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  • Salad Book
    Salad Book
    ISBN: 9781921384073
    Publication date: 17/10/2016

    Publication Date: 17 October 2016!
    Belinda Jeffery takes her culinary inspiration from the impressive array of locally grown produce, available to her through farmers' markets, friendly neighbours and of course her own garden. With her trademark love of good food prepared simply, Belinda constantly finds new and surprising ways to bring seasonal flavours and textures together. And this imaginative new collection is no exception. These days, salads can go far beyond a quiet dish on the side. Belinda shows that they may be enjoyed at any time of the day, from fig, bocconcini, rocket and frizzled smoked pancetta salad for brunch, herb-roasted chicken, fried bread and watercress salad for dinner, and a stunning dragon fruit, peach and lychee compote with brown sugar yoghurt to finish. So whether you are looking for something pared-back and elegant or a riot of colour jumping off the plate, you are bound to find the right salad for every season. Delicious food, cooked with love. What could be better?"

    Pages: 272
    Dimension: 256mm X 194mm
    Author: JEFFERY, BELINDA
    Price: $39.99
  • Salt Block Cooking
    Salt Block Cooking
    ISBN: 9781449430559
    Publication date: 01/07/2013

    Salt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 70 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. Over 500,000 salt blocks are imported around the world every year. Here is the first book to comprehensively describe and photographically show how to use these blocks.

    Pages: 224
    Author: BITTERMAN, MARK
    Price: $45.00
  • Salt Block Grilling
    Salt Block Grilling
    ISBN: 9781449483159
    Publication date: 01/04/2017

    Salt expert and author of Salt Block Cooking, Mark Bitterman, delivers 65 all new recipes for grilling on a Himalayan salt block.

    Bitterman is the foremost salt block expert and one of the largest importers and retail distributors of salt blocks.The precious pink mineral mined from ancient hills in Pakistan's Punjab province has arrived on the American cooking scene as an exciting and enticing new form of grilling. Himalayan salt blocks are available at specialty retail stores around the world and the market is growing.

    Everyone who loves the excitement and pleasure of discovering new cooking techniques will enjoy this guide to grilling and entertaining with salt blocks. The introduction is your salt block owner's manual, with everything you need to know to purchase, use, and maintain salt blocks with confidence. The six chapters that follow are divided into 65 recipes organized by key ingredients: Meat, Seafood, Poultry, Vegetables and Fruit, Dairy, and Doughs. You'll find recipes for Salt Seared Smoked Pork Belly, Lamb Satay with Mint Chutney and Spicy Peanut Crumble, Salt Seared Tuna Nicoise Salad, Hot Salted Edamame with Sesame, Shiso, and Szechuan Pepper, and Salty, Smoky Walnut-Chocolate Chunk Cookies.

    Pages: 192
    Dimension: 191mm X 191mm
    Author: BITTERMAN, MARK
    Price: $45.00
  • Salt Fat Acid Heat
    Salt Fat Acid Heat
    ISBN: 9781782112303
    Publication date: 27/09/2017

    Publication Date: October 2017
    While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.

    By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively.

    Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

    Pages: 480
    Author: NOSRAT, SAMIN
    Price: $55.00
  • Science of Spice
    Science of Spice
    ISBN: 9780241302149
    Publication date: 01/10/2018

    Adventurous cooks, curious foodies, and fans of spicy recipes. Break new ground with this spice book like no other. Be inspired to make your own new spice blends, and take your cooking to new heights.

    Spice will help you understand the practical science behind the art of cooking with spices.

    If you've ever wondered what to do with that unloved jar of sumac, why some spices taste stronger than others, or how to make your own personal garam masala, this inspirational guide has all the answers. Spice sets out the science behind the flavours and helps you choose, with greater confidence and intuition, how to use spices that perfectly complement each other.

    A "periodic table" of spices shows the connections between flavour compounds, and explains how spices can be grouped into distinct flavour families. A World of Spice chapter explores the main regions of the spice world, including Southeast Asia, the Middle East, the Americas, and the Indian Subcontinent, identifying the key spices in each cuisine and providing recipes for signature blends.

    Spice profiles - organised by their dominant flavour compound - showcase the world's top spices, with recipe ideas, information on how to buy, use, and store, and more in-depth science to help you release the flavours and make your own spice connections. Finally, a selection of recipes using innovative spice blends will brighten your palate and inspire your own culinary adventures.

    Pages: 224
    Dimension: 255mm X 213mm
    Author: DORLING KINDERSLEY
    Price: $39.99
  • Share Delicious Sharing Boards for Social Dining
    Share Delicious Sharing Boards for Social Dining
    ISBN: 9781788792110
    Publication date: 01/03/2020

    Professional chef Theo Michaels is well practised at presenting his unique food in this way to create excitement and start the conversation at large catered events and now brings his vision to home entertaining. Downsized to feed 6–8 people and easily achievable by the home cook, this inspired collection of themed sharing menus is perfect for communal, sociable eating.

    Share opens with a section featuring a simple share comprised of sourced deli-style ingredients to get you started, with expert instruction and pointers on how to create a visually stunning presentation. Each of the themed sharing menus is dedicated to one concept and features recipes as well as simple buyins and suggestions for aromatic and/or edible garnishes to create a feast for the eyes, senses and taste buds. Menus include a relaxed brunch, a summer picnic, a harvest celebration, an indulgent celebration, a selection of treats to satisfy a sweet tooth, plus feasts for vegans and pescatarians, as well as a BBQ spread for lovers of meat.

    Share is the totally new dining experience – 70 simple recipes for wonderful food designed to be presented directly on a surface for maximum visual appeal and enjoyed by a group of people.


    Pages: 160
    Dimension: 235mm X 190mm
    Author: MICHAELS, THEO A.
    Price: $42.99
  • Silver Spoon
    Silver Spoon
    ISBN: 9780714862453
    Publication date: 01/10/2011

    The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it continues to be one Italy's the most popular wedding presents. The Silver Spoon was first conceived and published by Domus, Italy's famed design and architectural magazine. A select group of cooking experts were commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering such topics as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set an Italian table. Its over 2000 recipes are illustrated with newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food. Over 400 colour photographs!

    Pages: 1464
    Dimension: 270mm X 180mm
    Author: PHAIDON
    Price: $59.99
  • Silver Spoon Classic
    Silver Spoon Classic
    ISBN: 9780714879345
    Publication date: 06/08/2019

    First published in 1950, Il Cucchiaio d'Argento, or its English-language offspring The Silver Spoon, is the ultimate compilation of traditional home-cooking Italian dishes. In this all-new luxurious book, The Silver Spoon Classic features 170 of the very best-of-the-best recipes from Italy's incredibly diverse regions.

    Carefully selected from Phaidon's Silver Spoon cookbooks, which have sold more than one million copies worldwide, this new collection features exquisite photography of the dishes, is replete with elegant double ribbons for easy reference, and a sumptuous design and package, which makes for an ideal gift or keepsake for the amateur and serious chef. With dishes for all tastes and seasons, The Silver Spoon Classic is the definitive guide to preparing the most important, authentic, and delicious Italian recipes.

    Pages: 380
    Dimension: 270mm X 205mm
    Author: PHAIDON
    Price: $75.00
  • Silver Spoon for Children
    Silver Spoon for Children
    ISBN: 9781838660130
    Publication date: 10/09/2019

    Following the global success of the first edition of THE SILVER SPOON FOR CHILDREN (adapted especially for children from the most influential Italian cookbook of the last 50 years), and to mark the 10-year anniversary of its publication, this newly designed edition presents a fresh, easy-touse layout. Kids will love to cook and eat the authentic regional Italian dishes - chosen by a nutritional specialist for their simple instructions, achievability, and balanced nutrition. With its charming specially commissioned illustrations, a lively layout, and bright and tempting photographs of the finished dishes, this book is sure to please budding cooks in kitchens around the world.

    Amanda Grant is a specialist in children's nutrition and cookery. Harriet Russell s illustrations have appeared in several periodicals and projects, including Jamie Oliver's School Dinners scheme. She has designed covers for numerous novels, and has written and illustrated a series of her own books. She lives and works in London.

    Pages: 192
    Author: PHAIDON
    Price: $35.00
  • Smith and Daughters A Cookbook
    Smith and Daughters A Cookbook
    ISBN: 9781743792070
    Publication date: 01/11/2016

    Smith & Daughters ignores convention in favour of plant-based creativity in the kitchen. Shannon Martinez and Mo Wyse set out to build a restaurant that’s fun and full of life, and where good food is served - that happens to be vegan. Shannon comes from the perspective of a carnivore and creates dishes that replicate the tastes and textures of meat that is the opposite of bland, predictable vegan food. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. Recipes include ‘chorizo’ and potato, Spanish ‘meatballs’ in a saffron almond sauce, chipotle cashew ‘cheese’, ‘tuna’ and green pea croquettes and avocado and corn icecream.

    Pages: 208
    Dimension: 228mm X 203mm
    Author: MARTINEZ, SHANNON
    Price: $48.00
  • Smith and Deli-cious Food From Our Deli (that happens to be Vegan)
    Smith and Deli-cious Food From Our Deli (that happens to be Vegan)
    ISBN: 9781743793671
    Publication date: 01/10/2018

    You know it’s good when there’s always a line around the block. Smith & Deli is a trailblazing vegan deli, a Melbourne gem that outgrew its bricks from day one. Fortunately for you, these pages help you skip the queue and go right to the good stuff: mac and cheese, spanakopita, meat pies, doughnuts and more.

    From the creatives who brought you the innovative Smith & Daughters: A Cookbook (That Happens to be Vegan), Shannon Martinez and Mo Wyse are proud to present: Smith & Deli-cious: Food From Our Deli (That Happens to be Vegan) — an insight into the hundreds of DELIcious dishes they turn out regularly as well as a sneak peek into their thriving community.

    Pages: 240
    Dimension: 260mm X 205mm
    Author: MARTINEZ, SHANNON
    Price: $50.00
  • Sommeliers Atlas of Taste
    Sommeliers Atlas of Taste
    ISBN: 9780399578236
    Publication date: 01/11/2018

    The first definitive reference book to describe, region-by-region, how the great wines of Europe should taste. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.

    In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste. Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.

    Pages: 352
    Dimension: 254mm X 203mm
    Author: MACKAY, JORDAN
    Price: $69.99
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