Former leading New Zealand publisher and bookseller, and widely experienced judge of both the Commonwealth Writers Prize and the Montana New Zealand Book Awards, talks about what he is currently reading, what impresses him and what doesn't, along with chat about the international English language book scene, and links to sites of interest to booklovers.
Tuesday, July 03, 2012
Happy birthday to Cook the Books
Birthday to us!
It doesn't seem like 12 months since we moved from our little cottage on
Ponsonby Road to bigger, brighter and more accessible premises premises
on Richmond Road, but it is.
Saturday 14th July
is Cook the Books on Richmond's 1st birthday! It also happens to be
Bastille Day. So we've invited our friends from Tourism New
Caledonia in for the day to spread a little bit of joie de vivre.
COOK @ Cook the Books our demonstration kitchen will come to life from
10am serving up food that celebrates Pacific flavours and French flair.
Pop in early for a coffee and pastry, or as the day moves on you might
find us cooking up some Marinated Venison, or Tamarind Pork - (and
sharing the recipes) both delicious in any weather, but perfect winter
fare. Felicity from Cook the Books and Grant Allen COOK have both
travelled to New Caledonia on a trip the celebrated the unique gastronomy
of the region and will be sharing all the tips and tricks that they
learnt along the way.
But that's not all we have happening in the next few days - Chef, Author
& Farmer's Marketer Extraordinaire Chris Fortune is coming to do a Smoking &
Preserving Master Class on Thursday 5 July. He will be
demonstrating freshly smoked fish, showing us how & why to brine meat,
and what the secrets are to fantastic preserves. Then we will
be serving it all up with freshly baked bread & delicious
home-made chutney Click Here to Book!
Saturday 7 July
we are back to our 1st Saturday of the month knife-sharpening with Lance from
Mr Sharpy. Lance will be here from 10am, and you can drop
your knives in earlier in the week, or come by on Saturday and enjoy a
complimentary coffee while you wait.
Monday 9 July
we have ex-pat kiwi Alex Mackay back in town for the launch of his brand
new book - all the details are below,or click here for more info.
The Marvellous Marly from Mad Millie's is back with more cheese making
classes in July. We have a few spots available for Fresh Halloumi & Ricotta on
Wednesday 18 July - 7pm. Fresh Mozzarella
& Marscapone is super-popular with the next available date
being Monday 30 July - 7pm.
Classes are $60pp and include a $40 Mad Millie Beginners Italian Cheese
Kit. Or book into both for just $85.
Nana's Pea &
To warm you up on these cold days, this is my Nana's recipe for pea &
ham soup recipe. It is incredibly simple and hearty, but freshened up
with the addition of mint.
500g green split peas - soaked in cold water, at least overnight.
2 leeks - white part only finely chopped
2 meaty ham hocks
2 tbs dried mint
handful of fresh mint leaves
Heat a dash of oil in a small pot and slowly sauté the leeks. Meanwhile,
place the ham hocks in a large pot and cover with cold water. Bring to
the boil, then simmer for 10 minutes. This will remove any excess salt.
Drain and discard the water. Place the sautéed leeks, ham hocks, soaked split
peas & dried mint in your slow cooker. Cover with a jug (or so) of
boiling water from the kettle. Cook on high till the meat is falling off
the bone (5-6 hours). Remove the ham hocks and shred the meat. Toss in
the fresh mint and blitz the peas etc to a puree, add back in the
shredded ham, and season as desired.
Everyday by Alex Mackay $50:
Alex Mackay believes that cooking is an adventure and that good food
should be for everyone. He knows that most of us shop in the supermarket,
work long hours, and are often stuck for inspiration in the kitchen. The
trick, he has discovered, is to know a few basic recipes inside-out and
to reinvent them so they never grow tired. In Everybody, Everyday he
shows how to cook six basic ingredients, six sauces and six slow-cooked
meals, and then offers a kaleidoscope of variations for each. Order EVERYBODY EVERYDAY with free delivery in NZ
Don't forget we have Alex in-store from 6pm on Monday 9 July for the
launch of this fab book! Join us for an evening of Food, Wine &
Stories. There is no charge to attend the launch, but for catering
purposes we would appreciate you letting us know you're coming YES! RSVP to Alex Mackay
Pizza by Pete
Pizza is the all new book from Pete Evans the host of 'My Kitchen Rules',
and author of My Grill & My Party. Pete has had a life-long
love affair with pizza. As a child, his mother would make them from
scratch for him and his friends - and he later trained with an Italian
pizzaiolo so he could learn all the tricks of the pizza-maker's trade.
Pete's award-winning restaurants include Hugo's Manly, Hugo's Bar Pizza
and Hugo's Lounge in Sydney. With more than 90 recipes the book
cover classic pizzas and more modern versions, and include breakfast
pizzas, seafood pizzas, vegetarian pizzas and pizza desserts. Order PIZZA today - with free delivery in NZ
Odd Bits by
Jennier McLagan $60:
In a world of shrink-wrapped meat it's easy to forget about the more
economical, but less lovable parts of the beast - bellies, brains,
cheeks, hocks, shanks, and offal. Historically, these 'odd bits' had a
regular place on our plates and in our culinary repertoires. So why
do we eschew and waste valuable protein? Since when have our
sensibilities become so squeamish? In short - when did we decide offal
had become awful? Jennifer McLagan, award-winning author of Cooking on
the Bone and Fat, is on a crusade to bring the nose-to-tail style of cooking
and eating back onto our dining tables. Her mission: restoring our
respect for the whole animal, developing a taste for its lesser-known
parts, and learning how to approach them in the kitchen confidently. Much
more than a cookbook, Odd Bits delves into the rich geographical,
historical and religious roles of these unusual meats. Her enthusiasm
should convert even non-believers to the pleasure of odd bits. Order ODD BITS today - with free delivery in NZ
Paris is not only the city of romance & light, but also of delicious
sweets like no others on earth. From the first recipe (Parisian Chocolate
Truffles) to the last (Classic Caramel au Beurre Sale) we were in love!
Take your tastebuds on a tour of Paris in this sumptuous collection of
pastries, desserts and chocolates to die for. Author Michael Paul's
stunning photography captures the real ambience and joie de vivre of
this remarkable city. Saunter past traditional pattiseries, sit with
artists sipping chocolat
chaud in Montmartre and savour the delights of the local
chocolatier. Sweet Paris is more than a cook book: it's a sweet-toothed
guide to Paris; a city where even the desserts are chic. Order SWEET PARIS today - with free delivery in NZ
Every Day $30:
Author Heidi Swanson is the creator of the award-winning culinary blog 101 Cookbooks. And
her approach to cooking whole, natural foods has earned her a global
following. She introduced us to a less-processed world of cooking and
eating and helps us make nutritionally packed meals part of our daily
repertoire. The recipes are approachable, good for the body, and most
importantly - delicious. The recipes are all vegetarian, yet if you
aren't a vegetarian, you don't notice the meat is missing. Gorgeously
illustrated, Super Natural Every Day reveals the beauty of
uncomplicated food prepared well and reflects a realistic yet gourmet
approach to a healthy and sophisticated natural foods lifestyle. Order SUPER NATURAL EVERY DAY today - with free
delivery in NZ.
whisky and fine food?
If so, Nostalgia Restaurant (formerly Prohibition) on Ponsonby Road is
joining forces with The Whisky Shop at 7pm on Thursday 19 July to host a
five course dinner with perfectly matched whiskies - a dining experience
to remember (if you don’t drink too much whisky of course)! For
tickets to this exclusive event ($150pp), please call Nostalgia on 09 361
5858 or book online at www.nostalgia.net.nz