Favourite recipes and stories of a life in food come together in a beautiful cookbook by one of New Zealand's best-known food writers Lauraine Jacobs is a New Zealand food legend. Whether it's through her hundreds of recipes written over the years for Cuisine magazine, her weekly column in the Listener or her cooking demonstrations at the Auckland, Wellington and Christchurch Food Shows, New Zealand cooks know that her recipes are utterly reliable and totally delicious. There are few food writers more experienced or more expert. Lauraine trained at the Cordon Bleu school in Paris, and for over 40 years since she has travelled widely, championned New Zealand food and wine producers, judged restaurant awards, been president of the International Association of Culinary Professionals, sat on government advisory panels, written several cookbooks and eaten at some of the world's finest restaurants. Above all, she has never stopped loving cooking and exploring new ways to bring beautifully prepared meals to the table. It's been an everlasting feast. Whether it's traditional baking or a glamorous dinner-party menu, Lauraine has the recipes homecooks can count on. She shares 100 of them with her fans in this gorgeous new cookbook that tells the fascinating stories of her life in food and showcases her favourite recipes and cooking tips and techniques.
Anyone who has ever used a Lauraine Jacobs recipe from the famous Cuisine magazine knows how fantastic they are and how well they work. Celebrating New Zealand's clean green, flavour-filled produce and recommending wine matches from among our huge range of peerless wines, this book by the longtime food editor of CUISINE is aimed at home cooks who want to cook well and expand their repertoire and who are passionate about food and wine. Lauraine Jacobs is the doyenne of New Zealand food writers and in choosing her 133 favourite recipes from over the years at Cuisine she is creating the stuff of many happy dinner parties to come. With beautiful photographs by Kieran Scott and presented in a stunningly handsome layout, this book is destined to become a classic. "I would easily classify Lauraine Jacobs as the high priestess of the international food and wine scene. The Confident Cook brilliantly serves up the ideas, recipes and thoughts that have propelled her to become one of the true leading lights of the gastronomic world. It's one thing to merely love all things food and wine with an extreme exuberance, but quite another to have professorial-like knowledge on the matter. Thank you, Lauraine, for this incredible and inspiring work from the heart!" Charlie Trotter Lauraine has done New Zealand proud. New Zealand food and wine lovers will feel a glow of pride at this collection of lovely recipes that does justice to New Zealand's excellent produce, including its outstanding wines. The photographs are delightfully evocative. And visitors will be steered towards the very best wherever they find themselves.o Stephanie Alexander
A colourful celebration of local baking with comprehensive reference sections for breads, cakes and pastries including easy-to-follow step-by-step directions.
Worldwide, bakers are taking inspiration from the alluring new flavours they encounter on their travels. In Taste - Baking with Flavour, award-winning authors Dean Brettschneider and Lauraine Jacobs offer more than 50 recipes. Clearly set out, featuring 'Keys to Success' and Aaron McLean's outstanding photographs, this exciting new collection is for serious bakers and novice cooks alike. From Chocolate Pistachio Madeleines to Lemon and Blueberry Polenta Cake, from Korean Corn Bread to Red Onion Fougasse, Taste will tantalise and inspire you. While the focus is on just that, the authors don't neglect the basics. They describe how best to make the building blocks of baking - such as puff pastry, sponge cake and even a natural sourdough mix using yeasts absorbed from the air around us. They show how the traditional techniques of artisan bakers can be combined with good ingredients to produce a superb and stylish meal.
A meal isn't complete without vegetables, and sometimes vegetables can be a complete meal. This beautiful book celebrates the range and versatility of New Zealand's seasonal produce, offering a wide range of recipes from entrees and main dishes such as pies and flans, risottos and pastas, as well as delicious side dishes and accompaniments. The book is divided into four seasonal sections, each one dedicated to produce available at that time of year, and with a feature vegetable for each season (eg 'Spring means asparagus'). Mouth-watering photography by Aaron McLean brings the dishes to life and celebrates the beauty of our beautiful fresh produce. This is not a vegetarian cookbook, but rather a celebration of how vegetables can be the star in a range of delicious dishes. All the encouragement you'll ever need to eat your greens!
Recipes for ten easy, tasty salads A lover of simply presented fresh food, award-winning food editor and author Lauraine Jacobs has hand-selected ten of her favourite salad recipes from her books The Confident Cook and Everlasting Feast. Tasty, healthy and quick to prepare, they are meals in themselves. From Asparagus and salmon salad and Greek Country salad to Orange, beetroot and haloumi salad to Duck breast salad, they are simply delicious.
Baking is back! An explosion of boutique bakeries opening throughout the country has introduced New Zealanders to a wide range of both traditional and exciting new breads and baked goods. This book is a response to the interest of both home cooks and chef bakers who want to extend their baking skills and learn from the experts. This comprehensive book includes technical detail and advice plus favourite recipes from bakeries, restaurants and delis. This wonderful collection includes new and innovative, as well as traditional styles of baking - everything from leaven bread to croissants or honey and almond tart. About the Author Dean Brettschneider is a professional baker and patissier who travels extensively around New Zealand for Goodman Fielder Milling and Baking advertising professional bakers. His expertise is well respected, and he is known as an innovative and skilled craftsman with a penchant for trouble-shooting in the bakery. Laurain Jacobs is an award-winning feature writer for Cuisine Magazine, and a regualr tutor at cooking schools throughout New Zealand. She is on the Exectutive Board of the International Association of Culinary Professionals.
With its glorious coastline, gentle hinterland, vineyards, sculpture park, marine reserves and lodges, the Matakana region, an hour north of Auckland, is fast becoming Auckland's playground. The sleepy village of Matakana has been transformed in the last three years into a bustling centre with cafes, restaurant, chic shops, bakeries, inc cream parlour and cinema and an absolutely amazing farmers' market showcasing outstanding local produce. Who better to guide the visitor around this region and its highlights than Cuisine food editor Lauraine Jacobs, who has a holiday house in the area and knows its producers and produce intimately. With 20 of Lauraine's own recipes, all based on local produce, guides to walks and things to do, places to eat and places to stay, this handsome book is a marvelous souvenir that readers will come back to again and again.
Soul is Auckland's best-known restaurant, and its owner Judith Tabron is one of the country's most high profile and innovative restaurateurs. Big, bustling, slick, the restaurant and bar has the best position on the Viaduct Harbour and is synonymous with chic city dining. It wins awards for its terrific menu and for its fabulous wine list too. All in all, it's a well-oiled machine, and there can be no nicer place to eat on a sunny day than on its terrace, with the signature Soul 'hanging baskets' garden flowering gloriously overhead. The gorgeous Soul Cookbook brings together 75 of the restaurant's best dishes, beautifully photographed, totally delicious, and easy to achieve at home. Wiith loads of photos of special events at Soul, plus striking images of the yachting and boating action in the Viaduct, it's so much more than a cookbook - it's also a fantastic celebration of Auckland's waterfront playground.
Recipes for ten easy, tasty salads A lover of simply presented fresh food, award-winning food editor and author Lauraine Jacobs has hand-selected ten of her favourite salad recipes from her books The Confident Cook and Everlasting Feast. Tasty, healthy and quick to prepare, they are meals in themselves. From Asparagus and salmon salad and Greek Country salad to Orange, beetroot and haloumi salad to Duck breast salad, they are simply delicious.
Favourite recipes and stories of a life in food come together in a beautiful cookbook by one of New Zealand's best-known food writers Lauraine Jacobs is a New Zealand food legend. Whether it's through her hundreds of recipes written over the years for Cuisine magazine, her weekly column in the Listener or her cooking demonstrations at the Auckland, Wellington and Christchurch Food Shows, New Zealand cooks know that her recipes are utterly reliable and totally delicious. There are few food writers more experienced or more expert. Lauraine trained at the Cordon Bleu school in Paris, and for over 40 years since she has travelled widely, championned New Zealand food and wine producers, judged restaurant awards, been president of the International Association of Culinary Professionals, sat on government advisory panels, written several cookbooks and eaten at some of the world's finest restaurants. Above all, she has never stopped loving cooking and exploring new ways to bring beautifully prepared meals to the table. It's been an everlasting feast. Whether it's traditional baking or a glamorous dinner-party menu, Lauraine has the recipes homecooks can count on. She shares 100 of them with her fans in this gorgeous new cookbook that tells the fascinating stories of her life in food and showcases her favourite recipes and cooking tips and techniques.
This book investigates amaXhosa circumcision and the psychological processes involved. Lauraine Vivian employs concepts such as resilience, orthodoxy, broken men, and reciprocity to examine the experiences of men who have developed mental health issues in relation to their initiation into manhood. The chapters cover sensitive topics such as physical injury, pain, harm, and women’s agency. Drawing on the stories of over seventy amaXhosa men, the book provides rare insight into circumcision and psychotic experience.
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