Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 35 years and counting!

       
 
  • 4 Ingredients Chocolate Cakes and Cute Things
    4 Ingredients Chocolate Cakes and Cute Things
    ISBN: 9780980595925
    Publication date: 01/10/2015

    Wish you could prepare lavish, mouthwatering desserts and small bites with little money and time, but don't know where to start? This lovely, resourceful, fully illustrated cookbook is your answer. You'll wow your friends and family with these fabulous low-budget, stree-free recipes, and fun little delicacies like Brie and Quince Tarts, Picnic Loaf, Bolognese Boats, Blueberry Cheesecake Ice Cream.

    In these pages, Kim McCosker shares recipes and clever tips for scrumptious, homemade treats - both sweet and savoury. You'll also learn simple methods for baking with chocolate and getting the results you want.

    The ideal gift for Mother's Day, birthdays, bridal and baby showers, this cookbook yields only the best - easy delicious, and affordable treats, all with 4 Ingredients or less! - See more at: http://books.simonandschuster.com.au/4-Ingredients-Chocolate-Cakes-and-Cute-Things/Kim-McCosker/9780980595925#sthash.1K258UUg.dpuf

    Author: MCCOSKER, KIM
    Price: $24.99
  • Art and Craft of Chocolate
    Art and Craft of Chocolate
    ISBN: 9781631594663
    Publication date: 01/08/2018

    For centuries, chocolate has been used for many purposes all over the world: from a currency during the Mayan empire, to homemade beverages consumed by farm workers in Central America for energy, as well as tortillas and moles in Mexican cuisine.

    In The Art and Craft of Chocolate, world-renowned chocolatier Nathan Hodge shows how to hack the basic principles of chocolate-making at home using tools as simple as a food processor, a hair dryer, or a double boiler. In addition, he offers recipes for traditional moles from different regions of Mexico; traditional mayan chocolate drinks; cocoa as a meat rub; and various baked goods.

    Pages: 160
    Dimension: 254mm X 203mm
    Author: HODGE, NATHAN
    Price: $32.99
  • Art of the Chocolatier
    Art of the Chocolatier
    ISBN: 9780470398845
    Publication date: 01/02/2011

    A must-have guide to chocolate making and chocolate showpiece design, from renowned confectionery expert Ewald Notter Covering the full spectrum of chocolate work-from the fundamentals of chocolate making to instruction on advanced showpiece design and assembly-The Art of the Chocolatier is the most complete and comprehensive guide to chocolate-making on the market. The book covers basic information on ingredients, equipment, and common techniques in the pastry kitchen, while also offering clear, step-by-step instructions on creating small candies and large-scale chocolate pieces. This is the ideal book for pastry students enrolled in chocolate and confectionery courses, as well as working professionals and even serious home confectioners who want to improve their skills in advanced chocolate work. * Illustrated step-by-step instructions cover all the essentials of chocolate-making, from tempering and creating ganache and gianduja to using molds, transfer sheets, and more * An entire chapter devoted to Creating a Competition Piece covers the ins and outs of confectionery competition, from preparing for the event and developing a concept to designing and building a winning chocolate showpiece * Beautiful full-color photos throughout provide inspiration for chocolate decor and showpiece design, while clear how-to photos illustrate key techniques * TThe Art of the Chocolatier provides expert-level coverage of every aspect of the chocolatier's art for students and professionals alike.


    Pages: 416
    Author: NOTTER, EWALD
    Price: $107.99
  • Art of the Confectioner
    Art of the Confectioner
    ISBN: 9780470398920
    Publication date: 01/05/2012

    A gorgeous professional-level guide to the most challenging form of the confectioner's art A showpiece created entirely from sugar is truly a work of art, and it takes an eye for design and strong pastry skills to work with this delicate medium. The Art of the Confectioner is the ultimate guide to working with sugar to create beautiful sugar and pastillage shapes, flowers, figurines, and breathtaking full-scale showpieces. Author and award-winning pastry chef Ewald Notter shares wisdom gained from more than 35 years in the pastry kitchen, and combines straightforward advice and step-by-step instructions with lessons on developing artistry and design skills. The book begins with a basic overview of sugar, including information on the equipment and ingredients needed to work with sugar and Isomalt. Subsequent chapters cover Pastillage, Sugar Casting, Sugar Pulling, Sugar Blowing, and New Trends in Sugarwork, and include detailed instructions on how to make everything from delicate flowers to whimsical blown sugar figurines. And the final chapter shows how readers can bring together all the skills learned throughout the book to create award-winning sugar and pastillage showpieces. From working with shapes and color and choosing a focus point to developing a sculpture based on a particular theme, Notter provides insights into all the tricks of the trade and expert advice on preparing for competitions. Throughout the book, techniques are explained with simple, step-by-step instructions and illustrated with clear how-to photos, while stunning showpiece beauty shots provide inspiration. The book includes hundreds of color photos as well as beautiful hand-painted watercolor illustrations by the author, and an Appendix of templates is provided to help readers replicate the showpieces shown throughout the book. For pastry students, aspiring confectioners, and professional pastry chefs looking to improve their skills for restaurant work or competition, The Art of the Confectioner is a must-have guide from one of the field's most well-known experts.

    Pages: 224
    Author: NOTTER, EWALD
    Price: $107.99
  • BIG BOOK OF CHOCOLATE (OPS)
    BIG BOOK OF CHOCOLATE (OPS)
    ISBN: 9781844836000


    Author: DONOVAN, JENNIFER
    Price: $19.95
  • Calissons Nougats from Le Roy Rene
    Calissons Nougats from Le Roy Rene
    ISBN: 9781419750748
    Publication date: 01/12/2020

    Delectable history of Provence's traditional sweets, with 25 modern recipes
    The history of the calisson, a traditional French candy, is said to have begun as early as the middle of the 15th century in the Count of Provence, when confectioners created a new treat made out of Provencal almonds. Centuries later, calissons, along with nougats, are still a part of Provence's gastronomic heritage that is enjoyed today.
    Calissons Nougats from Le Roy René takes us through this history, from the making of the candy with the harvest of almonds and melons to the secrets and stories of the 100-year-old leading French manufacturer Le Roy René. The book also features 25 modern, accessible recipes combining calissons, black nougat, and white nougat from five prominent chefs: Laila Aouba, Christophe Felder, Patrice Gelbart, Stéphane Jégo, and Georgiana Viou. Filled with beautiful photographs, Calissons Nougats from Le Roy René gives a taste of these renowned confections in a different yet delectable way.

    Pages: 160
    Dimension: 254mm X 191mm
    Author: DE LA ROCHE, MARIE-CATHERINE
    Price: $39.99
  • Candy Is Magic
    Candy Is Magic
    ISBN: 9780399578397
    Publication date: 01/05/2017


    Author: CURL, JAMI
    Price: $59.99
  • Casa Cacao
    Casa Cacao
    ISBN: 9781911621393
    Publication date: 01/11/2019

    El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine. Jordi Roca is currently one of the world's most advanced chocolatiers, and was proclaimed best pastry chef in the world in the 2014, 50 Best Awards. This book shows Jordi's search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts. He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so-called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate. With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. The book includes 40 recipes, formulas and totally new creative ideas with cocoa as the mainstay of desserts, chocolates and ice cream.


    Pages: 288
    Dimension: 250mm X 210mm
    Author: ROCA, JORDI
    Price: $95.00
  • Chocolat Marquis De Laduree
    Chocolat Marquis De Laduree
    ISBN: 9781902686806
    Publication date: 01/11/2014

    Gourmands everywhere will be delighted by the publication of Les Marquis de Laduree - a magic door that opens into a chocolate lovers paradise, where the precious and the delicious are combined in a world dedicated exclusively to choocolate. Laudree share their finest recipes for chocolates, chocolate pastries, cakes and sweets - all for the home cook. The recipes are complemented by a diverse text on the magical substance itself: the history of chocolate, the making of chocolate, its benefits, how to taste it and hints and advice on pairing it with other flavours, interspersed with quotes from famous chocolate lovers past and present.
    200 colour illustrations
    Other titles in the Laduree series include:
    Laduree Sucre
    Laduree Savoury
    Laduree Entertaining
    Macarons by Laduree



    Pages: 344
    Dimension: 210mm X 210mm
    Author: LEMAINS, VINCENT
    Price: $55.00
  • Chocolat So Chic!
    Chocolat So Chic!
    ISBN: 9781419725159
    Publication date: 01/04/2017

    They go loco for cocoa, gaga for ganache, or admit they are completely addicted. Meet forty chocoholics who describe their passion with relish.

    Nothing can compare to the delicious pleasure of opening a box of chocolate, especially if it’s French chocolate! Now, the world-famous French chocolatier La Maison du Chocolat captures the sophistication, delicacy, and luxury of chocolate. To celebrate its 40th anniversary, the company has interviewed forty artists, designers, writers, journalists, actors, and gourmets about their love of chocolate. Talents as diverse as famed pâtissier Pierre Hermé, French style icon Inès de la Fressange, founder of NARS cosmetics François Nars, interior designer Sarah Lavoine, Laure Hériard-Dubreuil, founder of The Webster boutiques, and jewelry designer Sylvia Toledano share the ways in which chocolate inspires them. Through recipes, anecdotes, photographs, and drawings by award-winning illustrator Serge Bloch, La Maison du Chocolat’s forty delectable years are illustrated in a book so French, so chic, and so delicious, it’s hard to resist.

    ABOUT THE AUTHOR
    Corinne Decottignies is an inveterate gourmet and editor specializing in luxury goods, fashion, and food. She is the author of Crazy Inside, a book celebrating sixty years of the Crazy Horse cabaret in Paris. She lives in France.

    Serge Bloch's extraordinary illustrations have appeared in more than one hundred children's books, and in The New York Times, The Washington Post, The Boston Globe, and The Wall Street Journal. He was awarded a Gold Medal from the American Society of Illustrators in 2015. Bloch lives in Paris and New York City.

    Pages: 192
    Author: DECOTTIGNIES, CORINNE
    Price: $35.00
  • Chocolate Addicts Baking Book
    Chocolate Addicts Baking Book
    ISBN: 9781645671206
    Publication date: 01/11/2020

    Sabine Venier, founder of Also the Crumbs Please, shares her favorite chocolate recipes, including Dark Chocolate Almond Truffles, Caramel Pretzel Chocolate Skillet Cookie, S’mores Chocolate Cheesecake Bars, Chocolate Fudge Birthday Cake, Black Forest Cupcakes and Fudge Brownie Chocolate Ice Cream. Sabine’s rich, creative treats go beyond the basic cake and brownies to help readers discover new ways to get their chocolate fix and incorporate it into their baking. Perfect for bakers looking for that next deliciously chocolaty recipe or as a gift for the chocoholic in your life, this book is the ultimate guide to all things chocolate. The book will feature 75 recipes and 75 photos.

    Pages: 192
    Dimension: 228mm X 196mm
    Author: VENIER, SABINE
    Price: $39.99
  • Chocolate Alchemy
    Chocolate Alchemy
    ISBN: 9780847858415
    Publication date: 01/05/2018

    What Tartine Bread did for bread, Alex Stupak’s Tacos did for tortillas, and Michael Ruhlman’s Charcuterie did for sausage, this book does for chocolate: it reveals the complete process for making chocolate from scratch as well as offers a wealth of innovative recipes using chocolate. In look and feel it will have an appeal like that of the Ladurée cookbooks with their jewel-like presentation.This collection of 100 fresh recipes celebrates bean-to-bar chocolate from the ground up. Including a revolutionary recipe for making chocolate from scratch from cacao beans, the book takes control back from the big chocolate manufacturers and gives home cooks the power to make their own chocolate of the highest quality.

    Author: HARD, KRISTEN
    Price: $69.99
Page: 1 2 3 4