Friday, May 30, 2014

The Beijing Cookbook Fair: Tasting the $4bn Global Cookbook Market

Publishing Perspectives


For Gourmand's new Beijing Cookbook Fair, launched this year, publishers came from around the world for a taste of China's and the world's $4bn cookbook market.

Thursday, May 29, 2014

Eat Your Books


Whether they are from cookbooks, magazines, or blogs, all the recipes we feature in these weekly round-ups have online links so you can add any of them to your Bookshelf. Even if you have a free membership! All free accounts have recently been upgraded, so everyone can now add an unlimited number of online recipes and blogs to their Bookshelf. With 74 indexed blogs & websites and more than 139,000 indexed online recipes in the EYB Library, this is a really great way to build your recipe collection.

As you browse this week's featured recipes, make sure to add the ones you want to try and apply Bookmarks to keep them organized. Once you've tried a recipe, you can add a Note to remind yourself how the dish turned out and share your experience with the EYB community. Happy cooking and baking everyone!
 
From UK books:


21 recipes from John Whaite Bakes at Home by the 2012 Great British Bake-Off winner

 
From AUS/NZ books:


7 recipes from French for Everyone by Manu Feildel

Lemon, Pistachio and Polenta Cakes with Raspberries

30, May



This is our last long weekend until the end of October so make it count with some delicious cooking! Claire's delicate Lemon, Pistachio and Polenta Cakes are perfect for a morning tea, and the Sausage, Spinach and Mushroom Galette is a great lunch for when friends are over. And don't forget our new June-July issue is out now, packed with great cooking and reading. (So it doesn't matter if the weather doesn't cooperate!) Have a great long weekend... 
RECIPE

Lemon, Pistachio and Polenta Cakes with Raspberries(gf)

Fine polenta gives these moist delicious cakes their distinctive golden colour and texture. Any frozen berry will work and you can substitute orange or lime zest for the lemon.

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Sausage, Mushroom & Spinach Galette

This flavoursome galette is just perfect for a long weekend lunch...

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Oven-Roasted Asparagus

oven-roasted asparagus

Recently I’ve come out as a non-steamed vegetable eater. I worked with an amazing Asian food expert who hated Japanese food, saying it wasn’t sexy, pointing the blame on a reliance on steaming. He also said they eat pollywogs, which he followed by saying, “Who eats pollywogs?”
Oven-roasted asparagus

Well, I don’t. At least not intentionally. (Although I’m sure I ingested some pond water in my youth, growing up next to the woods.) But I do like my vegetables, and after a lengthy winter of waiting, asparagus have finally showed up at the market – big time.

Continue Reading Oven-Roasted Asparagus...

Tuesday, May 27, 2014

A NEWLY MINTED PONSONBY ROAD CAFE IS SERVING TASTY ALTERNATIVES TO THE USUAL BRUNCH FARE..

28 May 2014

denizen
Weekly

COVETED GASTRONOMY WELLBEING ESCAPE CULTURE BON VIVANT ETIQUETTE
GASTRONOMY Hero

RAVENOUS BUT SHORT ON TIME? WE'VE TRACKED DOWN THE BEST OF THE BEST THAT'LL DO MORE THAN JUST FILL THE VOID...

READ MORE

Hero

A NEWLY MINTED PONSONBY ROAD CAFE IS SERVING TASTY ALTERNATIVES TO THE USUAL BRUNCH FARE...

READ MORE

Chambelland Boulangerie (Gluten-free)

Posted: 27 May 2014 - David Lebovitz

Chambelland boulangerie

I’m not gluten-free, but I am a bread-lover. (fyi: I also like boulangeries, too.) And am happy to come across any kind of bread packed with grains. But I don’t think all bread needs to have wheat in it. Other grains and starches – from buckwheat and rye, to cornmeal and rice flour – all make excellent breads, in the right hands.
Chambelland boulangerie

In addition to being The City of Light, Paris is also The City of Bread, yet another boulangerie has opened. But this one is making breads without gluten. And the one I bought, riddled with seeds, was terrific.
The dense quarter-loaf was made with a combination of buckwheat and rice flours. The baker told me they’re milled in a dedicated moulin (mill) in the south of France. Because these kinds of flours don’t lend themselves to free-form loaves, the breads are baked in molds. And for those missing the traditional baguette, while you won’t find them here, the various breads offered are baked in slender molds, because everyone – even those avoiding gluten – deserves crust.

Chambelland boulangerieChambelland boulangerie

Sunday, May 25, 2014

q & a with David Lebovitz

Posted: 25 May 2014 02:08 
Rocky Road
I just returned from a four-week book tour where I met a lot of people. Everyone was incredibly nice and it was a treat, although because of the nature of the events, it wasn’t possible to spend lots of one-on-one time with anyone – including myself. However, I tried to answer as many questions as possible. 
The most frequently asked questions were; “Where have you been?”, “Where are you going?” and, curiously, “When you are leaving?” I’ll assume the last one was people just being polite (I hope!)
Another popular question was about mes bonnes adresses in Paris, or favorite places to eat. 
While I update the list on the My Paris page regularly, and there are more complete descriptions in the Paris restaurant category on the site, I suspect people thought I was holding out on them (I swear, I’m not! – well, maybe one or two…but I have my reasons…) I was also interested in how many people were coming to Paris in the near future, which may explain the rise in airfares this summer, which are preventing us from going to Cape Cod and having a lobster, steamer clam, beer, and corn-on-the-cob fest.

Continue Reading q & a...

Friday, May 23, 2014

Orange and Roasted Nut Syrup Cake with Apricots


23, May 2014


Hello Graham
Our new issue is here (arriving with subscribers this weekend, and in the shops and available for iPad on Monday 26th) and it is the perfect antidote to this cooler weather with fabulous recipes and great reading. Take a look below for a sneak peek into what it contains. Of course we're already hard at work on the next one so be sure to follow us online to see everything the Dish team is up to. Have a great weekend! 
 
RECIPE

Orange and Roasted Nut Syrup Cake with Apricots (gf)

A delicious, moist cake with sweet citrus, roasted nuts and a lovely tart layer of apricot puree and clouds of cream. The syruped cakes can be kept for 2 days before assembling and serving.

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