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  • Beef and Potatoes 200 Recipes for the Perfect Steak and Chips and so much  more
    Beef and Potatoes 200 Recipes for the Perfect Steak and Chips and so much more
    ISBN: 9781743366288
    Publication date: 01/08/2016

    Two hundred recipes - we've got your dinner options covered!

    Dinner. Sorted. Here are 200 recipes, classic and modern, for two of the world's favourite ingredients.

    In the Beef chapter there are luscious, hearty recipes such as rib eye steak with garlic chips; Belgian beef and beer stew; and roast beef with bearnaise sauce. In the Potatoes chapter: how to make the ultimate chips; potato pancakes with spinach and mint; Dauphine potatoes; and potato puree with truffles. In the Beef and Potatoes chapter: classic cottage pie; beef and potato tagine with mint yoghurt; traditional beef wellington with duchess potatoes; and Mexican-style braised beef.

    With 200 recipes for everything from steak and chips to warming beef bourguignon, we've got your dinner options

    Jean-Francois Mallet studied at renowned culinary arts school Ferrandi, in Paris, and worked for some of France's top chefs before becoming a food photographer. He now travels the world in search of incredible meals and the talented people who make them.

    Pages: 416
    Dimension: 252mm X 195mm
    Price: $49.99
  • Elements Of Pizza Unlocking the Secrets to World-Class Pies at Home
    Elements Of Pizza Unlocking the Secrets to World-Class Pies at Home
    ISBN: 9781607748380
    Publication date: 01/08/2016

    A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.
    Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.

    Pages: 256
    Dimension: 258mm X 206mm
    Author: FORKISH, KEN
    Price: $59.99
  • Land of Fish and Rice Recipes from the Culinary Heart of China
    Land of Fish and Rice Recipes from the Culinary Heart of China
    ISBN: 9781408802519
    Publication date: 15/07/2016

    Publication Date: Late July 2016
    The lower Yangtze region, with its modern capital Shanghai, has been known since ancient times as the 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the southern Yangtze larder. Her recipes are a mixture of simple peasant cooking and rich delicacies - some are famous, some unsung. You'll be inspired to try classic dishes such as Beggar's chicken and sumptuous Dongpo pork. All the recipes contain readily available ingredients and with Fuchsia's clear guidance, you will soon see how simple it is to create some of the most beautiful and delicious dishes you'll ever taste. With evocative writing, stunning location photography and mouth-watering recipe pictures, this is an important new work about one of China's most fascinating regions.

    Pages: 368
    Price: $49.99
  • Milk Made A Book About Cheese How to Choose It, Serve It and Eat It with 75 Recipes
    Milk Made A Book About Cheese How to Choose It, Serve It and Eat It with 75 Recipes
    ISBN: 9781743791356
    Publication date: 23/06/2016

    Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practises of production that cross continents, and right through to the best recipes to enjoy them. Within the pages, you will find sections on the key types of cheese (and other dairy products) as well as how to make the cheese, store the cheese, serve the cheese, and the history of the cheese itself. For those who don't want to make it but simply love toeat it, Milk. Made. includes 60 comprehensive recipes such as croque monsieur, onion soup with grilled cheese croutons, beetroot and feta tart, sour cream scones,classic fondue and many more. Beautifully photographed and styled, Milk. Made. also includes profiles and interviews with some of the most inspiring and internationally recognised cheese connoisseurs from around with world. From theUplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy, and Connecticut nun Mother Noella Marcellino, who is internationally renowned among cheese lovers for her raw milk cheese, to the maturation cellars at Fort Des Rousse on the French/Swiss border. It will also be peppered with chatty snapshots on different talking points of the cheese world including raw milk cheese, the relationship between cheese and wood and the dark art of maturation. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world.
    Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003. He has a long background in hospitality and food: his cheese mentors include Will Studd and Richard Thomas (two of the biggest names in Australia); he won a Queen's Trust Grant to work with cheese makers in Europe; scored a gig with Randolph Hodgson at Neal's Yard Dairy in London;and returned to work alongside Studd and Stephanie Alexander in setting up Richmond Hill Cafe & Larder – at the time considered the best cheese retailer in Australia. Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence – as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. He has an online shop and a 16,000-strong cheese club membership, who receive regular deliveries of cheese, dispatched all over Australia from Bruny Island. He also has a cellar door at Bruny Island, a stall at Salamanca Market in central Hobart, and a cellar door under the stairs at the Salamanca Arts Centre. Nick has a media profile courtesy of his supporting role with Ross O'Meara in Matthew Evans Gourmet Farmer series on SBS. The trio have written two books: The Gourmet Farrmer Deli Book, and Gourmet Farmer Goes Fishing.

    Pages: 288
    Dimension: 248mm X 195mm
    Author: HADDOW, NICK
    Price: $55.00
  • Natural Cook Maximum Taste Zero Waste (Matt Stone)
    Natural Cook Maximum Taste Zero Waste (Matt Stone)
    ISBN: 9781743365908
    Publication date: 01/08/2016

    How do you cook irresistible food without harming the planet?..It's all about adopting new habits - opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!)...Try your hand at traditional techniques that have become popular again - yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too...Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think...
    Matt Stone is the head chef of Oakridge winery in Victoria, co-star of the National Geographic food show Recipes that Rock with Blur bass guitarist Alex James and is a regular on top-rating TV show MasterChef. By 22, Matt was head chef of Joost Bakker's eco-restaurant Greenhouse in Perth, when he also went head to head with Neil Perry on Iron Chef. In 2011 he was awarded Gourmet Traveller's Best New Talent award and West Australia's Good Food Guide's Best Young Chef. He then because head chef of Joost's Melbourne Silo Cafe followed

    Pages: 240
    Dimension: 260mm X 210mm
    Author: STONE, MATT
    Price: $39.99
  • Pornburger Hot Buns and Juicy Beefcakes
    Pornburger Hot Buns and Juicy Beefcakes
    ISBN: 9781743367438
    Publication date: 01/08/2016

    80 recipes for burgers like you've never seen them before in this Foodporn movement from Le Cordon Bleu-trained chef Mathew Ramsey.

    What is a burger? Is it merely a beef patty between two buns? Or is it something deeper, spiritual, a satisfaction of one's most carnal culinary desires, maybe even something naughty?

    Former San Francisco Chronicle food writer, photographer, graphic designer and Le Cordon Bleu-trained chef Mathew Ramsey takes the Foodporn movement to its unabashed pinnacle with PornBurger.

    Inspired by his wildly popular blog, with over 2,400,000 visitors and profiled in numerous online and print publications, Mathew has been building his battalion of burgermongers for the better part of this year with wild yet accessible takes on the classic burger-without ever posting a recipe.

    Pages: 298
    Dimension: 203mm X 254mm
    Author: RAMSEY, MATHEW
    Price: $39.99
  • Simplissime The Easiest French Cookbook in the World
    Simplissime The Easiest French Cookbook in the World
    ISBN: 9780600634225
    Publication date: 01/08/2016

    Publication Date: 9 August 2016
    Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Fran ois Mallet. Taking cooking back to basics, SIMPLISSIME is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. For an impressive dish, whip up mouth-watering Mussels in Curry in a short 15 minutes. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France.

    Pages: 384
    Price: $39.99
  • Taco Loco Mexican Street Food From Scratch
    Taco Loco Mexican Street Food From Scratch
    ISBN: 9781910904312
    Publication date: 01/08/2016

    Join Jonas Cramby on a trip through one of the world's most exciting street food cuisines! Recreate your all-time street-food favourites with delicious recipes that are bursting with authenticity. Crunch your way through the crispiest corn tostada, feast on a classic quesadilla, and then cool off with a thirst-quenching fruit agua fresca. Jonas will teach you all the tips and tricks to recreate these mouthwatering dishes at home, from the best recipes for antojitos (snacks), to dulces (sweets) and bebidas (drinks). Plus, you'll discover how to make traditional sugar skulls to celebrate Día de los Muertos, the simplest way to to make the ultimate tortillas, and the trendiest tunes to ask a mariachi band to play! And, of course, you will learn how to make tacos. Lots of tacos. An incredible amount of tacos. Mexicans are crazy about tacos, and after you've read this book you will be too.

    Pages: 160
    Dimension: 247mm X 198mm
    Author: CRAMBY, JONAS
    Price: $34.99