good book<\/strong> – here are just a few reading suggestions from Gay Bilson on the topic of food. \u00a0 And Gay has many other interests,\u00a0 some of which she shares in her own beautiful book ” Plenty\u2013 Digressions on Food\u201d (Penguin, 2004) .\u00a0 And do track down her other book “On Digestion” part of Melbourne University Publishing\u2019s \u201cLittle Books on Big Themes\u201d series.\u00a0 There is a description in “One Continuous Picnic: A Gastronomic History of Australian Eating” by Michael Symons, of Gay in the 70s by journalist Lenore Nicklin, of Gay joining a table of politicians and journalist after their weekly extremely long lunch at Tony’s Bon Gout : ” Gay would sit and not say anything if in a bad mood, but when she did, she’d read more than anyone else”.<\/p>\n <\/p>\n
Ada Boni: Italian Regional Cooking<\/p>\n
Elizabeth David: Italian Food<\/p>\n
Elizabeth David: Spices, Salt and Aromatics in the English Kitchen (1970)<\/p>\n
Barbara Tropp: The Modern Art of Chinese Cooking (1982)<\/p>\n
Mrs K M Mathew’s Kerala Cooking<\/p>\n
Jane Grigson: Charcuterie and Pork Cookery<\/p>\n
Michel Gu\u00e9rard: La Cuisine Gourmande (1978)<\/p>\n
David Thompson: Thai Food (2002) and Thai Street Food<\/p>\n
Maddhur Jaffrey: A Taste of India<\/p>\n
Rose Levy Beranbaum: The Cake Bible<\/p>\n
Alan Davidson: A Kipper with my Tea<\/p>\n
Richard Olney (with Lulu Peyraud): Lulu’s Proven\u00e7al Table<\/p>\n
Julian Barnes: The Pedant at the Table<\/p>\n
Adam Gopnik: The Table Comes First<\/p>\n
Michael Pollan<\/p>\n
Simon Loftus : Pike in the Basement<\/p>\n
Patience Gray : Honey from a Weed (Prospect Books, UK, 1986)<\/p>\n
Richard Olney : Time Life, The Good Cook Series 1980<\/p>\n
Hsiang Ju Lin and Tsuifeng Lin : Chinese Gastronomy (a Giniger Book pub\u2019d in ass. w Nelson, 1969)<\/p>\n
Ahmed Sefrioui : Fez Vu Par Sa Cuisine (J E Laurent, Rabat, 1957)<\/p>\n
May Byron\u2019s Jam Book (Hodder and Stoughton, London, 1923)<\/p>\n
Lilia Zaquali, Medieval Cuisine in the Islamic World, foreword by Charles Perry, translated by M B deBevoise (Univeristy of California Press, 2007)<\/p>\n
Lord Krishna\u2019s Cuisine: the Art of Indian Vegetarian Cooking, Yamuna Devi (Bala Books, USA, 1987)<\/p>\n
Breads from the La Brea Bakery, Nancy Silverton (Villard Books (Random House), USA, 1996)<\/p>\n
The Legendary Cuisine of Persia, Margaret Shaida (interlink, NY, 2002)<\/p>\n
Venus in the Kitchen, or Love\u2019s Cookery Book (by Pilaff Bey), ed. by Norman Lewis, intro by Graham Greene (Heinemann, UK, 1952)<\/p>\n
Roast Chicken and Other Stories, Simon Hopkinson w Lindsay Bareham (Ebury Press, London, 1994)<\/p>\n
Paula Peck, The Art of Fine Baking, USA, 1961<\/p>\n
Jane Grigson, Charcuterie and French Pork Cookery (Michael Joseph, 1967)<\/p>\n
Damien Pignolet, French (Lantern, Penguin, 2005))<\/p>\n
S Alexander, The Cooks\u2019 Companion (Viking, Penguin, 1996)<\/p>\n
The Alice B Toklas Cookbook, 1954<\/p>\n
Eliza Acton: Modern Cookery for Private Families (1845)<\/p>\n
<\/p>\n
Other Publications :<\/p>\n
<\/p>\n
Petits Propos Culinaires<\/p>\n
The Proceedings of the Symposium of Australian Gastronomy , 1984- continuing<\/p>\n
Saveur Magazine, USA (began in the nineties)<\/p>\n
Richard Olney : Time Life, The Good Cook Series 1980<\/p>\n
<\/p>\n
<\/p>\n
DECO’S MACROBIOTIC PICKLES<\/strong><\/span><\/p>\n <\/p>\n
A: PICKLE MIX LIQUID<\/strong><\/span><\/p>\n
\n<\/strong><\/span><\/p>\nRice vinegar 200ml<\/p>\n
Water 300ml<\/p>\n
Mirin 100ml<\/p>\n
Salt 15g<\/p>\n
Garlic 1 clove<\/p>\n
Chill or capsicum 2<\/p>\n
Grains pepper Black & white 1 teaspoon<\/p>\n
<\/p>\n
B: PICKLES<\/strong><\/span><\/p>\n <\/p>\n
Cucumber 1\/2 (50g)<\/p>\n
Celery 1 (50g)<\/p>\n
Daikon 10cm (100g)<\/p>\n
Carrot 1\/2 (75g)<\/p>\n
Cauliflower 1\/2 (100g)<\/p>\n
<\/p>\n
1. Mix A in a pot and heat over a medium flame, bring it to the boil and then turn off the heat.<\/p>\n
2. Dice the cucumber, celery, daikon and carrot into large (1cm wide x 10cm long) slices. Cut cauliflower into smaller florets.<\/p>\n
3. Salt the cucumber and celery, and drain and dry any excess water with cloth or paper. Quickly boil daikon, carrot, cauliflower in salty hot water and transfer them to a strainer to drain excess water.<\/p>\n
4. Fill a clean, dry sterilised jar with the vegetables combined with the pickle mix liquid, sealing the lid. Best flavours occur after sitting the pickle for 2-3 weeks.<\/p>\n
<\/p>\n
DECO’S MACROBIOTIC ONE DAY WORKSHOP AND LECTURE<\/strong><\/p>\n <\/p>\n
Tuesday March 12, 2013<\/p>\n
At – Kulcha Jam, Byron Bay, 1 Acacia street, arts & Industry Estate<\/p>\n
Lecture – 9.30 am to 12pm, $60<\/p>\n
Practical macrobiotic cooking class – 12.30 to 3.30 pm, $85<\/p>\n
Whole day $125<\/p>\n
More info : decotooz@gmail.com<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
PRE-SHOW POST All this month on belly we are celebrating the long awaited opening of the new Byron Bay library.\u00a0 Today we will have an ex- librarian in the studio, Gay Bilson, who also happens to be a legend of Australian food, as a cook, writer, literary critic & restaurateur.\u00a0 Every time Gay talks […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[72],"class_list":["post-3165","post","type-post","status-publish","format-standard","hentry","category-radio-show-posts","tag-pickles"],"_links":{"self":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3165"}],"version-history":[{"count":18,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3165\/revisions"}],"predecessor-version":[{"id":3201,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=\/wp\/v2\/posts\/3165\/revisions\/3201"}],"wp:attachment":[{"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3165"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.belly.net.au\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}