Lauraine Jacobs
Autore di The confident cook
Sull'Autore
Lauraine Jacobs, a Past President of the NZ Guild of Food Writers, is the Food Columnist for the NZ Listener magazine, an internationally respected food and wine writer and author/editor of nine cookbooks and one travel book, Matakana. She was trained at the London Cordon Bleu School and has been mostra altro writing on all matters culinary for more than 20 years. She started as food editor of Fashion Quarterly in the late '80s, and served as food editor for Cuisine magazine until 2009. The Confident Cook is one of her bestselling cookbooks in New Zealand. She was editor of A Treasury of New Zealand Baking which has raised almost $40,000 in royalties for the Breast Cancer Foundation, and in 2010 worked with NZGFW members, editing a new book Comfort, Food to Share from which all royalties will benefit the Starship Foundation. In 2015 her title A Treasury of New Zealand Baking made The New Zealand Best Seller List. (Bowker Author Biography) mostra meno
Opere di Lauraine Jacobs
Etichette
Informazioni generali
- Sesso
- female
Utenti
Recensioni
Premi e riconoscimenti
Statistiche
- Opere
- 8
- Utenti
- 34
- Popolarità
- #413,653
- Voto
- 3.5
- Recensioni
- 1
- ISBN
- 10
The result is a book that reminds me of Australian Belinda Jeffrey's style and attitude. Practical, tending towards healthy, but with no compromise on great taste. Naturally that comment doesn't apply to dessert, but even then, one can find this dish, which I haven't made yet but I'm anxious to try. It has no sugar, but that isn't going to stop it being a sophisticated dessert option which one could serve up any time.
She introduces it thus:
Ingredients
6 firm, ripe pears
½ cup red wine vinegar
½ cup mild liquid honey (blue borage or clover)
1 bay leaf
6 sprigs thyme
1 cinnamon stick
6 cups water
thick Greek-style yoghurt, to serve
½ cup shelled fresh walnuts, chopped, to serve
Method
Peel the pears, leaving the stalks attached, and set aside. Combine the vinegar, honey, bay leaf, thyme, cinnamon stick and water in a large saucepan and bring to a simmer. Add the pears and very gently poach until the flesh is almost translucent (about 20 minutes).
Place the pears in a serving bowl and reduce the liquid over a fast heat until it becomes quite syrupy. This should take about 30 minutes. Pour the syrup over the pears and allow to cool.
To serve, place a pear on each plate with a little of the syrup. Spoon some yoghurt beside each pear, drizzle extra honey over and garnish with chopped walnuts. (From The Confident Cook, recipe available online here.)… (altro)