Product Description You may think there are only so many ways vanilla can be used in cooking - surprise! International Chef Natasha MacAller will change your mind by taking you on a journey to discover the many wonders of one of the most amazingly versatile ingredients in your pantry. Vanilla Table is a culinary celebration of all things vanilla. With its fragrant and captivating scent, it can be creatively used in an endless array of delicious dishes. From sweet to savoury, the more than 100 recipes-including 32 dishes carefully curated from 33 internationally acclaimed chefs worldwide- show how to make the most of this magical ingredient. For instance, this cookbook demonstrates the delights of vanilla and trout pairing; how just a vanilla pinch deliciously wakes up a pork chop; and of course, countless ways to make desserts sparkle. Natasha MacAller also provides tips, tricks, and expert knowledge to make you a vanilla connoisseur, too. With advice ranging from how to recognize the best product, to proper storing, Vanilla Table will encourage you to use this incredible ingredient in ways never imagined. Joining Natasha MacAller and other famed chefs in this vanilla tribute are UK superstars Yotam Ottolenghi, Peter Gordon, William Curley, and Galton Blackiston; each contributed dazzling recipes to this landmark cookbook. Review 'Natasha MacAller's lovely book is a riposte to anyone who thinks that vanilla is 'plain'. From Rose Levy Beranbaum's 'Gold Ingots' to David Lebovitz's 'Quince Tarte Tatin', these recipes bring home the deep warmth and exoticism of the world's favourite flavour. The collection of recipes from some of the world's top chefs, as well as MacAller herself, open up a universe of vanilla beyond that little bottle of essence at the back of the cupboard. MacAller rightly says that vanilla is a 'universal flavour', but one that is too often taken for granted. Vanilla Table reveals hidden intensities in those dark, twisting pods. It inspired me to embark on vanilla experiments in my own kitchen.' 'You expect vanilla in a Hazelnut Bavarois or a Tarte Tatin, but in the Vanilla Table you discover that ingredient in Vanilla Lacquer Duck Leg and Slow-Roasted Oxtail Pot Pies. These are exotic combinations that will expand your culinary palate and titillate your taste buds in a new way. Natasha MacAller teaches us how wonderful, aromatic vanilla can take the mundane to the memorable.' “a great addition to one’s collection. Recipes to keep coming back to over and over again.” 'Natasha MacAller's lovely book is a riposte to anyone who thinks that vanilla is 'plain'. From Rose Levy Beranbaum's 'Gold Ingots' to David Lebovitz's 'Quince Tarte Tatin', these recipes bring home the deep warmth and exoticism of the world's favourite flavour. The collection of recipes from some of the world's top chefs, as well as MacAller herself, open up a universe of vanilla beyond that little bottle of essence at the back of the cupboard. MacAller rightly says that vanilla is a 'universal flavour', but one that is too often taken for granted. Vanilla Table reveals hidden intensities in those dark, twisting pods. It inspired me to embark on vanilla experiments in my own kitchen.' 'You expect vanilla in a Hazelnut Bavarois or a Tarte Tatin, but in the Vanilla Table you discover that ingredient in Vanilla Lacquer Duck Leg and Slow-Roasted Oxtail Pot Pies. These are exotic combinations that will expand your culinary palate and titillate your taste buds in a new way. Natasha MacAller teaches us how wonderful, aromatic vanilla can take the mundane to the memorable.' “ If you thought vanilla was boring it’ s time to think again.” “ a great addition to one’ s collection. Recipes to keep coming back to over and over again.” About the Author NATASHA MACALLER spent 30 years as a professional ballerina performing with New York’s prestigious Joffrey Ballet and Boston Ballet, finishing her exhila
