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  • Cake Decorating Step By Step
    Cake Decorating Step By Step
    ISBN: 9781743366219
    Publication date: 01/05/2016

    Whether you are a beginner or an experienced baker, this book is designed to provide you with all the baking and decorating techniques you'll need to become a confident and creative cake, cupcake and cookie maker.

    Simple instructions for gorgeous cakes. Whether you are a beginner or an experienced baker, this book is designed to provide you with all the baking and decorating techniques you'll need to become a confident and creative cake, cupcake and cookie maker. With easy-to-follow recipes and advice about essential tools, experienced cake decorator Giovanna Torrico guides you through the planning and preparation stages, including baking and icing tips and how to layer and stack a cake. Using stylish designs and handcrafted edible flowers and animals, you can create personalised masterpieces for all occasions. Step-by-step photography enables you to follow the decorating techniques closely to achieve stunning results every time.

    Pages: 160
    Dimension: 260mm X 194mm
    Author: TORRICO, GIOVANNA
    Price: $39.99
  • Canapes
    Canapes
    ISBN: 9780241318256
    Publication date: 26/09/2017

    From simple quick canapes to sophisticated creations that will really wow your guests, you'll find everything you need to know in Canapes.Over 200 delicious recipes include step-by-step sequences and beautiful photography of the finished canapes as well as preparation, cooking times and freezing advice. Plus invaluable know-how on how many you need per guest with tips on compiling menus if you're short on time or sticking to a budget help you plan any party perfectly.Make sure your event goes without a hitch with Canapes.

    Pages: 224
    Dimension: 235mm X 195mm
    Author: DORLING KINDERSLEY
    Price: $24.99
  • Charcuterie
    Charcuterie
    ISBN: 9780393240054
    Publication date: 03/09/2013

    Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

    Pages: 320
    Author: RUHLMAN, MICHAEL AND POLCYN, BRIAN
    Price: $54.99
  • Chefs Eat Breakfast Too
    Chefs Eat Breakfast Too
    ISBN: 9781743794852
    Publication date: 01/04/2019

    It’s the most important meal of the day … and the most memorable one too.

    This epic collection of breakfast recipes will have you going to bed early in anticipation.

    Darren Purchese may be the sweetest chef in town, but you’ll love his savoury side as well, with perfect eggs, delicious breakfast bowls and even breakfast pizza or chicken congee with crispy doughnuts. And then of course there’s the best way to start (or end) your day: Bressert (Breakfast Dessert). Who wouldn’t be tempted by chocolate streusel brioche or chocolate and vanilla glazed doughnuts?

    So get up and get creative in the kitchen.


    Pages: 176
    Dimension: 210mm X 170mm
    Author: PURCHESE, DARREN
    Price: $29.99
  • Chefs Eat Toasties Too
    Chefs Eat Toasties Too
    ISBN: 9781743793053
    Publication date: 01/07/2017

    Chefs Eat Toasties Too is a celebration of that most enduring of comfort foods, the toasted sandwich - but taken to new heights by internationally renowned chef Darren Purchese. While crafting elaborate dessert and pastry confections by day, by night Darren secretly perfects the art of the toasted sandwich. In this book, he reveals 50 of his masterful creations: from the the perfect Maple Bacon, Pear & Camembert on Sourdough, to his Pulled Pork, Fennel Slaw & Chilli Mayo Sliders on Brioche Buns. He has also developed sweet recipes for the ultimate in comforting indulgence, such as Dark Chocolate, Olive Oil & Salt on Olive Bread, Apple, Vanilla & Lemon Parcels and Salted Caramel on Sourdough. For those wishing to take their toasties to truly cheffy heights, there are even recipes to make the condiments from scratch, including pear dressing, pickled onions & chutney, chilli caramelised onions, vanilla cherries and rose raspberries. Chefs Eat Toasties Too caters for all manner of cooking methods: from grill, to pan, to sandwich press, to oven. Now, the guiltiest foodie pleasure can be perfected with pride

    Pages: 176
    Dimension: 210mm X 170mm
    Author: PURCHESE, DARREN
    Price: $29.99
  • Childrens Cookbook Delicious Step-by-Step Recipes
    Childrens Cookbook Delicious Step-by-Step Recipes
    ISBN: 9781405305884

    •Step-by-step format shows exactly how to do it, when to do it and what it should look like!
    •The book is carefully structured to build a child's confidence in the kitchen, and the dishes are chosen for the whole family to enjoy
    •All-new step-by-step photography plus mouth-watering pictures of each finished dish.
    •Illustrated glossary explains important cookery techniques and terms
    •Each recipe can be easily adapted to suit individual tastes or diets
    •Encourages children to think about nutrition throughout the book
    •Recipes graded with a 'difficulty' rating which will help readers to select the recipes that are best for their ability.

    Author: IBBS, KATHERINE
    Price: $24.99
  • Chocolate
    Chocolate
    ISBN: 9781743366127
    Publication date: 22/06/2016

    Publication Date: 22 June 2016
    A luscious recipe collection from Australia's 'queen of chocolate'. Recipes that hold your hand every step of the way so you can create chocolate perfection at home.
    Dark and luxurious or creamy and light ... drizzling, oozing or baked ... there are many ways to enjoy chocolate, but there is only one 'Queen of Chocolate'. Kirsten Tibballs, world-renowned chocolatier and pastry chef, has devoted her life to the pursuit of delightful desserts, perfecting her techniques and creating decadent treats that make people happy...Whether you're after a knockout chocolate mousse cake, sticky chocolate doughnut or the best brownie you've ever tasted, Kirsten has you covered. Her favourite chocolate recipes, road-tested at her cooking school, and detailed explanations of steps and techniques will instill confidence in the most kitchen-shy of chocolate lovers. So, go on - melt that bowl of chocolate, line a baking sheet and relax .....You're in the hands of a professional.

    Pages: 256
    Dimension: 255mm X 200mm
    Author: TIBBALLS, KIRSTEN
    Price: $49.99
  • Cocktail Codex Fundamentals Formulas Evolutions
    Cocktail Codex Fundamentals Formulas Evolutions
    ISBN: 9781607749707
    Publication date: 01/11/2018

    From the authors of the best-selling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "root cocktails" approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails.

    "There are only six cocktails." So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In Cocktail Codex, these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the "root recipes," six easily identifiable (and memorizable!) templates that encompass all cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each "family," you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to--or invent--if you want to try something new.

    Pages: 320
    Dimension: 251mm X 236mm
    Author: KAPLAN, DAVID
    Price: $65.00
  • Complete Guide to Baking
    Complete Guide to Baking
    ISBN: 9781743793398
    Publication date: 01/09/2017

    The Complete Guide to Baking gives readers all the technical know-how required to become an expert in the art of baking. Each of the recipes feature a full-colour cross-section illustration, step-by-step photography and a hero image to both inspire the reader and demystify the intricacies of baking bread and other classics.The Complete Guide to Baking includes everything, from the fundamentals you need to know (types of flours and starters; stages of fermentation; basic doughs and fillings) through to recipes for breads (baguettes, sourdoughs, speciality breads, flavoured breads, oil breads and milk breads), Viennese pastries (croissants, pains au chocolat, apple tarts) gateaux (flan patissier, pistachio and apricot tart, spice bread), brioches (Parisian, praline, plaited, layered and cakes) and biscuits (sables, madeleines, almond tuiles). A comprehensive illustrated glossary includes tips for working with doughs and their key ingredients, as well as essential utensils. This is the third book in the stunning and hugely successful cooking series that includes Patisserie and The Ultimate Cook's Manual.

    Pages: 288
    Dimension: 328mm X 245mm
    Author: LANDEMAINE, RODOLPHE
    Price: $59.99
  • Cooks Apprentice
    Cooks Apprentice
    ISBN: 9780143788485
    Publication date: 01/10/2018

    For younger readers, the companion to Stephanie Alexander’s classic work, The Cook’s Companion: destined to be another go-to cookbook for families across Australia.

    The Cook’s Apprentice is the essential teaching cookbook for the younger cook who’s just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen.

    Arranged alphabetically, The Cook’s Apprentice includes 56 ingredient chapters – from Apples to Zucchini – and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to ‘make a well’ in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is ‘resting meat’ and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say ‘quinoa’?

    The Cook’s Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.

    Pages: 576
    Author: ALEXANDER, STEPHANIE
    Price: $45.00
  • Cooks Companion
    Cooks Companion
    ISBN: 9781920989002
    Publication date: 25/04/2007

    In this fully revised edition of Stephanie Alexander's best-selling 'bible' for the Australian kitchen, she has added two new chapters, BUSH FOODS and GRAINS AND SEEDS, and the chapter on MUSHROOMS has been expanded to include information about the exciting new truffle industry. Similarly, the chapter on ROCK LOBSTERS now includes information on scampi, and the popular BASICS and EQUIPMENT sections have been enlarged to include more explanations and preparations essential in every cook's repertoire. Stephanie has also added 70 new recipes, so this classic cookbook now includes close to 1000 failsafe recipes. These new entries and recipes reflect the steady but sure acceptance of ingredients that were once considered only of marginal interest. Stephanie believes that good food is essential to living well: her book is for everyone, every day. She has invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1000 failsafe recipes.

    Pages: 1136
    Dimension: 251mm X 192mm
    Author: ALEXANDER, STEPHANIE
    Price: $130.00
  • Cornersmith Recipes from the Cafe and Picklery
    Cornersmith Recipes from the Cafe and Picklery
    ISBN: 9781743362969
    Publication date: 23/09/2015

    Publication Date: September 2015
    When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love.From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and a produce-trading system where customers can swap home-grown produce for a coffee or a jar of pickles.This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.

    Biographical note Alex Elliott-Howery and James Grant are the husband and wife team behind Marrickville cafe and picklery, Cornersmith. Together they head a team that includes chefs, cheesemakers, picklers and preservers.


    Pages: 272
    Author: ELLIOTT-HOWERY, ALEX AND GRANT, JAMES
    Price: $49.99
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