FUSÃO: Untraditional Recipes Inspired by Brasil
Ixta Belfrage
This is not Ixta Belfrage’s first dance with cooking and cookbooks. She began her career at Ottolenghi’s NOPI restaurant, before moving to the Ottolenghi Test Kitchen where she worked for the man himself. In fact, Belfrage was Ottolenghi’s co-author on the bestselling Flavour before she published her first solo cookbook, Mezcla.
Her cooking draws inspiration from three countries she loves: Brazil (where her mum is from), Italy (where Belfrage lived as a child) and Mexico (where her grandad lived). This cookbook, while using Brazilian food as a starting point, is a celebration of tropical delights and will inspire you to be creative in your kitchen.
Summer is just round the corner and honestly, we could use more fruit in our cooking. And the fish burger recipe is to die for!
Secret Sauce: Recipes for Crazy‑delicious Condiments & Easy Meals to Bring Them to Life
Rosheen Kaul
Any Single Sauce Any Single Time: that is what I would call this excellent journal of recipes for condiments and yes, sauces, rubs, and dishes. But it is the sauce recipes that sing to me.
Divided by colour, ‘Genesis’ first details the saucy secret to adding something bold and generous to your meals. Sections include: Red (vibrant sambals), Green (herb-centric), White & Beige (rich mayos and cream-based sauces), Black & Brown (flavourful soy-based wonders), and Yellow & Orange (flavour-packed butters, including the masala butter of your dreams).
You will already know Rosheen Kaul as the former head chef of Melbourne’s Etta, the author of the cookbook Chinese-ish, and as a ‘Good Food’ recipe columnist in The Age. Now you can get this book to get into her thinking!
Join us to celebrate the launch of Secret Sauce by Rosheen Kaul at Readings Carlton on Thursday 18 September!
Linger: Salads, Sweets and Stories to Savour, Together
Hetty Lui McKinnon
When considering what to write about Hetty Lui McKinnon’s latest collection of family-friendly, gorgeously considered recipes, I asked myself – does this book even need a review? Do I know a single foodie that is not in love with Hetty and her generous, no-fuss food? I do not.
So, let me introduce her as if this were not her fourth cookbook celebrating everything veggie-based. Hetty started making salads for people in Sydney offices before moving to New York. Australia cried when she left because her meals are innovative and ethically conscious while also being tangible options for the whole family to enjoy. There is something about Hetty that just opens everyone’s heart.
This new book is filled with more innovative ideas that will continue the love story between Australia and Hetty.
The Japanese Art of Pickling & Fermenting: Preserving Vegetables and Family Traditions
Yoko Nakazawa
Yoko Nakazawa learnt to ferment and pickle as a child in rural Japan. Her parents used age-old techniques that were passed down to them. Readers and culinary lovers will be delighted to have the opportunity to learn the difference between pickling and preserving, the (exacting) salt rations needed, and the chopping techniques used to enhance flavour.
This is the type of book that honours the past and celebrates family traditions. Nakazawa shares stories and excellent images to ensure that a vegetable will not be wasted ever again. She will also show you how to make the absolute best miso paste: turns out, it’s remarkably simple indeed.
For more fabulous new cookbooks see our collection here.
