EXTREME NEWS FLASH!
Just announced! Vanilla Table official release date in the USA and the UK by Jacqui Small Publishing is March 19, 2015. Pre-order, purchase details and book signing events to come!
A grocery store treasure high in the hills above Kona, Hawaii, the Keauhou Store opened in 1919 is a must visit stop during your next trip to Hawaii! Don’t forget to try the pickled egg salad sandwich and a handful of freshly baked cookies. Aloha!
If you wish to read more about the stores history go to Keauhou Store.
The Mario Batali Foundation (MBF) and Books for Kids (BFK) have announced the opening of another Books For Kids library this fall in the Las Vegas, Nevada area.
Amanda Hirsh, Executive Director of Books for Kids. “Like the other Mario Batali Foundation libraries, this new library with Books for Kids will give underserved youth access to books and greater literacy resources, to help prepare them for school and for life. We are honored to continue this partnership with MBF as we further both of our missions to eradicate illiteracy in this country.”
Your Home and Garden magazine is featuring Natasha and her new book Vanilla Table in their February issue. Full article coming soon.
View article “Vanilla Queen” in Dish Magazine Issue 51
Click to view
By Natasha MacAller
Pastry chef Natasha MacAller has created a book showcasing the versatility of vanilla, with more than 100 sweet and savoury dishes from her own repertoire and 32 contributing chefs, including the likes of Yota Ottolenghi, Maggie Beer, Al Brown and Peter Gordon.
As well as desserts and baking, there are also unexpected uses of vanilla, as in ‘Heirloom Tomato Bisque’ with vanilla caramelised onions; or ‘The Pork Chop’ steeped in ginger beer and vanilla brine.
Originally from the US, Natasha lives part-time in Kerikeri, which inspired her ‘Shaved Fennel and Kerikeri Orange Salad’. The recipes are a mixture of skill levels, but for those keen to start small a section of vanilla basics also presents different ways of incorporating it into dishes, such as ‘Vanilla Salt’.
For many this book will surprise, challenge and inspire them to try vanilla in a new way. –Victoria Wells
Auckland’s Boutique Magazine, Verve
1. VANILLA TABLE
Take 33 of the best international chefs, add the golden ingredient real vanilla and you will have the ‘recipe’ for a great cookbook. Ex-professional ballerina and chef with a mission, Natasha MacAller, has done that and then some in her beautiful new book, The Vanilla Table. It’s full of ‘want to cook’ recipes, and the clever chefs contributions vary from shaved fennel and Kerikeri orange salad through to slow roasted oxtail pot pies and raspberry meringue martinis, and so many great recipes in between. Vanilla is an all time favourite flavor for sweets and desserts but the twist of adding it to savoury dishes adds a subtleness that foodies will treasure. Definitely a book to sit and drool over, experiment with and then surprise and impress your friends and family with pure deliciousness. I have read and reread my copy of the book and the tin roof gooey scooter pies are a revelation, truly rich and rewarding.
New Zealand Sunday Herald
The Australian Women’s Weekly
Published on Otago Daily Times Online News (www.odt.co.nz)
Cook books By Charmian Smith, 13/11/13
Vanilla may be one of the most popular flavourings and aromatics for everything from ice cream and biscuits to shampoo and perfume, but it can be used for so much more, according to Natasha Macaller in Vanilla Table (Bateman).
Her vanilla candied bacon bits top a dessert.
Vanilla aioli and vanilla vincotto can top salads or pizzas.
This coffee-table book celebrates the spice, explaining the difference between vanilla from Tahiti, Indonesia, Madagascar and Mexico, and between vanilla paste, powder, and extract.
Macaller’s recipes and some from 33 other international chefs range from simple (spiced oatmeal cookies) to whimsical (cranberry tweed cardigans) to innovative (the Tonga trifle topped with the remarkable vanilla candied bacon).
It’s a fascinating exploration of some of the possibilities vanilla, sweet and savoury, and will be enjoyed by chefs and adventurous cooks.