Australian Gourmet Traveller - (01)January 2019-December 2018 (1)

(Comicgek) #1

Books


of the


year


Which authors had us


leaping to the stove in


2018? PAT NOURSE


presents his pick.


EAT AT THE BAR
($50, Hardie Grant Books)
Looseness and flexibility is the
theme here as Matt McConnell
and Jo Gamvrosdiagram the
Spanish, Portuguese and Italian
traditions that make Bar
Lourinhã an essential part
of Melbourne nightlife.
The dish:anchovy montaditos.


SALT, FAT, ACID, HEAT
($49.99, Allen & Unwin)
Maybe you missed the book
on the first pass, but with the
success of her recent Netflix
show, Samin Nosrat has shared
her philosophy of teaching
cooking rather than recipes to
an appreciative new audience.
The dish:the avocado matrix.


THE NORDIC BAKING BOOK
($59.95, Phaidon)
What at first glance might seem
rather sober and niche becomes,


in the hands of sane genius
Fäviken chef Magnus Nilsson,
a surprisingly broad, deep and
funny exploration of the magic
of the oven and more.
The dish:Danish rye bread.

MARKET COOKING
($60, Artisan)
Full disclosure: this book was
published in 2017. But it was
too late for the 2017 list, and
has been the book I’ve cooked
most from in 2018 – and I can’t
recommend it strongly enough.
David Tanis finds that perfect
point between ease and interest
every time; crack any page and
you’ll find a winner.
The dish:the 10-minute
Provençal garlic soup is magic.

THE VILLAGE
($45, Plum)
It’s been a big year or two
for tree-changers, suburban

farmers and anyone else keen
to connect the kitchen, the
garden and the community,
and in this, their second book,
Victorian farmers Lentil and
Matt Purbrick unite the real
with the ideal.
The dish:wild fennel and
bread soup.

LATERAL COOKING
($45, Bloomsbury)
Much likeSalt, Fat, Acid, Heat,
this one is easier to enjoy than
it is to explain. Niki Segnit’s
first book wasThe Flavour
Thesaurus, andLateral
Cookingis likewise a codex
of sorts, brimming with
inspiration, the recipes aligned
along a sort of continuum of
culinary DNA. If that sounds
dry, rest assured Segnit is a
lively companion, thrillingly
partisan and as virtuosic in
her cultural references as

she is in the culinary world,
namechecking Vincent Vega
and The Sopranos alongside
Robert Carrier, Paula Wolfert
and Mrs David.
The dish:cherry-beer sabayon.

FEAST
($80, Bloomsbury)
Whether she’s writing about
ofal or the food of her native
Lebanon, Anissa Helou is
always eminently readable,
and her research never fails
to unearth unfamiliar dishes
or a new way of looking at
a classic. This epic global
survey of culinary food of the
Muslim world, which reaches
beyond the Middle Eastern
cradle of Islam to also explore
traditions in China, Senegal,
Indonesia, Nigeria and beyond,
is no exception.
The dish:Iranian scrambled
egg and eggplant dip. PHOTOGRAPHY WILL HORNER (BOOKS). STYLING AIMEE JONES (BOOKS). ILLUSTRATIONS BILLIE JUSTICE THOMSON (DISHES).
Free download pdf