Saturday, November 9, 2013

Vanilla Table

Vanilla Table
The essence of exquisite cooking from the world’s best chefs

By Natasha MacAller
Hardback $59.99 - David Bateman
With the help of 33 outstanding contributing chefs from around the world, including NZ's Peter Gordon and Al Brown, chef Natasha MacAller has created a truly international compendium of vanilla expertise celebrating this most exotic yet everyday spice.

Vanilla is a universal ingredient — although many imagine it can only be added to cupcakes, custards and confections. In this book vanilla is the highlight of savory dishes as well, such as Island Crabcakes with Vanilla-Grapefruit Remoulade or Slow-roasted Oxtail Pot Pies with Vanilla-Shiraz Gravy! With over 100 recipes, including starters, mains, brunch, bevvies, desserts, cookies and more, each beautifully photographed, Vanilla Table will inspire home cooks and professionals to sample this captivating but familiar ingredient in a range of delicious dishes.

Natasha MacAller makes her home in Los Angeles, London and New Zealand and has used her experience in working in these countries to create recipes that will work for cooks worldwide. Ingredients are given in imperial and metric measures, and common names and types of ingredients used in different countries are described.

About the author:
A former professional ballerina, Natasha MacAller brings the same diligence and precision to the kitchen as she did to dancing. She describes her food style as ‘elegant comfort food’ and her international culinary credits include teaching at Leith’s School of Food and Wine, and Divertimenti in London, consulting for restaurants and wineries in New Zealand and the USA, and advising and coordinating food and wine events around the world. 

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