- 20/20 Diet Cookbook Transform your life and body with high-energy wholefoods NourishISBN: 9781742613741
Publication date: 01/02/2014
Leading Australian nutritionist Lola Berry devised the simple yet groundbreaking 20/20 Diet based on her own personal weight journey and many years' experience helping people to shed excess kilos. In The 20/20 Diet Cookbook, Lola shows you how simple it is to eat real foods that are as close to their natural state as possible: unprocessed, nutritious, seasonal and delicious. From breakfasts, smoothies and juices to nourishing snacks, mains and desserts, Lola shares her passion for fresh, healthy food in her own inimitable, charming style. More than 100 of her favourite recipes are included, such as Roast Chicken with Quinoa, Pistachio and Cranberry Stuffing, Banoffee Pie, moreish Crispy Kale Chips, Strawberry and Almond Pancakes, Mango, Avocado and Macadamia Salad and dreamy Raw Rose and Raspberry Tart. It's never been so easy to eat and feel well.
Delicious, high-energy wholefood recipes that will help transform your life and body, from Australia's favourite nutritionist.
Lola Berry is a pocket rocket. One of Australia's leading and most popular nutritionists, Lola appears regularly on television shows such as The Project, Mornings and A Current Affair, is a spokesperson in print and on radio, is well-known and loved in the media. Lola lives in Melbourne.
Dimension: 248mm X 181mm
Author: BERRY, LOLAPrice: $34.99
- Agrarian Kitchen (Rodney Dunn)ISBN: 9781921382451
Publication date: 23/10/2013
Publication Date: Late October 2013
The much-anticipated first book from the founder of The Agrarian Kitchen in Tasmania.
When Rodney Dunn, former food editor of Australian Gourmet Traveller moved from Sydney to Tasmania, he and his wife Severine set about establishing a sustainable farm-based cooking school.
The Agrarian Kitchen struck a chord with people seeking respite from fast-paced lives and a meaningful connection with the food we eat and the land that produces it. This collection of recipes celebrates the simple pleasures of cooking and eating in tune with the seasons, and the rhythm of a life lived close to the earth.
Author: DUNN, RODNEYPrice: $59.99
- AlineaISBN: 9781580089289
Publication date: 01/11/2008
A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.
Author: ACHATZ, GRANTPrice: $74.99
- Alla Fratelli How to Eat ItalianISBN: 9781743364703
Publication date: 23/09/2015
Publication Date: 23 September 2015
Each week, Fratelli Fresh feeds between 15-20,000 people across its Sydney-based food empire. Alla Fratelli by Fratelli Fresh is all about seasonal, fresh, heart-warming, delicious eating, dedicated to flavour and tradition - but it rips up the rule book at the same time, challenging some of the older Italian traditions and putting meals together that suit the way we live now.This is how we should all be cooking at home, with fresh, beautiful, simple, generous, messy Mediterranean market food, shared with children, parents, friends and neighbours.Winner of Best Restaurant Under $30 from the Sydney Morning Herald in 2013, and Best Cafe from TimeOut Sydney in 2012, Fratelli Fresh is the creation of the McDonald family, from Barry and Karen to daughter Nina and the entire crew/family/staff. Since opening in 2004, it has become Sydney's favourite way of eating Italian style.
Biographical note Barry McDonald is the man behind the Fratelli Fresh household name. It's the magic of Fratelli Fresh, the freshness, the seasonality, the sense that you are in the moment and of the place. Casual, cheerful, generous, hospitable, a little bit cheeky and perhaps a little nostalgic for the good old traditions of Italian food/culture.From waiter to green-grocer to wholesaler to Sydney restaurateur, Barry McDonald has always brought something fresh to the hospitality industry. Now his buzzy, lively Fratelli Fresh food stores and Cafe Sopra restaurants are on every food-lover's go-to list, dishing up market-fresh, seasonal produce in as simple and natural a form as possible. 'Fresh is best,' he says. 'In season is best. Italian is best.'
Author: DURACK,TERRY;MCDONALD,BARRYPrice: $49.99
- Alyce Alexandra Mini Series Low Carb (includes Gluten Free Recipes) ThermomixISBN: 9780987405777
Publication date: 12/12/2012
Cooking delicious low carbohydrate meals in the Thermomix has never been easier with the Alyce Alexandra 'miniseries: low carb'. This book inspires you to cook mouth-watering meals that everyone will love, while also improving the health of your family.
With almost every recipe being gluten free, 'mini-series low carb' is also a great resource for people with gluten sensitivities. There are also many variations to cater for a wide variety of eating preferences - from vegetarian to dairy free. The nutritional information per serving is also provided for each recipe to support people following specific diets.
Continuing the precedent set by Alyce Alexandra's first publication 'Quick Fix In the Thermomix' the cookbook contains easy to follow formatting and symbols, plus information tips on cooking recipe variations and health. Every recipe is accompanied by a full page colour photograph to guide and inspire you, with dishes that can be faithfully recreated in your kitchen.
Dimension: 220mm X 215mm
Author: ALEXANDRA, ALYCEPrice: $30.00
- Alyce Alexandra Mini Series Super Healthy (Recipes for the Thermomix)ISBN: 9780987405715
Publication date: 01/01/2015
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.
Dimension: 220mm X 215mm
Author: ALEXANDRA, ALYCEPrice: $30.00
- Anatolia Adventures In Turkish CookingISBN: 9781743360491
Publication date: 01/03/2015
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'.
Dimension: 274mm X 257mm
Author: SIVRIOLGU,SOMER AND DALE, DAVIDPrice: $79.99
- Argentinian Street Food Empanadas Helados and Dulce De LecheISBN: 9781743362945
Publication date: 01/04/2014
Bringing you authentic recipes that sit at the heart of Argentina's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious food in its rich cultural context.
Author: ZANONI,ENRIQUE;STIVELMAHER,GASTONPrice: $29.99
- Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the WorldISBN: 9781603582865
Publication date: 01/06/2012
"The Art of Fermentation" is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.
Author: KATZ, SANDOR ELLIXPrice: $74.99
- Art of PastaISBN: 9781921382284
Publication date: 01/10/2011
'Ci facciamo un piatto di pasta!' (Let's make a plate of pasta!)
To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.
To accompany your pasta, choose from an array of mouth-watering pestos –from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.
Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.
For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.
Dimension: 290mm X 241mm
Author: GALLETTO, LUCIO & DALE, DAVIDPrice: $59.99
- Art of Traditional Italian (Lucio Galletto)ISBN: 9781921383588
Publication date: 22/10/2014
Publication Date: October 2014
Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since. In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations. His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).
Author: GALLETTO, LUCIOPrice: $59.99
- Australian Fish and Seafood Cookbook The Ultimate Kitchen CompanionISBN: 9781743362952
Publication date: 01/10/2016
Publication Date: October 2016
The definitive guide to cooking great fish.
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.
More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.
Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.
'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry
'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean
Author: SUSMAN, JOHN ET ALPrice: $79.99