Chelsea Winter is probably one of the best-known Masterchef NZ winners (she won in 2012).
This is her 7th cookbook, and like her 6th (Supergood, 2020) it’s plant-based. It also has an emphasis on refined sugar free this time.
Her journey through food reflects her journey through life. Now living in Taranaki, and with two young children, Chelsea’s decision to avoid refined sugar in her cooking is something she chooses to do for her children. So, her recipes offer alternatives like rice bran syrup, coconut sugar and maple syrup. For people who don’t have or can’t afford these alternatives, using refined sugar is still absolutely fine. It’s all a matter of personal choice, and Chelsea gives this message clearly throughout her book. She has done the work in creating these healthy recipes, but she is by no means forcing her choices on her loyal fans, offering the recipes to be used as written, or alongside meats, or with conventional ingredients substituted.
The book is tastefully presented with a warm colour palette. Chelsea’s cover image reflects her confidence, maturity and her easy-going nature. It’s earthy in tone (light brown background, dark brown chocolate cake, green dress), reflective of the wholesome and healthy nature of the recipes inside. And with 2 attractively coloured ribbons it’s also practical in terms of moving between pages while cooking!
The photography by Tamara West also includes pictures of Chelsea and her boys in the outdoors, further emphasising the sense of freedom, at-one-with-nature style of Chelsea’s life.
The recipes in the book are divided in to four sections: Mains, Salads, Sweets and Bits & Bobs. There is also a section called’ Ingredients to Get Excited About’, which may help people embarking on a plant-based style of cooking.
I’m a big fan of one of Chelsea’s’ decadent cheesecake recipes (from her early cookbook days), and I am looking forward to trying the healthier alternative Berries & Cream Cheesecake in this book.
If you are already vegan, are embarking on a plant -based diet, or looking for ideas to bring more plant-based food into your weekly cooking, this book will be very appealing.
Reviewer: Rachel White
Allen & Unwin