Saturday, November 29, 2014


Finding the best recipes amongst the millions online is not easy – but you don’t have to! The team here at Eat Your Books, searches for excerpts from indexed books and magazines and every week we bring you our latest finds. Every day recipes are added from the best blogs and websites.

As a member, you can also add your own favorite online recipes using the Bookmarklet. With EYB, you can have a searchable index of all your recipes in one place!

Happy cooking and baking everyone!

From UK books:

15 recipes from Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne,
indexed by an EYB member
From AUS/NZ books:

13 recipes from Rosa's Farm: Country Cooking by Rosa Mitchell, indexed by an EYB member

Thursday, November 27, 2014

Raspberry and Blueberry Madeleines

28, November

Is it time for a holiday? If you're feeling the need, you'll enjoy Auckland bistro Odettes - it's the kind of place that transports you to sunnier shores by simply entering. Dan Hong's recipe for spicy grilled corn also has that escapism quality, and would be excellent at a barbecue at the bach, whilst Sarah Tuck's pancakes turn a Saturday breakfast into a holiday. 
Online Editor,

Raspberry and Blueberry Madeleines

Made famous by Marcel Proust in his novel 'Remembrance of Things Past' these gorgeous little cakes are perfect for morning or afternoon tea and work really well using either fresh or free-flow frozen berries

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Dan Hong’s Grilled Corn with Lime and Parmesan

Add Cantonese flavours to a Sunday barbecue with this spicy corn recipe, taken from Dan Hong's latest cookbook, 'Mr Hong'.

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Spiced Cauliflower Fritters (paleo)

Rethink your picnic with spicy, vibrant cauliflower fritters, ideal for dipping in a yoghurt and cucumber sauce. These would be great for an office packed lunch too!

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Banana (or Pumpkin) and Ricotta Hotcakes with Bacon and Manuka Honey (or Maple)

Influenced by wonderful breakfasts enjoyed in Sydney and Wellington, here's Sarah Tuck's recipe for the ultimate hotcakes.

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Cranberry Sauce with Candied Oranges

Cranberry Sauce recipe-6Posted: 27 Nov 2014 - David Lebovitz

It’s easy to forget about Thanksgiving in Paris. There are no bags of stuffing mix clogging the aisles in the supermarkets. If you asked a clerk where is the canned pumpkin, they would look at you like you were fou (crazy). And if you open the newspaper, you won’t come across any sales on whole turkeys. In fact, it’s quite the opposite; a friend saw a 5 kilo turkey, an 11 pound bird, at the market the other day for €68kg, or €340 ($424).
(Although I think if you spent over four hundred dollars on a turkey, you wouldn’t forget it for a long, long time.)

Cranberry Sauce with Candied OrangesI suggested that the turkey vendor perhaps forgot a comma because whole turkeys are, indeed, available in Paris, and they actually excellent since most are fermier, not the plump whoppers you see in the states. The only thing you have to be careful about is that one turkey might not be enough if you’re feeding a large crowd, say, a group of over six people. Savvy Americans know to order a whole turkey in advance from their butcher and – get this: You can ask them to cook it for you. Yes, since the butchers usually have spits with roasting chickens on them, it’s usually not a problem for them to slide a turkey on there. That’s especially nice because most people in Paris just have one oven and it’s hard to tie it up for the entire day with just a bird roasting in it when you’ve got so many other things to bake and cook off.

Cranberry Sauce with Candied Oranges

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Wednesday, November 26, 2014

Michael Cooper’s Buyer’s Guide - never leave home without it.

One of the credit card companies, Amex I think, used to have an advertising slogan, "never leave home without it".
I apply this rule to Michael Cooper's annual guide to  NZ wines.

New Zealand Wines 2015: Michael Cooper’s Buyer’s Guide (which went on sale earlier this week, RRP $39.99- Upstart Press), is essential reading for those of us who want objective information on the huge 2014 vintage. With totally independent, unbiased ratings and tasting notes on over 3000 New Zealand wines, the book is my "bible" and is used by thousands of wine consumers and wine professionals around the world.

My copy is already in the glove box of my car so whenever I call at Glengarry's or New World Victoria Park to buy wine I have it with me for seeing what Michael Cooper has to say about the wine before I buy.

Far Breton

Posted: 26 Nov 2014- David Lebovitz

Far Breton French pastry_-4
The other day, while minding my business, taking a casual stroll about town, I suddenly realized that I’d written “Bonne anniversaire,” or “Happy Birthday,” in French, here on the site. It’s an honest mistake because the happy (or bon, er, I mean, bonne) expression is pronounced bonneanniversaire, rather than bon (with a hard “n”) anniversaire, because, as the French would say, it’s “plus jolie,” or simply, “more beautiful.”

(And I’m pretty sure I got that jolie right. Since it refers to l’expression, which is feminine, it’s jolie, rather than, joli. Although both are pronounced exactly the same. And people think I spend all day making up recipes…)

Far BretonI raced back home as fast as my feet could take me, shoving pedestrians aside and knocking over a few old ladies in my path, to correct it to “Bon anniversaire.” Then afterward, after I caught my breath, I did a search on some French grammar sites on the Internet and landed on one forum with four intricate pages of heated discussions on whether it was actually masculine (bon) or feminine (bonne). Everyone (well, being France, most people…) agreed that it was masculine – although curiously, it’s pronounced as bonne, the feminine, when wishing someone, or anyone, a “Happy Birthday.”
Just like you would never write, or say, ma amie (feminine) – even if “my” friend was a girl or woman, because it would sound like ma’amie, which reads like Finnish, and if spoken (go ahead, try it) sounds like bleating sheep. So it’s always mon ami, and mon amie, a gender-bending (and for us learning the language, a mind-boggling) minefield of a mix of masculine and feminine pronouns.

Another thing that confuses people is salade, which is what lettuce is generally referred to in French, when talking about the genre of lettuces. If it is a specific kind of lettuce – batavia, rougette, romaine, l’iceberg, etc, it’s often referred to by type. Yet the word salade is also used to refer to composed salads, like salade niçoise, salade de chèvre chaud, and salade parisienne. Hence non-French speakers are often confused when they order a sandwich with salade and find a few dinky leaves of lettuce on their plate, not the big mound of nicely dressed greens that they were hoping for.

Far Breton
Whew! After those first three paragraphs, I think you’ll understand why French is a tricky language to master, and even the French are at odds with how to say and write what. No wonder everybody smokes. #stress In fact, I think I also need to step outside myself after writing all of that.

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