For those of us who have twin obsessions, food, and books about food, Christmas is the time of year when we get to stack our shelves further with new reads and share our love for the printed word, delectable food photography and the kitchen experiments that flow on. From tomes hewn from decades of knowledge and practice to inspirational reads and the pleasingly practical, here’s a little inspiration for your Christmas book buying. Words by Max Brearley.
From Warndu founders Rebecca Sullivan and Damien Coulthard comes Warndu Mai (Hachette, $45), or “good food” in the Adnyamathanha language. While Australia’s chefs have been fervent in their use of native ingredients, it’s home use that will take production, and hopefully recognition of indigenous knowledge and custodianship to the next level. We need useable, knowledgeable books like Warndu Mai. It deserves a place in every Australian kitchen.