If you’re anything like us, you love to get in the kitchen every now and then, between the restaurant hoping of course.
Finding cookbooks are not hard, but finding great ones is a little harder. Here’s what’s on our book shelves – hot off the press and certainly worth the read.
Chin Chin The Book
Chin Chin, the somewhat infamous Melbourne restaurant has decided to share some of its trade secrets. Being open for about 18 months, getting a table at Chin Chin can be a challenge, but it’s always worth the wait.
The large book starts with a story of the venue itself including insights from General Manager John Kanis and Chris Lucas. Along with these tales are comic-style illustrations by Melbourne illustrator Sacha Bryning and photographs from Adrian Lander. The recipes along with heat, time and serving levels cover almost all the dishes on the menu, including those Son-in-law Eggs.
Chin Chin food, without the four-hour wait.
Available at Chin Chin, Baby and online for $49.95
A Work in Progress: Journal, Recipes and Snapshots
Rene Redzepi and Noma in Copenhagen have been named the best in the world. And in Rene’s words “there is nothing worse for creativity than success’. His revealing and honest new book reads as a journal through his journey after being named the best of the best. He tells us how you come back from creative struggles, and how to make a kitchen a better place. The journal is accompanied by recipes and images to complete the journey. It’s a rare insight into the kitchen and mind of a brilliant chef.
Take this one to the couch, before the kitchen.
Available online at RRP $75
Sweet Greek
Kathy Tsaples is one of those people you’d love to have as a mother or a grandmother. She’s warm and friendly and makes comfort food like you’ve never known it. Selling these delicious dishes at her stall at the Prahran Market for years, she decided to write down all the recipes and share them with us. This meant she’d get home from the market, cook until 11pm and then write from 11pm until 1am each night to get it done. Well, the proof is in the pudding, pun intended. The stunning book reads almost like a story, broken down into event rather than dish. Dishes like the Kalamaria Yemista stuffed Calamari and the Pasteli Sesame Seed Slab will make you wish you were born Greek.
Sweet Greek available at some specialty food and homeware stores or online via Melbournebooks.com.au RRP $39.95.
D.O.M Rediscovering Brazilian Ingredients
Alex Atala runs one of the world’s best restaurants, and now in his latest book D.O.M Rediscovering Brazilian Ingredients, he shares just how he works with the ingredients native to Brazil and the kinds of food he can plate up with them.
Instead of running a restaurant based on important and well known ingredients, Alex is known for sourcing produce right from the Amazon and engaging with those communities to create his dishes. This new book will share secrets of 65 unique ingredients, how Alex works with them and then detail a recipe for each along with stunning imagery.
Available online RRP $59.95
Green Pickled Peaches
When Claude’s closed, we were all sad. But chef Chui Lee Luk has come back with Chow Bar & Eating House and her new book Green Pickled Peaches.
This stunning book mixes memories from Chui Lee Luk’s childhood with beautiful photography and tasty recipes. As well as comfort foods like Sunday noodles and deep fried coconut crescent puffs, there are more intricate recipes like mushrooms with chestnuts.
While you read through memories and recipes you’ll get an understanding of how Chui Lee Luk’s childhood influenced the food she cooks today.
Available online $59.95
