bunyip

Ebooks - Cookbooks?
That's what I do, since the system insists on a number. But you have to mention in the review that you're using an ebook edition, which gets back to Brenda's original point that there's no way to flag that it's not a hard co…

Comment by bunyip June 2013 permalink
Connecting book editions
The problem seems to be that the editions are allegedly connected but the recipes don't show up in both editions. This is particularly annoying with books that have both UK and US editions, but it also applies to books that are revised, like T…

Comment by bunyip May 2013 permalink
When does the next challenge begin?
Actually, winter is coming for many of us. Seasonally based challenges are a bad idea.

Comment by bunyip April 2013 permalink
Easter/Passover
How interesting that northern hemisphere people do ham for easter. It would never occur to anyone in Oz. Ham is for Christmas. The weather in Melbourne is usually pretty good at Easter so a lot of people have barbecues, or if it's a sit-down m…

Comment by bunyip March 2013 permalink
Day of Pi(e)
I'm thinking of doing the little blueberry pies from Nigel Slater's Tender - see my recipe review. I am assuming that the Bureau of Meteorology are correct in predicting that the heat wave will be over by Thursday, otherwise it's go…

Comment by bunyip March 2013 permalink
Day of Pi(e)
Um, in this part of the universe dates are ordered d/m/y. Unfortunately there are only 30 days in April. I have explained this to hubby, who is quite happy to pretend to be American for the day if it gets him a pie!

Comment by bunyip March 2013 permalink
2012 Cookbook Awards
I suppose it's the lawyer in me, but (while I agree that his observations were interesting) I think Fergus Henderson should have kept right out of it. Maybe the cookbook business doesn't have any code of ethics, but the whole thing struck …

Comment by bunyip March 2013 permalink
A Lasagne Winter
I don't think what I do will help anybody much. Only that I want to assure Queezlesister that there's nothing to it! I used to use instant lasagna sheets, but nowadays I buy fresh pasta sheets from the pasta place at South Melbourne Marke…

Comment by bunyip January 2013 permalink
New Cookbooks - 2012
I see that serious eats are confusing people by including two books entitled Ripe. One of them is by Nigel Slater and has evidently been retitled for the US market. In the UK it is volume 2 of the boxed set titled Tender, the first volume being abou…

Comment by bunyip December 2012 permalink
New Cookbooks - 2012
I'm probably suffering from living all these years with a librarian... BTW, there is a very interesting article about Yotam Ottolenghi in the latest issue of The New Yorker.

Comment by bunyip December 2012 permalink
New Cookbooks - 2012
An interesting list, but I'm a bit worried about Consider the Fork being described as a "cookbook". It's very well written, informative and entertaining, but it's gastronomic history - not a recipe in it. That's the r…

Comment by bunyip November 2012 permalink
What makes a cookbook a clunker and what do you do with them?
I very rarely get rid of cookbooks. There's some sort of backstory to all of them. I don't think much of Barbara Kafka's soup book, but it's still on the shelf. Some years ago I had a collection of Charlie Trotter's handsom…

Comment by bunyip November 2012 permalink
Next challenge?
I didn't mention salad, did I? Greek salad is usually simple enough but it has to include cucumber and fetta cheese. Anything with fetta cheese in it is by definition Greek! And they do seafood really well - calamari, octopus, whole baked fi…

Comment by bunyip October 2012 permalink
Next challenge?
Actually, I have the impression that there aren't actually all that many Greek cookbooks, let alone good ones. Not surprisingly given the long Ottoman occupation Greek cooking is really a subset of Middle Eastern cooking, particularly at the m…

Comment by bunyip October 2012 permalink
'Modernist Cuisine' authors launch free online cooking school
No, I haven't tried it. However, it's all the go round here. We have a (wildly popular) TV show "Master Chef", where amateur cooks compete to cook - against ridiculous deadlines and often in contrived situations - dishes that w…

Comment by bunyip October 2012 permalink
'Modernist Cuisine' authors launch free online cooking school
Have you read Blumenthal's account of the trouble he had with the scientific equipment suppliers when he was developing the technique? Very disobliging they were apparently. It's in that great big enormous book of his.

Comment by bunyip October 2012 permalink
Next challenge?
Never heard of it. Could you write a review?

Comment by bunyip October 2012 permalink
'Modernist Cuisine' authors launch free online cooking school
There has been a very similar article in the UK Guardian for some time. A most ingenious way to avoid spending vast sums on yet another gadget. (Two gadgets, actually, if you count the vacuum-sealing device.) You do need a digital thermometer, of…

Comment by bunyip October 2012 permalink
New Cookbooks - 2012
I now find that Anchor make low protein cake and pastry flour, both plain and self-raising. Should I try it for scones? I'm not interested in baking my own bread. You can buy such a fantastic range these days, even in the supermarkets. That…

Comment by bunyip October 2012 permalink
New Cookbooks - 2012
What a fascinating discussion about flour! I'm not a great one for cake baking. In Oz I know that for domestic use you can get bakers' flour (more gluten), the Italian style 00 flour and sundry specialty flours made from chickpeas or wha…

Comment by bunyip October 2012 permalink
New Cookbooks - 2012
On the subject of electronic cookbooks raised by Publishers Weekly, I have the Kindle edition of The Flavour Thesaurus, a fascinating little book. It really is superior to the hard copy because of the internal hyperlinks enabling you to jump around…

Comment by bunyip September 2012 permalink
New Cookbooks - 2012
kateq, you would not regret purchasing the Stephanie Alexander. It truly is a monumental work, a labour of love which took her years. If you get it from Book Depository the price is inclusive of shipping. Everything Slater says about it is true. …

Comment by bunyip September 2012 permalink
New Cookbooks - 2012
I am a weak and feeble woman, I confess. After I logged off yesterday I went to Book Depository and bought both Nigel Slater and High F-W. Both hardbacks. I can just hear Mr Bunyip "Where are we going to bloody put them?"

Comment by bunyip September 2012 permalink
New Cookbooks - 2012
Really, I don't need any more recipe books, but I see that Nigel Slater is about to publish Kitchen Diaries II, apparently including lots of recipes seen in his recent TV shows. I favour his less is more approach, the polar opposite of Ottoleng…

Comment by bunyip September 2012 permalink
cookbook author's restaurants
We ate many times at Stephanie's eponymous restaurant in the 80s and 90s. We actually ate once before we were married at her original place next door to the massage parlour (hilarious memory of Maurice bumbling about), but then we had our hard…

Comment by bunyip August 2012 permalink
Weights vs Volume in Cookbooks
I am not a great one for baking, but I do know that for best results you've got to use weight measurements. My mother's forte was baking, and she had a set of Krups scales with an adjusting slider that was accurate to a fraction of an oun…

Comment by bunyip December 2011 permalink
Kitchen Disasters
Seared into my memory is the gingerbread cake made with baking powder added to self-raising flour. The batter bubbled up like the mud pools at Rotorua and burned on the base of the oven!

Comment by bunyip December 2011 permalink
Holiday Challenge 2011: The Pie and Pastry Bible
Oh frabjous day! A book that I already possess! And it's a classic, not just recipes but theory and explanations. Not sure though if I'll be in the challenge, don't do much baking these days. And also, in the southern hemisphere t…

Comment by bunyip November 2011 permalink
Measurements
This is why I have so few American cookbooks! Even when they call for a cup of something, it's an American cup. The Brits are gradually going metric, but at least they never specify berries by the quart. Interestingly, although the French inv…

Comment by bunyip May 2011 permalink
User name
The bunyip is a mythical Australian creature that lurks in swamps and eats lost children. Nowadays it has been cutesified, but to the Aborigines in the south eastern part of the country it was scarey (and no doubt used to keep the kiddies in line). …

Comment by bunyip March 2011 permalink

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Username: bunyip
Joined: August 2010
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Last Active: July 2019
Roles: Member