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  • 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
  • FODMAP Friendly
    FODMAP Friendly
    ISBN: 9781760555467
    Publication date: 01/08/2018

    A low-FODMAP diet is the simplest and most effective way to manage irritable bowel syndrome (IBS) and a range of other dietary intolerances.

    Georgia McDermott is one of the 15 per cent of Australians who suffer from IBS. She is also a passionate home cook. She set out to find a way of managing her symptoms and discovered the low-FODMAP diet. At the same time, she chronicled her journey and her cooking experiments on her phenomenally successful blog and on Insta (@georgeats).

    Now, in her first book FODMAP Friendly, Georgia shares over 90 recipes that are not only delicious, but will help relieve the uncomfortable symptoms of an unsettled gut.

    Pages: 224
    Dimension: 250mm X 200mm
    Author: MCDERMOTT, GEORGIA
    Price: $34.99
  • 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
  • Gastronomy of Italy (Revised Edition)
    Gastronomy of Italy (Revised Edition)
    ISBN: 9781862059580
    Publication date: 01/12/2013

    Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. There are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

    Pages: 496
    Dimension: 276mm X 190mm
    Author: DEL CONTE, ANNA
    Price: $60.00
  • Gelato Messina
    Gelato Messina
    ISBN: 9781743794982
    Publication date: 01/09/2018

    Gelato Messina is THE gelati book that takes you to a whole new level, with unique recipes that result in the frozen works of art that are synonymous with this famous Sydney establishment.

    Gelato Messina is split into two sections: one features basic recipes along with step-by-step instructions and technique tips on how to make the foundation flavours commonly used in Gelato Messina's work - try Dulce De Leche, Pear and Rhubarb, Poached Figs in Masala or Salted Caramel and White Chocolate; the second showcases Gelato Messina's spectacular gelati cakes and mini-creations. Learn how to make Gelato Messina's signature gelato cake, Hazelnut Zucotto, or indulge in a Royal with Cheese, ice cream-style. These recipes will challenge everything you believed about ice cream, but the results will be worth it.

    Pages: 320
    Dimension: 258mm X 208mm
    Author: PALUMBO, NICK
    Price: $29.99
  • German Cookbook
    German Cookbook
    ISBN: 9780714877327
    Publication date: 02/09/2018

    Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences. This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles.

    Pages: 512
    Author: ALFONS, SCHUHBECK
    Price: $59.99
  • Going Paleo
    Going Paleo
    ISBN: 9781743533048
    Publication date: 13/03/2015

    Coming March 2015 - the third paleo book from bestselling author Pete Evans.
    Going Paleo is the only book you'll need to transform the way you eat - and change the way you look and feel - for good. This comprehensive and user-friendly guide shows you both why to go paleo and how to go paleo, with over 80 essential recipes to get you started. Paleo expert and bestselling US author Nora Gedgaudas explains the why of going paleo and Pete Evans explains the how, with a run-down on the foods that have to go and what to replace them with; a detailed guide to setting up your paleo kitchen; and a 10-week kickstart eating plan to help you get started. The recipes in Going Paleo are delicious, quick and highly nourishing. Breakfasts include Kale and Sweet Potato Tortilla and Paleo Parfait with Coconut Cream, while dinner might be Crispy-skinned Salmon with Celeriac Remoulade, Cauliflower Fried Rice with Bacon or a simple Lamb Moussaka. There are chapters for snacks and drinks and heaps of veggies and salads - try Raw Rainbow Pad Thai or Sauerkraut with Dill and Juniper Berries. There is also a chapter for the basics - Make your own fermented mustard or tomato ketchup, or cook up a big pot of chicken bone broth to use in various recipes throughout the week. Going Paleo is for everyone who is interested in good health and eating real food - food that our ancestors would have recognised, that is nutrient dense and that provides our body with the right kind of fuel to perform at its absolute best. *

    Pages: 256
    Dimension: 255mm X 205mm
    Author: EVANS, PETE
    Price: $39.99
  • Good Food Favourite Recipes
    Good Food Favourite Recipes
    ISBN: 9781760851408
    Publication date: 01/05/2019

    Over 100 recipes chosen by Good Food editor Ardyn Bernoth from the outstanding professional cooks she charges every week to bring us recipes for the seasonal food they are passionate about. Here are inspiring, delicious, easy weeknight dishes along with plenty to make your guests gasp such at Danielle Alvarez's Chocolate, butterscotch and raspberry trifle and Neil Perry's Spicy braised lamb with apricots, pistachios and roast pumpkin. The recipes have been clearly labelled for those looking for gluten-free, vegetarian and vegan options and every recipe has an accompanying photograph. Other contributors include: Jill Dupleix, Helen Goh, Kylie Kwong, Dan Lepard, Adam Liaw, Andrew McConnell and Katrina Maynink.

    Pages: 224
    Dimension: 280mm X 210mm
    Author: BERNOTH, ARDYN
    Price: $39.99
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