Estore 25

ISBN: 9781921382789
Publication date: 01/04/2012

A Cook's LIfe is a very personal account of one woman's uncompromising dedication to good food, of how it shaped her life and changed the eating habits of a nation.
With her Cook's Companion front and centre in half a million kitchens, Stephanie Alexander is the very definition of a household name. Each day thousands turn to this 'food Bible' for definitive recipes, encouragement and advice. But before Stephanie Alexander penned a word for the emerging food media – let alone for The Cook's Companion – she had spent decades avidly documenting food experiences.

Shaped by her mother's dedication to good food and her father's love of reading, she trained as a librarian and all the while observed, notated, assessed and re-created the dishes she loved. Her monthly university allowance rarely lasted more than a week – all spent on pan-fried flounder and chestnut Mont Blanc. She was seduced over pain Poîlane while working as an au pair in Paris, and later over ackee and saltfish in London. In 1966, with no formal training and a newborn baby, but brimming with confidence and sheer determination, she opened Jamaica House with her first husband. The personal toll was great and it was eight years until she emerged on the restaurant scene again.

Stephanie's Restaurant has become part of Melbourne food folklore, permanently raising the bar for restaurant dining in Australia. At the time of its opening, in 1976, a salad to most people meant iceberg lettuce, no-one had heard of goat's cheese and ginger came in a tin. Over the next twenty-one years, in order to obtain the best-possible produce, the likes of which she had enjoyed while travelling in Europe, Stephanie championed small local suppliers or grew it herself.

Her indefatigable determination and single-minded vision have influenced – and sometimes intimidated – a generation of chefs, cooks and diners. And now her Kitchen Garden Foundation is inspiring tens of thousands of primary school children across Australia to grow and cook their own food.

Pages: 368
Author: ALEXANDER, STEPHANIE

ISBN: 9780670076253
Publication date: 03/10/2011

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as a leading authority on the subject. Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking.

Pages: 288
Author: ROUX, MICHEL

ISBN: 9781742663401
Publication date: 01/02/2012

Everyone loves going to the farmer’s market and it's a good feeling to know that we’re supporting our local growers and making a contribution to sustainability. We like the idea of cooking with the seasons and we want our children to learn that cooking good food from raw ingredients is fun and easy, as well as a worthwhile and healthful thing to do. This book takes the ingredients that we bring home from the market and shows ways to use them, from the breakfast special muesli to the lunchtime omelette, from the homemade salad dressing to the afternoon cookie, from the dinnertime chicken casserole to the seasonal fruit dessert. A selection of recipes have been chosen as especially suitable for small children to make, or help to make. Also included are feature panels on growing your own produce, whether it be a simple herb pot on the windowsill or a backyard vegie patch. Buying wisely and cooking well are truly an investment for life.

Pages: 256
Dimension: 260mm X 210mm
Author: MISC

ISBN: 9781742571485
Publication date: 01/02/2012

Do vegetarians live longer? Are thin people healthier than fat ones? Is sugar our enemy? What's better butter or margarine? Do adults need to drink milk? Is sea salt better for you than regular salt? Does detoxing clear your body out? Are foods labelled as natural healthier for you? This book tackles these thoughts and more.

Pages: 192
Dimension: 208mm X 135mm
Author: SENIOR, NICOLE

ISBN: 9780714863603
Publication date: 26/04/2012

A brand new collection of recipes from Jane Hornby, author of 'What to Cook and How to Cook It'. Shows how to create simple, delicious meals for all occasions using fresh seasonal produce, perfect for sharing with family and friends.

Pages: 352
Dimension: 270mm X 220mm
Author: HORNBY, JANE

ISBN: 9780732293475
Publication date: 01/11/2011

Iconic Melbourne restaurant gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region. gingerboy serves traditional and modern Asian dishes with flavours from Thailand, Malaysia and China -- perfect for the urban foodie. Soak up the atmosphere of the restaurant on every page of this amazing book. On the cover, retro signage beckons you in from a dark Melbourne laneway. Open the book and beautifully lit dishes ooze with flavour and style. You wona??t find sexier, saucier, more sumptuous recipes anywhere. With its sizzling style, gingerboy is a cookbook that will bring 21st century fusion into your kitchen.


Pages: 256
Dimension: 265mm X 255mm
Author: DONNELLAN, CHRIS & EZARD, TEAGE

ISBN: 9789020997842
Publication date: 01/04/2012

Most people go to Hanoi to enjoy the food. And in Hanoi, street food is not merely a quaint or exotic culinary excursion - it is at the heart of the culinary tradition and helps to define the culture and rhythm of the city. However, while dining on the street may sound tempting and adventurous to visitors, it can also be intimidating. The aim of this book is to demystify Hanoi's glorious street food culture. Hanoi Street Food does not only provide you with the places to eat but also with recipes for Vietnamese delicacies such as the Pho but also with other noodle dishes that stand out, but which are not as easily found as the Bun Cha or the Bun Rieu. Each section describes a range of dishes within a particular category. Following each description, the authors guide you to some of their favourite spots where you can try these snacks.

Pages: 208
Dimension: 240mm X 160mm
Author: VANDENBERGHE, TOM

ISBN: 9781408804407
Publication date: 01/11/2011

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work.
The first part of the book maps out the new techniques in 15 sections: 1) Taste and flavour 2) Seasoning and the five tastes 3) Stocks and infusing 4) Soups and purees 5) Brining, curing, marinating, macerating 6) Meat 7) Fish 8) Vegetables 9) Pasta, grains, pulses 10) Sauces,emulsions, thickening 11) Tarts and other doughs and pastries 12) Chocolate 13) Ice cream, sorbets, custards 14) Sous-vide cookery 15) Taking control of the kitchen.
In the second part, there are 150 specially created recipes. Here at last is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes like salmon with liquorice, or lardy cake with whisky ice cream.


Pages: 432
Dimension: 272mm X 220mm
Author: BLUMENTHAL, HESTON

ISBN: 9781741968842
Publication date: 01/11/2011

"The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey."

Pages: 256
Dimension: 260mm X 215mm
Author: NGUYEN, LUKE

ISBN: 9781921382628
Publication date: 01/03/2012

'I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything – from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decadent tarts. I can't imagine cooking without it.'
Maggie Beer


Pages: 208
Author: BEER, MAGGIE

ISBN: 9781741968293
Publication date: 01/10/2011

When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase not only Australia's best beef but also the best seafood, the best of everything. This title shows the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth.
This book is about the life of a restaurant and all the people who contribute to it, from the graziers to the scallop dives to the oyster whisperers.
Tales from the restaurant and from his producers intersperse Neil's collection of recipes that bring his restaurant into your home. His advice on handling seafood, how to cook the perfect steak, how to build a wood-fired barbecue, plus his signature condiments, side dishes and desserts, make this an indispensable and inspirational kitchen companion.

Pages: 456
Dimension: 305mm X 235mm
Author: PERRY, NEIL

ISBN: 9781869794880
Publication date: 01/01/2012

Fishermen and good home cooks alike devoured Go Fish and its winning combination of excellent recipes, great yarns, gorgeous photography, devotion to the stunning NZ coastline and way of life, all with a touch of nostalgia. Now Al Brown applies this same formula to that icon of Kiwi life: the barbecue. But not just any old barbecue: Al explores a wide range of outdoor cooking styles - grills of all sorts, smoking, spits, outdoor ovens (tandoor, pizza) etc, including how-tos. With more than 100 recipes, there's an emphasis on fast and tasty, with recipes for bruschetta, burgers, pizza, fritters, chargrilled seafood, beef, lamb and chicken, ribs, plus slow roasted meats. There's game (venison, duck and goat); plus excellent salads and classic cake tin slices and bikkies. Added to this treasure trove are more classic go-to recipes - sauces and relishes for the perfect finish. Featuring wonderful photography by Kieran Scott shot in NZ's most amazing scenery, including the high country above the Wakatipu Basin in Central Otago; the rugged south Wairarapa coastline; hunting and fly fishing at the 8000-acre Ngamatea Station in the Central North Island; wild porcini mushroom gathering in Canterbury; an outdoor tandoor oven with Indian friends in Wellington, and a hangi up the Whanganui River. This is the complete package, yet again!



Pages: 334
Author: BROWN, AL

ISBN: 9781920989927
Publication date: 03/10/2011

'This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I've collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.' Christine Manfield

Journey through India with Christine, tracing the food, spices and culture of this amazing country. More than 250 recipes for home-style Indian dishes, each with its own unique flavour.
Christine, owner of the award-winning Universal Restaurant in Sydney, is a wonderful guide to the Indian spice trails, having travelled extensively through India over the last two decades.

Accompanied by tried-and-tested recommendations for places to stay and eat.

Pages: 480
Dimension: 274mm X 309mm
Author: MANFIELD, CHRISTINE

ISBN: 9781921382697
Publication date: 01/03/2012

Have you ever wondered how the French make entertaining at home look so effortless? Join Australia's favourite French chef, Manu Feildel, as he guides you through one hundred classic bistro recipes that will expand your dinner party repertoire and impress your guests.

Whether you are looking for clear advice on how to cook traditional French fare like coq au vin, cassoulet or raspberry souffles, or whether you are keen to experiment with Manu's new twists on old favourites, like cauliflower soup with Roquefort cheese, roast duck with spiced honey glaze or chocolate creme brulee, you will find something to inspire you in this stunningly photographed collection of his favourite bistro hits. There is something for everyone, from simple dishes that you can whip up on a weeknight to more challenging recipes for when you have a little more time.

Manu's passion for the art of fine dining and his unique flair for entertaining, honed through years of experience, shine through on every page.


Pages: 224
Author: FEILDEL, MANU

ISBN: 9781742702339
Publication date: 01/11/2011

A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.
Foreword by Noma chef Rene Redzepi - Noma was named best restaurant in the world in 2011.
Contains 80 inventive signature dishes from Marque restaurant.
Marque is considered one of the finest restaurants in the world. LIsted as one of the Top 100 Best Restaurants in the World in 2011, one of only four in Australia.
Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the successful Sydney restaurant. Also included will be the personal journey of chef and owner Mark Best and approximately 80 of Marque's signature recipes. Most will be complete dishes but the book will also contain a myriad of smaller recipes and techniques which are the backbone of chef, Mark Best's creations. A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.
Publication Date: November 2011

Pages: 304
Dimension: 290mm X 250mm
Author: BEST, MARK & PETANEN, PASI

ISBN: 9780714863634
Publication date: 26/04/2012

The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef AndoniAduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food.
AUTHOR SIGNED COPIES

José Luis López de Zubiria 's extraordinary food photographs in MUGARITZ has been awarded a major Spanish photography prize Un Lux de Oro presented by the AFP (Asociación de Fotografos Profesionales).


Pages: 240
Dimension: 279mm X 230mm
Author: ADURIZ, ANDONI LUIS

ISBN: 9781742668260
Publication date: 01/02/2012

"When a young girl and her family move from Sicily to country Australia, it is a surprisingly small step in kitchen miles. The tablecloth and stockpot are the same, cardoons and fennel still grow wild on the roadside and the extended family and neighbours gather to make salami in the barn once a year. My Cousin Rosa captures the atmosphere, experiences and recipes of Rosa Mitchell's Sicilian kitchen. Rosa's food is very special: soulful, traditional, family-orientated and utterly authentic. In this beautiful book, her thoughts on life, both Australian and Sicilian, are scattered among the recipes like biscotti crumbs. Chapters offer recipes for antipasto, soup, pasta, meat dishes, vegetables and desserts. The recipes are complemented by stunning photography of both finished dishes and from throughout the preparation process, be that the making of salami the traditional way or the preparation of fresh cannelloni. Gorgeous illustrations and family photographs complete the book. "

Pages: 240
Dimension: 240mm X 210mm
Author: MITCHELL, ROSA

ISBN: 9781584799450
Publication date: 01/04/2012

The cake known as the Paris-Brest was invented in 1910 by a baker in the city of Maisons-Laffitte, who watched the Paris-Brest bicycle race fly past his window. Fascinated by the spectacle, he shaped his dessert, destined for culinary fame, like a bicycle wheel. Each sugary treat in this visually stunning book has its story, Pierre Herme; master pastry chef, details more than 100 delicious desserts with extraordinary stories. Each pastry is also illustrated by food photographer Laurent Fau with images designed especially for the book. Herme first introduces the greatest classics of French pastry and then reinvents them, adding his own personal touch. The chef that is known to incorporate olive oil in his macaroons and add black pepper and habaneros to his chocolate and banana tart makes both subtle and far-reaching alterations to well-known deserts. He heats up madeleines with a spicy kick, adds caramel-coated almonds to religieuse and freshens up a napoleon with mint cream. The original recipes in this book flaunt Herme's mastery of technique and his talent for combining unique flavors that have earned him the reputation as the most skilled and inventive French pastry chef.


Pages: 288
Dimension: 260mm X 302mm
Author: HERME, PIERRE AND FAU, LAURENT

ISBN: 9781742702049
Publication date: 01/11/2011

PS Desserts is set to become the dessert lover's bible. With a comprehensive step by step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, creme patisserie, panna cotta and ice creams and sorbets, the basics section is an invaluable resource. The recipe section follows on from the techniques with delicious recipes that are sure to become instant favourites, including Classics like Lemon Tart and Tiramisu and Signature dishes such as Raspberry and chocolate delice brownie icecream and pineapple donuts.
Philippa Sibley is one of Australa's finest dessert and pastry chefs. Known as the 'Queen of Desserts' she has worked in some of the world's finest restaurants, such as Le Cote Saint Jacques in France. Her desserts have been described as 'timeless things of beauty'.
Recipes for some of Philippa Sibley's most sought-after dishes such as the famous 'Snickers' dessert featured on MasterChef. Full colour step by step photography detailing basic as well as advanced techniques and classic signature dessert recipes. This book is a must-have for any baker and lover of desserts.
Great price for a full colour cookbook - simply beautiful!

Pages: 272
Dimension: 260mm X 220mm
Author: SIBLEY, PHILIPPA

ISBN: 9781741968040
Publication date: 01/10/2011

Join Adriano Zumbo on a trip through his whimsical world of sweet treats. His Willy Wonka style inventions and combinations of flavours are astonishingly bold, surprising and delicious. Whether you crave a multitude of melt-in-your-mouth macarons, an array of perfect pastries or the ultimate gateaux creation there is something to satisfy every sweet-tooth in this collection.


Pages: 272
Dimension: 285mm X 215mm
Author: ZUMBO, ADRIANO