Sous–Vide is nothing new. In fact it has been in use for 30 years with average degrees of success until the last eight years. Stretching the idea, adding lower temperature cooking has led to incredible advances in recent years. This is a brilliant book fully explaining the Sous–Vide (bag cooking) method and will be of great interest to the professional cook or anyone who has bought a home vac machine. This is the future of cooking and the results when properly executed are unbelievably good (as well as idiot proof). For home cooks who are unlikely to have accurately controlled temperature water tanks use a pot of water, get it to the desired temperature on your stove-top, then keep it in the oven at the same temperature to do the cooking.
A very good book and one of the things we most appreciated was good discussion as to what can go wrong. Information of this type can save so much time (and money).

PRESERVING THE ITALIAN WAY
A collection of old-style Casalinga Italian recipes assembled by
Pietro Demaio
Published by Memoirs Foundation Inc. (Australia), P/B

This is a book to cherish for the generosity of people who have given their recipes. It takes the full gambit from preserving in oil and vinegar, salt and sunshine right through to making use of the last of the pig fat in soap. Preserving the Italian Way chronicles the old methods for current, and future generations. There is some very useful information that can be put to good use in commercial kitchens determined to do their own thing including a cheese section. This book goes to the depth of wine making and most interesting are the liqueurs that are so common especially in the north of Italy. If you are Australian looking for the high volume alcohol to make some of the recipes them try Sydney’s Chef’s Warehouse +61 02 9211 4555 where they have Marc at 60% alcohol at very reasonable prices.

JOY OF COOKING
Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Published by SIMON & SCHUSTER, H/B $49.95

The American equivalent to the French Larousse Gastronomique, you will find this book on almost every chef’s shelf. It is a remarkable resource and reference for everyday cooking with a particularly good sweet section that does fill a void since the bible Mastering the Art of French Patisserie is no longer available. This invaluable book has one of the most user–friendly indexes of any reference cookbook. There are no pictures, but succinct and easy to understand line drawings. Every good cook should own this book.
Made dozens of recipes pver the years and never had a failure. We like that!

True we seem to be dredging the past for cookbooks, but the fact is these are books remain for ever popular and always in print for a single reason, recipes that work. Michel Roux is a master recipe writer and his desserts are legendary for their elegance, flavour and technique. Add Martin Brigdale’s superb photography to fantastic content and this makes Roux’s Desserts one of my favourites. The book contains most of the classic techniques and whilst presentation might seem a little dated this books give the foundation for most dessert recipes.
Everything works — miracolo!