Released in the UK to coincide with the release of his new 4 part BBC series on regional Spain, this is for our money - a worthy cookbook!  While we wait for the series down under (apparently early 2012 - and possibly earlier if you can find the DVD) there is plenty to cook from this book.

Normally we are cautious about TV/cookbook adaptations, but there’s something about Rick - maybe we fell in love with his dog Chalky - maybe its his uncomplicated honest outlook - maybe its his love of sustainable and local produce that forms the basis for the local, simple cuisine he loves to cook  - whatever it is, we can’t help but get excited about another Rick Stein cook book!

Most people associate Rick with seafood recipes, and there are a good few in this book - but the heart of the book is Spanish regional cuisine - both traditional and contemporary.  Some dishes are Rick’s interpretation and others come from the people he meets during his travels.  Many will surprise as he has made an effort to ‘get off the beaten track’ and whilst the obvious recipes are included, there are many that are interesting.  Our list of recipes to make is already long: Fresh Broad Beans with Black Sausage & Garlic Shoots; Pot-roasted Chicken with Chorizo, Leeks & Cider; Pearl Barley Stew with Morcilla, Bacon & Wild Fennel; Pork in Almond Sauce; Veal Pork, Serrano Ham & Porcini Mushroom Cannelloni - to name just a few.

The book is filled with large rich photographs, but for us, after the recipes, its Rick’s text that is most rewarding,  In an age where some publishers often take the adage ‘a picture is worth a 1000 words’ as a reason to cut the text in a cookbook to an absurd minimalist position, Rick continues to provide thoughtful, enriching introductions to most of his recipes. Perhaps because the book is a companion to the series where he is talking to us on camera, the book feels personal, conversational, almost in camera…

There is a useful glossary of ingredients, cheeses, cooking implements and basic recipes as well as a directory of suppliers (including a number of Australian & New Zealand suppliers)

Who: If you like Rick Stein, you’ll love this.  If you cook from Movida, Moro, or love bold Mediterranean flavours, you’ll find something to cook.  Armchair travellers will also be rewarded

When:   Due 1 August 2011

Price: $49.95

Lady Victoria Buxton, wife of the Governor of South Australia (1895 - 1899), described Adelaide in 1896 as a “Land of Cakes”.   Coming from a family focused on evangelical and community works she began the Lady Victoria Buxton Girls’ Club in 1898  under the guidance of the Anglican church, as an alternative for young working women of Adelaide instead of the beach or street; namely a club to provide rooms where girls might ‘meet for amusement and instruction’.  It then developed into a hostel for 25 girls until 1955.  Lady Buxton had undertaken similar projects in London and involving the YWCA before moving to Australia.

One of the primary means of fundraising for the Girls’ Club was the sale of The Kookaburra Cookery Book, the proceeds of which were used to purchase buildings for the Club’s use.  First published in 1911,  The Kookaburra Cookery Book was reprinted a number of times both in Adelaide and by E W Cole in Melbourne and was continuously in print until 1930.  Later editions had additional recipes,  and were occasionally bound in green cloth, but these additions didn’t change the focus of the book which was, despite 70 categories of recipt (over 1200 in all), predominantly baking and sweets (almost 1/3 of the book).

Most of the recipes are attributed to their contributor, some coming from far afield including NSW, Victora, Western Australia and the United Kingdom - even America.  Mrs P Stow (actually the whole Stow family) seems to have contributed a lot!  And we can thank Mrs Robertson of Melbourne for her dish of Savoury Oysters -

Season some oysters with lemon juice and cayenne.  Roll each in thin pieces of fat bacon, have ready some beaten egg into which dip each oyster and bacon, then put into pan of boiling fat and fry till brown, drain on paper and serve very hot on pieces of fried bread.

Predominantly English or French recipes, there is a smattering of recipes from the Indian Raj including kabobs, chutneys, curries etc with the odd helpful hint such as”never serve a curry as an entree, always after the piece or the joint”

Sadly, despite its name, there is almost no reference to native produce apart froma Kangaroo Tail soup and a Parrot Pie (which includes the useful advice to substitute quail!); definitely no Kookaburra dishes!

Not rare, but rarely not well used, we usually have one or two in store.  For anyone interested in early Federation cookery in Australia, this is a useful source.