Rachey Cooks!: Of Cookbooks and Suckling Pig

Went cookbook shopping with the Hubby on the weekend and realised that we hadn't bought a new cookbook in *ages*! We often get given cookbooks as pressies, so really haven't had the opportunity to buy any in recent years. A book voucher as a Christmas present (thanks, Little Grannie) presented an opportunity to go shopping.

And go shopping we did - we ended up with not just one but two cookbooks out of the seeming millions of titles that were on offer. Quite overwhelming actually - the cooking section spanned half a dozen shelves that wrapped around a corner of the bookshop, not to mention the tables of cookbooks on discount or specially featured. I frankly found it a bit deflating rather than exciting, seeing so many titles and authors (many so-called "celebrity chefs"). Don't know really know why - maybe it was a classic kid in a lolly shop with indigestion syndrome.

In any case, we were mighty pleased with our selection - we got Michel Roux Jr's "The

Marathon Chef" cookbook which will inspire me in feeding the Hubby good food while he trains for the Can Too half marathon in May. It was only when I read the book at home that I realised he is the Michel Roux of Le Gavroche in London so that was pretty cool, and his recipes are really interesting - can't wait to get cooking.

And I capitulated to finally getting Anthony Bourdain's "Les Halles" cookbook. I've kinda been resisting buying his cookbook, as we are quite avid readers of him since "Kitchen Confidential" and even went to see him speak at a previous Sydney Writers' Festival. I didn't want to come across as too much of an Anthony Bourdain tragic or food groupie. But his writing was too much to resist (the entry for making hollandaise sauce was hilarious), plus I can't wait to make his steak with bone marrow - mmmmm.... I hope Sarah my nutrionist isn't reading this! I am supposed to be aiming to lose 15 kilos in the next 6 months or so. I'll have to make more of Michel's recipes then and occasionally splash out with a classic French recipe from Anthony once a month!

Aside from cookbook shopping (and speaking of nutritionists - stop reading now, Sarah), another highlight of the weekend was cooking a shoulder of suckling pig. I just couldn't resist - I walked into my current favourite butcher Hudson Meats on Friday and saw the beautiful pre-marinated shoulder of suckling pig just crying out to be taken home and roasted for 2.5 hours in 150 degrees C. It was such a find, as normally Hudson requires a week's notice for the suckling pig as they source it from a specialty producer. How can any self-respecting foodie not pounce on such an opportunity? Unless you happen to not like pig, which would be such a shame.

And I have to say the pig was so beautiful and worth the wrath of Sarah - the marinade of rosemary, thyme, chili, garlic and olive oil just worked an absolute treat, with the skin crisping up deliciously and the flesh so tender and moist. We devoured it with baby potatoes pre-boiled and chucked into the roasting pan for the last hour of cooking, and with steamed baby green beans and sliced zucchini. The pork didn't really need the salsa verde that I whipped up, but it was nice to have it on the side anyway. I am a bit of a lily gilder after all!