Our guest Julie Tjiandra turned her love of food and reading about food into a profession. Her bookshop, Scrumptious Reads, is a paradise for book-loving foodies with everything from cookbooks to culinary history.
Julie says demand really took off with the popularity of cooking shows and the rise of celebrity chefs. With literally millions of culinary books out there, Julie talks to us about her favourites as well as what’s up and coming. One recent publication is so beautiful, you’ll want to keep it on your coffee table when you’re not using it in the kitchen.
She’s also got a hot tip for the best cookbook to give to that young person you know who’s moving out of home for the first time, and a theory as to the popularity of Ottolenghi.
Julie hosts a Cook Book Club with chef Danielle Dixon, in which they choose a cookbook and test the recipes. To find out which Australian MasterChef alumni wins top points for having his recipes always work out exactly as they should, listen now.
Websites:
Cookbooks and Food Magazines:
From the Earth, Peter Gilmore
Simple. Ottolenghi
The Noma Guide to Fermentation, Rene Redzepi and David Zilber
The Cook’s Companion, Stephanie Alexander
India: The Cookbook, Pushpesh Pant
La Cucina: The Regional Cooking of Italy, Italian Academy Cuisine
Just a French Guy Cooking, Alexis Gabriel Ainouz
thecleaverquarterly.com digital magazine on Chinese cuisine
toothachemagazine.com for chefs by chefs
Petits Propos Culinaires magazine of the history of food and cookery
Non-Fiction
Salt, Mark Kurlansky
Cod, Mark Kurlansky
Food – A History, Felipe Fernandez-Armesto