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Yahoo
3 days ago
- Lifestyle
- Yahoo
5 of the best new cookbooks for summer
This article was produced by National Geographic Traveller (UK). With more than 3,600 miles of coastline, Croatia's Dalmatia region is intrinsically tied to the sea. This is apparent in its cuisine, where fish and seafood plucked directly from the Adriatic reigns supreme, whether it's delicately sweet and silky oysters or smoky grilled sea bream. Melbourne-based restaurateur Ino Kuvačić — originally from Split, Dalmatia's largest city — believes the flavours of his homeland deserve to be celebrated. In his latest cookbook, he transports readers to the cobbled streets of the region's medieval towns, offering more than 100 recipes, most of which are designed to be shared. Classic dishes such as brudet (seafood stew) and splitska pašticada (Split-style beef with red wine, prunes and apples) take centre stage, while small plates, including kozice s pršutom (prawns wrapped in prosciutto with goat's cheese) serve as the perfect introduction to the region's cuisine. To finish, there are indulgent desserts, including Dubrovnik crème caramel, whose French and Spanish origins reflect Dalmatia's rich blend of cultural influences. £25, Hardie Grant. In her new book, chef and restaurateur Lin celebrates her Malaysian-Scottish heritage. Personal stories explore the interconnectivity of food and identity, while recipes such as chilli crisp puttanesca and kaya croissant-and-butter pudding showcase Lin's innovative approach to Malaysian flavours. £28, Ebury Press. Food writer Cloake's latest release traces the origins of the most iconic dishes in the US, via a cycle ride across the country. She uncovers the stories behind specialities like crawfish stew, marionberry pie and sauerkraut balls — offering insights into the immigrant communities that have shaped the US's ever-evolving food scene. £16.99, HarperCollins. Half-Turkish Cypriot, half-British chef Semay's latest book resulted from a solo journey through Turkey, during which he picked up both stories and recipes. Alongside chapters dedicated to bread and mezze are explorations of regional delicacies like Adanan kofte and Gaziantep pistachios. £28, Ebury Press. Born and raised in Islamabad, food writer Jillani's debut cookbook contextualises Pakistani cuisine through essays on each region. Encompassing Afghan, Chinese, Indian and Iranian influences, the 100-plus recipes include boldly flavoured dishes like spiced chicken dumplings, saffron flatbread and Parsi wedding custard. £26, Hardie Grant. Published in Issue 28 (summer 2025) of Food by National Geographic Traveller (UK).To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).
Sydney Morning Herald
16-05-2025
- Entertainment
- Sydney Morning Herald
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
The Age
16-05-2025
- Entertainment
- The Age
How Aussie cookbooks are winning hearts and stomachs worldwide
'Seriously, when I (very late) sent through the material, and five days later I got the editorial comments, you couldn't see any of my writing, it was all blue and red. I was like 'woah', I thought I was done. It was so much! But I'm very happy that we went through that process – the final product is really amazing.' As for making dishes his own, Papadakis says you can take inspiration from the classics or your peers. 'I try to keep the integrity of the flavour and be original at the same time,' he says. 'A good example is our Tipomisu, a take on a tiramisu but very different, thus the name. We changed the coffee soaked savoiardi with a rich chocolate brownie and finished it with a salted caramel coffee sauce. 'In a similar way, we have had a smoked eel carbonara, where instead of guanciale I use local smoked eel, crisped up in a similar way as the guanciale, and make a smoked eel stock for the egg mix.' The book team includes editorial manager Virginia Birch, designers Andy Warren and Megan Pigott, photographer Mark Roper, stylist Lee Blaylock and illustrator Robin Cowcher. Australian cookbooks have form in the James Beard awards. Publisher Jane Willson has clocked up four wins and five nominations, including the latest for Tipo 00. Those wins include Josh Niland's first two books – The Whole Fish Cookbook and Take One Fish – the late Greg Malouf's Suqar in 2019, and Milk Made by Nick Haddow in 2017, all while she was at Hardie Grant. Nominations there include Carla Oates' The Beauty Chef in 2018 and From the Earth by Peter Gilmore in 2019. More recently, at Murdoch Books, she has garnered nominations for Mat Lindsay's Ester in 2024 and The Miller's Daughter by Emma Zimmerman in 2023. She says common ingredients in the best books are 'committed authors, appetite for risk (from all involved), a POV/something to say and a team that's greater than the sum of its parts – and is firing'. 'That last element is actually more important than you might think,' she says. 'Book-making is such a collaborative undertaking. I don't think it's any coincidence that the authors who get that and, indeed, embrace that, are often the ones who are recognised. 'It's a total thrill to win, but it doesn't really sell books ... What it does do, however, is recognise a commitment to thoughtful, quality, often boundary-pushing publishing.' Niland's The Whole Fish Cookbook won the major gong in the overall Book of the Year in 2020 as well as its category. His Take One Fish won its category in 2021, then Fish Butchery: Mastering the Catch, Cut and Craft won its category last year. The Sydney-based chef known for his restaurant St Peter wrote that first book in just eight weeks on his mobile phone and has sold more than 200,000 copies. 'Doing the book was a good lesson in working with creatives in other fields,' Niland says. 'I felt like we managed to put together a team for [ The Whole Fish ] that was so ready. And nobody was combative or said, 'No, I don't think that will work' … it was like being in a drama lesson where you get taught to say yes, and it just made the product better.' Lorraine Woodcheke has spent much of her career marketing Australian chefs and authors in North America, as marketing and publicity director for Hardie Grant in the US and before that at Penguin Random House/Ten Speed Press and Chronicle Books. Now with Murdoch, based in San Francisco, she says a nomination is a major honour and 'a win is life-changing'. 'It becomes a permanent part of a chef or author's bio – a credential that carries weight across the food and publishing industries anywhere in the world.' While it may not immediately equate to sales, a win significantly expands visibility, particularly in the US,' Woodcheke says. '[It] affirms an author's place among the most influential culinary voices of their time. That recognition stays with them for the rest of their career and beyond.'
Miami Herald
14-05-2025
- Health
- Miami Herald
Brown bagging it? These 5 recipes will shake up your lunchtime routine
Lunch deserves better. We have no problem pulling out all the stops for an evening meal, and brunch is like the popular cousin who gets all the attention. Then there's lunch, which is often eaten at desks, over the sink or maybe not at all. On good days there might be leftovers. On harried days, it might be a PB&J, a handful of almonds, cheese and crackers, a spin through a drive-thru. Quick, yes. Satisfying? No. Not only does lunch deserve better, you deserve better. Paying attention to the midday meal has plenty of nutritional, financial and health benefits, but there's also an emotional value: making time to care for yourself. My go-to lunch is cheese, crackers and cucumbers, and it's often eaten as I work. (I know.) But an influx of lunch-related cookbooks has me rethinking my strategy. One is 'Lunch Well' by Fern Green, which has recipes that incorporate leftovers as well as an entire chapter of five-ingredient recipes. In her praises of lunch, Green also cites the need for a midday energy boost, the mental break needed to improve focus and productivity, and a chance to step away to change your focus, even if it's just for a few minutes. Try one of these recipes to shake up your lunch routine. If you choose to eat it over the sink or at your desk, that's on you. Your One Noodle Soup Serves 1. If you like your soups and love Asian flavors, this is the soup for you. It's ready in 25 minutes. Try adding salmon or smoked mackerel for extra protein. Tofu works well too. From 'Lunch Well: 85 Recipes to Bring a Little Spark To the Midday Meal, by Fern Green (Hardie Grant, 2025). 2 c. vegetable stock2 tbsp. dried mushrooms, chopped¾-in. piece of fresh ginger, peeled and cut into matchsticks2 oz. noodles, preferably soba1 egg3 tbsp. tamari sauce, divided3 cremini mushrooms, sliced1 baby bok choy, chopped2 scallions, chopped2 tsp. sweet white miso paste1 tsp. toasted sesame oil1 chile, seeded and chopped Directions Place vegetable stock in a saucepan with a lid. Add the dried mushrooms and ginger, cover, and bring to a simmer for 15 minutes. Cook the noodles in a pan of boiling water for 4 minutes, or according to the package directions. In another pan, pour in enough boiling water to cover an egg. Add 2 tablespoons of the tamari sauce, then lower in the whole egg and simmer for 7 minutes. Pop the egg into a bowl of cold water to stop cooking. Add the cremini mushrooms, bok choy and scallions to the stock and simmer for 3 minutes. Uncover, add the remaining tamari and the miso and stir until the miso has dissolved. Remove from the heat. Peel the egg and cut in half. Pour the soup into a bowl, add the noodles, egg, a drizzle of sesame oil, and the chile. Pasta Surprise Bento Makes 2 to 3 portions. From 'Bento Lunch Box' by Sara Kiyo Popowa (Kyle, 2025), who writes: 'It's a standing joke between me and Andy that when he cooks dinner, four times out of five it will be a 'pasta surprise.' Well, the good thing about it is how easy and quickly it comes together - and we've started adding veggies to the cooking water for color and added nutrients. Pasta surprise works well in a bento, just make sure you choose a pasta that will be delicious even when cold and undercook it slightly. What to put inside can be your own surprise, but here is one simple red and green suggestion.' For the salad: 7 oz. pasta, shells or spirals are great½ head of broccoli, florets separated and cut, or torn, in halves4 to 5 kale leaves, any type8 ½ oz. chickpeas, drained and rinsed For the dressing: 2 tbsp. tamari sauce or low-sodium soy sauce1 tbsp. extra-virgin olive oil or flaxseed oil1 tbsp. balsamic vinegar For the toppings: 2 tbsp. red gomashio (see below) and/or a handful of pine nuts½ avocado, flesh scooped out and slicedCherry tomatoes and/or a handful of pomegranate seeds, optional Directions Cook the pasta according to package instructions. While it cooks, prepare the broccoli and rip the kale leaves off their stems, then finely chop the stems. Two minutes before the pasta is done (remember to undercook it slightly), add the vegetables and chickpeas to the cooking water, return to a boil and continue cooking for the remaining time. Drain in a strainer and cool completely under cold running water. Drip-dry in the strainer for 5 minutes or spin dry in a salad spinner. Return to the pan (best if the pan has also been cooled under the tap together with the pasta) and add all the dressing ingredients. Stir or shake the pan to combine. Tip into bento boxes and add the toppings. To make red gomashio: Mix together 5 tablespoons sesame seeds, 1 teaspoon coconut palm sugar or brown sugar, 2 teaspoons sweet smoked paprika, ½ teaspoon granulated garlic and 1 teaspoon sea salt. Store leftovers in an airtight container. White Bean Tuna Orzo Serves 4. From 'Easy Everyday,' by Jessica Merchant, who writes: 'This might be my most-made make-ahead lunch salad. It can be found on repeat almost every other week, and it's incredibly satisfying and delicious. One of the best parts about this recipe is that you can make a very large portion and it will last. I'll either keep it in a large bowl or portion it out, and I serve it a few different ways, too. I like this as a salad topping, piled high on a bed of greens. And sometimes I scoop it into lettuce cups or wraps, which adds an additional refreshing crunch.' (Rodale Books, 2025) 1 c. dry orzo1 tbsp. red wine vinegar1 tsp. Dijon mustard2 cloves garlic, minced or grated⅓ c. chopped roasted red peppers, plus 1 tbsp. oil from the jar¼ c. extra-virgin olive oilKosher salt and black pepper1 (14-oz.) can cannellini beans, drained and rinsed1 (5-oz.) can tuna packed in water, drained⅓ c. chopped fresh herbs, like dill, parsley and/or chives¼ c. Quick Pickled Onions (see below) Directions Cook the orzo according to the package directions. Once finished, transfer the orzo to a large bowl. Whisk together the vinegar, mustard, garlic, the oil from the roasted red peppers, the olive oil and a big pinch of salt and pepper. Drizzle half of the dressing over the orzo. Add the beans, tuna, roasted red peppers, herbs and pickled onions and mix together. Drizzle with the remaining dressing and serve. This stays good in the fridge for 3 to 4 days. To make Quick Pickled Onions: Thinly slice 1 medium red onion and place in a heatproof jar. In a saucepan over medium heat, combine ¾ cup apple cider vinegar, 1 ½ tablespoons sugar, 1 teaspoon kosher salt with 1 cup of water. Bring mixture to a boil, whisking to dissolve sugar and salt, about 3 minutes. Turn off heat and pour mixture over the onions. Let them sit at room temperature to cool. Once cool, seal jar and keep in the fridge for up to 1 week. Tahini Avocado Salad Serves 1. Note: No avocado? Try cooked broccoli, green beans, cauliflower or even leftover roasted vegetables. Make it more substantial by adding fish or cooked chicken at the end. From 'Lunch Well: 85 Recipes to Bring a Little Spark To the Midday Meal, by Fern Green (Hardie Grant, 2025). For the salad: 1 tbsp. extra-virgin olive oil1 slice of sourdough or other bread, cut into small cubes1 tbsp. sesame seeds½ c. grated Parmesan1½ c. arugula1 avocado, halved, peeled, and pitted (see Note) For the dressing: 1 tbsp. tahini1 tbsp. olive oil½ tbsp. lemon juice½ tsp. Dijon mustard½ tsp. honeySalt and black pepper Directions Heat the oil in a pan and drop in the bread cubes. Fry until they start to turn golden and crispy. Add the sesame seeds and Parmesan and fry until the Parmesan has melted and the seeds are golden. Tip onto paper towels and set aside. Add the arugula to a salad bowl, then scoop the avocado out of its skin over the bowl. In another bowl, whisk all the dressing ingredients together and add 1 tablespoon of really cold water. Season and whisk until it's creamy. Drizzle generously over the salad before topping with the croutons. Carrot Ribbon, Chicken and Coconut Curry Soup Serves 4. From 'Mostly Meatless,' by America's Test Kitchen (2025). We wanted to develop a quick plant-forward dish that drew inspiration from the fragrant noodle soups enjoyed across Southeast Asia. In place of rice or wheat noodles, we used a vegetable peeler to create long ribbons of carrot. Thai curry paste, which we first bloomed in oil so its many aromatics could thoroughly suffuse the dish, gave our soup a delectably spicy-sweet foundation. We then added ground chicken, simmering it in coconut milk to make a quick, savory broth in which to cook our carrot noodles and snow peas. We finished this off with a mound of fresh herbs and scallions. It's worth seeking out Thai yellow curry paste for its sweet complexity; however, you can substitute red curry paste. Thai curry paste can range from mild to spicy; taste yours and, if it's very spicy, use the lower amount. 1 lb. carrots, peeled2 tbsp. vegetable oil2 to 4 tbsp. Thai yellow curry paste1 lb. ground chicken2 c. water1 c. canned coconut milk2 tbsp. fish sauce, plus extra for serving1 tbsp. sugar6 oz. snow peas, trimmed and sliced ½‑in.-thick on bias4 scallions, sliced thin on bias1 c. fresh Thai basil, torn1 c. fresh cilantro leaves and tender stems, tornLime wedgesSriracha Directions Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes. Add water, coconut milk, fish sauce, sugar and reserved carrot ribbons. Bring to simmer, then add snow peas and simmer until vegetables are crisp-tender, 3 to 5 minutes. Divide evenly among individual serving bowls or lunch containers. Sprinkle with scallions, basil and cilantro. Serve with lime wedges, Sriracha and extra fish sauce to taste. Copyright (C) 2025, Tribune Content Agency, LLC. Portions copyrighted by the respective providers.
The Guardian
03-03-2025
- General
- The Guardian
Baked apple and pine nut crumble recipe by Flora Shedden
Cooking apples in a parcel is a brilliant way to use their natural sweetness to create a syrupy sauce. Serve on the table in their parcel and people can help themselves. Serves 2eating apples 2 smalllemon peel 1 strip vanilla pod ½ fennel seeds ¼ tsp fennel flowers 4 large (optional)rosemary sprig 1 honey 50g butter 25g salt a small pinch yoghurt or creme fraiche to servedouble cream to serve For the crumble butter 50g light brown sugar 50gwholemeal flour 50g ground almonds 25gpine nuts 50g Preheat the oven to 180C fan/gas mark 6. Place a large sheet of greaseproof paper on top of 2 sheets of tin foil. Slice the apples in half horizontally and place in the middle of the greaseproof paper. Add the lemon peel, vanilla pod, fennel and rosemary. Drizzle over the honey and add the butter. Sprinkle with a tiny amount of salt. Fold the foil over the fruit to meet the opposite side and fold over the edges. Fold again to create a tight seal. Double fold the sides in the same way to form a tightly sealed parcel. Bake for 45 minutes, or until the apples feel soft and are just holding their shape. Meanwhile, make the crumble. Blitz together the butter, sugar, flour and almonds in a food processor until it has a sandy consistency. Tip into a bowl and add the pine nuts. Scrunch together to create lumps much like you get with granola. Tip on to a baking sheet and place in the oven alongside the apples. Bake for 5-10 minutes before removing and mixing. Return to the oven and mix again after another 5 minutes. Repeat this process until the crumble is golden brown and crisp. To serve, spoon a good dollop of yoghurt or creme fraiche into each bowl. Spoon 2 apple halves on to the yoghurt along with any cooking juices, then spoon a generous amount of crumble on top. Finish with a drizzle of double cream à la my grandfather (the king of double dairy). From Supper by Flora Shedden (Hardie Grant, £24)
