ONE FOR
“COOKBOOK” COOKS
Reviewed by Carmel (my sister-in-law)
My sister-in-law, Carmel, is an amazing cook. She has
four gorgeous children, and they would have to be the luckiest kids on the
planet to eat her meals every day. At most
family gatherings, Carmel is the designated dessert-bringer. Her cakes are
legendary and worth driving long distances to scoff.
She, also, has strong opinions. If she doesn't like
something, like books I recommend, she tells me. So, I thought who would be
more perfect than my sister-in-law to review a few of the gorgeous cookbooks on
offer. If Carmel says it’s a good cookbook
then I can guarantee it is a good cookbook and worth the dollars.
This book she absolutely loves and it has become a
mainstay in her kitchen.
Over to Carmel…
I am what you would call a “cookbook cook”
and I like to think I can cook anything as long as I have the recipe in
front of me and a picture. Of course, this doesn’t include spaghetti and
meatballs or crumbed chicken/meat, as these I can do in my sleep and my family
would happily eat only these dishes on alternate nights. However for the sake
of variety and nutritional value, I need four to five other meals to fill my dinner
week.
Hence, a good cookbook is essential. And, no, I don’t
want to Google recipes on my iPad. I
like to turn a page and have a beautiful book sitting on my bench.
So, over the years, my cookbook collection has grown.
Despite the fact I have a shelf (actually several shelves) full of cookbooks, I
always find myself using the same ones. My favourites include several of the
Marie Clare series.
The people at Marie Clare have released “Marie Claire: 10 Years of Great Food” and it has quickly become the “king” of my
cookbook collection. After using this book for a few months I can say it definitely ticks all the boxes for those of
us that are dedicated “cookbook cooks”:
þ Simple
recipes with precise instructions—Tick
If you follow what is written, you cannot get it
wrong. The instructions are short and to the point with no unnecessary family
stories or historical references to the origin or region from which it evolved.
þ Recipes
use every day, easily sourced products—Tick
You don’t have to drive thirty minutes to the alternative
farmer’s market to buy some herb of which you will only use two leaves leaving
the rest to wilt in the fridge. And you won’t have to go to the specialty
gourmet food shop for a spice costing twice as much as anything in Woolworths
or Coles, which then sits in your pantry until it’s use by date expires.
þ Beautiful
pictures showing exactly what the dish should look like—Tick
There are no scenes of the countryside or elaborate
table settings with flowers and fancy tableware that dwarf the actual dish,
just mouth-watering photos of the food.
þ Tips
and facts scattered throughout the recipes—Tick
These are short, useful, easy to read, and almost
always answer any queries that inevitably come to mind as you read through the
recipe.
The recipes that I have tried all worked very well,
not that I necessarily liked each one but that is a personal preference on
flavours and taste. And, if in the future I did decide that I liked figs with
chicken then I would no doubt make the “Chicken and Baby Fig Tagine” again
because, according to my family, it was delicious.
“Marie Claire: 10
Years of Great Food” is a beautifully presented book with an exceptional
variety of recipes that look like ‘dinner party’ food but are actually simple
enough to cook any day. So often when you are looking at buying cookbooks you
will think “Do I really need another cookbook?” Well, this one you do!
“Marie Claire: 10 Years of Great Food” is available now and RRP is $59.99 (well worth it Carmel says.)
Thank you to Allen and Unwin Australia for Carmel’s review copy
Thank you to Allen and Unwin Australia for Carmel’s review copy
VISIT
Murdoch Books for
purchasing details and more information on books authored by Michele Cranston.
ABOUT THE BOOK
Join
Michele Cranston, award-winning food writer and stylist, on a journey that will
transport you from an alfresco table in summer through to a wintery afternoon
of comfort food. Along the way you will experience the fresh seasonal flavours
that have always been associated with marie claire recipes.
Simple,
innovative and inspiring, this book brings together over 250 of Michele’s
favourites — from Lemon and thyme lamb cutlets and Chicken and baby fig tagine
to Summertime pavlova and Chocolate mousse cake.
Layered
with anecdotal tales and memories 10 Years of Great Food with Michele Cranston
captures her passion and talent that form the core of these enticing recipes.