Due to the vagaries of the post between Ireland and New Zealand, my reading of the Observer Food Monthly is always a few weeks behind. Seeing as we’re never in season with the produce it doesn’t really matter and it’s always a red letter day when the most recent edition arrives, along with recipes and restaurant reviews torn from Irish publications – thanks again Mum!
Just taking a look at the World Food Media awards website and some of my favourite food writers appear on their list of nominees.No Nigel Slater, alas, but Stephanie Alexander, Dean Brettschneider and Lauraine Jacobs, Nigella Lawson, Anthony Bourdain and Cuisine magazine are among those nominated for the biennial awards which, apparently, are known as the food and drink industry’s equivalent to the Oscars.
Ooh! I’ve just been on the Observer Magazine website – a great treat to browse though when you’re sitting by the computer with a cup of coffee when you don’t have the real OM to hand on a Sunday – and I discovered that they’re running a series of extracts from Nigel Slater’s new cookery book, The Kitchen Diaries.
Taste: Baking With Flavour is the third book from the partnership of professional baker Dean Brettschneider and contributing food editor at Cuisine magazine, Lauraine Jacobs. Their first two books – The New Zealand Baker...
Now this cookbook is right up my alley. The combination of the words comfort, food, eating and pleasure – especially in winter – talk far more to me that those hated phrases low fat, slimline and reduced calories. Which isn’t to say that comfort food is going to have a drastic effect on your waistline, although it might! It’s just that the whole idea of comfort food which, by nature, involves things hated by the health police such as full fat milk, real butter and clotted cream, is especially evocative in the winter. With cold and rain outside (here in New Zealand), now is the perfect time to stay indoors, browse through cookery books and decide what tasty treat to cook for dinner tonight. You Northern Hemispherians will have some time to wait but there’s no harm in getting ready in advance for dismal, dreary weather.
New Zealand baker Dean Brettschneider was one of the people that I encountered at the recent Savour New Zealand in Christchurch. Together with Lorraine Jacobs, a Cuisine food editor, he has recently published Taste, the third in a series of quality books on baking. At Savour New Zealand, when not signing stacks of Taste and his other books, he gave an eagerly anticipated class called Kneading the Dough in which he made a loaf of my favourite sourdough bread.