MARTIN BOSLEY COOKS
Martin Bosley - Random House - $45
The cover is the plainest I have seen in a while, especially for a cook book, but don’t let that put you off because it is a big handsome book and inside is a riot of glorious colour with Jane Ussher’s gorgeous photographs beautifully complementing Martin Bosley’s mouth watering recipes..
Wellingtonians have known about Bosley for a while, at least since 2001 when he opened his eponymous restaurant in the Royal Port Nicholson Yacht Club, but it wasn’t until he won the Cuisine Restaurant of the Year Award and took over from Lois Daish as the Listener food writer last during 2007 that many of us got to hear of him.
In this truly beautiful pictorial book chef Bosley shares favourite recipes from his popular Listener columns. In his introduction he says that the most frequent question he is aked is whether he cooks at home. The answer is yes, he does cook at home both for family and friends and what he cooks is the sort of food that he has included in his book. He claims that the best advice he can give to us when we are cooking is to relax. “It’s only food, not rocket science”.
I was planning to make something from the book before writing this but ran out of time. However I have two dishes chosen to make next week, Cauliflower Risotto, and Fish Braised with Tomatoes, Mussels and Cockles.Yummy.
Martin Bosley - Random House - $45
The cover is the plainest I have seen in a while, especially for a cook book, but don’t let that put you off because it is a big handsome book and inside is a riot of glorious colour with Jane Ussher’s gorgeous photographs beautifully complementing Martin Bosley’s mouth watering recipes..
Wellingtonians have known about Bosley for a while, at least since 2001 when he opened his eponymous restaurant in the Royal Port Nicholson Yacht Club, but it wasn’t until he won the Cuisine Restaurant of the Year Award and took over from Lois Daish as the Listener food writer last during 2007 that many of us got to hear of him.
In this truly beautiful pictorial book chef Bosley shares favourite recipes from his popular Listener columns. In his introduction he says that the most frequent question he is aked is whether he cooks at home. The answer is yes, he does cook at home both for family and friends and what he cooks is the sort of food that he has included in his book. He claims that the best advice he can give to us when we are cooking is to relax. “It’s only food, not rocket science”.
I was planning to make something from the book before writing this but ran out of time. However I have two dishes chosen to make next week, Cauliflower Risotto, and Fish Braised with Tomatoes, Mussels and Cockles.Yummy.
No comments:
Post a Comment