New Books at the Drysdale Library
by Hannah V on 2021-03-09T15:09:41+11:00 | 1 Comment
New Cookery Books have arrived!
We have gotten some great new cookery books into the Drysdale Library. If teachers or students would like to borrow any of these titles, follow the link to the catalogue to place a hold, or come in to your nearest TasTAFE library and staff there can help you out.
Promise and Fulfillment : Formulas for real bread without Gluten by
Call Number: 641.8151 STA 2019
ISBN: 9780648554905
Publication Date: 2019
It's about making good bread without gluten. It's about bread with flavour, taste and texture that comes from natural ingredients, freshly prepared according to time-honoured methods. It's about understanding and working with those ingredients, to reveal their potential. The bread can be easy yeast rolls, soda bread, fruit bread, baguettes, sourdough, pretzels, doughnuts, bagels, crispbread, or challenges like fermented panettone, challah, brioche and croissants.
The Whole Fish Cookbook : New ways to cook, eat and think by
Call Number: 641.692 NIL 2019
ISBN: 9781743795538
Publication Date: 2019
In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips,
Larousse Patisserie and Baking by
Call Number: 641.865 LAR 2019
ISBN: 9780600636205
Publication Date: 2020
Larousse Patisserie and Baking is the complete guide from the authoritative French cookery brand Larousse. It covers all aspects of baking - from simple everyday cakes and desserts to special occasion show-stoppers. There are more than 200 recipes included, with everything from a quick-mix yoghurt cake to salted caramel tarts and a spectacular mixed berry millefeuille. Special features on baking for children, lighter recipes and quick bakes, among many others, provide a wealth of ideas. More than 30 extremely detailed step-by-step technique sections ensure your bakes are perfect every time. The book also includes workshops on perfecting different types of pastry, handling chocolate, cooking jam and much more.
Ottolenghi Flavour by
Call Number: 641.5636 OTT 2020
ISBN: 9781785038938
Publication Date: 2020
The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With sure-fire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzels, plus mouth-watering photographs of nearly every one of the more than 100 recipes, Ottolenghi Flavour is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.
The Noma Guide to Fermentation by
Call Number: 641.5E RED 2018
ISBN: 9781579657185
Publication Date: 2018
Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level.
Tartine Bread by
Call Number: 641.8151 ROB 2021
ISBN: 9780811870412
Publication Date: 2010
For the home or professional bread-maker, this is the book contains more than 50 recipes and over 200 step-by-step photographs, instructing how to make master baker Chad Robertson's legendary bread. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco. To Chad, bread is the foundation of a meal, the centre of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel. This is a bread baker's handbook. A master formula for basic bread with many variations forms the backbone of the book, which also includes yeasted breads and recipes for sweet and savoury foods made with days-old bread. Chad's mastery of breadmaking and work with great artisanal bakers in the US and France, as well as his philosophy of baking, are features of this book.
Pierre Hermé Pastries by
Call Number: 641.865 HER 2011
ISBN: 9781584799450
Publication Date: 2012
After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Herme; shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them. Rose-scented almond paste and a compote of raspberries and lychees fill Herme’s croissants; his Saint Honor cake combines green tea, chestnuts, and passion fruit; and caramelized mango adorns his foie gras creme brulee. The luscious photographs and 100 recipes featured in Pierre Herme Pastries flaunt Herme’s mastery of technique and the talent for combining textures and flavors that have earned him the reputation as one of the world’s most skilled and inventive pastry chefs.
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