EAT YOUR BOOKS

Dear BookmanBeattie, Did you know adding online recipes to your EYB Bookshelf is a really great way to build your personal recipe collection? You can now do this even if you have a free membership! Try it out now and see how easy it is. Browse the recipes below, choose one that appeals, click on the link, and add it to your Bookshelf. (Make sure that you are signed in first.) All the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Happy cooking & baking everyone! From magazines: 4 recipes featuring soba noodles from the March issue of indexed Saveur Magazine   From UK books: 8 recipes from River Cottage Gluten Free by Naomi Devlin 11 recipes from Orchards in the Oasis: Travels, Food and Memories by Josceline Dimbleby, indexed by an EYB member   From AUS/NZ books: 2 recipes from Helen Jackson's Kitchen: The New Zealand Woman's Weekly Food Editor's Everyday Favourites, indexed by an EYB member

Dark Chocolate and Coconut Friands

25 February 2016

RECIPES DRINKS PEOPLE & PLACES

NEW BOOK RELEASE   Gluten-Free Rose and Pistachio Cake   Naomi Devlin's new book River Cottage Gluten Free is brimming with gorgeous recipes everyone can enjoy. Read more     MIDWEEK INSPIRATION   Black Peppercorn and Coriander Chicken   Peppery and herbaceous, this is an addictive combination when paired with the dipping sauce. Read more

Hello Graham We always try to ensure a mix of sweet and savoury offerings but this week (like many others, to be honest) tends to tip in the favour of cake. Above you'll find a beautiful Rose and Pistachio Cake from new book River Cottage Gluten Free, and below are the gorgeous Dark Chocolate and Coconut Friands that Dish Food Editor Claire Aldous whipped up for this week's Friday Baking recipe. A little further down, for balance, you can find out more about the light, fresh and wholesome fare on offer at Napier's Hapī Clean Kai Co-Op. Online Editor,

LATEST RECIPES | Our favourites from this week

Dark Chocolate and Coconut Friands (gf) Potato, Parmesan and Kale Waffles with Cherry Tomatoes Roast Pork with Mixed Capsicums and Borlotti Beans

Rick Stein to open bookshop

Rick Stein to open bookshop with Ron Johns

Published February 25, 2016 by Lisa Campbell - The Bookseller

Celebrity chef Rick Stein is set to open a bookshop with his wife Sarah and Cornish bookseller Ron Johns next month.

Stein, television presenter and author of several cookbooks, will open The Padstow Bookseller in the Cornish port town of Padstow on 15th March after harbouring a long time “dream” to open a bookshop.

He is going into business with Cornish bookshop owner Ron Johns, who will own 50% of the venture, while Rick and his wife Sarah Stein will own a 25% stake each.
As well as authoring a number of cookbooks, Stein already owns four restaurants in Padstow, a fish and chip shop in Falmouth and a fish and chip shop in Newquay, while Johns owns three other bookshops in Falmouth, St Ives and Dartmouth.
Padstow has not had a bookshop since the last one closed five years ago.  MORE

This week's gastronomy news

A favoured underground kitchen has unearthed itself in Herne Bay Read more

Try or die - a definitive list of Auckland's best desserts Read more

Takapuna welcomes an enticing new eatery Read more

4 exceptional ways to pimp your corn on the cob Read more

Tart Up Your Salads with Julie Biuso

Tart Up Your SaladsYes, yes, get making the chocolate and peach tart, too, but for everyday meals, poke a stick at salads and turn them into something that'll get tongues wagging: watermelon, red grapefruit, chilli, kaffir lime, ginger, mint, tangelos, sugar snaps, olives ... about as far from an iceberg lettuce as you can get. Whhhaaa– they taste really good. Like making up new words, too! That's it for this week. Heaps of inspiration is to be found just by looking at available fresh produce, so get shopping and chopping. And, if keen to attend the cooking classes on Waiheke, don't twiddle your thumbs, as some of the classes are already fully booked. More

La Bourse et la Vie

La Bourse et la Vie David, 23 Feb  When Daniel Rose opened his first restaurant, Spring, it was a small, seasonally driven restaurant on an unremarkable street in the 9th arrondissement. Word quickly spread about the talented chef, who helped fuel a revolution of younger chefs in Paris cooking creatively, most of it French-inspired, but with an additional focus on sourcing the finest seasonal fruits, vegetables, fish and meats. As an American, Daniel didn’t have fixed ideas about how things should be, and used ingredients that were decidedly French – part of a now full-blown movement in Paris amongst a younger generation of chefs, who are putting more vegetables forward on their menus, accenting plates with unexpected seasonings, using less sauces, and lightening up plates, which eventually became part of an international conversation about the current and future state of French cuisine. Most of these smaller places are packed, but Daniel made a big move and took Spring to another neighborhood, offering more intricate menus than he had been making before. (He is also re-opening the nearby Chez La Vieille in Paris, and opening another in New York.) Spring restaurant had been a success in its spiffier incarnation, but Daniel Rose decided to take a look back at classic French bistro cooking in his new place, applying the same insistence he’s known for in his other restaurant, on the quality of ingredients and careful preparation of the iconic dishes that many of us know and love. It’s obvious on the menu, and on the plates, that Chef Rose has a deep affection for them too. I’ve had a couple of meals at La Bourse et La Vie, a name which is a riff on the expression, “Your wallet or your life.” (Readers of The Sweet Life in Paris will recall my confusion over le bourse, which also means scrotum in French.) And I would certainly give up either (although I will hold on to my own bourse, thank you very much…) for another one of the marvelous gougères brought to the table shortly after you sit down. The golden brown, crispy cheese puffs are huge, like the ones you get at bakeries in Chablis. They arrive sliced in half, which is a good thing, because if I had my own, I would probably not had room for dinner afterwards. Continue Reading La Bourse et la Vie...