Cookbookmaniac
  • Australian Recipes
    Scrambled Eggs with Smoked Salmon & Chives – Curtis Stone
    In honour of Australia Day celebrations, here is a blog post about a wonderful Australian chef, Curtis Stone. Enjoy! Like many people who choose a voluptuous life in the food industry Curtis started his career studying for a degree in business. However, his hunger for food called louder than graphs and numbers, so, he packed his bags and jetted off to London. He made a name for himself in restaurants throughout Europe, Australia and England and his big break came when he was featured in the book London on a Plate. Curtis has appeared in many television programs. He appeared in two successful seasons of Surfing the Menu, along with fellow chef Ben O'Donoghue. He was also the host of the first series of My Restaurant Rules before being replaced by Ian "Dicko" Dickson. He has made several guest appearances on NBC's Today show and most recently appeared on Martha Strewart's show. Oprah Winfrey also invited him to cook on her show! Most notably he was heavily featured in the phenomonly successful Masterchef Australia and is now one of the faces of Coles. Recipe adapted from Relaxed Cooking with Curtis by Curtis Stone 6 large eggs 2/3 cup pure cream 1/4 cup fresh chives 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons butter 125g cream cheese, softened 125g sliced cold-smoked salmon 1/ Using a fork, mix the eggs, cream, salt and pepper in a large bowl to blend. 2/ Melt the butter in a large heavy non-stick fying pan…
  • Rose’s Heavenly Cakes by Rose Levy Beranbaum
    American Recipes
    Rose’s Heavenly Cakes by Rose Levy Beranbaum
    If you own The Cake Bible and have used and appreciated it. You must get Rose's Heavenly Cakes. And if you don't own any of these books and you love baking cakes and you want to learn to be creative with them, then get both the books. These are the best recipes that I have come across. Rose pays so much attention to technique and measurements to make the cakes very tasty, the crumb fine and the cake supersoft. Each cake that i have made either from The Cake Bible or Heavenly Cakes have turned out so delicious and delicate, if it weren't for my poor decorating skills then it would seem like it came straight from a professional bakery. I gave a huge sigh of relief when the second book was released in the US exactly one month before my sisters birthday. I really wanted to make a red velvet cake and was looking at other cookbooks because The Cake Bible didn't have one. When i saw that Rose had included her own version of the recipe in the second book i knew that her one would be the best. To no ones surprise the cake was a resounding success. Thank heavens for Rose Levy Beranbaum. ps. She has a pretty cool blog too! www.realbakingwithrose.com https://www.youtube.com/watch?v=NZUWdhncD_Y
  • Australian Recipes
    Bill’s Sydney Foods by Bill Granger
    What's in a cover? How much does a cover cause you to buy the book? Well... Bill's Sydney Food was released previously with a -blah- cover. I don't recall ever leafing through it. Hmmm, nup, never. But when i was looking at the New Release section in the bookstore i saw a sleek black book with Bill's Sydney Food scrawled on it like a chalkboard menu. Oooooh! I picked it up and it was only the slip case to the actual cookbook. Oooooh! I let the book slide out from the case and the cover was very chic photos of Sydney and Bill's Cafe. The smell of a newly printed book sends shivers down my spine. The photos (throughout the book) are wonderful depictions of a lazy sunday breakfast near the beach. The book is divided into Breakfast, Lunch and Dinner. Each chapter is introduced with a chalkboard-like menu. All the recipes are accompanied with bright, well photographed pictures. It does really contain 'the best scrambled eggs in the world'. These are light, tasty, healthy meals designed to be made fast. The ingredients lists aren't long and the instructions are straight forward. I love Sydney and this reaffirms my love for it. The following preview is the previous version of Bill's Sydney Food published 2000 GBS_insertPreviewButtonPopup('ISBN:0864119917');