The New Cook Book

On the cover of Donna Hay's The New Cook is a photograph of a stack of white plates and on the top is a bowl of wok- fried salted chilli crab--very chic. It sets the tone for what you'll find inside: modern food layered with contrasting flavours which is beautifully presented. In a word, it's very Australian. And it should be as Hay is the food editor of Australian Marie Claire magazine. The book will provide inspiration for accomplished cooks and easy-to-follow recipes that begin with the basics for those who are less assured in the kitchen. The basics are pretty similar to Delia Smith's, with instructions on how to scramble and poach eggs. Hay moves on quickly to Caramelised Onion Frittata and Roast Pumpkin and Soft Quail Egg Salad. Similar examples follow with pasta and rice--after mastering a basic risotto, Hay offers several variations like Miso and Shiitake Risotto and Saffron Porcini Risotto Cakes. Noodles, vegetables, poultry and meat follow. You will learn how to make a delicious-looking Grilled Chicken and Fig Salad as well as Steamed Pork Buns. The final three chapters describe the most wonderful desserts using fruit, butter and milk. The book is lavishly illustrated with top-class food photography. It's a work of art, but would be wasted on a coffee table. It's a perfect example of how Australian cooks have masterfully fused Mediterranean and Asian cuisine to create clean, crisp tastes that are astonishingly good.--Dale KneenRead More