Recipes for use with a Thermomix. Tenina Holder is well known to the Thermomix community. This book features stunning Australian styled globally inspired recipes and tips. A tried and proven approach for everyday cooking, that will expand the boundaries of cooking with a Thermomix.
The all new Thermomix cookbook from Tenina Holder, author of 'For Food's Sake' and 'Dinner Spinner'. Family friendly meals, easy to prepare, Keeping It Simple. 120+ recipes, full colour photography. We keep a full range of thermomix titles at The Cookery Book including: For Foods Sake $49.99 Quick Fix for the Thermomix $49.99 Quick Fix Every Occasion $60.00 Dinner Spinner $19.95 Alyce Alexandra Low Carb hb $29.99
'Plenty More' picks up where 'Plenty' left off, with 120 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alfonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Candy beetroot with lentils, Seaweed, ginger and carrot salad, and even desserts such as Roasted rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. Yotam Ottolenghi completed a Masters degree in philosophy and literature whilst working on the news desk of an Israeli daily, before coming to London in 1997. He started as an assistant pastry chef at the Capital and then worked at Kensington Place, Launceston Place, Maison Blanc and Baker and Spice, before starting his own eponymous group of restaurants/food shops, with branches in Notting Hill, Islington and Belgravia. He opened the restaurant NOPI in Piccadilly in 2011. Yotam is the author of the bestselling 'Ottolenghi: The Cookbook' , 'Plenty' and 'Jerusalem'. He has presented two series of Ottolenghi's Mediterranean Feast on TV. 'Plenty More' is his fourth book. - Ottolenghi is a worldwide publishing phenomenon with over one million copies of his books sold. - Yotam also has a weekly recipe feature in the Guardian's Weekend magazine.
Pages: 288 Dimension: 270mm X 195mm Author: OTTOLENGHI, YOTAM
There are many ways to compliment cookbook authors: food-smeared pages for one, and several of their books on your bookshelf. But the greatest compliment has to be the taking to heart of a recipe that has worked - and worked well. All around the country, cooks pay these compliments and more to Belinda Jeffery. She has a wonderful knack of creating recipes for food that you want to cook over and over again, and a warm, distinctive writing style. An award-winning author, Belinda has worked as a chef, TV food presenter, freelance writer, restaurant reviewer and cooking teacher. Her books include Belinda Jeffery's Collected Recipes (a compilation of her first two books, Belinda Jeffery's 100 Favourite Recipes and Belinda Jeffery's Tried-and-True Recipes); Mix & Bake; The Country Cookbook (all about living and cooking in the Byron area), and Desserts.
Movida Solera will bring the colours of the sun and the flavours of southern Spain to your table. Journey with Frank Camorra through sun-drenched Andalusia: a landscape of ancient cities and plains planted with olive groves and vineyards. Take in colourful spring festivals and lively markets, then venture into the rugged mountains and stone-lined wine cellars of the Sherry Triangle. More than 100 authentic recipes from home cooks and regional restaurants travel recommendations and lavish location photography.
Pages: 400 Author: CAMORRA, FRANK & CORNISH, RICHARD
Publication Date: Late August 2014 Having worked his way up through the ranks of Sydney's Rockpool and the London restaurant scene, Mike McEnearney famously turned his back on fine dining to create something altogether simpler and more honest.
Sharing a former canning factory in Sydney's Rosebery with the Koskela design team and other creative entrepreneurs, he has forged a new direction in dining. With raw wood tables, cutlery in recycled tins and a canteen-style counter, Kitchen by Mike is all about creating a shared experience around wholesome, generous and responsibly sourced food.
In this, his first book, he gathers the recipes for the wood-fired roasts, grain and vegetable salads, tartines, wraps and pastries people queue round the block for, and unveils his secret weapon – a larder and fridge stocked with meals-in-the-making: homemade pickles, jams, sauces and stocks.
The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum
Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.
Publication 22 September 2014
Celebrated Australian chef Christine Manfield showcases 45 of her show stopping desserts.
Christine reveals the techniques, skill and creative force behind these incredible divas, including Gay Time Goes Nuts, which featured in the 2012 season of Master Chef Australia.
A must have for pastry chefs and keen amateurs with step by step recipes that provide the professional techniques required for creating restaurant-quality desserts at home.
Publication Date: Late September 2014 PRE-ORDER YOUR SIGNED COPY NOW Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.
Publication Date: Late September 2014
PRE-ORDER YOUR SIGNED COPY NOW
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 his new 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 has 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.
Publication Date: October 2014 Dan Hong became a chef so that we might eat ... and how!Dan's appetite for rare sneakers, hip-hop and collecting cookbooks is only surpassed by his passion for food: everything from fast food to fine dining.Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan has gone on to become a critically acclaimed chef, working at some of the most prestigious restaurants in Australia, including Sydney's Mr Wong, Ms G's and El Loco.Dan's potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh flavours makes his approach to food truly unique. Mr Hong is as much an exploration of Dan's colourful path through life as it is a beautifully illustrated book of ninety-five scintillating recipes -- Vietnamese, Chinese, Mexican, as well as fusions of the three -- re-imagined and re-invigorated for a new generation of food obsessives. Feast your eyes and dig in.
Dan Hong has worked in some of the most prestigious restaurants in Australia, including Tetsuyas, Marque and Bentley, and his mentors include Mark Best, Brent Savage and Thomas Johns. He has opened some of Sydneys most exciting dining destinations, including Ms Gs, El Loco and Mr Wong (honoured with a hat in its first year of business at the Sydney Morning Herald Good Food Guide awards) and most recently Papi Chulo, a smokehouse and grill at Manly Wharf, Sydney.
Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura.
Osteria Francescana is Italy’s most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions. It’s an approach that has won him three Michelin stars and the number three place on the World's 50 Best Restaurant list.
Never Trust a Skinny Italian Chef is a tribute to Bottura’s twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura’s inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
Massimo Bottura is the chef patron of Osteria Francescana, a three Michelin star restaurant based in Modena, Italy. Massimo grew up in Modena and developed an interest in cooking from a young age after watching his mother, grandmother and aunt in the kitchen preparing family meals. In 1986 he left a law degree to open his first restaurant and subsequently went on to develop his love of food with stages for Alain Ducasse at Louis XV in Monte Carlo and Ferran Adriá at elbulli. He opened Osteria Francescana in 1995.
Pages: 296 Dimension: 290mm X 214mm Author: BOTTURA, MASSIMO
Publication Date: October 2014 A modern twist on the flavours and techniques of Thai cooking from a recognized master of the cuisine. New Thai Food celebrates the delicious and unique flavours of Thai food in inventive ways--and always with a keen eye on the balance of the essential taste senses of sour, sweet, salty, and bitter. With 80 modern recipes based on the traditional fare, Boetz experiments with different ingredients to create new adaptations--perfect for the adventurous cook keen to explore the vibrant tastes of Thailand.
PUBLICATION DATE: LATE SEPT/OCTOBER 2014 River Cottage Light & Easy is a collection of simple, inexpensive and supremely healthy dishes that will give you a lift and make you glow from the inside out. If you ever lack the time or inspiration to cook a nourishing meal after a hectic day, forget takeaways, ready meals or heavy bowls of pasta. Here, Hugh Fearnley-Whittingstall delivers up wholesome delights with zero compromise on taste for all occasions - from brilliant breakfasts to goodness on the go, from raw salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads and baking. All of the recipes are dairy-free and wheat-free. The 170 flavour-hitting recipes include: fruity almond dairy-free shakes, wheat-free spinach wraps, ten-minute fish curry, easiest ever oven fishcakes, Thai pumpkin curry, spicy black bean tofu, oven-baked shallot and mushroom risotto, curried roast roots, mustard braised carrots, roasted caponata, raw chocolate and raspberry tarts, fat-free chocolate sorbet with oranges, gluten-free soda breads, quick wheat-free flat breads, omega-plus hemp and oatcakes, dukka corn crackers, scones that rise to the gluten-free challenge, courgette and chocolate muffins, luscious raspberry and almond cupcakes, coconut pannacotta with passionfruit and life-loving brownies. Every single recipe will do you good and do you proud. With striking photography from Simon Wheeler, this beautiful book provides solutions to creating the most nourishing and healthy of meals as quickly and easily as possible.
Coming late September - the hardback edition of Historic Heston (also available as limited edition format hb $299) Winner of Three James Beard Awards Cookbook of the Year Cooking from a Professional Point of View and Photography British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key."Historic Heston" charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with twenty-eight historic dishes, take them apart, put them together again and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as "The Queen-like Closet "from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain.This glorious book also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner, which is ranked 7th in the World's 50 Best Restaurants. With a beautiful cover illustrated by the genius that is Dave McKean, his illustrations throughout, and some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.
Occupying an edgy urban space in London's Fitzrovia, Dabbous is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, chef Ollie Dabbous creates light, modern dishes that are both sophisticated and deceptively delicate; jewel-like creations that are in stark contrast with the restaurant's industrial dcor. 'Spring' includes 'Mixed alliums in a chilled pine infusion' and 'Braised halibut with pink purslane and celery', whilst 'Summer' features 'Ripe avocado with osmantus' and 'Elderflower sherbet'. In 'Autumn' there is 'Chocolate and hazelnut ganache with basil moss and sheep's milk sorbet' and 'Winter' boasts 'Coddled hen's egg with smoked butter and mushrooms', 'Mash and gravy', and 'Fresh milk curds with birch sap and grilled chestnuts'. Dabbous is closely aligned with the ethos of the restaurant: stripped-down and pure, with exquisite photographs of each dish taken by Joakim Blockstrom. As the distillation of Ollie Dabbous' creativity, it is without doubt the most desirable cookery book of the year. Ollie Dabbous knew he wanted to be a chef from the age of six, and started cooking in restaurants when he was 15. He worked at Kensington Place for Rowley Leigh and for Guy Savoy in Paris. He spent time with Ren Redzepi at Noma and with Heston Blumenthal at The Fat Duck, but it was his years spent working with Raymond Blanc at Le Manoir aux Quat' Saisons that most profoundly influenced his cooking. He went on to be head chef at the Scandinavian-influenced Texture on Portman Street. In January 2012 he opened Dabbous to rapturous reviews, and it has already been awarded a Michelin star.
Publication Date: October 2014 Sweet Envy is an old-fashioned sweet parlour, cake shop and bakehouse rolled into one destination of deliciousness in Hobart, Tasmania, and run by acclaimed pastry-chef Alistair Wise and his wife and business partner Teena.The recipes in this book are a snapshot -- a slice in time -- of the expert artisan produce of Sweet Envy: from pork & harissa sausage rolls and sticky pecan buns, to the perfect croissant, or a seriously haute-couture cake with lashings of buttery icing.Within these pages are over one hundred fabulous recipes for pastries, both savoury and sweet, desserts, tarts, old-fashioned sweets, biscuits, cupcakes, gorgeous celebration cakes and ice cream to drool over (you'll want to lick the page, seriously).The authors have worked in some of the most prestigious pastry kitchens and restaurants in the world, so these recipes are packed with the ancient wisdoms of professional pastry-chef experience. As well as this, their hilarious anecdotes and wry observations of community life among Hobart's farmers, foodies and friends, provide a refreshing and somewhat anarchic sense of humour not usually associated with the sweet art of baking.
Alistair and Teena grew up and completed their pasty and bakery apprenticeship in Hobart, Tasmania. They went on to work in top restaurants in Melbourne, London and New York. In London, Alistair ran Gordon Ramsay's pastry kitchen at The Connaught alongside Angela Harnett; in New York, he worked at Gordon Ramsay at The London, which won Best Bon Bon Trolley on numerous occasions; Teena worked at The Greenhouse in London's Mayfair under an Bjorn van der Horst and then moved on to couture cakes to refine her skills as a cake designer. Now based back in Tasmania, Alistair and Teena have brought to life their own food destination, a specialised bakery in North Hobart, offering old-time sweets and confections lovingly crafted in small batches.
Publication Date: November 2014 A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani.
Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie.
The debut cookbook from the head of the three-Michelin starred Restaurant at Meadowood, featuring nearly 100 recipes and spotlighting the artisans, gardeners and growers, as well as the hidden landscapes of the Napa Valley, that have influenced and inspired Kostow's unparalleled cuisine.
Superfoods. Food as medicine. Supergrains. Fermented foods. Wholefoods. Keep it simple.In Janella's Super Natural Foods every recipe will help you to achieve better health and beauty.With over 150 delicious recipes for healthy breakfasts, lunches, dinners, desserts, snacks, drinks and sauces, Janella uses wholefoods to satisfy everyone. A dynamic mix of superfoods and a good old-fashioned plant-based diet, Janella's philosophy of using food as medicine is simple and easy to follow.Many of the recipes have been influenced by Janella's travels to Italy, Japan, India, the Middle East and South East Asia - healthy food has never been so tantalising nor so easy to create in your kitchen. Clearly marked throughout with symbols for gluten-free, vegan, vegetarian, dairy-free, raw, soy-free, nut-free or grain-free, each recipe also contains alternative ingredient suggestions to please all your friends and family.As a talented naturopath, nutritionist, wellness coach, herbalist and environmentalist, Janella Purcell is eager to share her wealth of knowledge and experience. Her passion for cooking and keeping things simple means that staying healthy has never been easier.
Janella Purcell is a qualified naturopath, nutritionist, herbalist and iridologist. She's also a vivacious and entertaining chef who has appeared regularly on Australian and overseas television for the past ten years, most recently co-hosting Good Chef, Bad Chef. Her first book was the award-winning Janella Purcell's Elixir (2004) and her best-selling recipe book, Eating for the Seasons, was published in 2011. Her second recipe book, Janella's Wholefood Kitchen, was published in 2012. Janella lives between Sydney and the Byron Bay hinterlands. She has a private practice in both places where she educates clients on living healthier, more sustainable and happier lives. Janella also writes regularly for many magazines and newspapers.