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  • EATING FOR BETTER HEALTH
    EATING FOR BETTER HEALTH
    ISBN: 9780753509074
    Publication date: 01/08/2009


    Pages: 368
    Author: PLANT & TIDEY
    Price: $2.00
  • EATING WELL TONY CHIODOS FOOD FOR HEALTH AND HAPPINESS (OPS)
    EATING WELL TONY CHIODOS FOOD FOR HEALTH AND HAPPINESS (OPS)
    ISBN: 9781921190742
    Publication date: 01/03/2009


    Author: CHIODO,TONY
    Price: $10.00
  • EURODELICES - COLD APPETISERS (ops)
    EURODELICES - COLD APPETISERS (ops)
    ISBN: 9783829011280


    Pages: 330
    Author: EURODELICES EDITORS
    Price: $10.00
  • FIGS TABLE (OPS)
    FIGS TABLE (OPS)
    ISBN: 9780684852645
    Publication date: 23/11/1998

    Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."



    Pages: 238
    Author: ENGLISH, TODD & SAMPSON, SALLY
    Price: $15.00
  • FISH STORE (OPS)
    FISH STORE (OPS)
    ISBN: 9781909166080
    Publication date: 01/09/2013

    When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place.


    Pages: 410
    Author: BAREHAM, LINDSEY
    Price: $20.00
  • Food Blogging for Dummies
    Food Blogging for Dummies
    ISBN: 9781118157695
    Publication date: 01/07/2012

    Bloggers and foodies everywhere will want this full-color book The only thing better than cooking and eating is talking about it! Combine your two loves--food and blogging--with this ultimate guide for food bloggers everywhere. Food Blogging For Dummies shows you how to join the blogosphere with your own food blog.


    Pages: 320
    Author: SENYEI, KELLY
    Price: $15.00
  • Food Colour Green
    Food Colour Green
    ISBN: 9789079761166
    Publication date: 01/02/2010

    The series 'Food Colour' has been created to explore the chromatic aspects of fruit and vegetables, and is structured in order to highlight the visual aspect of the theme, with the titles divided by colour. Each book focuses on one colour and features an introduction and a series of fantastic recipes, combining the visual pleasure of photography with the pleasures of the palate. AUTHOR: Fabrizio Esposito lives and works in Turin as a professional photographer. He started out as a stills photographer working in advertising, video, theatre and music, and currently shoots social reportages and travel photography, as well as food photography: he has worked with Ferran Adria and Carlo Cracco, and the well-known photographer Bob Noto. Since 2002 he has taught at the Istituto Europeo di Design in Turin and he works for important Italian photography agencies, advertising agencies and magazines. Philosophy graduate Giuliana Cagna is a professional chef and cooking teacher and has lived and worked in Italy and London. In December 2005 she opened her own cookery school, attracting both simple foodies and professionals. She has held Italian cookery courses for foreign tourists and worked at food events and on publications.

    Pages: 2495
    Author: ESPOSITO & GIULANA
    Price: $10.00
  • Food Colour Red
    Food Colour Red
    ISBN: 9789079761128
    Publication date: 01/02/2010


    Pages: 96
    Author: GUILIANA, ESPOSITO
    Price: $10.00
  • FOOD FACTS FOR THE KITCHEN FRONT (REPRODUCTON OF 1940s COOKING MANUAL) ops
    FOOD FACTS FOR THE KITCHEN FRONT (REPRODUCTON OF 1940s COOKING MANUAL) ops
    ISBN: 9780007313792
    Publication date: 01/07/2009

    Food Facts for the Kitchen Front: Filled with No-nonsense War-time Recipes, Using Pure Ingredients and Simple Preparation Methods : Includes Valuable Information on Food Groupings and Food Factors, Vital for a Healthy and Balanced Diet (Hardback)


    Pages: 128
    Dimension: 130mm X 197mm
    Author: WAR-TIME EXPERTS
    Price: $15.00
  • FOOD LOVERS TREASURY (OPS)
    FOOD LOVERS TREASURY (OPS)
    ISBN: 9780711229129

    An anthology of literary extracts on the subject of food, cooking and dining.


    Pages: 240
    Author: LYNDA MURPHY
    Price: $10.00
  • FOOTY DOGS (OPS)
    FOOTY DOGS (OPS)
    ISBN: 9780958085632


    Author: MCGILL, CRAIG
    Price: $15.00
  • GAULT AND MILLAU RESTAURANT GUIDE 2015 MELBOURNE AND SYDNEY (OPS)
    GAULT AND MILLAU RESTAURANT GUIDE 2015 MELBOURNE AND SYDNEY (OPS)
    ISBN: 9780992351243
    Publication date: 20/10/2014

    The brainchild of Henri Gault and Christian Millau, Gault & Millau published its first food guide in 1972, transforming modern cuisine with its revolutionary approach to food, which emphasised innovation and fresh produce. More than forty years on, Gault & Millau is one of the most trusted brand names in Europe. Its restaurant and wine guides are definitive: authoritative, rigorous and independent. Following the standards set by the original French guide, the 2015 Melbourne & Sydney Restaurant Guide focuses on what really matters: the food. We prize the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining. With fully-independent, internationally-trained judges, reliable, unbiased reviewing is the cornerstone of the guide. Adopting the 20-point and 5-hat system currently used in France, the 2015 Melbourne & Sydney Restaurant Guide also enables global benchmarking of Australian restaurants and chefs. With over 600 restaurant reviews across Melbourne & Sydney, the 2015 Melbourne & Sydney Restaurant Guide is dedicated to epicureans and is a must have for locals and visitors to navigate the restaurant scene in the two states capital cities.


    Pages: 624
    Dimension: 137mm X 210mm
    Author: GAULT & MILLAU
    Price: $2.00
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