The Food I Love: A New Edition

Australian cook and restaurateur Perry’s new edition of his 2005 book of the same name is a great foray into elevated home cooking. Starting with the freshest ingredients is key, and this is apparent in the opening pages and throughout. A beginning section focuses on preparation, needed tools and equipment, and herbs and spices used in the book. The recipes are then divided into 11 sections: light breakfast, eggs, sandwiches, salads, soup, pasta and rice, seafood, meat and poultry, accompaniments, sauces and more, and desserts. Along with the recipes are various techniques and tips for skills like cooking the perfect soft-boiled or poached egg, making pasta, and selecting and handling seafood. While the recipes are simple overall, the book is best for experienced cooks, as some advanced knife, butchering, and handling techniques are needed. Some of Perry’s delicious dishes include Spanish-style chicken casserole, barbecued zucchini salad, and squid-ink paella. Variations and accompaniment suggestions are offered throughout.