Cookbook Corner: Spirit House

So often we may read a claim in the ‘Introduction’ that does not quite live up to the assertions expressed. In Spirit House: The Cookbook, authors Helen Brierty & Annette Fear state: “This cookbook is a continuation of our proven successful recipe formula – easily sourced ingredients, clear instructions, frequent chef’s tips and techniques, suggestions for serving, background explanations of the more exotic spices and ingredients, together with a useful guide to preparation and cooking times.”

This volume follows through with every assertion and gives so much more.

As I initially leafed through this tome my first impression was of order, harmony and precision. Each glossy page includes a superb photo of the dish with an informative title of the dish, a concise explanation, how many it can be expected to serve with prep and cooking times, ingredients list with the meaning of some ingredients that we may be more familiar with, (for example, coriander is cilantro), and method. I love the chef’s tips which may include storage, when best eaten or how to use or handle a particular product such as rice paper.  

Then there is the surprise of HOT TIP, an addition to the bottom of most pages. I particularly like these gems, for example. “Red and golden shallots look like a large knob of garlic and have a red or yellow skin. If unavailable substitute with red onion, but do not use red onion when making crispy fried shallots.”

Just turning the pages made my mouth water and lifted my spirits (great title). The touch of historic information which threads its way throughout the entire book is almost magical, thought provoking and very interesting. For example, “Galangal – fit for a king, nutmeg (how naughty of the English to smuggle the seeds), salt of the earth, palm sugar, garlic, the coconut palm as “the tree of life” and of course curry, to name a few. Yes, I was familiar with all these terms but now they have taken on a lovely new meaning and regard.

We start as if on a journey with the essential basics. I have often thought of making chilli jam and yes, it is so easy. A section on rice, dim sum, salads and vegetables follows. Seventeen dishes are included in the seafood chapter; for example, poached seafood with lemongrass, coconut, and Thai basil. Included in the latter are clear illustrations of the prep for squid and prawns. Eighteen dishes are included in poultry, 9 in pork, and 8 in the beef sections. Like me, you will have a difficult decision of which dish to choose to try out first. There are so many that are quick and “easy”, such as stir-fried curry of beef with wild ginger, snake beans and basil that will appeal to any cook with limited time or who like stress free meal preparation.

To my surprise, there are fourteen sweet treats. Why a surprise? Helen and Annette, along with their photographer have really excelled in this delicious section which includes Asian, familiar western desserts as well as their favourite healthy cakes. Just two examples are Chinese egg tarts, a “yummy simplified version of the Chinese Yum Cha favourite” and chocolate nougat pudding which is leaping out of the pages at me; easy and looks delectable.

Yes, food is an ‘art’ and so is the presentation of this beautiful book which anyone would be proud to display just to drool over. I can only add my appreciation of all who made this book possible.

Spirit House: The Cookbook by Helen Brierty & Annette Fear, is available from Dymocks. Click here to learn more.