Cooking School | Wickedfood® Books | South African Cooking School

Technique

Kitchen science by Howard Hillman is for anyone who really loves cooking, food and eating, and wants a little more background about food and preparation . The book that separates the nonsense from the good sense in the kitchen. It’s a fun guide giving the hows and whys for success in the kitchen , from simple tips on which is better, gas or electricity, to how to tell if a piece of meat in a butcher’s case has been pre frozen . The book provides the latest findings about everything from cooking methods to equipment, food storage and nutrition .
The Professional Chef, Seventh Edition by Culinary Institute of America – Recognized as the definitive cooking school textbook, this book is also the perfect guide for independent study at home. More than 1,000 pages with information and recipes designed to teach technique, supported by thousands of photos showing step-by-step instructions. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, it is one of the most useful reference books ever written for the kitchen.
On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee – the most widely quoted culinary work in English, a kitchen classic, hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984. The book is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.

Asia

W e have specially imported A Passion for Thai Cooking , filled with over 100 easy-to-follow , authentic recipes, compiled by Sompon Nabnian, internationally recognized TV chef personality and owner of the Chiang Mai Tai Cooking School . The books are available from the school at R150 each . In addition, all students attending the entire master class course will receive one of these books for free.
The Food of Thailand – part of in The Food Of series, this is another spectacular coffee-table book, full of authentic recipes, each accompanied by a beautiful photograph of the finished dish. If you have even the slightest interest in Thai and South East Asian foods, this is a must-have book. (Also available in the series at the same price is The Food Of France, Italy, China and India.)
Ant egg soup – the adventures of the food tourist in Laos by Natacha Du Pont De Brie – although not strictly a recipe book, this delightful travel adventure looks at Laos from a food perspective . The author recounts her travels , the people she meets, the places she visits and above all, the food she tastes along the way . The book does also contain a number of recipes typical of the region .
Food and travels - Asia by Alastair Handy – In 2003 he was voted the world’s best food journalist and food photographer at the World Media Food Awards . This stunning book , part travelogue, part recipe book, part photographic essay , documents his travels through India , Burma, Thailand, Laos, Vietnam, Singapore and Bali. It documents his quest for the best of home cooking in each of the countries , which he has translated into easy to follow recipes , while capturing both the authenticity and flavour of the dishes featured . This is a must book for anyone interested in Southeast Asian cuisine .
The essential Asian cookbook . Published by Murdoch books, who brought us the Food Of series, this book looks at the colourful Cooking of Asia including China , Indonesia, Malaysia, the Philippines, Thailand, Vietnam, Korea, Japan, India and Sri Lanka . It has a really good glossary of the Asian ingredients, with photographs , and the majority of recipes are accompanied by a photograph of the finished dish as well as step-by-step photographs in many instances . Best of all this 300-plus page book sells at under R150, a real bargain .
Neil Perry – Simply Asian . If there ’ s only one Asian cookbook I could have , this would be it. Neil is a renowned Australian chef and TV personality . In this book he has taken a modern light approach to the cooking and food styles of South East Asia and China, creating recipes that underlie the freshness of the cuisine . Dishes are easy to prepare , have a strong flavour and are big on impact, many supported by delicious mouthwatering photographs .
kylie kwong – recipes and stories – Kylie is an accomplished chef and restaurateur hailing from Sydney , she has worked at some of the city’s top restaurants including Neil Perry’s internationally acclaimed Wockpool and Rockpool. Her style of food, as featured in this book, reflects her Chinese heritage, combined with the wash of Asian influences that are prevalent in Australia. This is real no fuss stylish cooking at its best.
Madhur Jaffrey’s Ultimate Curry Bible . Regarded by many as the world authority on Indian food Madhur Jaffrey has published numerous books on Indian food . With over 200 mouthwatering recipes , this book looks at the very best curry recipes from India and around the world . Included is a yellow lobster carry from Thailand , lamb Shanks in yoghurt from Pakistan , red beef curry from Sri Lanka and South Africa’s very own red been carry, the basis of bunny chow. Apart from the carries there are also great recipes for soups , breads, chutneys and vegetables, as well as a very extensively researched section on the history of curry’s from around the world .

Europe

The Food of France by editor Kay Halsey – part of a five book series , and as with the other books, this one gives you a real taste of the country . Each recipe is accompanied by a photograph of the finished dish as well as some great step-by-step photographs . Although the book was out of print for a while , a new soft cover version is about to hit the shelves , is exceptional value for money. All the classics are here from a variety of soufflés , pâtés and soups , to hearty stews and roasts , as well as a delicious selection of desserts . If you are looking for one good book on French cuisine, this is it .
Culinaria Greece – comprising of 460 pages with over 1 300 illustrations, this mammoth large format book takes you behind the scenes of Greek cuisine and its culture . The book contains more than 250 authentic recipes including all the classics . At around R300 , it is extremely good value for anyone interested in Greek cuisine.
Classic Turkish Cookery by Ghillie Basan – a unique collection of traditional dishes from the Anatolian heartlands and classical recipes from the Palace kitchens of the Ottoman sultans includes mouthwatering meze and fresh, light salads; succulent casseroles with dried and fresh fruit; aromatic pilafs dotted with pine nuts; unforgettable vegetable dishes - including a selection of dolmas (stuffed vegetables); and, of course, desserts from sweet and syrupy pastries to refreshing ice-creams and sorbets. They are low in fat and high in vegetables, fruits, and grains -- a style of eating perfectly suited to today's health-conscious cook.
Whether you love or loath him, one thing you cannot deny is that Jamie Oliver has certainly revolutionized the home kitchen, and encouraged people previously not interested in food, back into cooking. Over the years we have watched him grow up from a pretentious in your face kid, to a respected member of the food community with a deep-rooted social conscience . His book , Jamie’ s Italy , portrays both his growing maturity and love of Italian food. It is his take on dishes discovered while touring around the country , and apart from some revamped classics, offers a host of new and exciting Italian inspired dishes . If you love Italian food , this book will become an integral part of your library .
Anthony Bourdain’s - Les Halles Cookbook . Most of the 100 or so recipes appearing in this book , appear in countless French cookery books , but it’s his wit and insight that make this book truly unique . As the Glasgow Herald said in its review – “exposes Jamie Oliver for the choirboy that he is.” Bourdain pulls no punches about the perceived romanticism of running a top restaurant with his wicked sense of humour that will keep readers spellbound – a must for any serious foodie.
Sam & Sam Clark’s Moro and Casa Moro. Their first cookbook, based on the food of their award winning restaurant in London , was voted as one of the 5 most influential cookbooks published in the last 10 years by BBC Food. Their second cookbook, just released, again contains a mouthwatering selection of Spanish and Moroccan inspired dishes. All the recipes in the book are authentic , yet easy to prepare and full of flavour. Both books begin with a mouth watering array of starters and tapas, followed by a collection of slow cooked meat stews, fresh North African and Middle Eastern salads, as well as some to die for desserts.
If we look through a bookings over the past year, it seems as though you, our clients, have moved away from the desire to learn about Southeast Asian food and a becoming more interested again in the Mediterranean kitchen, especially that of the Iberian peninsula . A new book on the shelf, which celebrates the region’s cuisine is cocina nueva , the new spanish kitchen . It celebrates Spanish home-style cooking . Traditional dishes have been revamped with a modern flair . The book is divided into three main sections:

Tasca, a collection of recipes of little snacks commonly found in tapas bars;
Cocina, hearty Spanish food, celebrating home-style cooking; and
Postres, looking at an array of delicious desserts from custards and fruits to chocolate and coffee .

La Cocina de Mamá- The Great Home Cooking of Spain by Penelope Casas – A glimpse of home cooking recipes prepared by Spanish families through the years. Dishes, many from the families of world-famous chefs, serve as the foundation of this exciting book. Recipes brimming with the irresistible flavours of authentic Spanish home cooking: simple homespun food - comfort foods beyond compare. See a recipe of the week for a taste from the book.
Claudia Roden is one of the most articulate and inspirational food and cookery writers and is an authority on Middle Eastern and Mediterranean cuisines. She was born to a cosmopolitan Jewish family in Cairo, where she grew up eating, and questioning the origin of food from all over the Middle East. She began by collating recipes at a young age from everybody she met, from family members to virtual strangers. Claudia’s meticulously researched first book, A Book of Middle Eastern Food (1968), transformed Western attitudes towards this then little-known cuisine. Claudia has also written authoritatively about Mediterranean, Italian and Jewish food. In her latest book, Arabesque she gives tips on cooking Middle Eastern food at home. The book takes readers on a mouthwatering culinary journey from Morocco through Turkey to Lebanon . See our recipe of the week for one of book’s dishes .

America’s

Cajun Cuisine, Authentic Cajun Recipes from Louisiana's Bayou Country – a carefully selected compilation of totally authentic cajun recipes screened by several career cajun home economists for authenticity and quality. Compiled by W. Thomas Angers, a member of a second generation Louisiana publishing family, the introduction was written by Marie Louise Comeaux, the worlds leading authority on cajun cuisine. The book contains critical information on the origins and component parts of authentic cajun food. The title includes Louisiana classics from gumbos, jambalayas, bisques, fricassees, to etoufees, sauce piquantes, wild game, seafood and much more. An extraordinary effort was made to identify and publish truly authentic and tasty cajun recipes – no photographs though.

Middle Eastern

Delights from the Garden of Eden by Nawal Nasrallah – A Cookbook and History of the Iraqi Cuisine. In the midst of all the war and destruction we are witnessing in Iraq, this book is a wonderful palliative. It is a large, weighty cookbook dedicated to the food of Mesopotamian. The author reviews the fascinating series of civilizations that have left roots in Iraq. Among the recipes she has embroidered folk tales, jokes, and intriguing historical notes. Iraqi cuisine has a distinctive character due to the interaction of many different cultures there over a very long history. She traces its roots to the ancient Sumerians, Babylonians and Assyrians in the land that was also home to Noah and to Abraham. Her reference to the Garden of Eden in the title is no mere evocativeness: She traces it to the Sumerian land "Edin"-one of a number of illuminating etymologies she points out. Nasrallah reminds us that "the first documented `cookbook' in human history was written in Akkadian on clay tablets, in the land of Babylon , about 3700 years ago. " Much later, in the medieval period, Baghdad under the Caliphs became a renowned center of gastronomy, and again under the Ottomans the Iraqis participated in yet another outstanding cuisine.The 650 pages of this work contain more than 400 recipes reflecting these historic connections and all the glories of contemporary Middle Eastern cooking - breads, soups, appetizers, stews, rice dishes, meat, fish, pastries, desserts of all kinds and beverages. This book is not just an introduction, but a thorough overview of a diverse, delicious and enduring cuisine.
The Middle Eastern Kitchenby Ghillie Basan, Jonathan Basan – isn't your usual Middle Eastern cookbook: it offers a narrowed focus on more than 75 ingredients used in the cuisines of Iran, Turkey, Oman, Saudi Arabia and others, discusses shared culinary traditions, and packs in over a hundred recipes based on knowledge and use of these key unique ingredients. Add special photos by Jonathan Basan and you have a presentation piece which goes way beyond most generic Middle Eastern cookbooks.

African

The Momo Cookbook by Mourad Mazouz – a sensual feast of the perfumes and flavours from North Africa . The author is a restaurateur of Algerian extraction and has an extensive knowledge of the food from the region . This beautifully produced cookbook features over 90 authentic recipes from Morocco, Tunisia and Algeria , many supported by mouthwatering photographs. In addition the book includes interesting travel notes and background on the region.
If you ’ re looking for a book that truly represents modern South Africa, as a special present for overseas clients or a homesick friend , then African Salad – a portrait of South Africans at home , should receive your serious consideration. The book is a delicious portrait of real South Africans in their homes , and their favourite recipes. It is supported by beautiful design and some spectacular cityscape photographs . A real gem .
Life Soweto style (Struik R220) – an intriguing look into Soweto, it’s warmth of energy, community spirit and people with some stunning coffee table photography by Mark Lanning. And what makes this book more intriguing is the selection of ethnic recipes at the back of the book, real gems.
West Coast Cookbook (Struik R150) – edited by foodie, Ina Paarman, this book is a collection of recipes from the West Coast fishing community. Apart from the easy-to-follow mouthwatering recipes, the book also weaves an interesting tale about the trials and tribulations of living at a hand-to-mouth existence from the sea.

Other

Are you serious about food, but have run out of inspiration? Then we have found just the book for you. Season to Taste, by Liam Tomlin, published by Struik, is a beautifully produced book, uncluttered, elegant and sophisticated . Every recipe is accompanied by a photograph which in itself is a work of art . The book’s chapters are divided by ingredients , with a short description on the ingredient, and followed by a few recipes on the theme. Ingredients explored in the book include tomatoes, mushrooms, asparagus, beef, duck , venison, chocolate and berries .
Slow Cooking by Joanne Glynn – slow cooking is the culinary equivalent of stopping to smell the roses – so says the blurb on the cover. T his is a celebration of cooking for cold winter weekends . The book contains an inspiring collection of traditional recipes for oven baking, stove-top stews and decadent desserts – French onion soup, Borsch , bouillabaisse, sausage and bean casseroles, lamb braises, Osso Buco, ghoulish, lamb Shanks , chocolate pots , cheesecake, and bread and butter pudding - to name but a few . Most dishes are beautifully illustrated with full page photographs.
Marie Claire Zest – Part of a series, this new book looks at exotic flavours from around the world, with a strong influence on Middle East and South East Asian cuisine. Again recipes are short and easy to follow, all accompanied by a picture of the finished dish.
Modern classics book 2 by Donna Hay . With Easter coming up, this is an ideal book – it is full of sweet things from gingerbread and steamed jam puddings to biscotti, muffins , shortbread and much, much more . Donna first shot to fame as author of the Marie Claire series . This book contains sections on biscuits and slices, small cakes, cakes, desserts, hot puddings , and tarts. Recipes are easy to prepare, each with an accompanying full colour photograph , many with step by step illustrations . And just to whet your appetite further how about chocolate cheesecake brownies, gooey panforte, step-by-step hot cross buns, banana bread, easy donuts, lamingtons, chocolate mocha cake, baked cheesecake – the list is endless.
The River Cottage Meat Book by Hugh Fearnley-Whittingstall . is a quirky and strong-minded book. This arm-straining volume (weighing in at an impressive and well illustrated 543 pages) is quite the most ambitious volume yet by an author on meat. It is a definitive guide to the preparation and cooking of meat, in all its various forms, with fascinating sections on the different types and cuts of meat and what they should be used for. Unquestionably the essential meat cookbook for all keen cooks.
Bill Granger – Bills open kitchen . Bill Granger is Australia’s version of Jamie Oliver. To date he has brought out 3 cookery books featuring his brand of cooking – contemporary Australian cuisine. L ike his two previous books , this book is divided into sections according to the time of day – breakfast, lunch, afternoon tea, dinner and desserts . All the recipes are simply laid out , generally with a minimum of ingredients and always supported with a stunning full page photograph of the completed dish. A n added bonus , for all those on a low carb diet, many of the dishes presented are minus carbohydrates.
The new Jamie Oliver, jamie’s kitchen , has just been released. The book departs from the previous books insofar as it is much larger and thicker. It has been divided into cooking style sections – salads, stewing, roasting, baking etc. and as an added bonus all vegetarian dishes are flagged in the index. Once again the book is packed with clear no-nonsense easy recipes that have been Jamie’s trademark – see our recipe of the week, taken from the book.