Historic Cookery by Fabiola
Gilbert (Gibbs Smith, 2019)
An unusual and fascinating book for anyone
with an interest in culinary history. Originally
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to document the cooking of New Mexico,
collecting heirloom recipes in a melting-pot
region where a unique cuisine has evolved.
An interesting factoid — Gilbert is credited
with inventing the u-shaped taco shell.The TASTE&TRAVEL library
contains books, old and
new, that we use to cook
and read our way around the world.
Here are some recent additions.
Tokyo Stories by Tim Anderson
(Hardie Grant, 2019)
The author has a chef’s instinct for good
food, whether found in a department store
basement, a railway station or a skyscraping
hotel bar. Anderson’s novel approach,
exploring the Tokyo food scene from the
ground up, makes sense if you’ve ever spent
any length of time in the densely populated
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holes in the wall to fine dining hot spots
are tucked away in unlikely places.The Little Island Bake Shop
by Jana Roerick (Figure 1, 2019)
Roerick’s home-style baking is the pride
of Salt Spring Island in British Columbia.
She’s a trained pastry chef but this
collection for comfort foods and familiar
favourites, both sweet and savoury, is
well within the reach of home cooks.Masala by Mallika Basu
(Bloomsbury, 2019)
The subtitle says it all — traditional Indian
cooking for the modern kitchen. Basu shows
how to capture the bold flavours and complex
spicing of Indian cuisine, without an army of
kitchen helpers. In addition to recipes, Masala
offers a trustworthy guide to store-bought
ingredients and kitchen shortcuts from an
author who has known both the traditional
Indian way of life and the contemporary
pressures of a busy professional life.Tortellini at Midnight by Emiko
Davies (Hardie Grant, 2019)
Following on the heels of her enchanting books
Florentine and Acquacotta, Davies continues
to chronicle the cuisine of her adopted
homeland. Tortellini traces the culinary heritage
of her Italian in-laws over the generations
as they moved the length of Italy in search
of a better life. Heritage recipes you’ll want
The Fat Kitchen by Andrea to cook, and the stories behind them.
Chesman (Storey, 2018)
Animal fats go in and out of
style but are never far away.
Chesman reminds us of what
our grandmothers knew — that
animal fats are a great way to add
texture and flavour to foods. In
addition to recipes, information
on rendering, storing and cooking
with different types of fat make
this an authoritative guide for both
experienced and novice cooks.
Asma’s Indian Kitchen by
Asma Khan (Interlink, 2019)
From supper club and pop-up to
permanent digs, Darjeeling Express
has gone from strength to strength,
ultimately being named one of the
best restaurants in London. Here
chef Asma Khan shares some of the
recipes — influenced by her royal
Mughlai ancestry and childhood in
Calcutta — that earned such acclaim.Around the World in 80 Food
Trucks (Lonely Planet, 2019) Food
trucks come and go, so we’re happy to see
that Lonely Planet not only profiles some of
the world’s best mobile food purveyors but
also records some of their crowd-pleasing
recipes. Especially pleased to see that no fewer
than four Canadian food trucks make the cut.Andaluz by Fiona Dunlop
(Interlink, 2019) Dunlop kept a
travel diary as she traced the legacy
of Arabs and Berbers on the cuisine
of Andalucia and the ways, both
traditional and modern, in which
chefs of the region are interpreting
these Moorish influences. A unique
and fascinating cookbook that
offers a refreshing approach to
the cooking of southern Spain.
APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 83
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