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  • 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
  • Flour and Stone
    Flour and Stone
    ISBN: 9781925640892
    Publication date: 01/10/2018

    Publication Date: Coming October 2018
    “This book is full of the extraordinary routines that make up our working week at Flour and Stone. Each chapter represents a day in the life of the bakery and so I hope this book will give you an insight into the endurance, love and focus of our world and make you feel as though you are behind the scenes and amongst the banter with us.” Nadine Ingram
    A luscious celebration of baking for life, love and happiness

    Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind.

    Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen.

    Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life.

    'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery

    Author: INGRAM, NADINE
    Price: $55.00
  • Food Safari Elements Earth Fire Water
    Food Safari Elements Earth Fire Water
    ISBN: 9781743793817
    Publication date: 01/11/2018

    From the phenomenally successful Food Safari series comes the new highly anticipated book from Maeve O'Meara that explores the beauty of cooking with ingredients from the earth's elements.

    In Food Safari Elements: Earth, Fire, Water Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks and chefs from Asia, Europe, the Americas and the Middle East who are all passionate advocates of cooking with the best and most natural produce they can get. Discover the pleasures of baking, roasting, one-pot cooking, or cooking Asian-style in a wok, with the people across the globe that know how to do it best. Maeve guides the reader through the regions she visits throughout the book – their ingredients and influences – while explaining local techniques in the practical and accessible style that has already won her so many followers. Food Safari Elements is packed with more than 170 recipes, full of crunch, bite and flavour, which explore age-old techniques and cutting edge cookery.

    From the sweet to the savoury come recipes — drawn from the earth: vegetables that range from sweet potato, carrots and sugar snaps to sour and bitter vegetables like radicchio and kale; cooking with fire: meats and fish smoked to perfection, slow-cooked pulled pork, barbecued street foods like souvalaki, kebabs, skewers and the high-octane tandoor; and lastly dive into the seafood bounty in water: hot and sour Vietnamese soups, jungle curry from east Asia, and jambalaya from southern America ... these are just some of the intense and inspirational flavours in Food Safari Elements.

    The official book to accompany not just one but three of Food Safari's most popular SBS television series: Food Safari Earth, Food Safari Fire and Food Safari Water.



    Pages: 320
    Dimension: 275mm X 210mm
    Author: O'MEARA, MAEVE
    Price: $60.00
  • Food Safari Fire
    Food Safari Fire
    ISBN: 9781743794067
    Publication date: 01/04/2018

    From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series, which aired in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fire. With this book, Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks, pit masters and chefs from Asia, Europe, the Americas and the Middle East, who are all passionate advocates of cooking with fire. Cooking with fire goes way beyond the barbecue.

    Discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your BBQ, and seeing how a tandoori oven works. Food Safari Fire includes 90 recipes for cooking up a firestorm. Maeve elaborates on the regional ingredients and influences of the cuisines she visits throughout the book while explaining the techniques in a practical and accessible way, as she has in all her cookbooks.

    Whether you're a revered Argentine asador or someone who just loves to barbecue, this book speaks of a love of fire and eating caramelized crustiness caused by extreme heat. Full of sparks and flavours Maeve’s compilation of recipes explores age-old techniques and tools.

    Pages: 256
    Dimension: 275mm X 210mm
    Author: O'MEARA, MAEVE
    Price: $35.99
  • Foundations of Flavor The Noma Guide to Fermentation
    Foundations of Flavor The Noma Guide to Fermentation
    ISBN: 9781579657185
    Publication date: 16/10/2018

    Publication Date: October 2018
    At Noma – four times named the world’s best restaurant – every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavour profiles.

    Now René Redzepi, chef and co-owner of noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-colour photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And – perhaps even more important – it shows how to use these game-changing pantry ingredients in 100 original recipes.

    Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
    02 - Short description/annotation The world’s most influential chef redefines the possibilities of a restaurant cookbook by sharing new techniques for fermentation – the “secret sauce” behind every dish at noma, the world’s leading restaurant, and one of the most important food topics today – and offering revolutionary knowledge and original recipes for home cooks and professional chefs alike.
    13 - Biographical note René Redzepi is the chef and co-owner of noma in Copenhagen, four times recognised as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, an IACP and James Beard Award winner, has over 150,000 copies in print. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.

    David Zilberis a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.


    Pages: 400
    Dimension: 254mm X 191mm
    Author: REDZEPI, RENE
    Price: $55.00
  • Franklin Barbecue
    Franklin Barbecue
    ISBN: 9781607747208
    Publication date: 01/04/2015

    A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. "Franklin Barbecue" is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.


    Pages: 224
    Author: FRANKLIN, AARON
    Price: $49.99
  • Franklin Steak
    Franklin Steak
    ISBN: 9780399580963
    Publication date: 16/04/2019

    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Pages: 224
    Dimension: 254mm X 203mm
    Author: FRANKLIN, AARON
    Price: $49.99
  • From the Earth
    From the Earth
    ISBN: 9781743793480
    Publication date: 01/09/2018

    Publication: September 2018
    From the Earth is a celebration of 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental garden on Sydney’s northern beaches, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay.

    The book includes botanical illustrations, as well as full-colour photography by Brett Stevens, as well as key information about each vegetable (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.

    The recipes range from simple – about the cooking technique with little adornment – to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen, but in some cases assume a level of competency. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'.

    Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep’s milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic purée) and Slow cooked galeux d’ eysines pumpkin (aged comte cream, truffle).

    In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as five of his most loyal growers and seed suppliers.



    Pages: 248
    Dimension: 320mm X 240mm
    Author: GILMORE, PETER
    Price: $80.00
  • Fruit Recipes That Celebrate Nature
    Fruit Recipes That Celebrate Nature
    ISBN: 9781925418446
    Publication date: 01/11/2018

    A follow up to The Vegetable, published in late 2017, this title shows how seasonal fruit can enhance savoury and sweet dishes.

    We often associate fruit in recipes with jams, cakes and puddings – but fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe can create an amazing dish. This book shows you how to make the most of out the fruit that’s in season – whether the dishes are sweet or savoury.

    The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.

    Pages: 240
    Dimension: 280mm X 200mm
    Author: WORNDL, BERNADETTE
    Price: $55.00
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