Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 34 years and counting!

       
 
  • Cornersmith Salads and Pickles
    Cornersmith Salads and Pickles
    ISBN: 9781743369234
    Publication date: 27/09/2017

    Publication Date: Late September 2017

    Alex Elliott-Howery is the co-founder of what has become a thriving and boundary-breaking food community in inner Sydney. She runs the Cornersmith cafes, renowned for their big heart and strong conscience when it comes to sustainably sourced food. The Cornersmith answer to Hetty McKinnon's Community cookbook ... Food so delicious you won't notice there's no meat
    Make vegetables the hero of your plate.

    The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein - a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste. From the award-winning Cornersmith cafes and Picklery comes the follow-up to their bestselling self-titled cookbook, with a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.

    Alex teaches pickling and preserving workshops at the Cornersmith cooking school, the Picklery. She and her team of picklers, fermenters, cheesemakers, bread bakers and others have taught many hundreds of classes over the years.
    Sabine Spindler, known as the 'waste warrior', is head chef and chief salad creator at the Cornersmith cafes. Her experience working in fine dining restaurants in Europe left her shocked by the amount of good food that goes to waste on a daily basis in the hospitality industry.

    Pages: 224
    Dimension: 276mm X 201mm
    Author: ELLIOTT-HOWERY, ALEX AND SPINDLER, SABINE
    Price: $39.99
  • Curd and Crust
    Curd and Crust
    ISBN: 9781742579641
    Publication date: 01/09/2017

    Love cheese? Find the scent of freshly baked bread irresistible? Always harboured a romantic notion to milk, goats and make your own cheese?
    Whether you're a novice or a more experienced foodie this comprehensive introduction to cheese and bread making, by chef and award winning cheese maker Tamara Newing features guidelines, advice, the basics and hints and tips to not only creating your own cheese but the book also includes recipes for what to accompany them with and how to incorporate your homemade delicacy into delicious dishes.

    Pages: 208
    Dimension: 245mm X 210mm
    Author: NEWING, TAMARA
    Price: $35.00
  • Easy Keto
    Easy Keto
    ISBN: 9781760781811
    Publication date: 01/02/2019

    The ketogenic diet - a style of eating that is low in carbs and rich in healthy fats - is a powerful way to transform your health, lose weight and find relief from common health problems. In this practical, one-stop guide, Pete Evans gives you the essential information you'll need to transition to this way of eating, including:

    The benefits of a keto diet
    Guidelines on carbohydrates found in common foods
    Eating, shopping and pantry tips
    More than 70 simple and delicious recipes
    As always, Pete's recipes are quick, easy to make and full of bright, fresh flavours.

    Easy Keto is for anyone interested in this way of eating who is unsure of how to get started. With some basic guidelines it has never been simpler or more enticing to reclaim your health and go keto!

    Pages: 216
    Dimension: 228mm X 173mm
    Author: EVANS, PETE
    Price: $24.99
  • Eggs
    Eggs
    ISBN: 9781787131149
    Publication date: 01/04/2018

    This new edition of a bookshelf staple is a beautifully illustrated compilation of the best 100 egg recipes. Each chapter focuses on a way to cook eggs, from boiling, frying, poaching to baking and scrambling, and illustrates how to make the perfect omelette, mousse, soufflé and custard.

    Classic egg recipes are given a modern twist such as Hollandaise Sauce, Eggs Benedict, Lemon Soufflé, Crème Caramel and Pavlova with Summer Fruits. Exciting dishes boast new combinations of flavours or showcase a lighter, simpler style of cooking such as Soft Boiled Duck Egg with Asparagus Spears, Poached Egg Caesar Salad and Pistachio Crème Brulée.

    Pages: 304
    Dimension: 225mm X 175mm
    Author: ROUX, MICHEL
    Price: $29.99
  • El Celler De Can Roca
    El Celler De Can Roca
    ISBN: 9781910690291
    Publication date: 01/10/2016

    Voted #3 Best Restaurants of the World 2017
    Voted #1 Best Resaurants of the World 2018
    VOTED BEST OF THE BEST HALL OF FAME IN 2019
    El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics . The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler . Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.

    Pages: 480
    Dimension: 220mm X 210mm
    Author: ROCA, JOAN JOSEP AND JORDI
    Price: $80.00
  • Etxebarri
    Etxebarri
    ISBN: 9781911621218
    Publication date: 01/12/2018

    Voted #3 Worlds Best Restaurant 2019
    Victor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour's drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen - his own - where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world - fire - he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionised the way people roast meat, fish or vegetables. He cooks everything over a grill - even dessert - so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as 'an unadulterated pleasure for lovers of simply grilled and roasted dishes...' and he is ranked number 6 in the San Pellegrino World's 50 Best Restaurants 2017 and #3 in 2019. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography. Full colour throughout.

    Pages: 356
    Dimension: 280mm X 220mm
    Author: CARDENAL, JUAN PABLO AND SARABIA, JON
    Price: $69.99
  • Family
    Family
    ISBN: 9781760554576
    Publication date: 01/08/2018

    Family food isn't fancy or complex. Its roots are humble, stemming from recipes passed on through generations, and food rituals born from daily cooking. Most importantly, great family recipes are ones that nurture our souls, our hearts and our tummies. Family food is comfort food. In Family, bestselling author Hetty McKinnon shares her approach to modern, uncomplicated, hearty and healthy food that is powered by vegetables. These classic recipes are the multicultural meals she serves around her own family table. Some are heirloom recipes passed on from her mother, others are old family favourites, and many are variations on much-loved comfort food, repackaged with a healthier outlook. This could be a deconstructed falafel salad of crispy roasted chickpeas and fresh greens, drizzled with lemony tahini; an oozy savoury cobbler of summer tomatoes topped with parmesan-cornmeal scones; or an earthy miso brown butter sauce spiked with crispy sage and tossed through your favourite pasta. Finish things off with a simple dessert of sticky banana golden syrup dumplings, an indulgent choc-orange self-saucing pudding, or an addictive lime pie with anzac biscuit crust - sweet treats that are destined to become new family favourites. These irresistible recipes are interlaced with tender family stories from home cooks around the world.

    Pages: 288
    Dimension: 278mm X 216mm
    Author: MCKINNON, HETTY
    Price: $39.99
  • Fat Duck Cookbook
    Fat Duck Cookbook
    ISBN: 9780747597377
    Publication date: 01/11/2009

    BEST OF THE BEST HALL OF FAME 2019
    In this beautiful book, a smaller format edition of the bestselling Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant.
    Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle.
    In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world, on subjects as diverse as synaesthesia, creaminess and flavour expectation.
    With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, The Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art.


    Pages: 532
    Author: BLUMENTHAL, HESTON
    Price: $75.00
  • Ferment
    Ferment
    ISBN: 9781743368671
    Publication date: 23/08/2017

    Publication Date: 23 August 2017
    How to make gut-friendly fermented foods by a wholefood pioneer.
    What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits.

    Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling
    and bottling our way to better gut health and a deeper connection with our food.

    With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.

    Pages: 272
    Dimension: 245mm X 186mm
    Author: DAVIS, HOLLY
    Price: $45.00
  • Finding Fire
    Finding Fire
    ISBN: 9781743793008
    Publication date: 01/11/2017

    Publication Date: November 2017
    Finding Fire is an introduction to the endless possibilities of cooking beautiful food with fire.

    Author Lennox Hastie, of acclaimed Sydney restaurant Firedoor presents over 90 recipes that allow readers to take their own journey to master the art of simplicity in cookery over the most natural heat source on the planet.

    Lennox explains the techniques behind creating a good quality fire, and the effect of using different types of wood to enhance the natural flavours of the ingredients. Recipes are divided by food type: seafood, vegetables, fruit, dairy, wheat and bases. Lennox Hastie’s own inspirational story is woven through the history in the book, as he draws on his own international experience to demonstrate how fire is used in so many different cultures.


    Pages: 256
    Dimension: 280mm X 200mm
    Author: HASTIE, LENNOX
    Price: $60.00
  • Flavour Thesaurus
    Flavour Thesaurus
    ISBN: 9780747599777
    Publication date: 01/08/2010

    In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants - all in her quest for flavour pairings.
    The result is a unique book that is full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and good jokes.
    Here are a couple of randomly chosen entries: Celery and Dill: Like a couple of spry septuagenarians who still bother to find the right necklace for their frock, wear silver shoes to the theatre and are more than capable of a waspish, flirty conversation if given the attention they deserve. Come alive in the red-blooded company of beef, or more workaday tinned tuna, but left to their own devices can make a thrifty but classy soup.
    Coriander Leaf and Peanut: Substitute coriander and peanut for basil and pine nuts and you have a delicious Vietnamese-style take on pesto.

    Author: SEGNIT, NIKI
    Price: $39.99
  • Flexible Pescatarian
    Flexible Pescatarian
    ISBN: 9780711239708
    Publication date: 04/03/2019

    Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle.

    Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

    From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.

    Pages: 192
    Dimension: 245mm X 180mm
    Author: PRATT, JO
    Price: $39.99
Page: 1 .. 2 3 4 5 6 .. 11