October and November releases: cuisines of the world, from the Middle East to Mexico – via China and Thailand

By
Jane Willson
Added
18 September, 2014

New Thai Food





Like his early mentor David Thompson, Martin Boetz is a name synonymous with Thai food in Australia. Martin reckons he’s terrible when it comes to writing things down – but he’s channelled the discipline for New Thai Food, presenting some of the food he served at Longrain, but putting the home cook and kitchen front and centre. He says his No.1 rule is to taste: “What I really want to stress to you is that much of the success of each recipe relies on tasting throughout the cooking process.” He says there are always opportunities to fix things (sugar when something is too hot, lime juice when it’s too salty, for example) and though the book includes familiar classics, there’s plenty for the cook who wants to push the boat out a bit more as well. For the record, Martin’s signature egg net dish – one of the most requested items on the Longrain menu – is part of the line-up too.

The Real Food of China





This formidable 400-plus page book tells the real, unvarnished story of the rich, varied food of China. Leanne Kitchen and Antony Suvalko have pushed beyond the clichés to mine the vast country’s eight officially recognised culinary styles.  Leeanne says she still feels they’ve only scratched the surface! Asked for the recipe they keep returning to, Leanne nominates pork belly with preserved mustard leaf and wine, and Antony says his family is a big fan of the crisp roast pork belly (pictured) – which makes us hungry just thinking about it. The pair, both former chefs, are responsible for the food and location photography, too. Leanne says she has harboured a love for all things China since as long as she can remember, and Antony has been hooked since a business trip there many years ago.


Cantina, Recipes from A Mexican Kitchen




After a massive few years running the Melbourne Pub Group restaurant empire, an exhausted Paul Wilson was looking to kickstart his cooking mojo. Cantina did just that; the product of three months in Mexico discovering new perspectives on our ideas of what authentic Mexican really means. UK-trained Paul says his goal is to unlock the secrets of this diverse, oft-misprepresented food, to get people thinking beyond the cheesy burrito – and to have some fun. He starts with the building blocks (adobo sauce; any number of moles, relishes and sauces, for example) and after that, the sky is the limit, really, for the Latin lover.

New Feast, Modern Middle Eastern Vegetarian





Malouf fans rejoice, Greg and Lucy have produced their seventh book, this one a new interpretation on Middle Eastern food with a focus on making vegetables the hero. Greg, now living in Dubai, says that he and UK-based former wife Lucy discovered that they were quite independently changing the way they ate: less animal protein, more plant-based foods. It was a dramatic turnaround for this “chef and confirmed carnivore”. He says his Lebanese heritage stood him in good stead to adopt a more veg-dominant approach, and New Feast is really the product of that new food adventure. “I found myself returning to favourite vegetable dishes from my childhood and re-reading old travel journals for inspiration. Lucy and I started comparing notes and swapping recipes by telephone and, before long, the idea for a new book was born.” In the mould of Ottolenghi’s Plenty, New Feast is bound to be part of the shift in the way we think about vegetables, too.


Dig-In!





Brent Owens has no shortage of fans after walking away with the 2014 MasterChef title. He’s set to win more with his first book, Dig In! Nothing too fussy, just his take on dishes you want to cook, and eat, and share (Roast pumpkin and pine nut salad; whole Thai barbecue snapper; pulled pork with barbecued corn salad, for example). Former bobcat operator Brent got himself MasterChef ready watching cooking shows – Jamie Oliver and Heston Blumenthal, in particular. His new career includes plans for a pre-made meal range and a possible TV series (involving a food truck) as well.

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