Cook up a storm with these delightful books
Classic Food of Northern Italy
Most folk tend to lump all Italian food under ‘pizza and pasta’, forgetting that for hundreds of years Italy consisted of independent states that developed independent ways of preparing food. Anna Del Conte – a true daughter of Milan – takes foodies on a fascinating culinary exploration in Classic Food of Northern Italy. As Anna guides readers from Lombardia through Veneto, Piedmonte, Toscana and the rest of northern Italy, she introduces us to delectable delights like Milanese ossobuco, asparagus with egg and lemon sauce, onion biscuits, lamb stewed in wine, drunken peas, trout baked in red wine and honey and walnut sweets. Please, Anna, can I have some more? Pavilion, POR.
Patisserie Made Simple
Are eclairs your fave indulgence? Forget the ordinary choc-and-cream offering in favour of fresh and fragrant passion fruit or rich speculoos fillings. You’ll find the recipes – along with loads more – in Patisserie Made Simple. Indeed, Edd Kimber has produced a selection of diet-destroying lusciousness most bakers will feel confident about making. We specially fancied raspberry tarts, gateau au chocolat, lemon pound cake, pistachio cherry souffles, caramelised pineapple crepes, chocolate sables and blood-orange marshmallows. Go on … we dare you! Kyle Books, R309.