Eat Your Books - The Weekly Roundup

Recipes | Books | Blog      Weekly Round-Up

Dear BookmanBeattie, At Eat Your Books we want to bring you the best recipes – our dedicated team searches out and finds online recipes excerpted from newly indexed cookbooks and magazines. New recipes from the best blogs are indexed daily and members index their favorite online recipes using the Bookmarklet all the time. Below you’ll find this week's recommendations from the EYB team. Remember you can add any of these online recipes to your EYB Bookshelf – it’s a great way to expand your personal recipe collection. Happy cooking and baking everyone! The team at EatYourBooks From blogs: Apricot and Olive Oil Cake from indexed blog Cannelle et Vanille From AUS/NZ books: 1 recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera by Lucio Galletto & David Dale, indexed by an EYB member From UK books: 15 recipes from New Bistro: Including Recipes from France's Best Bistros by Fran Warde, indexed by an EYB member

The Marche d’Aligre in Paris

The Marche d’Aligre in Paris David, 28 Jul 12:05 AM When I moved to Paris, I didn’t live far from the Marché d’Aligre. Not known for having a great sense of direction or distance, I didn’t know how close I was and would take the bus home, loaded down with my purchases from the market. There was a closer market in the Bastille, but the Aligre market was especially bustling, and had an energy and dynamic that was different. Many of the stands reflected a richer cultural mix than other markets in the city. Prices were also especially friendly and if you needed to stock up on, say, apricots or onions (or flea market finds), the Marché d’Aligre was your place. Continue Reading The Marche d’Aligre in Paris...

Time to venture away from tried and true ways with winter vegetables says Julie Biuso

A dash of daring  Now's the time to venture away from tried and true ways with winter vegetables and make the most of plentiful supply and cheap prices. Just when you think you can't handle another Brussels sprout or broccoli stem ... along comes a salad of Brussels sprouts and mandarins and a recipe for char-grilled broccolini. Both are delicious and good examples of how a little creativity can keep things interesting in the kitchen without costing a fortune. I'm not enamoured with purple-coloured green vegetables, though I get caught out every so often (like, I just HAD to buy purple broccolini when I saw it this week) because the purple colour changes to dark green as the vegetables cook. That's what made me try grilling these broccolini, to see if they would stay purple. As you can see, they didn't. But they tasted amazing. I wasn't done tinkering around in the kitchen, and decided to do something different with Brussels sprouts, shredding them finely and threading through mandarin segments. A mustardy dressing and smattering of salted peanuts on top turned this into a  great winter salad. And, oh man, finally, avocados have come down in price and are affordable again. No need to get too fancy with them I reckon, as you welcome them back to your culinary world. I've got all the details on the Home page about my last winter cooking classes which take place in August, but don't forget that you can book small intimate classes in my Waiheke home, the Writer's Retreat, now most days of the week. We have a lot of fun, feast on the dishes, drink great wine (well, you do, I have to stay sober to make sure I get everything done!), and of course you learn heaps. I am now taking advance bookings for the summer season, so if you know you are going to be on Waiheke during summer, get in early and grab your preferred date. On Sunday we are holding our wine and food event at Casita Miro with MW Bob Campbell "As Good As It Gets'. It sold out in 3 days – hopefully you got a ticket. Cheers Julie   MORE

Eat Your Books Weekly Roundup

Recipes | Books | Blog      Weekly Round-Up

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! The team at EatYourBooks From blogs: Summer Tomato Pie from indexed blog Joy the Baker From AUS/NZ books: 1 recipe from Seasons in My House and Garden by Holly Kerr Forsyth, indexed by an EYB member From UK books: 6 recipes from Sue Lawrence's Book of Baking: Glorious Breads, Biscuits, Cakes and Tarts 27 recipes from Delia's Kitchen Garden: A Beginner's Guide to Growing and Cooking Fruit and Vegetables by Delia Smith & Gay Search

A quick soup's just the ticket ...

A quick soup's just the ticket ... Fun and games this morning – this newsletter nearly didn’t make it as we had a power outage for several hours on Waiheke Island. Humpf, my furry friend, thought it was great as I had more time to play with him. But we are hooked up now, not that he would care as he nods off exhausted in his basket. First up, thanks to all of you who voted for Shared Kitchen in the Saveur Awards. Voting is now closed, and if you didn’t get around to it even though you meant to, no worries, there is always next year! Cooking classes are rolling along, with just a few spaces left in the winter season on some classes, so hop to it if the content appeals: slow cooking, winter pasta and rustic cooking. One of the recipes I demonstrated at my cooking class this past weekend was a pea soup. It may sound a tad ordinary, but is anything but – it is thick, rich and deeply flavoured. Every time I make it I am surprised how quickly layers of flavour build, though all it calls for is a bag of frozen peas and a few spices. It’s crowning glory though, is a blob of thickened yoghurt topped with a spicy sprinkle. You’ve got to try it, in fancy little cups for a ritzy dinner, or down-home style in big bowls with chunks of grainy bread. Using maple syrup in baking in place of sugar may sound novel, but unlike white sugar, maple syrup is good for you. Yes! Something sweet you can eat and not feel guilty about. It has to be the real article though, and not imitation maple-flavoured syrups. Read why, and how to substitute maple syrup for sugar in baking, and loads of other ways to use maple syrup. It’s a pretty amazing ingredient. It’s certainly time to get the slow cookers plugged in. My new discovery? Cooking pears in a slow cooker. I don’t think I will every bother poaching a pear again. They emerge from the slow cooker beautifully tender, intact and holding shape, and imbued with flavour. I used maple syrup and orange juice to cook a batch of pears this week and the smell as they cooked was intoxicating, and the flavour sublime. And there's plenty of information to help you choose, ripen and use pears. The best place in winter with all the warmth and tantalising smells is definitely the kitchen, but if you are smack-bang in the middle of summer, give the pea soup a whirl, because, just like a curry, with all the spices, it works a treat to cool you down. A soup that's as good in winter as it is in summer, that's inexpensive and fast to make ...now that's what I call clever cooking. Happy times!

Jamie Oliver's Super Food Family Classics

Super Food Family Classics
Jamie Oliver

Global Release 14 July

Penguin, Michael Joseph
Hardcover - RRP NZ$65.00

 

After his hugely successful Everyday Super Food, Jamie is back with Super Food Family
Classics, bringing exciting healthy eating into the heart of the home for the whole family.
Family means different things for many people, particularly when it comes to food. For
Jamie, it’s about food that’s cosy, comforting and made for sharing, but often that means
food that’s not good for you. Well, no more!

All the recipes in the book have ‘come down’ through the rigorous testing of the Oliver family.

Jamie says: ‘We have a lot of different ages to please at mealtimes in our house. Some
recipes in the book are great for the entire family, but you’ll also find inspiration for what to
feed young children and more discerning teens, and other recipes are more me and Jools
based.’

In Super Food Family Classics, Jamie has taken a whole host of much-loved classic

comfort food dishes and ultimate family favourites and cooked, rewritten, tested and edited
them to guarantee they are not only super-delicious, but are also totally balanced and align
with Jamie’s super-food philosophy.

 

Panifica bakery

 

 

 

 

Panifica bakery David, 17 Jul 11:51 PM I used to cross Paris to buy a loaf of bread. That was when I was more of a débutant and kept a list of bakeries that I wanted to visit, and I’d make it a point to check off as many as I could, to try their bread. But few in Paris go farther than their local boulangerie to get their bread. Since it’s something you do almost daily, one goes to a place that’s convenient. An added bonus is that like most places in France, when the staff gets to know you, they will bend over backwards to help you. So you ask them for the darkest baked loaf of pain au levain, you’ll get it. Or they’ll rifle through the basket to pick out your baguette for you, baked just as you like it. I’ve been part of extended conversations with clerks who will show me the different baguettes, cooked to various degrees, while I give them the oui or non – until they Goldilock’s-like pluck out just the right one. No matter how many people are waiting behind me, they accept it, because when it’s their turn, they’ll do it too. You don’t need to do that at Panifica because all the breads are bien cuit (well-cooked) and the owner and head baker, François Brault, told me he doesn’t do any breads that are pas trop cuit (not well-cooked), because he doesn’t like them, and that was a sign of bad bread. I have to agree. And so do plenty of others, you’ll notice, when you walk into his bakery and see the line of people waiting to buy his marvelous breads. Most seem to live in the area, but this is one of the bakeries in Paris that’s worth crossing town for if you don’t. Continue Reading Panifica bakery...

 

 

 

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Eat Your Books Weekly Roundup

Recipes | Books | Blog      Weekly Round-Up

Dear BookmanBeattie, Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites. As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place! Happy cooking and baking everyone! The team at EatYourBooks From magazines & websites: Blueberry-Lavender White Chocolate Cheesecake from Food & Drink magazine by Julia Aitken, added with the Bookmarklet From AUS/NZ books: 91 recipes from The Great New Zealand Baking Book: All the Favourites We Know and Love from Sixty of Our Finest Bakers by Murray Thom & Tim Harper From UK books: 9 recipes from The New Vegetarian by Alice Hart 15 recipes from Superfoods: The Flexible Approach to Eating More Superfoods by Julie Montagu, indexed by an EYB member 8 recipes from World's Best Cakes: 250 Great Cakes from Raspberry Genoise to Chocolate Kugelhopf by Roger Pizey