Coto (also spelled Soto) is a category an Indonesian soups that are stew-like in nature, and usually feature meat, broth and vegetables. This Makassar Coto, hailing from Sulawesi, combines slow-cooked beef cheeks with herbs, spices and peanuts to create a rich, thick stew that is beautifully tender, delicious and filling. The recipe is from The ... Read more »
This Indonesian Spiced Beef Stew reminds me of a classic British beef and vegetable stew but in this case there are warming spices, herbs and other additional ingredients that provide an unmistakeably South East Asian flavour profile. Taken from Petty Pandean-Elliott’s The Indonesian Table, traditionally semur daging has a thinner sauce. Pandean-Elliott has added flour ... Read more »
This quick and delicious chicken curry with pineapple hails from South Sumatra in Indonesia, and is one of the many delicious recipes to be found in Petty Pandean-Elliott’s The Indonesian Table. It’s a mild and soupy curry with delicate flavours and a fragrant aroma. Read my in-depth review of The Indonesian Table by Petty Pandean-Elliott. ... Read more »
I’m a big fan of Phaidon Press’ country-specific cookbooks. Their spring release, The Indonesian Table by Petty Pandean-Elliott is a colourful book sharing 150 recipes from across Indonesia, alongside personal recollections from her childhood and the culinary journeys she has undertaken since. As I explained in my review of Lara Lee’s Coconut & Sambal, Indonesia is ... Read more »
There are a few heavyweights in Scandi food whose restaurants pop up in conversation with restless frequency, breathless descriptions of experience and a powerful sense of place bubbling on the lips of critics and food-lovers. Noma, Ekstedt, Fäviken, Frantzén, Maaemo, Geranium. Names like Rene Redzepi and the author of this book, Magnus Nilsson, evoke a ... Read more »
The Jewish Cookbook by Leah Koenig brings together the food of the Jewish diaspora, featuring more than 400 recipes from around the world. Simple meals sit side by side with celebratory feast dishes, showcasing Jewish food at its best. First Impressions My first impressions on opening this book were mixed. It’s a substantial book, with ... Read more »
I am a self-confessed addict, and cannot resist buying new books on food and drink. I love finding them under my Christmas tree too! Enjoy this selection of the best food and drink titles of 2018, and find a few to add to your own wish list. ... Read more »
Phaidon is well known for their hefty country-specific cookery tomes which aim to showcase the breadth of recipes cooked in each country, a snapshot in time of the cuisine. Phaidon’s The Cookbook series includes America, China, France, Greece, Italy, India, Lebanon, Mexico, the Nordic region, Peru, Spain and Thailand, plus the most recent one on ... Read more »
Peruvian food is one of the world’s original fusion cuisines, weaving together ingredients and dishes indigenous to the region with techniques and produce brought to Peru by Spanish conquistadores, their African slaves and subsequent waves of immigration from China, Japan and Europe. Some foods that originated in Peru – potatoes, capsicum and corn – are ... Read more »
Mexico boasts a culinary history dating back 9000 years, its cuisine celebrated around the world for its punchy flavours, vibrant colours and use of fresh, nutritious ingredients. Mexico: The Cookbook by Margarita Carrillo Arronte leads you on a mouth-watering voyage of discovery through Mexico’s regional cuisines. As bright as the cuisine it celebrates, this monumental tome ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]