SCRUMPTIOUS

Scrumptious
Chelsea Winter
Published
03 October 2016
Random House NZ
RRP $50.00

 Combine one talented food lover and cook with over 300,000 Facebook fans, more than 90 delicious recipes, beautiful photographs by Tam West and a delectable design from Dana Gaddum and you have the recipe for a best-selling cookbook.

 

Chelsea Winter has done it again, and her new cookbook Scrumptious is set to be a best-seller. Chelsea’s previous books At My Table, Everyday Delicious and Homemade Happiness quickly climbed the charts, with Homemade Happiness becoming the best-selling cookbook of 2015.

Packed with more of the delectable Chelsea-fied recipes we have all come to love, Scrumptious serves up mouth-watering lunches, quick delicious dinners, indulgent baking, wickedly good desserts and even a festive Christmas section with all of Chelsea’s favourite holiday season recipes. Scrumptious is set to become your new go-to recipe book for any occasion.
There are many wonderful chicken dinner recipes and last night I made Chicken & Spinach Meatballs pictured here in a photo by Tam West: It was delicious.

Chelsea’s recipes are as much-loved as they are easy to follow and use ingredients that most people have to hand  without having to make special trips to the supermarket. And each and every recipe is guaranteed to earn rave reviews from friends and family.

Sharing her philosophy of real, tasty, relaxed food, Chelsea sees food as a way to bring people together and Scrumptious is jam-packed with home-style recipes that look great and taste fantastic.

Chelsea lives in Auckland with her husband Mike and her dog Sprite and the book is scattered with gorgeous shots of Chelsea and her family cooking and relaxing at home.

The Edmonds Cookery Book: New Zealand’s favourite cook book gets its first major overhaul since the 1990s

New Zealand’s best-selling book of all time has been revamped to match modern tastes and reflect the way Kiwis are eating in 2016.

Under the expert eye of art historian and food authority Alexa Johnston, the 69^th edition of the Edmonds Cookery Book has brought together the best of old and new to create a new modern classic. 

 In its first major overhaul since the 1990s, the 2016 edition has made space for modern trends including home-made pasta, gluten-free options and bliss balls, as well as a variety of delicious new classics.

Johnston has meticulously researched, tested and refined each recipe, with many featuring charming historical notes.  The photography and food styling has also been updated. 

The new version of the classic Kiwi cookbook also includes the re-introduction of favourites from previous editions. 

Elsie’s Finger Biscuits are back from 1923, Marshmallow Shortcake from 1976, Arabian Nut Cake from 1952, and Cheese Loaf from 1986. 

Found in almost every Kiwi kitchen, the Edmonds Cookery Book is the quintessential guide to cooking and baking in New Zealand.  Goodman Fielder Managing Director Tim Deane said The Edmonds Cookery Book is an extraordinary part of New Zealand history, having been first published in 1908.

The Edmonds Cookery Book 2016 Edition went on sale 27 September at book shops nationwide.  $34.99

 

  

Little Tables - Anytime breakfasts from around the world

Little Tables
Anytime Breakfasts from around the World
Vanessa Lewis
Published by Beatnik Publishing -Hardback, RRP $39.99,
 

Little Tables is a culinary journey around the world, bringing together easy breakfasts from congee to kedgeree to rösti, in a recipe book containing more than 60 authentic meals

One culture’s soul food is another’s exciting culinary adventure…

From congee to kedgeree to rösti, pancakes to pasteis de nata, Little Tables brings together comfort food recipes inspired by 32 countries on six continents, all exquisitely illustrated by photographer Vanessa Lewis. This is a celebration of breakfast dishes as indulgences, perfect for any time of the day.

Little Tables is intended for parents to introduce their child to a world of taste, allowing for a shared experience of discovery and fun and creating memories in the process. A feast for the eyes, Little Tables contains beautifully-shot portraits of children from different countries, reflecting the unique

 

About the author

Vanessa has been photographing food for the past fifteen years and her camera has taken her from Shinjuku to Oaxaca to Paul Bocuse’s kitchen. Travel and food assignments have allowed her to see and taste the world.
Her family knows not to eat their food before she has snapped a photo on her iPhone and uploaded it to her Instagram – a foodie’s visual diary. She has photographed various cookbooks but this is her first time as an author, where she enjoyed complete creative freedom to create a beautiful and functional cookbook with a difference.
 www.vanessa-lewis.com | Instagram: vanessalewis

Spring rains feed the soil

Spring rains feed the soilDon’t you love it when you see big mounds of asparagus stacked up in your local store? You know, then, that you are smack bang in the middle of asparagus season and that there is no better time to enjoy this spring delight. We’re not there yet, it’s still pricey, and the quality is variable, but it’s also hard to resist. How to make the most of a few expensive spears? You couldn’t have a more simple and delectable meal than serving them with soft-cooked eggs. That’s if you like eggs, and asparagus, of course. I’ve got plenty of other ideas, and tips, for asparagus this week as well, so when they do drop in price and rise in quality and availability, you’ll be armed ready to steam, sauté, grill, roast and bake them, and even to serve them raw in salads. Blood oranges are a curiosity in that they look so amazing but don’t always deliver in taste. I love the colours of the skin, deep orange blushed with crimson, and the flesh which changes from orange-pink to deep crimson as the fruit matures, especially when the fruit is contrasted with regular oranges. I find a good sweet-sharp New Zealand orange or a tangelo gives them the zing they need. I’ve layered the two together and strewn them with mint and pomegranate seeds, the mint adding a fresh note and the pomegranate seeds a pop of colour and a tart juicy bite. Then I’ve drizzled the salad with a citrus and maple dressing. It’s so good! While I was into the fruity vibes, I whizzed up a quick strawberry and mango salad. Those pomegranate seeds were everywhere in my kitchen this week – by the way pomegranates are currently imported from the USA as our local ones have been and gone – and while this salad is sublime without them, they look very pretty on top. I’ve got new dates for cooking classes just posted. The emphasis will be on spring and summer, as it should be, arming you with ideas to help with entertaining through the next few months. There’s going to be a lot of great produce out there to grab hold of and cook so come along and get some ideas, and taste all sorts of things we find along the way. Have a great week cooking and eating and just remember that spring rains make our gardens grow! Julie

Fulgurances

Fulgurances David, 27 Sep  It’s been a hectic year and I haven’t gotten out as much as I’d like to, in spite of a long list of places I’m trying to visit in Paris, and a more I plan to check out this fall. Early in the summer, I reserved a table at Fulgurances, intrigued by the food of Israeli chef Tamir Nahmias, former executive chef at Frenchie. His cuisine is infused with the flavors of the Middle East; tahini, pickles, lot of tomatoes and eggplant, long-cooked meats, and a generous hand with fresh herbs. All of which appeal to me. Paris has taken a turn in the last few years with younger chefs and talent emphasizing freshness, sourcing ingredients from small-scale farmers and local producers, and a liberal use of vegetables on their menus. Fulgurances has been open for about a year and doesn’t have a fixed chef. Instead, chefs are welcome to come and cook for a period of time, whatever fits their schedule. A fulgurance is something that comes at great speed, and has a dazzling quality. In this case, it’s a chef arriving and exciting us with outstanding food. I had to change the reservation I’d made in the early summer a number of times, then ultimately cancel it, which was unfortunate, but too much was happening at the time. Thankfully I finally made it to Fulgurances with my friends Ann and Elizabeth for dinner, and liked it so much, I went back for lunch a few days later, when the light was better to take some photos: The daylight was coming into the restaurant, which provided a better backdrop for the food. A few dishes were some of the best I’ve had in Paris. Continue Reading Fulgurances...

Who makes the best crumpets?

23 September 2016

RECIPES   DRINKS   PEOPLE & PLACES

Out and About   Who makes the best crumpets?   With crumpets popping up on the menus of cafes near and far, we've compiled a list of our favourite places to enjoy these soft pillows of deliciousness. See our top picks       Celebrate Spring   October–November Issue On Sale Now   Spring is here! And with it comes all the joys of its fresh, seasonal flavours. Have a sneak peek at the recipes and stories in our latest issue... Find out more

Hello Graham We're so excited to see our bright new issue on store shelves, brimming with all the flavours of spring. The pickling recipes seem to be proving particularly popular – I tried a couple of them this week and may have something of an addiction on my hands. Above you'll find a snippet of the other features and recipes you'll find inside, as well as a story on our other new addiction – crumpets.  Online Editor,

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