Posts Tagged ‘cookbooks’
Thursday, June 30th, 2011
A cookbook that is organised by colour and includes children’s art is bound to be unique, and Apples for Jam certainly is. Yes, there’s plenty of beautiful photographs and some great recipes, but the real star here is the charm and tone of everything. Tessa Kiros is a chef that’s traveled the world and her extensive experience in professional kitchens hasn’t dampened her passion for life, nostalgia and colour. Her book is as much about anecdotes, funny stories and whimsical childhood tales as it is about food. The dishes themselves are simple, hearty and the kind of things that spark memories. Things like sage & rosemary mashed potatoes, roast rack of pork with fennel and honey or roasted zucchini and tomatoes with thyme all speak of a chef that loves food and loves preparing it for others just as much.
R450 at Chefs Warehouse.
Tags: apples for jam, Chefs Warehouse, cookbooks, Liam Tomlin, tessa kiros
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Tuesday, June 14th, 2011
Go on a journey through Mexico with Fany Gerson as your guide, exploring the multitude of sweet delicacies this country has to offer, along with some beautiful and humourous anecdotes and insightful pieces of history. Mexican cuisine – aside from the Tex-Mex variety so common – is rather undiscovered, which is very clear in MY sweet MEXICO, a highlight of just how diverse the flavours and ingredients of the country are. There’s plenty of recipes and as you’d expect, colourful photography, making it a great gift for anyone with the slightest sweet tooth.
Also remember that the Around The World With Liam course has its South American class on the 18th June – this Saturday – from 10am – 2pm. He’ll explore techniques and recipes from countries across the continent and as per normal, all dishes are paired with wines. Cost R650pp.
Tags: around the world with liam, cape town cooking schools, Chefs Warehouse, cookbooks, cooking classes, Liam Tomlin, my sweet mexico
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Friday, May 6th, 2011
The title says it all: this is the original gastropub, the place that started the concept that the pub on the corner could serve more than just pies and chips. The Eagle in Farringdon, London, was reincarnated in 1991 when David Eyre took the reins in the kitchen and started cooking cuisine more fitting of a chic restaurant than a pub. The Eagle, a place with almost non-existent decor, served noteworthy food that had critics smiling and before long became an institution, one that is hailed as the very first gastropub.
Today there are gastropubs all over London and the UK that offer a similar experience, but The Eagle will always remain a pioneer. This book celebrates the pub and its food, which Eyre describes as, “On holiday, all over the Mediterranean.” It contains over 100 recipes that have helped spark the gastropub revolution and made The Eagle as famous as it is. Things like Charmoula Mackerel, Grilled Fennel Sausages, Lentils and Green Sauce and Pork Belly Stew With Peas & Saffron. There’s also some great insights into ingredients and beautifully photographed dishes. We have several copies available at Chefs Warehouse for R380 each.
Tags: Chefs Warehouse, cookbooks, cookbooks cape town, david eyre, gastropub, Liam Tomlin, the eagle cookbook
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Tuesday, April 19th, 2011
Rene Redzepi (above) and his Noma restaurant in Copenhagen have held onto first place honours at the World’s 50 Best Restaurants awards, hosted in London last night. Redzepi has been hailed for the creative use of indigenous ingredients and thoughtful dishes at his Danish restaurant. Second place went to El Cellar De Can Roca and third to Mugaritz, two restaurants that have taken over for Spain where El Bulli has left off. The Fat Duck in England is down to fifth place while Brazilian restaurant D.O.M moved up 11 places to get seventh position.
A very hearty congratulations to our friend Margot Janse from Le Quartier Francais in Franschhoek. The restaurant was placed at #36 and makes the top 50 for the 7th consecutive year. It also won Best Restaurant in Africa and the Middle East. The Ledbury in London and chef Brett Graham, who worked under Liam at BANC restaurant in Sydney and who Liam visited in January, came in at #34.
At Chefs Warehouse we have several cookbooks in stock (or available to order) by chefs in this year’s World’s 50 Best Restaurants:
Noma: Time and Place in Nordic Cuisine – Rene Redzepi (#1)
Alinea -Grant Achatz (#6)
The French Laundry; Bouchon; Under Pressure; Ad Hoc At Home – Thomas Keller (#10)
The Complete Robuchon – Joel Robuchon (#14)
Reinventing French Cuisine – Pierre Gagniere (#16)
On The Line; A Return To Cooking – Eric Ripert (#18)
Momofuko – David Chang (#40)
Spoon, Food & Wine; Ducasse Flavours of France – Alain Ducasse (#45)
Tags: brett graham, Chefs Warehouse, cookbooks, cookery schools cape town, Le Quartier Francais, Liam Tomlin, Margot Janse, rene redzepi, the fat duck, the ledbury, world's 50 best restaurants
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Thursday, January 27th, 2011
Leanne Kitchen’s book is part of a series (there’s also The Baker, The Greengrocer, The Dairy) that aims to get people thinking more about their ingredients. The Butcher thus encourages cooks to consider more carefully what meat they choose to cook with tips on purchasing, storing, cutting and cooking to get the most flavour out. Complete with plenty recipes, it makes a good coffee table number, but also one you’ll get good use from in the kitchen. R275 at Chefs Warehouse.
Tags: chefs goods, Chefs Warehouse, cookbooks, cookery books, Liam Tomlin, the butcher
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Wednesday, November 24th, 2010
’20 Great British Chefs, 100 Great British Recipes.’ That’s the tagline to this book which pretty well sums it up: a celebration of great British culinary talent. Taking recipes from the country’s top chefs, some well known and others new to people, the book gives an informative summary of each chef and then outlines five of their signature recipes.
The variety in recipes showcases just how far British cuisine has come, from the London Michelin-star spots to the small town gastropubs. If you’re in any doubt, look at recipes like Boned and Rolled Pig’s Head with Roasted Langoustine Tails and Crispy Pig’s Ear Salad (Tom Kitchin). Or how about Crab and Spinach Salad with Vinaigrette of Artichokes, Green Beans, Cockles and Chives (Bruce Poole). These and other recipes from chefs like Jason Atherton, Marcus Wareing, Atul Kochhar and more find a home in a book that anyone with a keen kitchen interest will enjoy.
Available at Chefs Warehouse for R420.
Tags: british cooking books, cape town cookbooks, cape town cooking school, Chefs Warehouse & Cookery School, cookbooks, cookery books, Liam Tomlin, yes chef, YesChef!
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Tuesday, October 19th, 2010
“Anyone with a garden has access to the most local and freshest seasonal food available.” This quote from Monty Don pretty much sums up their take on how easy it is to use fresh produce. Monty and Sarah Don’s book, Fork to Fork, shows that their love for cooking food is matched only by their love for growing their own food. They believe that an awareness of how food is grown is important in how best to cook it, and this book links the two. The process of preparing a meal begins with what seeds to buy, and follows from there right through to cooking methods. It’s packed with great recipes, things like Braised Chicken and Pork Pie, Cavolo Nero Salad with Warm Chilli Dressing and Rhubarb Tart. It’s a great book for anyone that takes their interest in food through to the garden, or anyone looking to do this. Available at Chefs Warehouse for R350.
On the subject of cutlery, this time knives, don’t forget Liam is hosting a Knife Skills Class this Saturday, October 23rd, from 10am – 1pm. The course covers professional use of all types of knives, blades, the mezzaluna and more. Cost is R250pp; please contact us to book a place.
Tags: Cape Town, chefs cape town, Chefs Warehouse & Cookery School, cookbooks, cookery schoools, food books, fork to fork, knife skills course, Liam Tomlin
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Thursday, September 30th, 2010
The French Laundry in Napa, California, has been an outpost of culinary wizardry for over 20 years. Thomas Keller is the man behind its great success, a chef who has gone on to open other restaurants, but for whom The French Laundry will always be his home kitchen. Perhaps he is most famous for his simple yet clever dish of salmon tartare served in a sweet ice-cream cone. Distinctive, delicious and easy to prepare for large groups, you can make this at home with the very same recipe found in his French Laundry cookbook. But the book has far more than recipes. It has insights and anecdotes from years of making excellent cuisine, working with outstanding suppliers and running the best restaurant in the US. Sure, you can get the recipe for Roasted Sweetbreads with Applewood-Smoked Bacon, Braised Belgian Endive, and Black Truffle Sauce. Or Citrus-Marinated Salmon with a Confit of Navel Orangers, Beluga Caviar, and Pea Shoot Coulis. But you can also read about how one of his fishmongers happens to be a Fulbright scholar or his cheesemaker is an attorney, why the blini is underrated and why the quality of food doesn’t necessarily determine the success of a restaurant. The French Laundry cookbook is as much a classic as Thomas Keller’s restaurant is an icon. It’s the kind of cookbook you’ll find on the shelves in renowned kitchens the world over. Chefs get inspired by it, and so can you. Whether you follow the recipes or simply find new ways to use ingredients, this book captures the soul of a chef and a place, and allows you to recreate this at home.
The French Laundry, Thomas Keller. Photography by Deborah Jones. R500 at Chefs Warehouse.
Tags: Cape Town, Chefs Warehouse, cookbooks, Liam Tomlin, Recipes, the french laundry, Thomas Keller
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Tuesday, August 10th, 2010
We’ve shown the Chefs Warehouse tapas boards on the blog before, and the perfect accompaniment to that is this: The Book of Tapas. Written by the Spanish food writer and author, Simone Ortega, together with her daughter, Ines, this is the definitive guide to tapas, showcasing all the classic Spanish dishes that have become so popular worldwide, as well as plenty of lesser-known items you can recreate at home. Aside from the 250 recipes, there’s plenty of insight into the tapas culture of Spain.
Harvest celebrates a city family’s move to a beautiful farm in the Western Cape and their quest to grow fine organic produce. Christine Steven’s recipes and thoughts on country life share the pages with the superb images of foodie photographer Russell Wasserfall, who captures the dishes, the family and the magnificent farm perfectly. Recipes vary between simple quick eats to more elaborate afternoon roasts, but all share a common love for fresh organic ingredients.
Robert Parker is the world’s most influential wine critic, someone that can destroy a winery with one bad review or, on the other hand, ensure everything they make will be sold on release. In this coffee table book, The World’s Greatest Wine Estates, he outlines what he thinks makes a winery great and then takes us through his list of the most important ones. They’re mostly in France, the US and the rest of Europe, but it still makes an excellent read.
Tags: Chefs Warehouse, Christine Stevens, cookbooks, cookbooks in cape town, Harvest, Harvest book, Ines Ortega, Liam Tomlin, Robert Parker, Russel Wasserfall, Simone Ortega, south african cookbooks, The Book of Tapas, The World's Greatest Wine Estates
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Wednesday, June 30th, 2010
Greg and Lucy Malouf have traveled extensively in the Middle East from their home in Melbourne, Australia, and their two books, both part cookbook, part travelogue, are all the inspiration you’ll need to get excited about the cuisine from this region. In Turquoise, the Malouf’s take us through Turkey, capturing the defining flavours and dishes from their journey. From traditional favourites to some new creations, the superb recipes are combined with beautiful photographs – a trademark in both books.
In Saha, the Malouf’s take us through Syria and Lebanon, where they visit butchers, bakers, dairies and other artisans making delicious treats. Aside from great recipes there’s also some history on this colourful region. And more gorgeous photographs, of course. If you’re a fan of Middle Eastern cuisine or simply want to get some new inspiration, you’d struggle to find two better books to open your sense to the smells, spices and delicacies cooking Turkish, Lebanese and Syrian cuisine offers.
Get both these books and tons more cookbooks at Chefs Warehouse, and remember our Books for Cooks club, where you get discounts on books and can stay up to date on new arrivals. You can also browse our cookbook inventory on our website.
Tags: Books for Cooks, Chefs Warehouse & Cookery School, cookbooks, Liam Tomlin, Lucy & Greg Malouf, Saha, Turquoise
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Monday, June 21st, 2010
When Fergus Henderson released his original Nose To Tail Eating over ten years ago, it became an instant cult classic. Henderson’s cookbook of recipes from St. John restaurant in London really does make the most of cooking with animals, hence the name. His follow up, Beyond Nose To Tail, brings in more superb recipes along with some contributions on puddings, baking and bread by the St. John pastry chef and head baker, Justin Piers Gellatly. Another book that will never sit around on your shelf gathering dust, since you’ll want to make everything inside it.
Tags: Beyond Nose To Tail, Chefs Warehouse, cookbooks, Fergus Henderson, Nose To Tail Eating, St. John restaurant
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Wednesday, June 9th, 2010
More new things in at Chefs Warehouse that we’re excited about… Actually, we’re excited about everything in the shop, but it’s still fun getting new things. They’re like presents, except we can’t keep them. Either way, we know you’ll enjoy them, so it’s still great. First up is this awesome gadget (pictured top), made by Bamix of Switzerland. The company invented the wand mixer, so you’d expect their mixers to be nothing but the best. And they are. Think of them as the Rolls Royce of hand mixers. Their new Colorline range brings all the technical expertise of 50 years of production and combines it with cool design and colours. The first thing you notice about it when picking it up is that it’s really heavy; it has a seriously heavy duty 200W AC motor that makes you feel like you could mince, whisk, beat or grind through anything. All parts are made from top-quality odourless, tasteless and food safe materials to make sure your food stays untainted, even years down the line. Important, since the Bamix will last pretty much forever. Available from Chefs Warehouse for R3,500, which includes a 10-year guarantee on parts.
Von Geusau chocolates are handmade by Richard von Geusau, in the quaint town of Greyton. Made using only the finest original ingredients and a high percentage of cocoa, the resulting chocolate is of the highest quality. Von Geusau now supplies some top restaurants and hotels in South Africa, and has a longstanding relationship with Waterford wines, supplying unique flavoured chocolates for their successful wine and chocolate pairing. Richard was actually a city accountant who threw in the towel after years of number-crunching to follow his passion for chocolate. Quite the fairytale. Chefs Warehouse is now stocking a large selection of Von Geusau chocolates, flavours like Masala Chai, Star Anise, Earl Gray and Rock Salt being just a few.
Lastly, this great new selection of cookbooks, ranging in topic from Ice Cream to Irish country cooking. Pictured, from top to bottom: Lou Seibert Pappas, Crème Brûlée; Betty Rosbottom, Coffee; Piccetti, Vecchio and Goldestein, Salumi; Emily Luchetti, A Passion for Ice Cream; Stanley, Evan, Mark and David Lobel, Lobel’s Meat Bible; Coleman Andrews, The Country Cooking of Ireland; Anne Willian, The Country Cooking of France; Phaidon Editors, Coco – 10 World-Leading Masters Choose 100 Contemporary Chefs. We’ve got tons more in the shop (see the catalogue on our website here), so feel free to pop by and browse for a bit, or join our Books for Cooks club and get updates as well as discounted book prices. Send an email to Rachel to sign up now.
Tags: Bamix, Cape Town cooking classes, chefs products, Chefs Warehouse & Cookery School, chocolate, cookbooks, Von Geusau
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Thursday, May 27th, 2010
Browsing through the Chefs Warehouse shop is something only for those either keen to purchase or with a very strong will. There are some seriously tempting items around. From tins of Karoo Virgin olive oil to slabs of Callebaut chocolate to bags of Japanese green tea, there are tons of delicious items on the food side. On the product side, just as many.
Like these rather cute but very functional Le Creuset individual soup pots, pictured here in ‘flame’ colour option. It’s winter and you know you’re going to be making soup, so these oven/microwave safe pots are a neat way to serve them in style.
Another part of the shop that attracts a lot of attention is the table out front literally overflowing with baking items. Cookie cutters (fluted and round), piping bags, muffin trays and molds of every shape and size you can imagine. It’s all here.
Three books that are worth a browse are these above three: The Vegetarian Option by Simon Hopkinson, who preaches simplicity, practicality and sensitivity through his recipes that are all appealing, whether you’re vegetarian or not. RAW by Charlie Trotter & Roxanne Klein is another gem, superbly laid out and filled with inspiring and sometimes challenging recipes. Things like Shiitake Mushroom Soup with Lime Radish and Winged Beans. Then there’s Asian Dumplings by Andrea Nguyen. Everybody enjoys good dumplings when visiting restaurants, but with Nguyen’s recipes and easy-to-understand line drawings, she makes it achievable at home.
Tags: Asian Dumplings, baking items, Chefs Warehouse & Cookery School, cookbooks, green tea, Karoo Virgin olive oil, Le Creuset, Liam Tomlin, RAW, The Vegetarian Option
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Tuesday, April 13th, 2010
Packed with invaluable information on ingredients, cooking techniques and kitchen equipment, this book is often referred to as a ‘kitchen bible.’ Stephanie Alexander is the Australian chef and author whose writing bursts with enthusiasm and excitement for food. You can’t help but get carried away – with a book like this at home you’ll find yourself cooking some interesting new dishes. From abalone to zucchini, the book is laid out alphabetically to help you navigate through all the ingredients available to you. And encourage you to seek out new ones. Just the sort of thing Chefs Warehouse is about.
Tags: Chefs Warehouse & Cookery School, cookbooks, cookbooks cape town, cooking courses, liam tomin, stefanie alexander, the cook's companion
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Thursday, April 1st, 2010
Chefs Warehouse & Cookery School aims to have the biggest library of cookbooks in South Africa. During the year we’ll gather as many different cookery books & food & wine related titles as possible. Whilst we cannot stock every cook book there is, we can order any book that you may require.
If you wish to join our Books for Cooks Club please email us. Why? You’ll benefit from our current list of titles and recommendations as featured in our upcoming monthly e-newsletter. Plus being a member also entitles you to a 10% discount on all purchases and will be invited to book launches & signings held at Chefs Warehouse & Cookery School. No other hassle or fuss.
During the year we hope to capture the flavour of the Cookery School by compiling our own Chefs Warehouse & Cookery School cookbook. This will include the most popular recipes contributed throughout 2010 by Liam Tomlin and the Cookery School’s guest chefs and wine presenters. Liam Tomlin has had extensive experience in both publishing and working with world renowned food photographers. Co-author of “BANC” and publisher of his second book “Season to Taste” in 2005 (of which a new updated edition is currently being published), Liam knows his stuff. He also contributes to numerous overseas publications and cookery books in which he has had many of his recipes published.
For advance orders or signed copies of ‘Season to Taste’ or queries on any cookbook out there, please email us or contact us at Chefs Warehouse & Cookery School.
Tags: cape town cookbooks, cape town food, Chefs Warehouse & Cookery School, cookbooks, cooking classes, cooking courses, Liam Tomlin, Season to Taste
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