September titles for Murdoch Books

September 2016 titles

September is a month for the ultimate food porn. Think drool-worthy burger stacks for burger perverts in Mathew Ramsey's Pornburger, tons of recipes perfectly blending beef and potatoes in Jean-Francois Mallet's Beef & Potatoes, stunning Indian food from Amandip Uppal's first cookbook Indian Made Easy, and delicious dishes that won't let you waste a single ingredient from Matt Stone's The Natural Cook.

 

Pornburger by Mathew Ramsey
What is a burger? Is it merely a beef patty between two buns? Or is it something deeper, spiritual, a satisfaction of one’s most carnal culinary desires, maybe even something naughtier? Mathew Ramsey takes the foodporn movement to its unabashed pinnacle with PornBurger. Inspired by his wildly popular blog pornburger.me (with over 2,400,000 visitors), Mathew has been steadily building his battalion of burger mongers with wild yet accessible takes on the classic burger. 

But don’t be fooled by raunchy descriptions and Ramsey’s signature burger puns, like the Bill U Murray Me?, Spamela Anderson, and the Willem DaFoe–nut. This burger freak is a culinary-school-educated chef devoted to the dark arts of hamburgery. Think Maple-bacon wrapped burgers; a lobster burger sandwiched between macaroni cheese buns; and a Pornburger topped with a crispy hash brown nest, truffled sausage gravy, cheddar cheese and a fried egg. Ramsey shows you how to master as many essential cooking techniques as he offers graphically delicious images to … well drool over!  Combining tantalizing meat blends, grinds, and cooking methods, a tempting range of vegetarian and pescatarian delights, and lip-smacking custom ketchups and pickles, PornBurger offers the ultimate dining experience and entices you to create your own culi-naughty adventure.

Every element of every burger is open to reinterpretation—with PornBurger, get weird, get wild, and leave no burger fantasy unimagined . . . or uneaten.

Click here for sample recipes from Pornburger


Indian Made Easy by Amandip Uppal
Whilst Indian food is an incredibly popular cuisine, cooking it on a day-to-day basis can take time and lots of preparation which can be problematic for the busy home cook. In this timely and unique book, Amandip Uppal strips back the process of cooking Indian food to pave the way for a new, casual approach to cooking with both well-known and lesser-known Indian spices and ingredients that fit easily into day-to-day life. 

Blending traditional and contemporary Indian cuisine, Amandip’s recipes breathe a new lease of life into well-known dishes whilst holding true to tradition. Broken into chapters titled Light Bites; Vegetables and Lentils; Fish, Meat and Poultry; Breads and Rice; Salads; Pickles and Chutneys; and Desserts and Drinks, Indian Made Easy contains quick, uncomplicated recipes for every occasion, as well as information on pantry staples, basics and must-have spices, and a fabulous menu planner to help you put together opulent feasts and wonderful combinations of tastes, textures and flavours. Cook up Lamb kofta with saffron crème fraiche and Tamarind rice with Onion; learn how to make Coriander stuffed naan and Sesame and ginger chicken skewers; please the veggies with dishes like Aubergine with chilli and pomegranate dressing and a cheat’s Dhal makhani; and sate your sweet tooth with Pistachio kulfi or a Pomegranate, lime and rosewater granita. 

 

Indian Made Easy is a beautiful and delicious cookbook that brings Indian cookery up-to-date for the modern, busy cook.

Click here for sample recipes from Indian Made Easy



Beef and Potatoes by Jean-Francois Mallet
Beef and potatoes form the staples of many people’s diets but often home cooks don’t realise how important it is to use the right potatoes and the right cut of beef to make a main meal a success. In Beef and Potatoes, Jean-Francois Mallet offers his expertise, along with 200 hearty and safe-proof recipes to ensure you’re cooking up a delicious storm of beef and potatoes every time.

If you just think ‘beef’ without considering which cut, there’s very little chance of striking lucky when it comes to making your dish a success; nobody likes a slow-cooked stew the consistency of shoe leather because you chose the wrong cut of meat. Likewise, if you want to barbecue and choose chuck, you will have a miserable family dinner. So there are rules. And the same applies with potatoes. You don’t make mash, chips, steamed potatoes, sautéed potatoes, crisps and soufflé potatoes with the same variety. It’s important to distinguish between a waxy potato such as a Dutch Cream and a floury/starchy potato, such as King Edward. And what about red Pontiac, Sebago, Desiree and Yukon gold?  

Beef and Potatoes contains 200 classic and modern recipes divided into three sections. In ‘Beef’ you’ll find luscious hearty recipes such as rib eye steak with garlic chips, Belgian beef and beer stew and roast beef with béarnaise sauce. In the ‘Potatoes’ chapter you’ll find out how to make the ultimate chips, potato pancakes, potato fritters and potato puree with truffles. And in the ‘Beef and Potatoes’ selection, you’ll find favourites such as classic cottage pie, beef and potato tagine with mint yoghurt, traditional beef wellington with duchess potatoes and a Mexican-style braised beef. This superb book has dinner options well and truly covered.

Click here for sample recipes from Beef & Potatoes

 

The Natural Cook by Matt Stone.
Food, nutrition and eating are the most basic elements of life. Eat well and you live well. Cook creatively and life becomes more interesting and enjoyable. Consider the provenance of your food and live a more sustainable life. These ideas are central to Matt Stone’s food philosophy, cooking and now first book The Natural Cook. With a philosophy akin to Rene Redzepi and Kylie Kwong, Stone is a bright young chef producing beautiful food with a cause – changing our food system for the better. 

Many people love the idea of sustainability, but put waste reduction in the too-hard basket. The Natural Cook challenges that. It cuts through the marketing and hype and breaks down the steps towards no-waste cooking in a revolutionary way. 

Stone takes inspiration from many traditional cooking techniques. Fermenting and pickling are on trend but have been used for health benefits and preservation for centuries – as have making dairy products, milling flour and rolling oats. He also believes wholeheartedly that we must move forward from the gimmicky ‘bush tucker’ movement and embrace these amazing ingredients in a natural way. This book includes many recipes where herbs, spices and fruits are shown as the perfect addition to a dish. 

The Natural Cook is about making food with maximum taste and zero waste. So try your hand at Fermented chilli paste; Smoky eggplant dip; Lamb, chickpea, pomegranate & saffron salad; Beef soup with greens and mushrooms and Hay-smoked beef, onions and miso. This is where food for thought expands into new territory… 

Indian Made Easy brings Indian cookery up-to-date for the modern cook with wonderfully fresh and quick recipes that will warm the soul, fire up a love for food and introduce Indian cuisine to everyday cooking.

 

Whilst Indian food is an incredibly popular cuisine, cooking it on a day-to-day basis can take time and lots of preparation which can be problematic for the busy home cook. In this timely and unique book, Amandip Uppal strips back the process of cooking Indian food to pave the way for a new, casual approach to cooking with both well-known and lesser-known Indian spices and ingredients that fit easily into day-to-day life.

 

Blending traditional and contemporary Indian cuisine, Amandip’s recipes breathe a new lease of life into well-known dishes whilst holding true to tradition. Broken into chapters titled Light Bites; Vegetables and Lentils; Fish, Meat and Poultry; Breads and Rice; Salads; Pickles and Chutneys; and Desserts and Drinks, Indian Made Easy contains quick, uncomplicated recipes for every occasion, as well as information on pantry staples, basics and must-have spices, and a fabulous menu planner to help you put together opulent feasts and wonderful combinations of tastes, textures and flavours. Cook up Lamb kofta with saffron crème fraiche and Tamarind rice with Onion; learn how to make Coriander stuffed naan and Sesame and ginger chicken skewers; please the veggies with dishes like Aubergine with chilli and pomegranate dressing and a cheat’s Dhal makhani; and sate your sweet tooth with Pistachio kulfi or a Pomegranate, lime and rosewater granita.

 

Indian Made Easy is a beautiful and delicious cookbook that brings Indian cookery up-to-date for the modern, busy cook.