The Bookery Cook
Published on 28. April 2013
224 pages
978-1-74343-469-7 (ISBN)
Description
Family meals have always played a significant role in the lives of the Thompson sisters - Jessica, Georgia and Maxine. So much so that they created a blog, thebookerycook.com, to celebrate their love of food. Instead of photographing their chosen dishes, however, they made contact with artists all over the world, who supplied dedicated artworks, in a huge variety of styles and media, to illustrate the recipes. This book will appeal to lovers of art as much as lovers of food, and will find its place equally in the kitchen or on the coffee table.
More details
Language
English
Place of publication
Sydney
Australia
File size
47,87 MB
ISBN-13
978-1-74343-469-7 (9781743434697)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Content
- Intro
- Title
- Contents
- Foreword
- Introduction
- Breakfasts
- Smoked salmon scrambled eggs with dill, caper and onion salsa
- Citrus roasted mushrooms on sourdough
- Leg ham, gruyère and brioche toastie
- Pumpkin bread with homemade ricotta
- Potato cakes with poached eggs and chorizo and spinach fry
- Homemade baked beans
- Ochazuke
- Baked pancetta egg cupswith roasted roma tomatoes
- Cinnamonapplait
- Teepee royale
- Dark chocolate toastie with Cointreau dipping cream
- French toast with sweet ricotta and berries
- Fruit and nut bread
- Ricotta orange hotcakes with orange syrup
- Dips and pieces
- Fig salami
- Platter trappings
- Dolmades
- Dip selection
- Lovely legs
- Japanese rice slice
- Samosas with chutneys
- Trio of tarts
- Soups
- Onion and Champagne soup with parmesan toasts
- Thai pumpkin soup with coriander drizzle
- Asian moules frites
- Prawn wonton broth
- Roasted tomato and zucchini soup with olive bread
- Mexican bean soup
- Pean ham soup
- Mains
- Eggplant mozzarella bake
- Beetroot, goat's cheese and walnut risotto
- Bejewelled wild rice and risoni salad
- Fig, fried eggplant and poached chicken salad
- Cauliflower cheese
- Classic beef pie
- Corned beef and friends
- Crunchy polenta and fresh tomato sauce
- Fattoush with lime and black pepper-crusted lamb backstrap
- Spiced tomato prawns with avocado and cucumber salsa
- Lasagne
- Meatballs of the world: Italian, Greek and Moroccan
- Mexican fish cakes with salsa
- Yoghurt lamb with masala potatoes and spicy fried cabbage
- Moroccan chicken with couscous
- Seafood paella
- Pea and pancetta risotto
- Puy lentil and feta salad
- Roasted rolled chicken with pistachio, apricot and lemon stuffing
- Seeded mustard roast beef with cracked potatoes and basil tomatoes
- Rooftile semolina gnocchi
- Sesame-crusted tofu, soba noodle and vegetable stir-fry
- Snail spanakopita
- Fried salt and pepper squid with makeshift aïoli
- Steamed vegetables with miso dressing
- Tandoori salmon with fragrant rice
- Sushi platter
- Parmesan-crusted lamb chops with potato bake and a red cabbage and broad bean salad
- White fish donburi
- Vietnamese-style squid salad
- Zucchini fritters
- Vegetables on the side
- Banquets
- Japanese banquet
- Middle Eastern banquet
- Indian banquet
- Moroccan banquet
- Picnic banquet
- Sweets and treats
- Fig and orange pudding
- Pink grapefruit delicious
- Chocolate mousse
- Lemon polenta cake
- Courgette cake
- Earl Grey teacake
- Flourless chocolate cake
- Jam and coconut slice
- Panna cotta with berry balsamic reduction
- Portuguese custard tarts
- Sticky date and ginger pudding with butterscotch sauce
- Very gingery gingernuts
- Apple and rhubarb crostata
- Chocolate truffle assortment
- Coconut macaroons
- Dessert platter
- Seasonal fruit tart
- Author and artist biographies
- Acknowledgements
- Index
- Copyright
