   I could honestly see NO discernable difference in performance between the more expensive brand cast iron cookware and this reasonably priced brand.   I highly recommend.

I must apologize ahead of time for the strange hue to my photos today.  I don't know what was up with the light but it was not the best for taking photos, but I didn't want another day to go by without telling you about this fabulous book I read recently!

As you know I am a cookery book enthusiast!  I just love cookbooks.  I go to bed with them and I really enjoy them.  I have some that are really old actually which I cherish a great deal.  New . . . old . . . in between I have never met a cookbook that didn't have some value to me.  They are like good friends.

This book here today is not a cookbook, but a book about cookbooks!   In short it is a compendium of 101 classic cookbooks, compiled and edited by  Leslie Geddes-Brown, selected by her for their influence, for their unusual recipes or simply for their beauty.  It is clear that this is a woman who is a cookbook lover too, and as she says quite rightly that this is a person collection of her own favourite cookbooks, which might not be the same as your favourite cookbooks . . . but I have to tell you from the outset . . . Leslie has great taste because a lot of her favourites were MY favourites too!



Looking at her cooking space, you just know this is a person who loves all aspects of cookery . . the tasting and smelling, the touch and sight . . . and of course the sounds of food cooking.   There is not too many other things you can do that involves all of our five senses in quite the same way and that is the approach Leslie has taken in this book . . .  these are cookbooks that incite you to run into the kitchen and immediately get stuck in, they set your taste buds to tingling and your fingers to itching to be in the kitchen chopping and beating and . . . cooking.

 

Each book listed is complete with a cover shot and a few pages from it's interior to whet your appetite and a totally edible description of it's contents, complete with interesting facts about it's author.



There are some very old surprises such as The Gentle Art of Cookery by Mrs D F Leyel and Miss Olga Hartley, published in 1925 . . . which I found quite fascinating . . . and am now on the look out for . . . (You would be surprised what you will find in old used book shops.)

 

There are some not so surprising new comers . . . such as The Naked Chef by Jamie Oliver . . . (I still regret giving my copy of this away.  Never, ever give away a cookbook.  You will instantly regret it.  Trust me on this.)

And of course everything in between.



I was not at all surprise to see Nigel Slater included.  As you know he is my all time favourite.

  

There is also a fascinating section which is devoted to Cooks and their books, which is a small list of some really good cooks and the cookery books which inspires them.

I have quite, quite enjoyed going through this and have spent many hours in the days since I received it going through it again and again . . . each time finding something new and discovering some book which is new to me and which I covet owning. 

With more than 500 colour illustrations, lively text, including a short history of cookery books, and an elegant design, A Book for Cooks is a culinary delight for all foodies.  This is a  stylish compendium of 101 of the world’s best cookery books, from the seventeenth century to the present day, showing covers and several inside pages of all featured books.  I would consider this to be a welcome addition to any true foodie's cookbook library.  I think any foodie on your Christmas list would be quite happy to find this under the tree on Christmas Morning!

A Book for Cooks
101 Classic Cookbooks
by
Leslie Geddes-Brown
Published by Merrell Publishing

224 pages
ISBN  978-1-8589-4579-8
UK £30.00
US $ 50.00 

Many thanks to Helena for sending me this book to review.  All opinions are my own.

Spoon the hot mince into 4 preserving jars, dividing it equally amongst them.  (You will need 4 X 500ml preserving jars/2 cup jars)  Top the mince with a good sprinkle of the grated cheddar and the rest of the chives and the top with the crispy herve potatoes.  Lightly season again and serve immediately.  (I added an additional sprinkle of cheddar on top and a few chives, just because!)


First published in New Zealand in 2012, this 224 page hardback book will be available in the UK on the 17th of October 2013 published by Jacqui Small LLP. You can pre-order it now from Amazon at a discounted price. 

Book: Pie: Delicious Sweet and Savoury Pies and Pastries, From Steak and Onion Pie to Pecan Tarts
Author: Dean Brettschneider
ISBN: 9781909342187
Publication Date: 17 October 2013
Cover: Hardback
RRP: £25 

I did receive a review copy of this book at no charge, but I assure you wholeheartedly my opinions are my own.

As you all know I am awfully fond of cookbooks.   My motto is you can never have too many of them. Todd would disagree . . . but what does he know?   His idea of cooking is holding a tin in one hand and a pot in the other.    I have noticed that whilst he might balk at the amount of cookery books I have . . . he never complains about the recipes I cook from them.   He's always more than happy to chow down!

I was recently sent this beautiful cookery book Sicily published by Phaidon.   It's a pretty hefty book, containing more than 50simple  recipes from the Silver Spoon restaurant in Sicily, this book is much more than a mere cookery book.  Personally I found it completely fascinating and I learned a lot about Sicily that I hadn't known before.

I always thought of Sicily as being not much more than an Island at the tip of Italy's boot, but I didn't know a lot about it.  I just always thought of it as being Italian, but it turns out it is so much more than that.

It is a unique cuisine which can boast influences from Neolithic migrants from Africa and the Arab Peninsula, Greeks and the Romans.

 

This book is divided into the different areas of Sicily, with a variety of recipes representing each area . . . some 9 different spots and chapters in all . . .



As you can see from the map, each area has their own individual variety of cuisines, depending on the cultures of the people which have settled there and the raw ingredients which are in abundance.  Sicily has a unique and varied landscape, comprised of lush and fertile mountains and valleys, arid desert-like plains and a wonderful coastline filled richly with a variety of sea life.  Altogether this makes for a delicious mosaic of cultures and cuisines.



The book is filled with beautiful photographs which read like a travelogue of this beautiful Island . . . representing each area wonderfully.   I really enjoyed seeing them and reading about the cuisine of each area.



It truly is a beautiful spot.  Earlier this year Todd and I had planned on doing a Mediterranean Cruise and Sicily was going to be one of the spots we stopped at.  Unfortunately we had to cancel it and so this book has truly allowed me to see this beautiful Island in a unique and interesting way.  It is a wealth of information about the climate, the people, the landscape and the food.

 

Beautiful fresh produce such as these lovely peppers . . . and lemons



Beautiful olives, fresh sardines, pasta, pizzas, tomatoes, aubergines, chocolate, anchovies, capers, cheeses, shrimps, swordfish, garlic, fennel, oranges, pistachio nuts . . . there is no end to the variety and quantity of ingredients which make Sicilian food so beautifully tasty, and this book so fabulous.



One of the recipes in this book is called Pasta Con I Mascolini, or Pasta with anchovies.   It looks delicious, absolutely delicious . . . of course as you know the Toddster doesn't like pasta, but he does love pies . . .



I was able to bake him this delicious Chicken Pie, Pasticcio Di Pollo. which he really enjoyed.   It was a fabulous mix of chicken, pistachios, almonds, capers, lemon and Parsley and a beautiful crust which was quite unique in that it used eggs, butter, lard and Marsala wine.  Totally delicious. 



Beautiful sauces such as this Salmoriglio sauce, or Salsa Salmoriglio, consisting of simple ingredients . . . olive oil, lemons, oregano, parsley, salt and pepper.  Said to go very well with fish, especially sword fish.





Pomodori Ripieni Fritti, Fried stuffed tomatoes.  These look gorgeous and I can hardly wait for tomato season so I can get stuck into some of them.  Have I ever told you how much I love tomatoes??  Well, I adore tomatoes and these look fabulously delish!

But there is not just savory things in this book . . . there is also plenty of sweetness to be found with recipes for these beautiful sounding sweet fritters called Sfinci, served with a citrus syrup,  Panzerotti di ricotta (sweet ricotta pastries), an assortment of ices, granitas, a sweet coffee jelly and sweet biscuits like these  lovely  Convent Biscuits, or Biscotti Del Convento.  (Did you know I love Biscotti?  You do now!)



Altogether this is a beautifully presented hard covered book, with gorgeous pictures, a wealth of information about Sicily and delicious sounding recipes.

 

There are also two great bookmarks included which come in very handy for making note of what you want to make.  I hate picking a recipe to make and then having to search to find it because I have lost my place.  These bookmarks get rid of that problem.  If I had any criticism at all about the book it would be that some of the ingredients are not readily available here where I live at my local grocery stores, although I am sure I would be able to procure them at specialty shops, or with my knowledge of cookery and flavours . . . I could probably quite easily substitute them with something else.

If you are looking for a nice book, with some beautiful recipes, fabulous pictures and which is a feast for the eyes as well as the palate, you could not go far wrong in getting this book.  Many thanks to the people at Phaidon for sending it to me.



There's all you need to know in that picture there.   Available now.