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book.vanillaVANILLA TABLE, The Essence of Exquisite Cooking From the World's Best Chefs

by Natasha MacAller, $40.00 US  

 

A beautiful and uniquely informative book about what we often take for granted: vanilla. It's provenance, history and different uses are interspersed with gorgeous photographs and delicious recipes from the world's top chefs.

With its rich and familiar scent, vanilla has a place in every cook’s kitchen. It often evokes memories of childhood favorites – cookies and cakes warm from the oven. Yet beyond these nostalgic noshes, vanilla is a versatile and surprising ingredient in an enormous array of dishes - both sweet and savory.

Chef Natasha MacAller's VANILLA TABLE [Jacqui Small LLP, April 2015, $40.00 US/$43.99 CAN] offers over 100 original recipes showcasing this exotic-yet-common spice. With additional, original contributions from outstanding international chefs (including Jonathan Waxman, Jim Dodge, Duff Goldman, Yotam Ottolenghi, Sherry Yard, Nancy Silverton, and Gina DePalma), Vanilla Table is a complete course in how to use the world’s most delicious and adaptable spice – from savory appetizers and delicious entrees to indulgent desserts and decadent drinks.

Along with sensible advice ranging from how to recognize good vanilla to the best way to store it, there are diverse and unexpected recipes including:

VANILLA TABLE is the book that will convince chefs and cooks alike that vanilla is anything but plain. With over 100 gorgeously photographed dishes including starters, mains, brunch, desserts and more, you will never think of vanilla the same way again!

Known as ‘The Dancing Chef’, Natasha Mac Aller is a former professional ballerina who has danced with the Joffrey Ballet, The Boston Ballet, and in the Broadway and Los Angeles productions of The Phantom of the Opera.  Natasha trained in the pastry kitchens of Charlie Trotter, and under Sherry Yard at the original Spago Hollywood. Natasha is currently working with Anne Conness to open a new restaurant, Sausal, in Los Angeles mid-2015.  Her international culinary credits include teaching at Leith's School of Food and Wine, and Divertimenti in London, consulting for restaurants in New Zealand and the USA, and advising and coordinating food and wine events around the world. She is based in London, Los Angeles and New Zealand, and has been published in Food & Wine, Gourmet, Bon Appetit, LA Times Magazine and in Best of Food & Wine Cookbook.