While this is the book of Mister Jiu’s, the Michelin-starred restaurant in San Francisco’s Chinatown, it is also the book of Brandon Jew, who trained as a classic European chef and worked in Italian restaurants.
Category: Book Reviews
Don’t let this great book get lost among the pile of similarly themed cookbooks clamouring for your attention. It’s not just easy weekday dinners; it’s not just simple vegetarian meals; it’s not just a call to arms to change our behaviour before we wreck the planet.
While it might seem obvious, Steven introduces this book with the statement “wild game is wildly variable”. What he means is that cooking game is less about the beast itself and more about the cut or part of the animal, and that it’s important to give the animal the respect it deserves both in the field and in the kitchen.
Many say that while cooking is an art, baking is a science. Melissa Weller was a chemical engineer who loved to bake, and it is this scientific background that sets A Good Bake apart from the rest.
This is a love letter to cake. Zoë François’ journey to becoming a celebrated pastry chef began when, as a child who grew up on hippy communes in the 1960s, she took a bite of a Twinkie.
Felicity O’Driscoll of Cook the Books shares her all-time favourite vegetable, vegetarian and vegan cookbooks.
Cooking, fishing, hunting and foraging in Tasmania through the eyes of a chef who is one of the most intriguing of her generation is an interesting concept
Don’t expect ego-driven deep musings on the philosophy of cooking, or an exposé of drug-raddled kitchens, tantrums and broken lives. In fact, even food is not the focus of this short doco
Weeks into COVID lockdown in California, Samin Nosrat (author of Salt, Fat, Acid, Heat) found herself craving crispy kimchi pancakes from her favourite neighbourhood restaurant.
Regular Cuisine readers will need no introduction to Emma Galloway, whose accessible vegetarian, gluten-free and largely dairy-free recipes and photos have filled our pages for several years.