October 2012 Food & Drink - Hardie Grant Gift

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October 2012 Food & Drink
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True Blood: Eats/Drinks/Bites
Sobol, Ball & Shalett
True Blood is the blockbuster paranormal
drama, created by Alan Ball, set in
Louisiana’s bayou country, in the fictional
town of Bon Temps. The cooking of eastern
Louisiana lends authenticity to many scenes
in True Blood. This book celebrates the
Bayou country cooking served up at
Merlotte’s and in the home kitchens of the
show’s characters, rounded out with drinks
from Fangtasia and with a few maenad
feasts. The book includes 82 recipes true
to the cooking of the region and, whenever
possible, relevant to the food and drinks
seen in the episodes.
$39.95 • 254 x 203 mm • 9781452110868 • HB • 224 pp
Dr Burnorium’s Compendium of Hot Sauce
Moore, Nick
Come closer my friend; what’s that you say?
You like spicy food? You think you’re pretty
tough, can handle the hottest Mexican
food, the fieriest curries? Well Sir, you ain’t
tried nothing until you’ve tried some of the
sauces in Dr Burnorium’s Compendium of
Hot Sauces. Welcome to the wicked world
of Dr Burnorium; a purveyor of pain, melter
of faces, and leading expert when it comes
to all things hot-sauce related. Having spent
decades travelling the globe on a quest for
the most potent peppers, the good doctor
has personally tried and tested, collected,
and collated a list of the finest, tastiest and,
most importantly, hottest sauces around.
$19.95 • 186 x 123 mm • 9780957140936 • HB • 128 pp
Marvelous Meals with Mince
Dimbleby, Josceline
All over the world there are popular
specialities made with minced meat.
The Americans have hamburgers, the
Greeks moussaka, the Mexicans chilli con
carne and the Italians have their famous
Bolognese. The use of mince in many of
the most recognisable dishes of the world is
a testament to its versatility. It can be fried,
baked, roasted or stewed; used to stuff, top
or fill; and can be spiced, soaked or left
plain. And in times of economic pressure,
here is a relatively cheap ingredient that
will provide an ingenious and tasty meal
worthy of any occasion. First published in
1982 exclusively for Sainsbury’s, where it
became a best-seller, this superb book has
now been updated to suit today’s tastes,
without removing any of its original charm.
$19.95 • 198 x 153 mm • 9781849491501 • HB • 144 pp
Page 6
Cake Pops Christmas
Bakerella (Dudley, Angie)
Have a holly jolly...cake pop! Cake Pops
has taken the world by storm and this festive
follow up invites everyone to celebrate the
holidays, Bakerella style, with 15 adorable
winder-themed cake pop projects. With
clever, deceptively simple designs and
step-by-step instructions, cake pop fans of
all abilities can create little Christmas trees,
silly snowmen, spicy gingerbread men,
candy cakes and more. There is essential
information on wrapping each treat for
presents and handy tips on packing and
transporting the precious pops safely.
Projects cover Christmas and Hanukkah
along with some non-denominational
winter-themed pops.
$19.95 • 203 x 152 mm • 9781452115184 • HB • 80 pp
Kitchin Suppers
Kitchin, Tom
Scotland’s hottest chef takes us into his
home kitchen to show just how accessible,
inexpensive and uncomplicated gourmet
food can be. Tom draws on his experience
of home cooking to provide a superb
collection of recipes for time-pressured cooks
that makes the most of fresh, seasonal food.
From one-pan wonders and meals that can
be put together in half-an-hour, to intensely
flavoured braises that can be assembled in
next to no time and left alone to cook, there
are brilliant ideas for easy midweek meals.
These are recipes that have been created
specifically for the home kitchen, not dishes
adapted and compromised from a chef’s
restaurant. Shopping for them is easy,
techniques are straightforward and they are
fun to cook.
$39.95 • 261 x 198 mm • 9781849491211 • HB • 192pp
Lydia Lunch Need To Feed
Lunch, Lydia
Underground legend Lydia Lunch presents
witty and provocative recipes for feeding
your friends and lovers nourishing, deeply
satisfying food while maintaining a
hedonistic downtown lifestyle. Lydia Lunch
earned her name from cooking up banquet
feasts out of whatever ingredients were
on hand for fellow starving artists and
musicians, including Sonic Youth, Suicide,
Henry Rollins, the Dead Boys, and the
Butthole Surfers. In this book, she draws
on her experiences and the celebration
of a healthy obsession for foods that not
only satisfy our craven desires but are also
nutritious, delicious, and exactly what a
body hard at work and play needs.
$49.95 • 229 x 178 mm • 9780789324382 • PB • 176 pp