Books to Read To Tempt The Cook

Dominion, Volume 32, Issue 154, 25 March 1939, Page 3 (Supplement)

Books to Read To Tempt The Cook

Two New Recipe Books

“More Caviare and More Candy,” by Alice Martineau; and “Recipes from Hungary," by Evelyn Bach, both from Cobden Sanderson, London. I ADV MARTINEAU j/well known for her books on interesting cooking made easy, and this volume is an enlargement upon her popular “Caviare and Candy.” She insists on the mastery of the foundation of all good cooking, and it is gratifying to find in tier list of hints flint she insists on her followers using New Zealand or Australian butter. “Remember,” she says, "that pure New Zealand or Australian butters are far better than any ’blend.’ even with an alluring name.” Most of her recipes are of French or American origin, the savouries coming from the latter country, and the good soups and vegetable -dishes being those used commonly by the French. Having mastered Hie foundations of good cooking, any housewife can add with confidence these recipes to her collection, even to the more difficult “restaurant” dishes, and the unusual sweets and savouries. The book is one which could well be studied by the New Zealand housewife, for almost without exception the recipes are admirably suited to this country, and introduce something new and interesting to give menus more “personality.” Hungarian Dishes Another recipe book, tills nu:< the more sophisticated cook who delights in the unusual and artistic. ii.< e recipes from Hungary are, according to the. author, an attempt to “reflect the soul of the people through their way of eating.” She believes in the art of eating, and the enjoyment of food, and a glance at her collection of delicious concoctions iu every branch of cookery is enough to justify her beliefs and set any foodniinded person on edge to try them out for herself.