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
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.
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: 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.
Contents christophe adam, the wildest flashes jerome landrieu, hard work as the best strategy patrice demers, ‘everyday we’re trying to push our limits’ darren purchese, an exclusive and extravagant dessert night leonardo di carlo, olive oil in doughs jordi bordas, strong, lightweight and calculated, pâtisserie B•Concept yves scherrer, practical and emotional pierre françois roelofs, patisserie out of a tube hiroyuki emori, nothing impossible with ice cream antony prunet, play it sweet pascal caffet, worshipping taste motohiro inaba & rio asano, chicks take wagashi to the world daniel texter, adaptation instinct ernst knam, becoming bored is impossible enric rovira, 20 years reinventing chocolate ramon morató, sensorial bonbons oriol balaguer, caught between rigor and creative freedom raúl bernal, where is the corn? olivier fernández and saray ruiz, the haunted forest josep maria ribé, inside and outside carles mampel, constant metamorphosis miquel guarro, squeezing out creativity tidbits scott green, the life of a contestant of high-level competitions jürgen koens, pastryclub, a future multi-space the french pastry school reaches its 20th anniversary
This book is all about simple, nourishing meals made in the Thermomix using fresh, wholesome ingredients, designed for you to look and feel super healthy. While everyone's idea of what is healthy varies, there is one basic principle that everyone agrees on: eat more fruit and particularly vegetables. That's what Super Healthy is all about.
In this book you will find a huge variety of delicious meals that celebrate fruit and vegetables in fun and exciting ways, inspirng you to emphasise their role in your diet. From flavoursome, robust salads and delicious winter-warming meals, to creatively nutritious drinks and desserts, everyone will find recipes to suit their tastes and lifestyle. Many gluten-free, dairy-free, vegetarian, low carb and paleo recipss make this book a fantastic resource for all kinds of foodies, with all kinds of eating preferences.
Titles by Alyce include: Quick Fix in the Thermomix Quick Fix For Every Occasion Alyce Alexandra Mini Series Low Carb
Continuing the precedent set by Alyce Alexandra's first publication QUICK FIX IN THE THERMOMIX, this cookbook contains easy to follow formatting and symbols, plus informative tips on cooking, recipe variations and health. Every recipe is accompanied by a colour photograph to guide and inspire you, with dishes that can be faithfully recreated in your kitchen.
A collection of delicious and nutritious soups packed with a unique blend of fresh food, spice and flavour combinations. This is the only soup cookbook that any cook will ever want.There is something about soup that has both the ability to revitalise and to soothe. They are packed with nutrition and offer variety, deliciousness and comfort as well as being a fantastic aid for weight-loss. Soup's versatility and health benefits are captured in MAGIC SOUP.Whether it's swapping a stale sandwich at lunchtime for a vibrant bowl full of grains and greens, or relaxing at home over a velvety blend of manuka-honeyed parsnip, cooking for a supper party or nursing a cold - there is always an occasion for soup. MAGIC SOUP features over 100 innovative recipes helping you to feel fuller and become healthier. Recipes such as salmon poached in lemongrass tea, lemon chicken and mint with quinoa, and the ultimate 'chicken soup for the soul' will redefine people's expectations and put paid to the myth that soup cannot be hearty a meal in itself.Nicole Pisani and Kate Adams have all the credentials and expertise to create recipes that are both utterly delicious and in line with a balanced way of eating.
Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.
Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. Matthew is the author of ten books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday followed recently by The Dirty Chef and he co-authored The Gourmet Farmer Deli Book. He writes regularly for Feast magazine, and spends much of his week setting up another 70-acre piece of land as a mixed farm under the name Fat Pig Farm.Nick Haddow is a cook, awardwinning cheesemaker and founder of The Bruny Island Cheese Company.Ross O'Meara is a chef who has worked in the UK, France, Indonesia and Australia, and is now a smallholder in Tasmania.from the blad: Matthew Evans, former chef and food critic, is the author of ten books on food, including the authoritative Real Food Companion. Nick Haddow is a cook, award-winning cheesemaker and founder of The Bruny Island Cheese Company. Ross OMeara is a chef who has worked all over
My ideas start with a taste, a flavour and a sketch in my kitchen notebook.Leaving behind her tiny kitchen in Paris to embark on new culinary adventures, Rachel Khoo keeps her notebook right by her side; it is where she records all her recipes, ideas, photographs and illustrations of food.The resulting recipes in this cookbook are exciting and varied, each one crafted with Rachel's trademark inventive twists. Discover her Slow-roasted pork belly with sloe gin, Smoked haddock hash with cornichon creme fraiche, Cauliflower cheese burgers, Pickled pear, lentil and gorgonzola salad, Cherry-glazed lamb shanks with pilaff, Pistachio and pomegranate cake, Honey-roasted peach creme Catalana and Black Forest gateau bowls. This delightful book quite simply shows how Rachel cooks in her kitchen, taking inspiration from wherever she is in the world.
Pages: 288 Dimension: 239mm X 177mm Author: KHOO, RACHEL
Everyone wants to know: How does Dominique do it?Dominique Ansel is the creator of the Cronut pastry, the croissant-doughnut hybrid that has taken the world by storm. But he's no one-hit wonder. Classically trained in Paris, leader of a three-Michelin-starred pastry kitchen in New York and now the proprietor of New Yorks highest-rated bakery, Dominique has become a modern-day Willy Wonka: the creator of wildly innovative, extraordinarily delicious and unbelievably popular desserts.Presented here are some of Dominique's most coveted recipes, organised by skill level and catering to both amateur and professional bakers. Beginners can conquer the Chocolate Pecan Cookies with the molten chocolate centre; more experienced bakers will learn the secrets to the exquisite caramelised crust of this Cannel de Bordeaux; and the most adventurous will tackle The At-Home Cronut. In this, his first cookbook, Dominique reveals not only the secrets to his hit desserts but he describes the stories of inspiration behind each of them. The most important element in any dish is not a particular brand of chocolate or a type of salt but rather the spark of imagination.At heart, Dominique Ansel is a book about innovation: how a cook can transform flour, sugar and butter into memories that last a lifetime; and how anyone, from any field, can try to add a little magic to their work.
Pages: 272 Dimension: 282mm X 222mm Author: ANSEL, DOMINIQUE
Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour. Somer Sivrioglu grew up in Istanbul and moved to Sydney when he was 25. He now runs Efendy restaurant in Sydney, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. David Dale is an Australian political journalist, commentator on popular culture, and food writer. In his earlier books, David analysed how Italian cooking conquered the world. He's convinced that 'Turkish is going to be the next international invader'.
Pages: 360 Dimension: 274mm X 257mm Author: SIVRIOLGU,SOMER AND DALE, DAVID