There are a lot of cookbooks in the bookstores these days, it is no longer a matter of choosing between “The Joy of Cooking” and “Mastering the Art of French Cooking”. Now we buy cookbooks for pleasure, not just to learn new recipes or techniques but to be inspired or go on a journey. Here we will share recipes from new cookbooks that might otherwise get lost under the barrage of celebrity chef titles.
I’ll bet you’ve got an old mason jar of lentils or brown rice in the cupboard that you bought during a health kick a few years ago and have been ignoring ever since. It’s time to explore these natural foods and incorporate them into your repertoire. Intimidated by couscous, quinoa or kasha? Ross Dobson’s “Wholesome Kitchen” (published as “Wholefood Kitchen” in Australia) is an excellent cookbook filled with recipes featuring beans, lentils and grains.
Chickpea pakoras, quinoa chocolate chip cookies, or lamb and vegetable soup with split peas and barley are just some of the diverse recipes found inside. You can try a Greek salad with butter beans, chicken and herb terrine with white beans, Morrocan-spiced brown rice with almonds and currants or Puy lentils with bacon.
With beautiful photography and clear directions this is a very well put together cookbook that actually deserves a spot on your shelf. Ross Dobson is a chef, food writer and food stylist from Sydney, Australia and with those three job titles under his belt it is no wonder he’s put together such a book.
Lamb and Vegetable Soup with Split Peas and Barley
2/3 cup dried yellow split peas
2 onions, chopped
1 celery rib, sliced into crescents
2 carrots, chopped
2 small turnips, chopped
2/3 cup pearl barley
1 lb. lamb shoulder meat, cut into chunks
1 bunch fresh, flat-leaf parsley, finely chopped
2 quarts chicken or vegetable stock
sea salt and fresh ground black pepper
- Soak the split peas in cold water for 6 hours.
- Drain and put in a large saucepan with the onions, celery, carrots, turnips,barley, lamb, half the parsley and the chicken stock.
- Bring to a boil, then reduce the heat to a low simmer.
- Partially cover and cook for 2 hours, stirring often, until the lamb, peas, and barley are very tender.
- Season to taste with salt and pepper. Garnish with the remaining parsley.