Publication Date: Late October 2016 For renowned Australian chef Neil Perry, cooking has always been about one thing: using the best-quality produce. This philosophy guides not only how he cooks in his restaurants, but also the meals he makes at home for family and friends...Good Cooking features over 110 simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook. They draw on culinary influences both global and local to create amazing flavours for every occasion, with seasonal produce always taking the starring role. Neil Perry AM is one of Australia's leading and most influential chefs. He has managed several award-winning restaurants in Australia and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Bar & Grill, Sydney, Melbourne and Perth; Eleven Bridge, Sydney; Spice Temple, Sydney and Melbourne; Rosetta Ristorante, Melbourne; and various Burger Project venues across Australia. Neil has been creating menus for Qantas since 1997, continually redefining their dining and service, and is the author of Rockpool, Simply Asian, Good Food, Balance & Harmony, Rockpool Bar & Grill, Easy Weekends, Simply Good Food,The Food I Love and Spice Temple. He has also been a major television presenter for a number
Pages: 256 Dimension: 260mm X 210mm Author: PERRY, NEIL
The perfect guide for professional chefs in training and aspiring amateurs, this fully illustrated, comprehensive step-by-step manual covers all aspects of preparing, cooking and serving delicious, high-end food. An authoritative, unique reference book, it covers 250 core techniques in extensive, ultra-clear step-by-step photographs. These techniques are then put into practice in 70 classic and contemporary recipes, designed by chefs. With over 1,800 photographs in total, this astonishing reference work is the essential culinary bible for any serious cook, professional or amateur.
The Institut Paul Bocuse is a world-renowned centre of culinary excellence, based in France. Founded by 'Chef of the Century' Paul Bocuse, the school has provided the very best cookery and hospitality education for twenty-five years.
Cadiz, Palermo, Copenhagen and more... Rick Stein goes in search of good food in fabulous locations, and all of them just a quick hop, skip and a jump from the UK. Rick Stein's Long Weekends will accompany the second half of the BBC One series, airing in Autumn 2016.
Rick Stein's passion for using good-quality local produce and his talent for creating delicious flavour combinations in his books and restaurants have won him a host of awards, accolades and fans. As well as presenting a number of television series, he has published many best-selling cookery books, including French Odyssey, Coast to Coast, Far Eastern Odyssey, Rick Stein's Spain and Rick Stein's India. Rick has always believed in showcasing local seafood and farm produce in his four restaurants in Padstow, Cornwall, where he also has a seafood cookery school, food shops and a pub in the nearby village of St Merryn. In 2003 Rick was awarded an OBE for services to West Country tourism. He divides his time between Padstow, London and Australia, where he also has a seafood restaurant by the sea in Mollymook, NSW
Capturing the essence of world-renowned chef Peter Gilmore's food: nature, texture, intensity, purity.
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity...In this book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
Peter Gilmore is executive chef of the three-hatted Quay restaurant in Sydney, which appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. Peter's first cookbook, Quay: Food Inspired by Nature, published in 2010, showcased his nature-based cuisine, organic presentation and the fine dining experience at Quay. He is also executive chef at Bennelong restaurant at the The Sydney Opera House.
Pages: 288 Dimension: 310mm X 255mm Author: GILMORE, PETER
Food is only part of the story.The act of cooking and eating is made all the more pleasurable when it is shared with loved ones. In this first-ever Gourmet Traveller hardcover cookbook we celebrate the art of entertaining with our favourite menus, from a clambake by the beach to a winter feast on the farm, a lazy lunch by the fire to a cocktail party at sunset, to Christmas and Easter and all other festive occasions in between. These are recipes to share with friends, presented in sumptuous settings along with foolproof cooking tips, because the enjoyment of food is taken to another level when you gather your nearest and dearest around the table. It's about good food and good times in equal measure. Join the party with this show-stopping cookbook.
Karen Martini is one of Australia's most respected chefs, and is well known for her show-stopping salads. This collection draws on her genius in teaming gorgeous produce with cheese, nuts, pastry, legumes, herbs and spices to create stunning and nourishing vegetable-led dishes that you'll make again and again. While every dish places vegetables front and centre, they are not all vegetarian. Karen uses a wide range of ingredients - such as anchovies, miso, bacon, blue cheese and toasted nuts - to make her vegetable dishes truly sing. There is a dazzling array of recipes, and every single dish is a standout. Try her whole roasted cauliflower with hot honey and feta dressing; mushroom, walnut and cheese pie; fried eggplant with savoury caramel and toasted peanuts; tagliatelle with shaved zucchini and hazelnut pesto; or tomato and haloumi scrolls. Salads & Vegetables celebrates fresh produce at its absolute best and will inspire you to create stunning, delicious and healthy vegetable-based dishes every day.
Publication Date: Late October 2016 "Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David's A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: '(A) book that has barely left my kitchenathe fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipesaare well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times"
Pages: 304 Author: OTTOLENGHI, YOTAM AND TAMIMI, SAMI
The Ultimate Cook’s Manual gives readers all the technical know-how required to become an expert in the art of cooking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image in order to both inspire the reader and demystify the building blocks of cooking, with reference to French classics. The Ultimate Cook’s Manual includes basics (preparing meat; preparing fish; sauces; stocks; emulsions) as well as recipes for fish and seafood (confit salmon; cod in herb crust), meat (roast chicken with herb butter; rabbit with mustard sauce; pot-au-feu), vegetables (potatoes dauphine; glazed brussels sprouts; asparagus in sabayon) and warm and cold entrees (gravlax of salmon; salmon tartare; scallop carpaccio; cheese souffle; ravioli with fois gras; crepes souffle). A comprehensive glossary includes tips for plating, chopping, setting a table and essential utensils. It is beautifully shot and illustrated and is a wonderful companion to the hugely successful title Patisserie hb $59.99
Pages: 288 Dimension: 326mm X 245mm Author: MAGNIER-MORENO, MARIANNE
Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants – the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell's. Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there's another side to Marcus – away from the professional kitchens – when he's at home, cooking the food he loves to share with his family and friends. In Marcus at Home, he shows you how you can cook these recipes, too.Marcus at Home will cover delicious meals all week long, from chapters on Midweek and Weekend to Entertaining and Baking. Focusing on great flavours and inspirational touches, these are recipes that will become time-honoured favourites in your home. Whether it's a light Chicken & Asparagus Salad or a comforting Prawn Orzo Risotto; an indulgent Eggs & Avocado with Chorizo Jam or a delicious Buttermilk Pannacotta with Thyme Crumble; or a definitive Sunday Roast or a Chocolate Cake, these are recipes that are easy to make at home in the rush of a busy week, when you have a little more time at the weekend, or when you want to make a showstopper meal.Marcus is renowned for incredible food that tastes great. And here he'll show you how to bring this into your home cooking.
Pages: 288 Dimension: 246mm X 189mm Author: WAREING, MARCUS
Australians are beginning to change the way they eat – from an interest in local produce to an awareness of the impact that meat has on their health and on the planet – and Matthew Evans is here to help. For the Love of Meat is a book inspired by the SBS documentary of the same name (screening October). Its mission is to encourage people to think differently about the protein they consume - including how much, where it comes from, and how sustainable it is. Along with chefs from all over Australia, author and host Matthew Evans of Gourmet Farmer fame has created dinner recipes that reframe the role of meat in our diet – helping Australians make the most of the meat they buy and teaching them the best-value and most ethical ways to consume it. With informative 500-word breakouts that explore the subject in more depth as well as recipes from a host of favourite chefs from across the country, For the Love of Meat will start a new conversation in Australian homes about food, agriculture and sustainability without compromising on eating well every day.
For the Love of Meat is a book inspired by the SBS television documentary of the same name (screening for three weeks from October 20, 2016). It's a conversation starter - designed to prompt people to think differently about both the sources of the meat they consume - as well as how much. It is not a blueprint for vegetarianism - rather it is a start point for people to think differently about the role of protein in their everyday meals.
Pages: 45 Dimension: 265mm X 215mm Author: EVANS, MATTHEW
How to slow down, live more mindfully and savour the simple joys of life. Part nostalgia, part how-to guide, The Little Book of Slow offers practical suggestions, recipes and more for making delicious food from scratch and cultivating meaningful activities and pastimes. Bestselling cookbook author Sally Wise teams up with radio personality Paul McIntyre to help you slow your life down, relax and de-stress with vintage inspiration from a more leisurely time. Discover how to make your own bread, pickles and preserves, fresh cheeses and yoghurt. Pack the perfect picnic, cook over a campfire or host a vintage-style high tea. Or be inspired to take up slow hobbies and pastimes like beachcombing, collecting vinyl, playing boardgames or cards and holding dinner parties.
Pages: 240 Dimension: 180mm X 135mm Author: WISE, SALLY
With the huge success of Spirit House,Thai Cooking, first published in 2004 and the four later editions of that book and numerous requests from our clientele for a new cook-book Helen Brierty and Annette Fear have produced the latest book called simply Spirit House, The Cookbook. With years of experience head chef at Spirit House, Annette Fear, has a great understanding how families eat on a daily basis and how they want to entertain at home. teaching four hands-on cooking classes every week has given Annette a personal insight into major recipe requirements of the many people who attend the classes which can be simply summed up by the mantra - fast, fresh and fabulous. The new cookbook is a continuation of Annette's proven successful recipe formula - easily sourced ingredients, clear instructions, frequent chef's tips and techniques, suggestions for serving, background explanations of the more exotic spices and ingredients, together with a useful guide to preparation and cooking times. With recipes from easy to moderate to challenging there are delicious recipes for every home cook to explore the balance of sweet, sour, salty and spicy Thai flavours and to feel confident about successfully presenting these dishes to their family & friends. This latest cookbook is sure to become another long serving Spirit House classic.
Pages: 192 Dimension: 270mm X 230mm Author: BRIERTY, HELEN AND FEAR, ANNETTE
Classic French pastry represents the pinnacle of control, elegance, and technique. From jewel like caneles and madeleines in a window case to burnished brioches at the boulangerie to showstopper centrepiece desserts at five-star restaurants, everyone loves a perfect bake. Felder includes French classics such as sables, eclairs, Saint-Honore cake, tarte tatin, and croquembouche, regional recipes from Alsace, Brittany, and Provence, as well as his own twists on Belgian (Speculoos), German (Black Forest cake), and Australian (Pavlova) desserts. Each beautiful photograph will inspire bakers of all levels while step-by-step pictures clearly illustrate techniques such as making fondant flowers, constructing a charlotte, and braiding a brioche.
Entertaining needn't be time-consuming or demanding. Discover the pleasure of cooking for family and friends as bestselling author; Skye Gyngell shares her secrets and techniques to what make her dishes so special. Turning her attention to the joy of home cooking, Skye will show you how to cook for others with over 100 delicious, easy recipes. From breakfast to Sunday lunch, alfresco dining to afternoon tea, simple weekday suppers, dinner parties to celebrations, there are dishes for everyday and special occasions.
The ingredients are easy to source and strongly influenced by the seasons, making each dish flavourful and straightforward to make. Including traditional recipes from breakfast pancakes, through to hearty pies, rustic roasts and classic cakes, all with an inventive twist.
The layering of flavour through all the recipes is inspiring and typifies the way Skye cooks. This beautiful book reveals how to delight others through simple dishes with ease, generosity and a little finesse. How I Cook is a book that should find a place on every cook s bookshelf.
Pages: 256 Dimension: 229mm X 164mm Author: GYNGELL, SKYE
Coming April 2017. The debut book from Dan Hunter, the celebrated award-winning pioneer of modern Australian food
In the countryside outside Melbourne, Chef Dan Hunter has transformed a rustic farmhouse into the award-winning Brae, one of Australia's most exciting dining destinations. Brae attracts diners from around the world with its fine-dining approach to hyper-local cuisine. In this, his first book, Hunter explores the theme of place and its impact on him and on his unique style of cooking. Set against the dramatic backdrop of Australia's landscape, his story is reflected in lush colour photography of his food and the environment.
Pages: 256 Dimension: 290mm X 214mm Author: HUNTER, DAN