cover image Made With Love: 100 of the World’s Best Chefs, Cooks & Food Artisans & the Food They Make for the People They Love

Made With Love: 100 of the World’s Best Chefs, Cooks & Food Artisans & the Food They Make for the People They Love

Helen Greenwood. Blackwell and Ruth (IPG, dist.), $35 (432p) ISBN 978-0-473-36135-8

In this charming collection, Australian food writer Greenwood collects the recipes that 100 chefs from around the world (with an emphasis on the U.K., Australia, and New Zealand) most like to make at home. All proceeds go to the Nelson Mandela Foundation, and readers can even learn how to prepare umleqwa, Mandela’s favorite dish of simple poached chicken as prepared by Xoliswa Ndoyiya, his personal chef. Leaning heavily on comfort food, (fish and chips, roast chicken, spaghetti and meatballs, seafood chowder, lemon meringue pie), the book offers a panoply of global fare such as Korean chicken soup (Peter Gilmore in New South Wales), a luscious three-dhal curry (Cass Abrahams in South Africa), and Nigella Lawson’s rich Chocolate Guinness Cake. There are recipes for all skill levels; Australian chef Peter Manifis’ prep-heavy mezze platter might be better ordered than assembled at home by less experienced home cooks, but Gloucestershire restaurateur Prue Leith’s aptly named Normandy Tart Made with a Food Processor puts the classic, labor-intensive dessert within reach of novices. This is a terrific array of doable dishes assembled for a noble cause. (Apr.)