Author: Myles Baldwin

Publisher: Murdoch Books

ISBN: 978 1 74045 906 8

This sumptuous large format book is subtitled “Landscapes for Houses With History” which perhaps limits its appeal in an area like Taranaki which is still pretty close to its raw colonial past with too few period houses of much architectural note. However, the author is a young Australian who is remarkably well anchored in horticulture as well as being passionate about architecture, history and design and his analysis of house and garden history goes beyond those lucky few who have a grand period house and wish to create an appropriate garden. Chapters use case study gardens from around the world to illustrate the Renaissance period, Jacobean, Georgian, Victorian, Edwardian (Arts and Crafts), Spanish Mission, Homestead (which is where many Australian and New Zealand gardens sit) through to Art Deco and Modernist.

What sets this book apart is that it is a young antipodean’s well researched take on mostly European garden history and how it all fits together in the so-called New World that we garden in today. The final chapter entitled “Details” has some excellent advice on matters ranging from lawns and tennis courts, through driveways and pools to hedging and fencing.

If you have grand visions for your garden, this is a good book to read. It may save some bad decisions. It is also a splendidly produced, large format hardback with excellent photos that should stand the test of time on the garden bookshelf.

Author: Jane Lawson

Publisher: Murdoch Books (RRP $54.99)

ISBN: 978 1 74196 038 9

I waved this very large book (think something the size of a small concrete block) under the nose of my chef friend who is around at the moment and his response was rather dismissive. “It’s a book of recipes which use spices,” he said and took no further interest.

It is an Australian publication and gives 275 recipes, grouped rather unusually by the plant origin of the spice which is often but a minor addition to the recipe. So the chapter on seeds and pods covers recipes using spices from ajowan and aniseed through to vanilla. The chapter on berries and flowers covers allspice to surnac and wolfberry. Then there are chapters on seeds that come from roots and bark and on spice pastes and spice mixes. So the recipes are not grouped in a convenient manner, given that few of us start a meal by thinking we will cook with cinnamon tonight, or maybe liquorice root. The actual recipes are straightforward and cover an eclectic mix of anything and everything from around the world.

There is some handy background information on each of the 40 or so spices included, though I hoped for some growing information on varieties that could be produced by the self sufficient gardener in temperate and mild climates. There isn’t. Clearly you buy them.

It is a nicely presented soft cover book with the usual wonderful photographs though not that many of the recipes are illustrated. This is a book to browse before you buy.

A few weeks ago, I reviewed the excellent New Zealand book on preserves entitled Relish. Now we have a second book on related topics.

It is not quite as glossy and luscious in presentation as the earlier book, but it is comprehensive, practical and reflects the renewed interest in using seasonal produce and preserving food at home instead of relying on the pre-packaged convenience foods of the supermarket.

Sadly there are many who never learned how to preserve by bottling, drying, freezing, pickling, salting and smoking. Nearly a third of the book gives simple and useful instructions on these techniques honed throughout history, now adapted to modern times. Half the book is devoted to seasonal recipes for preserves using all techniques. The recipes are simple and straightforward – this is all about demystifying the processes – but show the influence of a chef in the flavour combinations. Who could not be tempted by mushrooms preserved in white wine and thyme, dry salted limes or rhubarb and orange chutney?

This is a good book, reasonably priced and worth having if you are looking to make more time and effort to use seasonal produce to create delicious food throughout the year as well as to stretch the food budget.