a banquet of books from Harper Collins

Gosh five wonderful new cookbooks from the one publisher.
First up a very exciting new title from the much-loved and admired food writer, Nigel Slater.

Kitchen Diaries II

A Year of Simple Cooking

‘Empty glasses are scattered around the room, perched on shelves and window ledges from where we toasted the new, albeit unfinished kitchen. And there is just enough Champagne left in a bottle in the fridge for me to celebrate, in secret, the first morning of the New Year.  This January 1st is no different from all the others in that I will make soup and a loaf, in what is now an annual ritual. Kneading is a good way to start the year. Tactile, peaceful, creative, there is something grounding about baking a loaf on New Year’s Day.’

From Nigel Slater comes a beautiful and inspiring companion volume to the acclaimed Kitchen Diaries.

Kitchen Diaries was one of the most acclaimed food books of recent times. With Kitchen Diaries II: A Year Of Simple Cooking, Nigel Slater returns to this inspiring structure - recording the food he buys, prepares, eats and shares throughout the year.

With more than 300 recipes, many from his hugely successful TV series, Simple Suppers, Kitchen Diaries II is full of classic Slater ideas, from a cider loaf to start the New Year, to an indulgent chicken and leek pie or a simple, fresh salad of pears and bitter leaves.

Nigel Slater is the author of a collection of bestselling books, including Real Fast Food and Real Cooking, and the award-winning Appetite. His autobiography, Toast, won six major awards, including the British Biography of the Year, the Glenfiddich Award and the André Simon Memorial Award. 

Published 5 October 2012

RRP $59.99; 4th Estate

And then another favourite, this time one of our own, Peter Gordon.

Celebrity chef Peter Gordon has created a stunning book filled with easy and accessible recipes in his signature fusion style.

Peter Gordon is one of New Zealand’s most successful chefs. He is renowned for his unique culinary philosophy, influenced by his extensive travels around the world. In Peter Gordon: Everyday, Peter brings fusion to the kitchens of Kiwis, making his signature cooking style straightforward and accessible. He shows us how to create fusion style meals at home using easily sourced ingredients and simple methods,. The book includes more than 170 dishes that demonstrate his passion for innovative flavours and textures in an everyday setting.

Peter has award-winning restaurants in both Auckland and London. Bellota Tapas Bar and dine by Peter Gordon are both located at the Skycity Grand Hotel. The Providores and Tapa Room in Marylebone, London, now in its eleventh year, is famed for its fine fusion food and for listing Britain’s largest selection of premium New Zealand wines.

Peter’s reputation as the godfather of fusion cuisine is world renowned and when not in the kitchen in Auckland or London his time is spent travelling the world. So far 2012 has seen Peter cooking at festivals and giving demonstrations and master classes in Fiji, Singapore, Dubai and Hungary, amongst others.

Published 5 October - Harper Collins - $49.99

And from the UK:

In the follow-up to his acclaimed Made in Italy, one of Britain's favourite Italian chefs embarks on a gastronomic tour of Sicily, a beautiful, sun-drenched isle with a rich and unique culture.
When Giorgio Locatelli was about ten years old, and had scarcely holidayed outside his native northern Italy, he was captivated by tales of beautiful seas, idyllic beaches and a different way of life, recounted by the few intrepid local friends who had been to Sicily.

This follow-up book to Made in Italy explores the ingredients and history and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from insalata di rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, pasta with anchovies and breadcrumbs, Sicilian couscous, and the celebrated dessert, cassata. ‘When people talk about Sicilian cooking,’ says Giorgio, ‘they always speak about the influences from the Greeks, the Arabs, the Spanish… but I really believe the biggest influence is the land and the sea. They determine the produce, which has stayed the same, throughout all the cultural changes. What grows together, goes together, as my grandmother used to say, and it is the simple combinations of beautiful ingredients that makes Sicilian food special.’
4th Estate - Hardcover -  $69.99

And back to New Zealand

This second book from Riverstone Kitchen is full of simple recipes that are easy to prepare, accompanied by mouth-watering, inspiring images of the food and garden, with simple growing tips for ingredients that take the dishes beyond the ordinary.
Harper Collins - 2 November - $44.99

And then across the Tasman:

I think of Bill Granger as being Australia's Jamie Oliver. He is a self taught cook who opened his first restaurant, bills, when he was 22 years of age.He now has three restaurants in Australia ,all are popular with locals and with visitors from overseas - and four restaurants in Japan. His television series, BILLS FOOD and BILL’S HOLIDAY, have charmed audiences worldwide.

And in November 2011 he opened  his first London restaurant, Granger & Co.
Bill lives in Sydney and London with his wife, Natalie Elliott, and daughters. 
Easy is his 10th book.

The pic below features his Beef Mushroom and snowpea stir fry

Harper Collins - Hardback - $59.99

And in case you missed his previous title here it is:

 In Bill's Everyday Asian, Bill has simplified his favourite classics and created his own dishes, taking the best that Asian food has to offer and giving it the Bill makeover.

I am a fan!