Modern Cooks – Vintage Style

21 Aug

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I am loving the new range of Lantern Classic Cookbooks due to be released by Penguin later on this month…. perfect for those of you who love to cook modern food but have a vintage style!!

They are available from 22 August from Penguin with many of the Australian master chef favourites such as Maggie Beer, Kylie Kwong, Stephanie Alexander and George Calombaris..

Book Cover:  Lantern Cookery Classics: George Calombaris

Even if you don’t cook… they would look great in the kitchen shelf,…. who knows they could inspire you to become the next master chef yourself…..

Book Cover:  Lantern Cookery Classics: Kylie Kwong

Penguin even have a free sneak peak at a recipe for each of the titles on the website. Such as Kylie’s Marinated Pork Spare Ribs…

Marinated Pork Spare Ribs, page 54.

1 kg pork ribs
4 limes, cut in half

300 g barley malt
1/4 cup (60 ml) tamari
1/4 cup (60 ml) brown rice vinegar
1/4 cup (60 ml) shaohsing wine or dry sherry
6 garlic cloves, crushed and roughly chopped
7 cm piece ginger, roughly chopped
1 tablespoon Sichuan peppercorns, dry-roasted
1 tablespoon chilli flakes
1 teaspoon salt flakes

  1. To make the marinade, whisk barley malt, tamari, vinegar and shaohsing or sherry together in a glass or ceramic bowl large enough to hold the ribs. Using a mortar and pestle, pound garlic, ginger, Sichuan peppercorns, chilli flakes and salt to a paste. Add paste to barley malt mixture and combine well. Add ribs and mix well. Cover and refrigerate for 3 hours or overnight.
  2. Preheat oven to 170°C. Place ribs in a roasting tin with marinade and roast for 30 minutes or until ribs are cooked through.
  3. Arrange on a serving platter with lime halves. Eat with fingers!

Book Cover:  Lantern Cookery Classics: Maggie Beer Book Cover:  Lantern Cookery Classics: Matt Moran Book Cover:  Lantern Cookery Classics: Stephanie Alexander Book Cover:  Lantern Cookery Classics: Gary Mehigan

Enjoy….On with the colourful journey…

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8 responses to “Modern Cooks – Vintage Style

  1. Theadora Brack

    August 21, 2012 at 6:26 am

    I love the cover art work!! The brilliant orange certainly caught my eye.Thanks for the lead!! I’m now very hungry. . .T. (And speaking vintage yet timeless master chefs, the new book about Julia Child was just released. “Dearie” is very dear, so far.)

    • birdcagedesign

      August 21, 2012 at 7:04 am

      Hi there…Glad you liked the post, the covers are really nice and simple aren’t they. Apparently orange makes you hungry from a colour psychology perspective so maybe that is why! 🙂

      • Theadora Brack

        August 21, 2012 at 7:06 am

        Funny tidbit!! It worked. Oh, yes. I’m off to raid the pantry! T.

  2. This Sydney Life

    August 21, 2012 at 8:35 am

    Orange is my favourite colour… That explains EVERYTHING!

    Do they have pictures, BCD? I like a cookbook with pictures. 🙂

    • birdcagedesign

      August 21, 2012 at 9:06 am

      Yes full of pictures, I agree I cannot do blind cooking, I need to be able to see how unlike my dish turns out from the photo!;-)

  3. EverydaySparks

    August 21, 2012 at 6:02 pm

    Love these, BCD! And as an avid cookbook collector, I reckon I might need to add them to my shelf…though I must confess, my ratio of cookbooks to actual incidents of cooking is probably around 10:1…but I like to think of it as being well prepared! 😉

    • birdcagedesign

      August 22, 2012 at 2:19 pm

      I hear you on the ratio thing. My shelf designated is about to collapse under the weight, not to mention my monthly subscriptions to Donna Hay and Delicious!!

  4. apartments i like

    August 21, 2012 at 11:33 pm

    For your inspiring posts I’d like to present you with this award:


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