This book was sent to me by the publisher, Bloomsbury, at no cost. It’s out today (3 May 2022); $39.99.
I actually finished reading the memoir part of this book a couple of weeks ago – the day I received it in fact. But I had to wait until I had baked a couple of the recipes before I could do a legit review!
This is two books in one. The second part is a cookbook – all bread or bread-adjacent (a couple of biscuits and cakes). So far I have made the Miracle Overnight White Loaf, which is a marvellous no-knead, overnight (duh) bread that you cook in casserole dish; and today I made the focaccia, which uses the same dough but you press it out to make focaccia. Both of these are AMAZING and will definitely be in high rotation. A large section of the recipes is sourdough, and… I’ve done the sourdough thing, and I’m just not sure I can face going back to the world of the starter. I’ll have to give it some more thought. There are definitely other recipes I want to try – bialys, and their mini panettone buns. Each of the recipes is laid out beautifully – I love that there is a different font for the chat at the start, and the ingredients, and the recipe itself. It’s also got delightful photos and in general the cookbook aspect is just fabulous.
But the recipes are only half the book. The first half of the book is a memoir. This book is written by Kitty and her father, Al – they tell the story together and they each have a distinct font. It’s the story of how they ended up running a bakery together, and while that sounds all heartwarming – and it is, absolutely – but it starts because baking a loaf of bread is one thing that Al tries to help Kitty with her crippling anxiety. Like, anxiety that made going to school impossible, getting out of bed barely feasible, nothing in the world seeming worthwhile. I deeply appreciated the honesty that Al in particular presents here – that he and his wife did not see what was happening at the start, that they were bewildered by the change in their youngest daughter, and that they struggled to figure out what to do. Kitty, of course, is also very honest: she didn’t know why it happened, either, and makes no excuses for it, or for feeling the way she did. It just was.
The book explores the slow movement from Kitty deciding she wanted to bake a loaf of bread – to wanting to make more, and therefore being allowed to use neighbouring ovens – to giving bread away because she was making so much, leading to a subscription service, then a pop-up, and then an actual real bakery and high street shop. Well, I say slow, but it all happened over about 2 years and that’s just incredible.
It’s the sort of book that makes me think “maybe I could be a baker and make bread all the time and bring joy to people!” and then you keep reading and you realise just how much stress the whole thing is, and how early you have to get up (unless you’re the Margaret River bakers who sell their bread from 3pm onwards, LIFE GOALS) and… yeh. I’ll just stick with making bread for people in my house, thanks.
As a memoir, the book is a delight. It’s honest and thoughtful and funny (when appropriate). It’s got enough context of other things going on that you know bread isn’t absolutely everything, but it’s also very clear that the focus is the story of Kitty not being able to go to school —> opening the bakery; it’s not a complete autobiography. The different fonts make the dual authorship work really well, there’s lovely pictures and photos throughout, and I really did sit and read the 150-odd pages in one day, because I started and then I had to keep going. I didn’t really need another bread book in my life but I definitely needed this book.
I read this courtesy of NetGalley.
Part travel memoir, part personal memoir, and part food history; it’s an intriguing combination. Furstenau discusses her own history – born of Bengali parents, in Thailand, and then growing up in the US. Throughout the book are comments about how hard it was to demonstrate that her visa to India ought to reflect that heritage, but given a lack of paperwork for her parents, it wasn’t to be. This sense of questioning where she belongs is woven through her discussion of “Indian” food, as she looks into the histories of both ingredients and dishes. “Indian” because some of what is discussed is about how now-common ingredients in Indian food actually came to India (green peas, chillis, potato… cheese…); and also some things you might think of as Indian are not, and some things appropriated by others are, of course, from India.
The author travels around India, sometimes visiting relatives and sometimes finding food-connected people, who talk about history and share recipes and teach her to cook some of the dishes. And these recipes are included, of course – Sandesh and Nolen Gur Cheesecake; Kedgeree (which is Indian, not Scottish, and the story of it becoming a breakfast staple is fascinating and I have never eaten it!); Koraishutir Kochuri (puffed bread with green pea filling, and goodness I really want to make this)… and so many others.
This book is very readable; it’s enjoyable to journey around India, it’s varied in what ingredients and ideas it discusses, and the recipes seem easy to follow.
I received this book from the publisher, Bloomsbury Absolute, at no cost. RRP $52.99; it’s out now.
Firstly, LOOK at that cover. This is a beautiful book just to look at, from the cover through to the internal images. So if you’re a person who buys cookbooks to ogle – and more power to you – this is a good one.
Secondly, the text: it’s engagingly written. The intro gives a very potted history of the island, focusing on what different cultures brought with them; then also an overview of the geography, including what I didn’t know which is that ‘Sicily’ also includes all the little islands around it. The stories at the start of each recipe – I know there’s a proper name, but I can’t remember it – aren’t too long, are generally relevant, and (if you’re in a hurry) can be safely ignored with regard to the actual cooking.
Thirdly, of course, the recipes. Chapters include Bread, Fritti (fried things), Pasta and rice, Vegetables, Fish, Meat, Sweets, Granita and ice creams, and Sauces and Basics. I’ve cooked a few things…
- I started with some things I was already familiar with, because it’s pandemic time – in fact I think I cooked some during a lockdown – and my emotional energy for adventure was low. So:
- Grilled Bavette (I think I used rump steak) with braised courgettes, mint, chilli and gremolata – a delicious way to do zucchini, and a tasty sauce for the meat;
- Whole Roast Chicken with fennel [I don’t think Australia has the wild variety he specifies], lemon leaves, garlic and bay – the chicken is placed on top of fennel and shallots, which was delicious;
- Sfincione – that is, Sicilian-style pizza – which in my lexicon is more like focaccia, being more like bread (quite thick and fluffy) rather than thin and crusty. We didn’t follow the instructions for the toppings. The base itself was very tasty; I can imagine serving it more like bread than like pizza;
- Pork, Chilli and Marjoram Polpette cooked with lemon and lemon leaves – they’re meatballs. After the meatballs are browned they’re braised in the oven with stock and lemon leaves, and it was totally delicious;
- Strawberry, Almond and Rosewater Cake – I replaced the strawberries with cherries, because I had some in the freezer from summer. Also an absolutely delicious outcome.
- AND THEN I decided to do something ridiculous, which was: Spiced Lamb Arancini with peas, broad beans and mint. This was ridiculous because I’ve never done anything deep-fried, and the number of steps in the process (make the risotto, cook the lamb, mix it together, flour / egg / bread crumbs and THEN fry). They were delicious. Just wonderful. And I don’t think I’ll ever make them again because I’m just not convinced it’s worth my time.
There are heaps more recipes here that I can imagine cooking, so I am very happy to have this in my life. The only potential issue for Australian cooks – and this is a problem with us, not the author – is the fish section. The recipes call for specific fish (cod, mackerel, sardines) and I don’t know whether they’re all a) easily available here, b) have the same names (I know those ones do), or c) whether other fish can be easily substituted. Still, highly recommended.
I received this as a review copy from the Australian publisher, Hachette, at no cost. It’s available now; RRP $39.99.
I own all of Sabrina Ghayour’s cookbooks. Her first, Persiana, is one of my favourite cookbooks ever. Every book has been produced beautifully, and every recipe I have tried has been great. This new book is no exception.
Ghayour is Persian by background, and having grown up in Britain she brings a (ugh, buzz word) fusion to cuisines that really works. I recently started following her Instagram account, and the enthusiasm that appears in her descriptions of the recipes comes through there, too. She’s a delight.
The idea of a ‘simple’ cookbook is a perennial one; it’s come around again recently, it seems to me. I was a little surprised that Ghayour got into it – not that her other recipes have ever been that hard, but that it seemed an odd genre for her to get into. But actually, this does fit: she’s into encouraging everyone that they can cook, that doing so doesn’t need brand new, hard to get, and fresh-or-lose-it ingredients every time. She’s a big fan (from her Insta account) of using pantry essentials really well. Of course, her pantry isn’t necessarily mine; but once you’ve bought sumac or tahini (which, let’s be honest, actually are always in my pantry), you’ve got them and you can keep using them.
Anyway! The recipes are once again easy to follow, and every recipe I’ve tried has been a hit. Baked sweet potato chips with za’atar were great; beans with tahini and preserved lemon is inspired and I want to do beans like this forever. Carrot with pistachio, dill, and lime; baked butternut that’s then mashed with yoghurt and chilli and dill… and absolutely fantastic felafel. And that’s just the vegetables! Variations on chicken kebabs, and kofte, and the solution when my veg box has a full celery: lamb, celery and parsley stew (yes, when I ask for 100g of parsley, I meant it. It didn’t even make a dent in the parsley thicket). I haven’t had a chance to cook any dessert yet, but: white chocolate, pistachio, and raspberry tiramisu. Nuff said.
The book is divided into Effortless Eating; Traditions with a Twist; The Melting Pot; Something Special (sticky peach and halloumi skewers!!) and Cakes, Bakes, and Sweet Treats. I am keeping this book out on the counter to keep cooking from over the next … I dunno, six months?
Highly recommended. An excellent introduction to Ghayour’s style of cooking and recipe writing.