Shinboners
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Posts posted by Shinboners
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Thanks Shinboners - I think I have my hands on a copy! Bloody expensive though.
And if you look on Amazon.uk, it seems that White Heat is getting re-released on September 15. The RRP is £14.99 by Amazon.uk will sell it for £8.99.
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What is truly sad is that is appears that the old Excell Butcher shop is going to get turned into another........cafe.
It's almost as if Lygon Street needs another one of those.
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At the time I approached them and it was a case of "íf we have it we have it",
Since we started this discussion on plucks, Thompson meats have had them for sale on all but one time on my Friday visits to the Queen Vic.
They must have a regular supplier and regular customers. So it seems that the only thing stopping them from helping you is simply poor customer service.
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Justin North did two nights as a guest chef at Interlude. It was a 13 course degustation with North providing 5 of the courses (all excellent).
The missus and I decided that we'll be visiting Becasse the next time we're in Sydney.
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I saw a copy of The Country Cooking of France by Anne Willan and it's a stunning book.
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You might find the following articles useful when it comes to Melbourne on Christmas Day. France Soir is a favourite restaurant of mine, but I haven't been to their Christmas lunch.
http://www.theage.com.au/news/epicure/fine...2421577553.html
The following article by the late Mietta O'Donnell was written in 1998, but again, you'll probably find a few good ideas.
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Greg Duncan-Powell is a well respected wine writer and also an editor at Vogue E+T. I'm not sure that i see the Fearnley-Whittingstall parallel (apart from the double-barrelled surname
), but haven't had a good look at this new volume.I think it was the photos of Powell working around a ramshackle cottage, and recipes and photography that wouldn't be out of place in one of H F-W's books that brought the comparison to my mind.
Still, I wonder if he wanders into the Vogue offices dressed as he does on the front cover of the book.
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"The Botanical cookbook" by Paul Wilson. The Botanical is an award winning restaurant in Melbourne, Australia. The book has a similar layout and feel to the books that Artisan releases.
"The Pig, The Olive, And The Squid: Food And Wine from Humble Beginnings" by Greg Powell. I think the book's publishers are trying to set up Australia's answer to Hugh Fearnley-Whittingstall. Personally, I'd stick with Hugh.
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The Botanical cookbook is now out. It's one of those lush creations like the "Saha" and "Lake House" cookbooks, and it costs $85.00
It's not just lush, it's very serious cooking! I was reading through it on the weekend and it's an impressive volume. I've posted a mini-review on my site.
Yeah, it is a very impressive volume.
But for some reason, it didn't excite me as much as Saha or the Lake House books. I'll be giving the Botanical cookbook a miss, but I'm sure that those who buy it will love it.
Another cookbook that has been released is "The Pig, The Olive, and the Squid: Food And Wine From Humble Beginnings" by Greg Powell. I don't know who he is, but it seems from my casual flick through the book, it appears that Murdoch books is trying to develop Australia's answer to Hugh Fearnley-Whittingstall.
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I wanted to get a whole sheeps puck (heart, liver, lungs) for haggis making, but this proved to be near impossible (not illegal, just a logistical nightmare),
Is it puck or plucks?
Anyway, I was at the Queen Victoria Market today, and Thompson Meats has "plucks" for sale....it looked to me that it had the heart, liver, etc. all together in the one lot.
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The Botanical cookbook is now out. It's one of those lush creations like the "Saha" and "Lake House" cookbooks, and it costs $85.00
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Kangaroo Loin that would be suitable for tartare
Marrow Bones that I could roast a la Fergus Henderson - maybe Donati's Butcher on Lygon Street, Carlton
Squid Ink
Kim Chee
Natto
Cheese Curds - Curds and Whey at Queen Vic, maybe the Cheese Shop at Queen Vic
Speck - Lygon Street Food Store, Lygon Street or King and Godfree, Lygon Street
Chorizo - Delis at Queen Vic Market
Dark Chocolate Coveture - Simon Johnson in Fitzroy
Good Quality Uni
Salmon Roe - Delis at Queen Vic, Simon Johnson in Fitzroy
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Thanks to Amarantha for her report on the offal night at the Homestead. I've been meaning to go one night, but I haven't gotten around to it.
There was a story in Epicure a couple of weeks ago that said that the Homestead is looking for new owners.
Frank is Calabrese...Speaking of Frank and Excel Butchers, the sad news is that they've now closed.
I don't know the full story, but I think Frank retired at the end of last year. The other guy that would work in the front of the shop kept things going, but for whatever reason, they closed for good a couple of weeks ago.
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I won't re-quote his post, but Raj Banerjee has written everything that I would have loved to have posted on the issue of pictures in cookbooks.
But on the issue of food porn photography, I loved Martin Picard's pisstake photo in the PDC cookbook.
and those with not so great recipes but really nice shiny photos (sorry, but Donna Hay et al fall into this category for me! No offence!)I dare you to post that in the Donna Hay thread!
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The biggest hit was "White Heat" a cookbook with loads of B&W pics of moody Marco doing what he does best. http://brooklyngrubber.typepad.com/
Speaking of the moody black and white photos in White Heat, I was looking through the book last night and you can see a young Gordon Ramsay in one of the photos.
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Please indulge me, I am a newbee to anything other than steak, roast, etc. the usual. I just finished reading The whole Beast, nose to tail eating, (as if you ever Finish reading any cookbook), and am venturing with both feet into the world of meat oddities. (to the average american palate, that is) My enthusiasm may seem child-like, because it is all so new and fascinating to me. I would welcome, with open arms and eager anticipation, (not to mention drooling) any books you would recomend to me. Please do! I am a willing student, and put myself in learned hands.
You should look for "The Fifth Quarter: An Offal Cookbook" by Anissa Helou. Amazon.co.uk has it.
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I have to say that I was disappointed in this book. I found the recipes ordinary for the most part.
When I first heard about the book, "Bones", I was very excited. But when I saw the book in Australia (released under the title, "Cooking On The Bone"), I was disappointed because there wearn't any recipes that I hadn't seen elsewhere. It's not to say the recipes are bad, it's just that there's nothing new for experienced cooks.
Having said that, the book is a very good starting point for those who want to start learning about cooking their meat on the bone.
btw, Jennifer McLagan is from Australia, so despite her Canadian accent, she's one of ours!
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I've got Rick Stein's book "Seafood" to be a good starting point on different types of seafood and how to cook them. I haven't bought any other specialist seafood cookbooks as I tend to pick up bits and pieces of information from the seafood recipes in other cookbooks.
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BTW, does anybody know where I can get another copy of "White Heat"? it is a rare find indeed these days.
Cheers
Teddy
Try amazon.co.uk - they have 2nd hand copies (hardcover) for sale.
I've got a paperback version that I picked up brand new last year (here in Melbourne, Australia), but according to Amazon.co.uk, it looks like it's now out of print.
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Thanks for those tips PCL. I'll have to give it a go when the missus takes the little one to see her dad for a couple of weeks. Of course, while they're away, I'm planning on doing a few of the dishes from Nose To Tail Eating.
Any chance you'll be in Melbourne late June early July? I don't think I could eat a pigs head on my own.
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And hey, if you all have any questions, suggestions, contacts (maybe you own an Asian restaurant in the Eastern US close enough for me to visit, maybe you're an Asian vegetable purveyor), tips and tricks for getting the most out of Asian restaurants (I may be able to quote you), expertise of any sort (you're an Asian-food historian and want to let me interview you), anything, please feel to bring that up.
You should find some way to get to Australia. For a couple of years, it seemed that the best Chinese restaurant in the world was the Flower Drum....located in Melbourne. You could probably do a search on google and get in touch with the founder of the Flower Drum, Gilbert Lau. There was a story of how in the early days, Lau once used black vinegar in water as a "soy sauce"
Then there's the influence of Tetsuya Wakuda (Tetsuya's) and Cheong Liew (The Grange) at the top end, whilst you have places like BBQ King (Sydney and one of Neil Perry's favourites), Supper Inn (Melbourne) that sit on the opposite end of the dining spectrum (but wonderful with what they do).
There's also the quirk that the current and last head chef at one of Sydney's finest French restaurants, Claudes, both have Asian backgrounds.
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One can go fancy and try to dry-age the meat from the Asian butcher in the fridge before consumption/cooking I mean, after all, some people can eat their meat raw... hmmm.. weird day.... for me... rain... falling... outside... hmmmm
Funny you should say that. My butcher (not an Asian bloke, but he's a good North Melbourne man) sold me a piece of rump and instructed me to keep it uncovered in the fridge for a day or two before cooking it.
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I've seen UPS shop around Melbourne.
Try the following:
UPS Hawthorn,
319a Burwood Road
Hawthorn VIC 3122
Phone: 61-3-9815-2859
Fax: 61-3-8640-0468,
www.pickupsonline.com.au
info@pickupsonline.com.au
Give them a call and you should be able to arrange the pick up and delivery of the goods you want.
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i would have to liked to see some pictures of white's dishes in the book since i've heard so much about his plating. in fact, just looking for pics of his dishes on the internet, hasn't borne much success.
You might have to get one of his cookbooks.
"White Heat" has plenty of photos of his plated food.
Cookbooks Published in 2007
in Cookbooks & References
Posted
The layout, photography, the writing......heck, even the paper they used on the pages had a nice, strong feel to it. It was all very pleasing to the eye. It's not as if I need another French cookbook, but heck, Willan's new book is just so damned nice to look at that I'm going to buy a copy of it.