If the flames were licking around the eaves and you'd already saved the family and secured the brew gear, which three
cook books would you rush back in to save?
Sounds like a stupid question I know, but I need to archive some cook books to fit in the new ones I've 'op shopped and
I'm finding it hard to work out which ones get the flick to the garage.
I decided that the three I couldn't live without were -
Thai Food
David Thompson
Penguin Books Australia Ltd
Nearly 700 pages of inspiration from an Aussie who not only had Darley Thai and Sailors Thai in Sydney, but has been
retained by a culinary school in Thailand to help "preserve Thailand's culinary heritage".
The Cooks Companion
Stephanie Alexander
Viking - Penguin Books Australia Ltd
Catalogued by ingredient and brings a real passion to her craft. Another restaurateur who can write. Everything from how
to get the perfect boiled egg to formal banquets.
The Complete Asian Cookbook
Charmaine Solomon
Summit Books - Paul Hamlyn Pty Ltd
My first 'real' cook book (the present from my mother when I left home - '101 Ways With Mince' - doesn't count!).
TDA posted over a year ago about this book and gave one of the recipes for 'Tamatar Kasaundi' or 'Tomato Oil Pickle'. If you
never cook another thing in your life, read TDA's post and recipe here, and either eat it like you would a normal pickle
or put some on a meat/salad sandwich instead of butter and prepare to be amazed!
My copy is just over 30 years old, has lost both covers, is splattered with the history of dishes long past but is still my bible.
Anyway, which ones do you save?
Cheers,
smudge
cook books would you rush back in to save?
Sounds like a stupid question I know, but I need to archive some cook books to fit in the new ones I've 'op shopped and
I'm finding it hard to work out which ones get the flick to the garage.
I decided that the three I couldn't live without were -
Thai Food
David Thompson
Penguin Books Australia Ltd
Nearly 700 pages of inspiration from an Aussie who not only had Darley Thai and Sailors Thai in Sydney, but has been
retained by a culinary school in Thailand to help "preserve Thailand's culinary heritage".
The Cooks Companion
Stephanie Alexander
Viking - Penguin Books Australia Ltd
Catalogued by ingredient and brings a real passion to her craft. Another restaurateur who can write. Everything from how
to get the perfect boiled egg to formal banquets.
The Complete Asian Cookbook
Charmaine Solomon
Summit Books - Paul Hamlyn Pty Ltd
My first 'real' cook book (the present from my mother when I left home - '101 Ways With Mince' - doesn't count!).
TDA posted over a year ago about this book and gave one of the recipes for 'Tamatar Kasaundi' or 'Tomato Oil Pickle'. If you
never cook another thing in your life, read TDA's post and recipe here, and either eat it like you would a normal pickle
or put some on a meat/salad sandwich instead of butter and prepare to be amazed!
My copy is just over 30 years old, has lost both covers, is splattered with the history of dishes long past but is still my bible.
Anyway, which ones do you save?
Cheers,
smudge