JESS JUST READS

A BOOK REVIEW BLOG

Antoni in the Kitchen by Antoni Porowski

Queer Eye sensation and passionate cook Antoni Porowski is taking the world by storm. With a disarmingly fresh approach to food, Antoni inspires both newbies and knowledgeable cooks to get back into the kitchen.

Antoni’s gorgeous debut cookbook brings together his trademark inclusive and accessible attitude to food with one hundred of his all-time favourite recipes. With chapters including Weeknight Healthyish Meals, Apps and Snacks and Bakes, the book celebrates Antoni’s love for fresh, casual and healthy cooking and the occasional indulgent feast.

Antoni gets dinner on the table fast with Chicken Milanese with Baby Tomato Salad, makes visual stunners such as Roasted Carrots with Carrot-Top Pesto, playfully reboots Hi-Lo Poutine from his French-Canadian heritage and dazzles with Salty Lemon Squares for dessert.

As the food and wine expert of the ‘Fab Five’ style gurus on Netflix smash hit Queer Eye, Antoni burst onto our screens in 2018. A self-taught chef, Antoni’s degree in psychology helped him hone his underlying philosophy that food should tell a story because the heart and stomach are interconnected. On release, the show had a 100% rating on review website Rotten Tomatoes. In 2018, the show won three Emmy Awards and was nominated for four People’s Choice Awards.

Antoni in the Kitchen is a cookbook for newbies and amateur cooks — for people who want to dabble in the complex recipes, but only a little.

Whilst Antoni has worked in restaurants and as a private chef, Antoni is not a qualified or classically trained chef. The casting director of Queer Eye plucked him out of a gallery where he was working as a curator.

I do find it hilarious that Antoni has a cookbook, and I sense it must be a result of the responses he’s received from his appearances on Queer Eye. His cooking on the show is often minimal, easy things that sometimes aren’t really ‘cooking’. Sure, how can you possibly convey the complexities of cooking in such a short time frame? And to people who probably don’t know how to boil an egg? But Bobby redesigns entire houses…so…

Also, how much of this book is from Antoni himself? He gives a pretty strong acknowledgement to co-author Mindy Fox in the book. I find that odd for a cookbook. Did he show her recipes or meals and she transcribed how to make them?

“Was I enough of a food guy? Many of the contenders I’d been up against for the role of Queer Eye ‘food and wine expert’ had longtime careers as chefs, food-industry people and food personalities…I saw myself as an aspiring actor, my work in the food business as a means to an end.”

The recipes are relatively simple to make, and are split into 7 simple categories that any cook would be interested in using — Apps and Snacks, Green, Veg and Other Sides, Soups and Stews, Pasta and Rice, Weekend Healthyish, Animal and Bakes. Would be great to have some sort of cocktail/drinks menu, considering he also does touch on wine in the show.

The photos in the book are one of the highlights — not just the exquisite food photos but the high-quality, almost ‘lifestyle’ images of Antoni that fans can fawn over. Photos that make him appear like a regular person, but are incredibly glamorous photos of him out and about in New York City.

Because the recipes in this cookbook reflect Antoni’s food journey, elements of Antoni’s Polish heritage can be spotted as you make your way through the recipes. Scattered intermittently throughout the book are also little anecdotal memories or stories that Antoni reflects on, drawing a connection between his food and his childhood.

Some of the recipes he recalls from his travels or his high school years, and these little stories allow the reader to feel more connected to Antoni. Additionally, helpful tips and tricks are published in the book: his Top Ten Culinary Mantras, adding Pomegranate molasses to sweet and savoury dishes, and when peeling fresh ginger, use the tip of a small spoon to scrape away the skin.

“My middle sister, Aleksandra, first made a puree like this for me when I was a picky kid who refused to eat his veg. Roasting the squash caramelises it, and lime juice and peppery dried chilli perks things up.”

This book is not ideal for seasoned chefs who want complex recipes, with ingredients that spill over three pages. These recipes are easy, simple, quick, but also tasty. They’ll appeal to the kinds of people who are picked for Queer Eye — struggling in the kitchen. People who are beginner cooks and who want to improve their cooking skills will also find much to learn in this book.

Thank you to the publisher for sending me a review copy in exchange for an honest review.

Antoni in the Kitchen
Antoni Porowski
October 2019
Pan Macmillan Publishers

Extract: Totally Buf by Libby Babet & the Buf Girls

The BUF Girls are Australia’s revolutionary new team of fitness and nutrition gurus for a new generation of healthy-minded, empowered women.

Being a BUF Girl isn’t about competition, body image or comparison, it’s about friendship and community, healthy bodies and healthy minds, and inspiring, supporting and celebrating all women.

THE BUF GIRLS ARE:
LIBBY BABET #ATHLETEMAKER
CASSEY MAYNARD #CURVECREATOR
ALICIA BEVERIDGE #BUTTKICKER
SIAN JOHNSON #BOOTYSHAKER

Together, the BUF (BEAUTIFUL, UNSTOPPABLE, FEARLESS) Girls are on a mission to show women everywhere how to get healthy and fit – and stay healthy and fit – through easy and simple steps.

This 6-week plan (one focus habit each week) will completely transform your health and wellbeing, with core fitness, nutrition and mindset tips that every woman can implement in their day-to-day lives.

With over 100 recipes (including vegan and vegetarian options), easy exercise and nutrition tips, TOTALLY BUF will give you all you need to be a BUF Girl.

Today I’ve got another recipe extract for the blog. Totally BUF is a gorgeous guide to being healthy and happy, and the recipes in this book are not only super healthy and delicious, they’re also beautifully presented. There are so many bright, beautiful colours used – it makes the reader all the more eager to start cooking some of these delicious recipes!

Alongside these recipes, the book also features tons of health and fitness advice, as well as motivating & inspiring information and gorgeous photos of the authors.

Thanks to Hachette Australia, I’ve got an extract of the Sweet Potato Gnocchi for Jess Just Reads.

Beautiful
800 g sweet potato (about 3–4 medium-sized sweet potatoes)

Unstoppable
1 egg yolk (or vegan egg
substitute)
¼ cup freshly grated Parmesan (or nutritional yeast flakes)
(optional)
2 cups gluten-free flour (e.g. brown rice flour or coconut flour)

Fearless
cracked black pepper, to serve

1.
Peel the sweet potato, chop into chunks and cook until soft. You can choose how you want to cook it: roasting and steaming both work well. Once cooked, mash the sweet potato until smooth. Transfer to a large mixing bowl and leave to cool for 15–20 minutes.

2.
Combine the cooled sweet potato mash with the egg yolk and Parmesan, then gradually sift in the flour until you get a non-sticky dough mixture. (You might find that you use less than 2 cups, which is totally fine!)

3.
Dust your kitchen bench with a little flour and transfer the dough to the bench. Knead for a few minutes, then divide the mixture into four equal portions and roll each portion into a sausage shape (you want it to be around 3 cm thick). Slice each sausage into 3 cm pieces.

4.
To cook your gnocchi, add to a pan of boiling water. When it floats to the top, it’s ready! Top with your favourite sauce, and vegetables on the side, season with black pepper and serve.

BUFF GIRL TIP: SAUCE IDEAS INCLUDE FRESH PESTO (SEE RECIPE PAGE 247), HEARTY BOLOGNESE WITH ZUCCHINI PASTA (MINUS THE SPIRALISED ZUCCHINI – SEE RECIPE PAGE 194) AND ARRABBIATA SAUCE.

SERVES 4

Totally BUF: Your 6 week guide to becoming BEAUTIFUL, UNSTOPPABLE and FEARLESS by Libby Babet and the BUF Girls ($39.99), published by Hachette Australia.

Totally BUF: Your 6 Week Guide to Becoming Beautiful, Unstoppable and Fearless
Libby Babet and the BUF Girls
December 2017
Hachette Book Publishers

EXTRACT: Gatherings by Flora Sheddon

A gathering is an easy way of cooking and hosting. It means no pressure, no code of conduct, and everyone – cook included – can actually enjoy themselves.

This collection is a mixture of modern dishes, staple snacks, salads and sides, interesting bakes, and puddings perfect to end a feast with. Nothing overly fussy or complicated, just tasty, pretty plates of food.

Choose from the chapters led by occasion or pick and choose from dishes such as Sloe Gin Braised Venison, Cocoa Nib Brownies and Redcurrant Pavlovas to put on a spread. There are menu ideas to show you how.

Today I’ve got something rather different for all you readers — an extract from a beautiful cookbook by Flora Sheddon, GATHERINGS. I’m months late posting this (it was published in February 2017) but this cookbook really is gorgeous. It takes the effort out of entertaining with a collection of recipes to enjoy cooking and eating.

See below for an extract recipe from the book: Floral Empire Biscuits. Thank you to Hachette Publishers for supplying the extract (photo and recipe).

I don’t think the Empire biscuit is as popular anywhere else as it is in Scotland. They are sold in most wee bakeries – you would struggle to walk more than 500 yards in Glasgow without seeing one for sale.

As a kid I was only in it for the sweetie on the top (I have an uncle who adores Empire biscuits, so this was never an issue), but nowadays I love the whole thing.

This version omits the jelly tot (I can only apologize) in favour of a more floral and slightly prettier theme. It is very much a floral Flora creation.

I would highly recommend making the Strawberry and Elderflower Jam for this recipe, but you can, of course, use whichever berry jam takes your fancy.

Simply make sure it is a fairly thick one so that it won’t come oozing out the sides.

MAKES 24–30
For the biscuits
225g (8oz) plain flour, plus extra
for dusting
175g (6oz) unsalted butter, cubed
75g (2 ¾ oz) icing sugar
1 teaspoon vanilla bean paste
1 teaspoon dried elderflowers,
rose petals or lavender (optional)

For the icing
200g (7oz) icing sugar
milk
For the filling and decoration
50g (1 ¾ oz) mixed dried edible flower
petals (I use dried rose, cornflower
and marigold petals)
200g (7oz) raspberry jam or
Strawberry and Elderflower Jam

Preheat the oven to 180°C (350°F), Gas Mark 4. Line a large baking sheet with baking paper.

To make the biscuits, blitz the flour, butter, sugar, vanilla and dried flowers in a food processor until a dough forms. Alternatively, rub the butter into the other ingredients and knead by hand until you achieve a dough.

Roll out the dough on a lightly floured work surface until it has the thickness of a pound coin. Use a fluted round cookie cutter to cut out the biscuits, then reroll the scraps and repeat. You should get 24–30 biscuits, depending on your size of cutter. Transfer the shapes to the prepared baking sheet. Bake for 12–15 minutes or until just beginning to turn golden. Leave the biscuits to cool on the baking sheet for 5 minutes, then transfer to a wire rack and leave to cool completely. For the icing, mix the sugar with a splash of milk in a bowl until you have a thickish icing – it should be spreadable. Transfer to a piping bag fitted with a round nozzle.

To assemble the biscuits, pipe a circle of the icing on top of half the biscuits. While the icing is still wet, sprinkle with some of the petals. Dollop a teaspoon of jam on the underside of each of the remaining half of the biscuits, then sandwich together with the decorated halves on top.
Allow the icing to set fully. These biscuits are best eaten on the day of making, as the jam tends to soften them after 24 hours. You can, however, bake the biscuits up to 3 days in advance of serving and assemble them in the morning of the day they are required.

Gatherings by Flora Shedden is published by Hachette Australia in hardback at $39.99 and ebook $19.99.

GATHERINGS: Recipes for feasts great and small
Flora Shedden
February 2017
Hachette Book Publishers

Deliciously Ella with Friends by Ella Mills

Ella Mills’ food blog Deliciously Ella has taken the cookery world by storm since its launch in 2013. Ella is a trained nutritionist and Deliciously Ella with Friends makes it easy to prepare deliciously healthy food for friends and family – no matter the occasion.

Due to health reasons, Ella follows a whole-foods, plant-based diet. Because of that, all of the recipes in the book cater for vegans and don’t contain any meat. The meals are all light and healthy and use a variety of ingredients. For this of you who eat meat like me, you should view a lot of these recipes as sides. To Ella, things like Baked Sesame & Tomato Avocados might be considered a light meal. To me, I made them as a side. They were still delicious, but I ate them with a more substantial meal because my body is used to that.

“So many of my readers say that they love eating whole-foods and incorporating plant-based meals into their routine…but their husbands, wives, children, friends and colleagues are more sceptical and they’re not open-minded about trying new, veggie-laden dishes.”

I cooked a few things from the book that could be either a side or combined together with something else. I found the instructions easy to follow and the photos gorgeous, inviting, and super helpful. Nothing frustrates me more than when there aren’t enough photos, and thankfully, this cookbook has photos for everything.

Thyme Fried Mushrooms – page 45

Baked Sesame and Tomato Avocados – page 85

Spiced Roast Cauliflower – page 149

There are multiple sections in the book, perfect for cosy nights in, easy kitchen suppers, feasts, birthday parties and picnics. There’s even a mocktails and cocktails section and a dessert section for healthy, guilt-free recipes to end your night with.

“To make things more fun I’ve dedicated a whole chapter to parties: we’ve got nibbles, cocktails and mocktails and even birthday teas!”

There are a lot of different options to choose from in the book, from full meals like Scrambled turmeric & Red Pepper Tofu (page 42) to healthy snacks like Honey & Lemon Breakfast Bars (page 19). The recipes in the book also vary in the ingredients list. If you’re like me and you like to cook things that don’t take too much time, then you’ll definitely be able to find some meals in here.

And for those of you who love to spend your afternoons in the kitchen making a large meal for a group of people, there are also plenty of recipes in there for that. One in particular is the Tomato & Aubergine Bake on page 154. with over twenty-five ingredients and two pages of instructions!

“Healthy eating is about finding a way of eating that makes you happy. It’s about meals that make you feel your best – that might mean a crumbly blueberry square of breakfast, a lemon potato and butter bean salad for lunch…and then a pizza with wine for dinner with friends – and that’s totally OK.”

This book is fantastic for anyone who wants to dabble in some menus with plant-based ingredients. Some of the meals are quite small and might work better as a side. But if you pick some options and combine them together, then you’ll have a really delicious meal worth cooking.

Thank you to Hachette Publishers for sending me a review copy of this title.

Deliciously Ella with Friends
Ella Mills (Woodward)
February 2017
Hachette Publishers

Salads in a Jar by Anna Helm Baxter

Salads in a Jar
Anna Helm Baxter
January 2017
Hachette Book Publishers

Salads in a Jar is exactly as the title suggests: easy-to-make, beautifully healthy lunches that are compact and easy to take to and from work.

I read through this book because I struggle with lunches at work. I usually eat leftovers for the next night’s dinner, and not for lunch. So, I want my lunches to be either something I can quickly (and cheaply) make, or something that doesn’t cost too much to buy.

“In a world where many of us find ourselves eating meals on the go or at our desks, there seem to be two dismal scenarios. A packed salad that ends up soggy, brown, and limp leafed (or worse, spilled all over your bag). Or an overpriced, mediocre purchased salad that leaves you thinking that you could have done it better (and cheaper) yourself.”

I really like the idea of this book. There are over 55 illustrated recipes for simple-to-prepare salads, dressings and snacks to take on the go. There are also some desserts in the back of the book.

At the beginning of the book, there are pages of dressings that you can make to go with each of the salads in the book. The easiest way for me to organise these lunches was to pick a particular dressing from the front of the book, make it, and then make all of the salads in the book that use that dressing. That way, you just need to buy the ingredients for a few select salads, and then for the dressing. The only downside to this is that you’ll be eating similar-tasting salads that entire week, given that each of them will be using the same dressing. But I imagine that’s not too much of an issue for most people.

I made the Tahini Zinger dressing and then made the three salads in the book that used that dressing (all of the ingredients cost me about $25 at the supermarket, which seemed very reasonable). The salads ended up being quite big, so the three salads lasted me five lunches.

Tahini Zinger Dressing:

Photo credit: Victoria Wall Harris

Kale, Avocado, Pomegranate, and Tahini Salad:

Photo credit: Victoria Wall Harris

Something to note about this book is that it’s most ideal for vegans, vegetarians or people who need to eat gluten free. Not a lot of these salads have meat in them. A couple include tuna, but that’s about it. And since I’m a meat-eater and was concerned that I wouldn’t be full just from what was in the recipe, I added chickpeas and some extra nuts, seeds and tuna to most of my salads. This also gave it some extra flavour and variety to the meal.

If you were to go and make some of these salads, here are some tips:
1. The amount of dressing that the recipe makes is not the same amount that is in the picture. The recipe actually makes a fair bit less. So, I’d recommend making a double batch so you have more dressing.
2. Further to that, I recommend adding more dressing to the salad recipes. Most of them say to only use about 1-2 tablespoons of dressing, and I didn’t think that was enough (especially when some of the salads were designed to fit an entire 1L jar!)
3. Some of the ingredients can be odd things that are tricky to find in the supermarket (and sometimes they’re called different things in the store). A couple of supermarkets that I went to didn’t have all of the items that I needed, so I actually ended substituting some of the ingredients with other things that would also work.
4. Some of the salads are a little bland and very heavy on greenery, so I’d recommend maybe adding some additional things into the salad if you think you’ll find the taste too bland. Some examples of things you could add: tuna, chickpeas, cauliflower, broccoli, beans, nuts, avocado, more dressing, or carrot.
5. Some of the recipes call for pre-cooked grains, which is great if you’ve got the time. One of the recipes needed me to pre-cook for 60 minutes and I didn’t have the time, so I left that out of the recipe and put in more chickpeas, avocado and tuna. Still tasted great and I saved myself 60 minutes!
6. Ironically, I don’t actually own a lot of empty jars, so I just put my salads into normal containers and it worked just fine.

With a few adjustments, I really enjoyed making these salads and then eating them throughout the week. I did have to add a few things in, but everyone is different and I imagine others might do the same. I’d recommend this book to professionals who have some spare time on a Sunday afternoon/night and want to save money on lunches throughout the week. The ingredients weren’t too expensive and didn’t take too long to put together.

Thank you to Hachette Publishers for sending me a review copy.