Botanical: Inside the Iconic Brasserie
Author: Paul Wilson
Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home.
New interesting book: Disparidades de Salud en los Estados Unidos:Clase Social, Raza, Pertenencia étnica, y Salud
Under the Olive Tree: Family and Food in Lugano and the Costa Smeralda, Italy
Author: Manuela Darling Gansser
Saluting family, life, and food, this inspirational journey follows the memories, sights, smells, and tastes of the author’s hometown in Lugano and Costa Smeralda, Italy. With stunning photographs providing the backdrop, readers soak up the essence of the region surrounding Lugano—an elegant city clinging to the edges of a Swiss lake near the northern Italian border—and the sapphire seas of Costa Smeralda in Sadegna, Italy. Culture seekers and lovers of fine cuisine will enjoy mouth-watering regional recipes, from salami and mountain cheeses with red wine hailing from the southern Swiss valleys, to the Sardinian fare of pasta cushions filled with potato and wild mint. Dessert recipes are also featured, including the Semifreddo Di Miele Amaro, a soft ice cream from the harbors of the Mediterranean.
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