tetsuya wakuda
tetsuya
Tetsuya Wakuda is a true artist. Inspired by the ingredients native to his adopted Australia and the techniques and flavours of his birthplace Japan, Tetsuya combines these elements to complement and highlight each other in the simplest ways to deliver the most complicated of flavours. Now cooks who appreciate Tetsuya’s unique style can emulate his technique at home with the help of his cookbook simply and aptly titled Tetsuya. Released to celebrate the tenth anniversary of his restaurant, Tetsuya offers an insight into both the man himself and his amazing food. Much of Tetsuya’s philosophy and approach to food is offered to readers, most probably giving away the very secrets of Tetsuya’s own success. Tetsuya's presentation is perfection. Details like minute brunoise and matchstick julienne are beautiful to behold, but it is his ethereal marinades and his thoughtful use of ingredients like fresh ginger, garlic, soy, mirin, and wasabi that make his dishes so memorable, and that allow those who would like to emulate his skills to follow his recipes successfully. At Tetsuya, meals are presented as numerous small dishes, but you can multiply any of his recipes to work as main courses. Linguine with a ragout of oriental mushrooms is simple to prepare and bursts with the rich, earthy flavor of exotic mushrooms brightened by hints of garlic, sake, mirin, tomato, and chile. Tartare of tuna with goat cheese requires sushi-quality tuna, so if you can get it, this dish is quick, easy and luscious with fresh, creamy goat cheese and lively with cayenne, garlic, ginger, white pepper and anchovies. Not all of Tetsuya's creations are influenced by the tastes of Asia: there are many magnificent European-style dishes, like a salad of sea scallops with asparagus and beans, venison with roasted shallots and morels, and granny smith apple sorbet with sauternes jelly. Stunning photographs of Tetsuya’s most famous dishes and insightful commentary and recipes make this book both beautiful and functional. HarperCollins 2000
stefano de pieri
a gondola on the murray — a feast by the river
Stefano de Pieri’s highly charged enthusiasm, passion for wonderful, fresh Australian produce and delight in using both in a delicious collection of authentic Italian recipes won many followers for his ABC Television series and book called A Gondola on the Murray. His follow-on book, A Gondola on the Murray — A Feast by the River, has more stories, more humour and more trenchant opinion, and, of course, plenty of inspiring recipes for antipasto, pasta, soups, risottos, meat and fish. Stefano also persuaded brilliant Melbourne pastry chef Loretta Sartori to provide a tempting selection of tarts, cakes and pastries to create a rousing finale. Robust, hearty and inspiring, A Gondola on the Murray — A Feast by the River is a wonderfully satisfying and appealing book for all lovers of good food. ABC Books 2000
modern italian food
Stefano de Pieri learned to cook as a child at his mother's elbow in the family's Veneto farmhouse in northern Italy. This early grounding instilled in him a love for delectable and robust dishes based on the bounty of the season, a practice he still follows today when cooking in his adopted Australian homeland. Modern Italian Food offers recipes with roots from the Old World into the New: from the Treviso dishes that Stefano and his family used to cook in Italy, to the recipes that Stefano has developed using Australian regional produce. These recipes will tempt and encourage — with Stefano, there is no standing on ceremony or being precious. Food, for him, is about conviviality and hospitality, to be made and consumed with immense enjoyment and in the company of family and friends. The recipes cover all meals and favour the domestic cook. With his lively prose and accessible recipes, Modern Italian Food will be a valuable addition to the kitchen bench and reference shelf. Colour photographs of food by Earl Carter convey the spirit and romance of country Victoria. Hardie Grant Books 2004
mumma's kitchen
A delightful book full of early food memories with many notable contributors including Stefano de Pieri, who fondly writes of his mother, Antonia Zuliani, and the inspiration to cook which she fostered in her son from an early age in the family's Veneto farmhouse. Mumma's Kitchen also includes stories of various Australians' Greek, Polish and French culinary heritage. Edited by Helen Addison-Smith and George Papaellinas. ABC Books 2004