For Food Sake resets the bar for Thermomix cookbooks!
Once upon a time, in a land far away, a Thermomix temptress was born. (Her name was Tenina.) When the sun shone upon the land Tenina was invited to play at at the castle. There she cooked feasts for all to share in the wonders of the Thermomix. She wrote down the recipes and people came from near and far to follow on facebook and learn of these new ways. Tenina made the paste called Umami of flavours so mysterious that its secret proved irresistible to thieves across the sea! As days turned to nights Tenina strove to make it so and soon there was not only a little book but also an app.
But Thermomix fans in the land grew restless and wanted more. Even people across the waters began to ask of this Thermomix Temptress. So Tenina wrote a new book. And the book was pretty, and its pages, tempting. It contained seasoned salts and the formula for making powdered malt. There were salads, soups, and a pesto-roasted lamb to please any king. Deserts to soothe dragons, seduce princes, and impress legions. And all who saw it wanted the book: For Food’s Sake.
For Food’s Sake
by Tenina Holder
Hub and Spoke Publishing, 160 pages, $49.99 AUD
2012, printed in Australia
New Thermomix cookbook, how do I love thee? Let me count the ways:
Okay, I’ve never been much of a cookbook user. I usually prefer recipes that create themselves in the moment, based on what’s at hand, driven by the mood. And because I prefer savoury to sweet, many generic recipes are just not quite right for me. Tenina’s new book is an exception. Caught myself smiling more with each page I turned and quickly fell hard in love with this book, and no, not just because it’s so darned pretty — though it is all that and more. Whether you measure it by its recipes or its panache, For Food’s Sake rivals all other Thermomix cookbooks.
Totally usable recipes
The first way to evaluate any book is to leaf through it to see how many of its recipes we might actually be inclined to cook. That’s what I did when For Food’s Sake first arrived. I put on the critical reading glasses and set about to find the ‘few’ recipes I might be interested in trying. But the result was shocking. Turning page after page after page I couldn’t find one recipe that I didn’t want to make — right then and there!
For me, a few that hold particular appeal: Caramelised Garlic Paste, Savoury Potted Cheese, Cheats Sourdough, French Baguette, Quinoa and Spelt Crackers, Lemon Parmesan Wafers, Artichoke Potato Gratins, Beef and Ale Pie, Pecan Dacquoise with Orange Chocolate Cream, Lime Mousse Pie. And when I’m ready for something really sweet (especially for serving at parties), it will be the one in the top photo at right — Maple Chocolate Fudge!
Each recipe is limited to one page in length so it’s brilliantly concise. All are totally doable with simple instructions and precious little tips sprinkled through out.
And yes, pretty does make it better!
Gorgeous photos go a long way to making us begin the cooking process even before we handle the ingredients. The eyes engage the mind — engages the stomach — engages the mind all over again and we are excited and satisfied before sitting at table. The photos in For Food’s Sake are all winners. But there’s more going on here. Little hand-written notes adorn some pages to add an interesting element and make the book all that much more fun to read. You’re gonna luv it.
More than great photos
Don’t forget to read the words! Sounds a bit silly, I know — but there are more than just recipes here. Tenina’s introductions to each recipe and her savvy culinary tips are full of passion experience and yes, personality. (Seriously, you’ll want to read every word because, as much as she is known for her recipes Tenina is a helluva good writer too. ) Watch the notes to learn which of these recipes started Tenina on her journey into food publishing. You’ll also find out which party treat is “the little black dress” recipe.
There are more reasons to call For Food’s Sake a winner… did I mention the vintage feel with modern tones? Thick rich, semi-glossy pages, bulletproof binding and oh yes… the significant made-in-Australia factor? A clear simple layout that makes it easy to see where you are and what’s to be done next? The design that lays flat and stays open when laid on the benchtop?
Okay, now it’s your turn: please let me know what you find special about this book. Which recipes will you try first? I’m going leave you now, off to make me some of that Caramelized Garlic Paste ;-)
- buy For Food’s Sake online
- catch Tenina on Facebook
- See Tenina’s blog
- discover more Thermomix cookbooks