Foodie Googlie

Custom Search

Tuesday, September 15, 2009

Hugh Cook – The Wordsmith and the Warrior

This article was produced as part of New Zealand Speculative Fiction Week. For more information, go to Pterodaustro Dreams.

Hugh Cook might not be a name instantly recognised by readers of the fantasy genre, but to his legion of dedicated fans across the world, mention of the man and his work inspires a sense of reverence.

Cook remains one of New Zealand’s unsung heroes of fantasy literature, despite his achievements outshining those of many of our more well-known authors. Between 1986 and 1992 Cook released his Chronicles of an Age of Darkness series, a ten-book cycle of stand-alone fantasy novels. Set on a world ruled by bloodthirsty emperors, threatened by swarms of monsters, and blessedly devoid of goblins and elves, the Chronicles capture a history of Cook’s lands and their people in a multitude of voices, spanning continents, and all occurring roughly within the same timeframe of a decade or two. Characters recur across the books, making cameo appearances from one story to the next, weaving a complex web of events that draws the reader through the series, however unrelated each volume may seem to be at a glance.

Cook was among a group of authors who eschewed the traditions of Tolkienesque high fantasy, choosing instead to write about the dark, unsavoury aspects of human nature in the grim harshness of a world bent on crushing the meek. In Cook’s world, orcs are hunted for their blubber and sea dragons are vain creatures who pretend to recite poetry in their sleep before sinking into snoring heaps. Empires are driven to war by syphilitic emperors, who are in turn murdered by warring sons. Heroism is a constant theme, usually as a partner to vanity, folly and ultimately death, and can be summed up in the immortal line, “vaunting their boasts with the blood of their lungs on their lips.”

Suffice to say that Cook rebelled, writing unorthodox fantasy in an unorthodox world. He dismantled old tropes and bent the genre like light through a smoked lens. He replaced the tired theme of good versus evil with one which instead pitted brutality against barbarism, and rarely delivered a clear victor. Cook not only rejected the clichés of the fantasy genre; he subverted them with an almost malicious glee.

To judge Cook’s success by book sales alone would be misleading, but the numbers are certainly impressive at first glance. Altogether, the Chronicles sold around 450,000 copies, and that in itself is reason for celebration for any New Zealand author. The Wizards and the Warriors, together with its US incarnation, Wizard War, sold over 160,000 copies, a phenomenal sales record for any fantasy author.
Unfortunately, as the Chronicles became less conventional and more obtuse, sales began to decline. This was compounded by the decision made by bookselling chain W.H. Smith to drop Cook’s books from their shelves when sales slowed, which inevitably led to an even steeper fall. Despite a rebounding of style and content in the last three books of the series towards more action-based storytelling, Cook had largely lost the means to supply to his mainstream audience, with sales for these three books falling to between 7,000 and 10,000 copies each. I bought all my copies of Hugh’s books in my local Whitcoulls here in New Zealand, where his books enjoyed pride of place on their shelves with every release. But if the books were not on the shelves overseas, then Cook’s fans had little chance of finding them.

Cook’s prose drew heavily on the landscape, places and mythology of New Zealand, from the legendary Taniwha of Quilth, to the Ngati Moana, to a prison called Maremoremo (after Paremoremo in Auckland). Our native flora and fauna often made cameo appearances in wild locales, including weka, kauri and rimu, to name but a few – all of this well over a decade before Peter Jackson delivered our country up to the world as Middle Earth. Cook refused to suffer from cultural cringe; he embraced our country’s uniqueness and used it to flavour his own inimitable world and style.

China Mieville, author of Perdido Street Station, sums Cook up nicely; “Hugh Cook was one of the most inventive, witty, unflinching, serious, humane and criminally underrated writers in imaginative fiction. Or anywhere.” It remains a shame that so few New Zealanders know that Cook was a Kiwi writer, but there is a good reason for this: Hugh Cook may have lived in New Zealand and written in New Zealand, but I suspect he saw the same tired faults with our nationalistic model of publishing and author recognition as he saw in the failure of the fantasy genre to redefine itself. Accordingly, after publishing Plague Summer here in 1980, he bypassed the New Zealand publishing model and went instead to the London market, where he secured publishing deals almost simultaneously for both his science fiction novel The Shift (Jonathan Cape, 1986) and the first volume in the Chronicles series, The Wizards and the Warriors (Corgi,1986).
What separated Cook from so many of his contemporaries was his ability to alter his prose style from book to book, while he never lost his unique authorial voice. Two of the Chronicles, The Wishstone and the Wonderworkers and The Wazir and the Witch, take the form of actual recorded histories, thick with the idiosyncrasies of both the imaginary scribe and subsequent editors, and are thus peppered with redactions and long, apparently unrelated diatribes. These books are full of acerbic dark wit and bleak philosophies, and represent, in some ways, Cook’s ultimate success at writing fantasy that transcended the sword and sorcery models of the genre. For all their apparently random digressions beyond the story, these two books might be seen as the pinnacle of Cook’s genius, for there is a depth to these tales that no amount of Feistian swashbuckling or Eddingsesque adventuring could rival. Some readers even suggested that ‘Hugh Cook’ was not one writer but many, a collaboration of individuals writing in isolation with a single grand design in mind. But Hugh Cook was just one man, a prolific author and poet, whose storytelling skills ascended beyond the formulaic norm into something infinitely more enduring.

Ironically it was these two books, with their challenging diversions into philosophy and metaphysics, that seemed to undermine Cook’s mainstream success. Book sales for these two volumes showed a steep slide from his earlier highs, and may have contributed to the W.H. Smith decision and its consequences for Cook’s publishing career. Cook did with fantasy what hard science fiction does to that broader genre, by delving into in-depth ruminations of the unknown and fantastical in the body of his storytelling. Cook teased apart the nature of magic and the supernatural as demi-scientific concepts, as well as exploring the brutal underside of human nature as represented by its practice in politics and warfare – stark metaphors for the real world, despite being dished up in the barbaric soup of a fantasy setting. Apparently, booksellers suspected that works of this complexity and wisdom would not be appreciated by fans of the tales of blood-soaked armies, pirates, and torturers that had preceded them. This was truly a pity.

Cook’s epic plan for a sixty book series was accordingly cut short, and after publishing the brilliant conclusion to the Chronicles, The Witchlord and the Weaponmaster, he went on to champion print-on-demand technology and electronic formats, constantly moving into newer and stranger worlds with his writing. He was among the first authors to publish works through Lulu.com with the Oceans of Light trilogy and later, Cancer Patient. Even so, the Chronicles remain Cook’s legacy, and copies of these volumes continue to fetch outlandish prices in second-hand book markets around the world (my own collection must be worth a small fortune, according to Amazon – but it is most certainly not for sale).

Cook was diagnosed with Non-Hodgkins Lymphoma in 2005. He endured months of chemotherapy and radiation treatment in Auckland, which briefly sent the cancer into remission. During this ordeal he wrote Cancer Patient, a collection of musings, poetry and recollections which document his struggle with the disease and what he learned about life and the human condition in the process.This book is available for free as an online e-book or as a download from zenvirus.com, one of Hugh’s many websites. Unfortunately in 2007 the cancer returned, and Cook passed away on November 8th, 2008, after bravely battling the disease for so many years. It is a testament to the scope of his fanbase that the obituary I wrote for him, which was published in the New Zealand Herald and which I posted to my blog in December last year, remains one of my most frequently visited pages.

Ultimately, Cook was both Wordsmith and Warrior. Poems, stories and characters were his tools and his weapons. He wrote with a passion, producing fiction at a prolific rate, and the English language would be greatly enriched if all the words and terms he had coined in his oeuvre were to be introduced into common parlance. He fought to find new ways forward in the publishing world, exploiting technologies that are only now starting to establish their true place in the electronic market. He maintained his integrity as an author to the very end, determined to always share the stories he had to tell, and not those that others wanted him to tell. At the end, he fought an unseen enemy – fought it and beat it, if only for a short time. Even in this, he had a story to tell, one that may not have been able to completely defeat that insidious foe, but which may yet bring comfort to others who face those same demons at some stage.

For those of you interested in reading Hugh Cook’s work, samples and full-length copies of some of his books can be found at zenvirus.com. Also, keep an eye out for a reissue of The Walrus and the Warwolf, due for release in 2010 by Piazo Publishing, with an introduction penned by China Mieville.
Walrus is recognised by Hugh’s fans as his finest hour, and well worth a read by any lover of epic fantasy. To quote Mieville again, “To honour the memory of this wonderful and generous-spirited writer and man, those - too bloody few - of us who know his work should do all we can to bring it to the world's attention.”

Hugh Walter Gilbert Cook (1956-2008): Wordsmith; Warrior; New Zealander.

Man’s first death is the random potential
Of aeons before conception,
And the surf, merging life with form,
The surf is creation and rebirth.

(Cicada Sun, Landfall #118, 1976)

I would like to thank Colin Smythe, China Mieville, and the Cook family for their kind assistance in preparing this article.

Sunday, September 13, 2009

Secret Family Recipe Barbeque Chicken

There's nothing quite like spilling the beans on a secret family recipe, is there?

This one's been in our family for generations - two, at the very least (including my own progeny).

So not exactly a secret extracted from the depths of time, but pretty good nonetheless. Add to that the fact that I've adapted it to work in our slow-cooker that we've only had for about a year, and the mystique all but dissolves.

Not to worry.

Slow-cooked Barbeque Chicken it is.

I will warn you in advance, however, that my precious notebook full of recipe notes went wandering sometime between cooking and eating dinner, so I'm trusting to the original oven-bake recipe here. Let's hope I didn't get too creative when I modified it.

Crock-pot Barbeque Chicken

(Serves 2)

Ingredients
2 Large Chicken Legs (Thigh and Drumstick, skin on)
1 T Soy Sauce
1/4 Cup Steak Sauce
1 T Honey
1 Dsp Brown Sugar
1 T Cider Vinegar
1/4 t Crushed Ginger
3 Cloves Garlic, minced
1/4 C Hot Water
Combine all the marinade ingredients and mix well.
Pour the sauce over the Chicken and cover well.
Place the Chicken in the crockpot and pour any excess sauce over top. Slow-cook on High for 3-4 hours.
Serve up with oven-baked chips and fresh veges. Pour the excess sauce from the bottom of the crockpot into small cups and place these in the centre of each plate for dipping.

Thursday, September 10, 2009

The Pudding to End All Puddings

It's been an awfully long time since I wrote about dessert, hasn't it?

OK, maybe not that long. But long enough.

So when Dessert Chef started making noises about cooking up what sounded like the ultimate pudding of all time, I was all for it.
It involved lovely ripe winter pears.
It required stewing those pears down with sugar, and getting some stewed rhubarb out of the freezer.
It involved crumble. Lovely, lovely crumble.
It involved custard.
There was pastry, rolled and pressed into a buttered pan and filled with the stewed fruit.
The custard went on top.
Then came the crumble.
Then the oven.
Lastly, it involved a bowl, a spoon, and a dollop of ice-cream.

There are no words necessary.

Sunday, September 6, 2009

Fusion Chicken

"Fusion of what?" you say.

Very hard to know.

But Uncle I and I (by which I mean me and Uncle I, in case that was unclear) went to the store to get more chicken and on the way settled on a bottle of wine that suggested it would go well with "fusion dishes", whatever that means.

Since I had no nuclear reactor on hand with which to fuse my chicken, we settled on a fusion of mustard and mushrooms, because hey, who's ever done mustard and mushrooms before?

Since my last go at mixing up chicken and mustard was such a blinding success, I saw no reason why this shouldn't work for a second effort, but I decided to make this one more of a casserole.

Overall: Well-fused. Fusionality. Fusacious. (by which I mean: it was good, in case that was unclear.)

Mushroom Chicken Fusion Casserole

(Serves 4)

Ingredients

1.5kg Chicken Drumsticks and Nibbles
2T Mustard Powder
Freshly Ground Pepper and Salt
2T Potato Flour
2T Dried Basil
2T Worcester Sauce
Olive Oil for frying
1/2C White Wine
2 Chopped Onions
1C Chicken Stock
200g Sliced Mushrooms
Hot Water
Toss the Chicken Pieces in the mustard powder, salt and pepper, potato flour, basil and Worcester. Coat well and cook in hot olive oil until browned all over.

Add 1/4 Cup of the white wine and reduce, then add the onions.

Allow the onions to soften slightly, then remove the chicken and onion to an oven dish.
Deglaze the pan with the rest of the white wine and the chicken stock. Add the gravy to the oven dish and place the mushrooms over and around the chicken.
Add enough hot water to almost cover the chicken, then cover and place in the oven at 200C for 1 hour.
Serve with piles of fresh veges and mashed potato. (And keep your Geigermeter handy, just in case...)

Wednesday, September 2, 2009

Steak with Herbed Garlic Butter

I've talked here before about eating less meat but of better quality for the sake of our health, the environment, and so on.

When it comes to eating better meat, you can't go past Eye Fillet Beef Steak.

OK, I see you throwing your hands in the air and declaring (with only the mildest hint of indignation) that who, in the current economic climate, can afford fillet steak? It's not 1986 now, after all.
But here's the thing: Communities can.

Fillet steak follows the same rules in a supply/demand/price-point market as any other product, and suppliers know this. On a per kg basis, no, you can't necessarily afford to buy fillet steak in meal-sized portions off the supermarket shelf. We certainly can't.

But any good butcher or wholesaler (like, say Prestons or Moore Wilsons in NZ) will supply fillet steak in whole lengths, and the price per kg is significantly less than you would pay for cut, trimmed, packaged fillets from the coldshelf.

But still, you argue, the price of a whole fillet ranges into the $40-50 mark, and who can justify that sort of a spend on one piece of meat?

Well, consider this: You're not paying a cent for bone, and virtually nothing for fat. Hunt for a lean cut of fillet steak, and your price per kg is practically 1:1, top-notch meat to dollar. No amount of chops, sausages or stewing steak will give you that degree of economic return.

With a full cut, you can also poke and prod to your heart's content, finding the most tender specimen. Yes, a soft, tender hunk of raw meat will cook up more tender than a tough piece. Amazing, eh?

Sorry, did I say something about community? Why yes, I did. It comes back to that matter of outlay. Who has the outlay to buy these large, if delicious, cuts of meat? Restaurants, for one.

Restaurateurs understand the economy of the whole fillet, and it works even better for small groups of people. Let's say, for example, a 2kg fillet, costing $40, is bought by two couples. That's $20 each.

Now, each of those couples have 1kg of fillet steak. A nice decadent size for a fillet steak if 200g, so that's five steaks, each costing $4.00. That's an $8.00 steak meal for two; I challenge you to find 400g of pre-cut steak on the cold-shelf in NZ for less than $10.00.

And of course, you don't have to be decadent. You can cut that steak into six, or eight, or even ten pieces. You may have a smaller piece of steak, but you still have top quality. And for the sake of our bowels, we shouldn't eat more than 100g of red meat a day anyway.

The only catch is that a 200g steak will cook more nicely than a 100g steak, so to get around this, just cut to 200g, cook as a single steak, then slice and share. Perfect.

It does require someone have a freezer, and that you cut and store the steak in individual portions, but that's not a big deal these days. Freezers are our friends.

This is just one way that reaching out to the people around you can improve not only your budget, but the quality of the food you're eating as well.

Give it a go. You'll thank me for it.

Now, what to do with that delicious, top quality steak? I've already written a detailed post on how best to cook pretty much any steak, but here's another lovely option: Herbed Garlic Butter.
Cook your steak as per that post, but you can flag the garlic at the preparation stage. The Herbed Butter will do all the hard work for you. Eye fillet steak will require less tenderising than other cuts as well, but a little bit of a bash never hurt.

Herbed Garlic Butter

Ingredients:
100g soft, salted butter
2T fresh thyme leaves
4 cloves of garlic, minced
4T freshly grated parmesan cheese

Combine all ingredients in a mortal and pestle, or you can probably use a hand blender.
Scrape the butter onto a dish to pop on the table when the steak is served.
Be sure to fry a few mushrooms and onions around the side of the pan with the steak.
Scoop the butter onto the steak, along with the mushrooms and onions. Serve with oven-baked fries, eggs and a little green salad, just for colour.

Sunday, August 30, 2009

Polly Want a Cracker?

You've all heard the rumours about wild big cats that roam the wilderness of places where there ought be none. Most famous are the tigers of Britain's moors (or some such), and in New Zealand we have our very own legendary panther that is reputed to stalk the highlands of the South Island.

The story goes that these animals are errant strays from the collections of rich, perhaps rather lonely folk, though I wouldn't presume to know anything about that. What I do know is that we have an exotic animal loose in our neighbourhood.Dessert Chef got these tantalising shots a few days ago of something that can only be a parrot, cavorting in the manuka with a tui.Wellington readers, please forward this link to as many other Wellington readers that you might know, in the hope that by pure viral spread the owners of one missing parrot might drop us a line so we can pass on the last known siting of this lost bird in the wild.
You can see from this cropping that it is most definitely not a bird of native origin, and it is probably quite keen to find its way back to a warm home and a cracker.
As you can see by this comparison with a tui on the same branch, it's not a small bird, and it must be pretty friendly. If we can help by letting someone know where we saw it, please leave a comment so we can get back to you.

Because, as a parrot I once knew was wont to say, "Any port in a storm."

No, it didn't make sense to me, either. That's just one for the birds.

Bohemian Goulash

Here at the bottom of the South Pacific the days are getting longer and the nights are feeling warmer. But I'm not fooled: it's still winter.

Nonetheless, my opportunities this winter for posting lovely hearty stews are running short, so here's one of my all-time favourites: Goulash.

Whether your Goulash is simply hearty or truly fiery all comes down to how much spice you add, so if you like a good hit of tongue-burning heat, just double the quantities of paprika and carraway.

Otherwise, this meal follows the template of most of my stew dishes: Sealing the flavours into the meat in a hot pan, deglazing the cooking pan with wine and stock, and cooking for a couple of hours, adding dumplings at the end. What better way to wrap up a Sunday night?

Bohemian Goulash
(Serves 4)

Ingredients:
400g stewing steak, cubed
1 large onion, chopped
4 garlic cloves, crushed and chopped
2t carraway seeds
2t dried thyme or 1T fresh thyme leaves
2T paprika
2t flour (or potato flour to make this recipe Gluten Free)
2 carrots, sliced
3 small potatoes, diced
1 kumera, diced
1/2C red wine
1 1/2C beef stock
1/4C sour cream

Dumplings

Heat some olive oil in a pan, fry the onion and garlic until soft, then add the meat and brown quickly. Add herbs, spices, flour, and freshly ground pepper and salt. Sear thoroughly without burning.
Place the carrots, potatoes and kumera into an oven dish and scoop the browned meat and onions into it. Mix well.
Return the pan to a moderate heat, then add the red wine, scraping the bottom of the pan to bring up all the cooking flavour. Add the stock, not too quickly, ensuring the reduction doesn't cool too far. Allow to thicken slightly.

Pour the reduction over the meat and veges in the pan, top up with a little water if required to stop the meat from drying out.

Cover and place into a preheated oven at 200C, and cook for 1 1/2 hours. Then add your dumplings, and cook for a further 20-30 minutes.
When the stew is done, dish up the dumplings, then mix the sour cream through before serving. If, like me, you sometimes forget to do this, it's also fine to just spoon it up on top of the stew.

Great with mashed potato and fresh steamed greens, plus a nice big glass of bold red wine.