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Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.6382 MAC | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
You may think there are only so many ways vanilla can be used in cooking - surprise! International Chef Natasha MacAller will change your mind by taking you on a journey to discover the many wonders of one of the most amazingly versatile ingredients in your pantry.
Vanilla Table is a culinary celebration of all things vanilla. With its fragrant and captivating scent, it can be creatively used in an endless array of delicious dishes. From sweet to savoury, the more than 100 recipes-including 32 dishes carefully curated from 33 internationally acclaimed chefs worldwide- show how to make the most of this magical ingredient. For instance, this cookbook demonstrates the delights of vanilla and trout pairing; how just a vanilla pinch deliciously wakes up a pork chop; and of course, countless ways to make desserts sparkle.
Natasha MacAller also provides tips, tricks, and expert knowledge to make you a vanilla connoisseur, too. With advice ranging from how to recognize the best product, to proper storing, Vanilla Table will encourage you to use this incredible ingredient in ways never imagined.
Joining Natasha MacAller and other famed chefs in this vanilla tribute are UK superstars Yotam Ottolenghi, Peter Gordon, William Curley, and Galton Blackiston; each contributed dazzling recipes to this landmark cookbook.
Author Notes
NATASHA MACALLER spent 30 years as a professional ballerina performing with New York's prestigious Joffrey Ballet and Boston Ballet, finishing her exhilarating career in the Broadway and Los Angeles productions of The Phantom of The Opera . Turning her artistic spirit to the kitchen, she now channels the same passion, diligence and precision that made her a successful dancer into her love of creative cooking. She divides her time between Los Angeles, London and New Zealand, where she teaches cookery courses and writes. She's also a highly sought-after restaurant consultant.
Spice Health Heroes , her second cookbook, blossomed from her passion for the distinctive, varied spices she cooks with while travelling and consulting. Her first book, Vanilla Table (Jacqui Small, UK), was published in 2015. Some 33 widely applauded international chefs contributed recipes. The book attracted great acclaim, resulting in television appearances and dazzling reviews in blogs, newspapers and magazines. dancingchef.net / Instagram: @dancingchefnatasha
MANJA WACHSMUTH is a Danish photographer who, while currently residing in New Zealand, comes out of the Scandinavian photographic tradition. Specialising in food photography, she has her own boutique photographic studio and works with some of New Zealand's favourite magazines and chefs, as well as with clients in Denmark, UK and Australia.
Reviews (2)
Booklist Review
Never again will these three words be linked plain, Jane, and vanilla after falling in love with all foods vanilla-touched as shown in MacAller's first culinary collection. A former ballerina seeking a new livelihood, McAller and her cooking career soon began trotting around the globe, organizing food extravaganzas and consulting on recipes along the way. She begins her paean with a short treatise on the vanilla bean: where it comes from (Madagascar, Mexico, Tahiti, and Indonesia) and its various formats. The more than 100 recipes follow, separated by starter, main, blue, brunch, and sharing plates, with dessert, cake, cookie, bevvie, and bar-snack dishes taking up the rest of her book. Originally published in New Zealand two years ago, it's a wondrously photographed and detailed assemblage; determined to make her recipes truly global, she includes metric and avoirdupois weights as well as identifies ingredients by common names in different countries. She's joined in this vanilla craze by such well-known names as Gale Gand in Chicago, Jonathan Waxman in New York, Nancy Silverton in L.A., and 30 others (all listed and dutifully biographed in one of her appendixes). The dishes are intermediate to advanced; such offerings as fennel flan with orange gelée, cashew foam, and vanilla oil; vanilla lacquer duck leg; the plum study (three different types of plum desserts); and even coronation chicken on squashy poppy buns should probably not be attempted by the novice.--Jacobs, Barbara Copyright 2015 Booklist
Library Journal Review
Thirty-three chefs-including Yotam Ottolenghi, Sherry Yard, and Gina -DePalma-contributed recipes to this elegant collection of sweet and savory recipes flavored with vanilla. Dividing restaurant-worthy dishes into nine course-based chapters, chef and former ballerina MacAller highlights a variety of applications for the popular fragrant pods. Beautifully photographed recipes such as steamed barramundi and fregola salad, crunchy cornflake chicken, and creamy butterscotch pudding list ingredient quantities in three units of measurement and include instructions that assume some basic cooking knowledge. MacAller's efforts to translate potentially confusing terms (e.g., cornflour/cornstarch, shrimp/prawns) are mostly successful, if occasionally unnecessary. VERDICT With its wealth of savory recipes and intermediate to advanced preparations, this vanilla cookbook will complement sweet titles such as Shauna Sever's Pure Vanilla. © Copyright 2015. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.