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Vanilla Table : The Essence of Exquisite Cooking from the World's Best Chefs - Natasha MacAller

Vanilla Table

The Essence of Exquisite Cooking from the World's Best Chefs

By: Natasha MacAller, Manja Wachsmuth (Photographer)

Hardcover Published: 29th July 2015
ISBN: 9781909342866
Number Of Pages: 240

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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.

About the Author

If cooking is an art and baking is a science, NATASHA MACALLER is a pastry chef who flawlessly dances in both worlds. A former professional ballerina, Natasha known as "DancingChef" brings the same diligence and precision to the kitchen as she did to dancing. She challenges herself constantly, and delights in creating new cooking or taste sensations and designing "First and Last" dishes and retro cocktails. Tash divides her time in Los Angeles, London and New Zealand teaching cookery, restaurant consulting and writing.

She teaches her elegant comfort style of starters, desserts and drinks in the states and abroad, including at Haagen-Dazs International, Prue Leith's in London and The Culinary Institute in Kerikeri, New Zealand. Natasha's new cookbook, "Vanilla Table: The Essence of Exquisite Cooking from the World's Best Chefs," released in the UK March 2015 and USA April 2015, releasing in Australia July 2015. (Jacqui Small, publisher, UK). With the help of 33 international chefs, who have contributed their own dazzling recipes to this landmark cookbook.

Natasha is currently working on her next cookbook (Fall 2016 release) and is thrilled to be working together with Anne Conness again to open Sausal Restaurant, El Segundo, Los Angeles August 2015. Member of Women Chefs and Restaurateurs (WCR), Les Dames D'Escoffier (LEDI), International Association of Culinary Professionals (IACP).

MANJA WACHSMUTH is a Danish photographer who, while currently residing in New Zealand, comes out of the Scandinavian photographic tradition. Specialising in food photography, she has her own boutique photographic studio and works with some of New Zealand's favourite magazines and chefs, as well as with clients in Denmark, UK and Australia.

'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."

ISBN: 9781909342866
ISBN-10: 1909342866
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 240
Published: 29th July 2015
Publisher: Jacqui Small LLP
Country of Publication: GB
Dimensions (cm): 27.0 x 21.0  x 3.18
Weight (kg): 1.36