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Brilliant books for the enthusiastic home cook

Brilliant books for the enthusiastic home cook

Hungry? Since we found this trio of exceptional cookbooks you just can’t keep us out of the kitchen.

Anytime is a collection of recipes from chef Liezie Mulder, who takes us through a day in her Knysna restaurant, Ile de Pain. Dishes to serve from sunrise to sun down …. Think Rock Star Baked Oats, Summer Berry Tart, Pear and Pearl Onion Tart. The recipes are inspired by Liezie’s childhood and family heritage, as well as by places she’s visited .. Bali, Israel, America. The recipes are straightforward and celebrate fresh, local ingredients, there are loads of useful tips and gorgeous photos … and she’s a master baker, so the specialist chapter on baking is particularly brilliant. Quivertree, R450.

Cape Town-based food photographer and blogger Melissa Delport learnt to cook at her mother and grandmother’s knees. Whole : Bowl Food for Balance is her first cookbook … and is filled with close to 90 recipes that are all nourishing, healthy and balanced. Many, but not all, are vegan or vegetarian, all are easy to make. Loads of info about good food choices … this book is a marvel. Penguin Random House R300. Follow Melissa on Instagram (@trufflejournal) or her blog (www.thetrufflejournal.com).

Food to make for the people you love. Who wouldn’t want a copy of Cherish by Ann Shooter, who’s favourite childhood memory is going to her grandparent’s house on a Friday, where she’d find her grandma in the kitchen, checking the potatoes roasting with the chicken and stirring the soup? Now, every Friday, she makes this wonderful comforting dinner for her family and friends. The recipes in Cherish are inspired by her Jewish roots, but she’s written them for the modern table. Think one-tray chicken with pomegranate, walnuts and aubergine suppers, lamb shanks with apricots for Sunday lunches, roasted pepper with chickpeas, quinoa and feta … seriously yum. Ann describes, quite correctly, her recipes as east to cook, delicious to eat and full of love. Headline, R583.

Liezie Mulder, whose book Ile de Pain: Anytime is our must-have of the month, shares some of her favourite foodie facts.

  • Is this your first book?

This is my second cook book- I wrote my first book in 2009 and we self-published and sold 3000

copies.

  • What makes your book different from any other cookbook?

Its more than just a cookbook, it captures a day in the life of ile de pain, through different times of the

day and is a visual feast for the eyes. The recipes are well tested, uncomplicated and easy to follow.

  • What was the core inspiration behind creating this book?

I have so many wonderful food memories. I want to celebrate them, and celebrate food. I wanted to

create something lasting, beautiful and useful. Something that captures the essence of what we do, and

the same time inspire others.

  • What were some of the coolest food experiences during your travels?

Truffle hunting in Croatia

A foodie journey through Vietnam

Eating pizza three times a day … when trying to find the best pizza in Italy

Eating at some of the worlds best restaurants

  • How would you describe the tone and personality of your book?

It’s me, it’s my voice, it’s about my favourite recipes, its fun, unique and light

  • How would you describe your food style?

Fresh, simple, uncomplicated and fun. I like to keep flavours in a recipe clean, working within the

flavour palette of one region or country. I like to combine unexpected flavours and present it in a way

using few components on a plate, so as not to confuse the palate.

  • What was the most surprising thing you learnt in creating your book?

What an amazing and enjoyable experience it can be when you are working with like-minded

professional people and how supportive and willing to help friends family and staff have been .

  • What did you enjoy most about writing your book?

Working with creative like-minded people, and seeing how the book took shape. I loved being part

of the food styling and food photography and experiencing how the book gets put together in a

professional way.

  • The menu at Ile de Pain and some of the recipes are quite unusual, are the recipes easy to

duplicate at home?

Yes. This was part of the part of the inspiration for writing the book. To present recipes that are unique,

but well tested and easy to follow. These are recipes that we use in our restaurant kitchen daily, all

the ingredients are readily available and they were written with the food enthusiast and home cook in

mind.

  • Best advice received about cooking and who did it come from?

‘Attention to detail, being consistent and not taking yourself too seriously − its only food.’ Jody

Adams

  • Most significant food memory as a child?

Helping my mom entertain at home and trying out recipes for dinner parties. Cutting out recipes from

magazines and creating my own scrapbook cookbooks.

  • What are your favourite recipes in the book?

Morrocan pie

Lobster rolls

Steamed buns with pork belly

Which recipe in the book do you usually make for your loved ones?

Pizza. I love pizza

Braaibroodjies

Grilled prawns, my personal favourite.

  • As a chef, what do you consider to be very important in running a successful kitchen and

delivering great service?

Quality and consistency.

In the kitchen …  great leadership and working as a team, mental and physical preparation, meticulous

planning of the menu with its ingredients, methods and tools. For service … same as in the kitchen with

an added dose of genuine sense of service towards your guest – be of service but not a servant.

  • Who is your favourite chef and why?

Jody Adams, my early mentor and inspiration

Jan – for what he did and how he did it.

  • Your best food destination?

That’s a tough one, but I think It would be Thailand or somewhere in Asia

  • What five ingredients are essential to you and will always be in your pantry?

Pomegranate molasses

Cumin

Olive oil

Canned tomatoes

Dijon mustard

  • What is your comfort food and why?

Pap en wors – seriously

Pizza and pasta – it’s my go to thing when I cook at home. I always have some of our pizza bases in

the freezer and spelt pasta from a local grain mill.

  • What food aroma reminds you of your childhood?

Sun ripened strawberries from our farm

  • What are your dreams for the future?

Living on a farm close to the ocean growing/cultivating my own food.

 

Anytime by chef and baker Liezie Mulder, is a collection of dishes from her Knysna restaurant, Ile de Pain. Quivertree, R450

 

 

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