But, as they say on those home renovation programmes, it really works! Those afghans are a real taste sensation. The book written by chef and beer enthusiast, Sam Cook, is beautifully presented with some wonderful recipes and interesting facts.
The photographs are mouth-wateringly good and the book is divided up into nine sections from starters to sweets. There are chapters on bread and muffin making and on sauces and marinades. The recipes are well set out, easy to follow and indicate what equipment is needed e.g. a saucepan or blender.
Each recipe gives the number of people it serves, plus the preparation and cooking times. Directions are straightforward, while the ingredients are generally those found in the average household pantry.
Sam Cook gives an informative outline on the role that beer plays in the cooking of good food in his foreword. “Most people seem aware of wine’s role in the kitchen but for some reason, beer’s contribution remains almost a secret,” he writes. He goes on to say the recipes in the book have been designed to help readers have fun in the kitchen as well as to cook some great food.
Sam Cook knows his Kiwi beers and for each recipe recommends a style of beer to be used – lager, draught or dark. There’s nothing frilly or pretentious about this book – even the recipes have simple names such as Bean Dip, Cheese Fondue, Lime Steak Marinade, Sausage Casserole and Apple Crumble – but there’s a great variety of seriously good recipes.
All we know about Sam Cook is that it’s a pen name for an experienced Kiwi chef who has plied his trade at restaurants in New Zealand, Australia and United Kingdom. He shuns celebrity chef status, believing the focus should be on the food and not the chef. He also likes a beer. So refreshing, very Kiwi and totally unlike Gordon Ramsay!
This is a really worthwhile and innovative slant on reinvigorating some classic Kiwi dishes and would make a great Christmas present particularly for avid beer-drinkers.
