Chefs on show – Think Library!

CoverLost for an idea for dinner? Richard Till has the answer.

Till, along with fellow Cantabrians Brett McGregor and Jo Seagar, will get you in the mood for Show Week when they appear at Keri Woodham’s Books and Bubbles on Sunday.

If you fancy yourself as a bit of a foodie then there’ll also be cooking demonstrations at this year’s Canterbury A&P Show.

If you want to cut to the chase and just get the recipes, think library and grab a bundle of recipe books or  try our chef and recipe website listings.

Post#1000: Richard Till and Heston Blumenthal – Culinary mashup

Bloggers, readers, followers, commenters, observers, authors, poets – Thanks to you all for playing your part.
Thanks for helping the Christchurch City Libraries blog to the milestone of post number one thousand!

And coincidentally enough, it’s about that most celebratory of subjects – FOOD.

Richard Till, Christchurch cooking whiz, is the Alison Holst of the noughties. He’s got the Kiwi Kitchen series (and associated books), a column in the Sunday Star-Times, and some distinctive food focused tv ads. He did a nifty segment on TV3 about retro bakeware. Oh, and he was a popular presenter of a session at the Central Library as part of our 150th celebrations.

I was pleased to read an article in Beattie’s Book Blog (essential reading for anyone into books) -about Till’s new cookbook called Make it easy which is coming out next month (October). Richard Till:

presents novice cooks with a collection of recipes that can form the basis of an easy repertoire. Each dish has step-by-step colour photographs showing the ingredients and equipment required plus key stages of preparation.

Another cookbook looming deliciously on the horizon is Heston Blumenthal’s The Fat Duck Cookbook. I first discovered Heston via his food column in the wonderful Sunday Times Style .

This book is touted as “the most desirable restaurant book ever published, now in a smaller format edition”. This is the chef who had snail porridge and bacon-and-egg ice cream on the menu, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs.

For more cooking inspiration, see: