August sees us exploring Regula Ysewijn’s fascinating “Pride and Pudding” – and in September we leap into a truly unique Australian cookbook.
The culinary scene in Australia is as unique and as diverse as our broadly multi-cultural country. There’s hardly a major culinary tradition that we haven’t enjoyed, embraced, and integrated into the national palate. For September in Lambs’ Ears Cookbook Club I’ve selected a unique Australian cookbook that reflects exactly that perfectly.
College Puddings from “Pride and Pudding”
But let’s talk about August first! As you all know, I’m just a few days back from a massive 6 week international trip, but it didn’t take me long to get between the covers of Regula Ysewijn’s gorgeous Pride and Pudding. I’ve already made two things from it, and have loads more bookmarked. I’m really hoping you all enjoy it too – it’s a fascinating, and delicious, look at some truly historic English food. As ever, for those who don’t buy the book, there’s plenty of freely-available recipes from it online.
Apple Tansy from “Pride and Pudding”
Asian food is enormously popular here in Oz, and Chinese-ish, by Rosheen Kaul and Joanna Hu, is a unique Australian cookbook that takes the medley of traditional Asian cuisines from both women’s heritage and shakes it up a little. As Rosheen says in her book intro -” This is not a regional Chinese cookbook, nor is it is an introduction to Chinese cooking. This is our Chinese-ish story – vibrant, crispy, tasty, colourful, and incredibly delicious.”
It’s a unique Australian cookbook from a couple of unique Australian women.
I often avoid cooking Asian food because all of the prep puts me off a bit (yes, I’m lazy), but these recipes are full of tips and shortcuts that make their often inauthentic dishes really accessible. All of the ingredients are easily available in large supermarkets and Asian grocers, and the utensils are pretty basic – a wok or, in the absence of that, a decent frying pan.
I’d really urge you to have a go with this one – even it’s just to try the Sichuan sausage sanga, or the Yunnan mashed potatoes. This is very tasty food.
And do stay tuned to the cookbook club Facebook page – some little birds have been telling me of some fabulous new cookbooks in the pipeline, including new publications from one or two past Lambs’ Ears Cookbook Club favourites. ?
In other cookbook club news, the Lambs’ Ears Cookbook Club list so far in 2022 is –
Our year-long cookbook is Neil Perry’s Everything I Love To Cook.
August – Pride and Pudding by Regula Ysewijn
July – The Cook’s Companion and/or Home by Stephanie Alexander
June – Mabu Mabu by Nornie Bero
May – The Essentials of Classic Italian Cooking, by Marcella Hazan or
Jamie’s Italy, by Jamie Oliver
April – The Comfort Bake by Sally Wise
March – The New Book of Middle Eastern Food by Claudia Roden
February – Bella (or anything from any of her previous works) by Annabel Langbein
January – One Pan Perfect by Donna Hay
YOU CAN BUY ANY OF THESE COOKBOOKS AT ALL GOOD BOOKSHOPS, OR ONLINE AT BOOKTOPIA USING THE LINKS IN THIS POST. (IF PURCHASED VIA THESE LINKS, YOU WILL GET A GREAT PRICE AND I WILL RECEIVE A SMALL PERCENTAGE OF THE COST.)
If you would like to join us in the Lambs’ Ears Cookbook Club, check out my original post here, or just click on the “Cookbook Club” link at the top of the page.
[mc4wp_form id="16750"]
