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  • Alinea
    Alinea
    ISBN: 9781580089289
    Publication date: 01/11/2008

    Voted #21 Worlds Best Restaurants 2017
    Publication: November 2008
    A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

    Pages: 402
    Dimension: 255mm X 313mm
    Author: ACHATZ, GRANT
    Price: $74.99
  • Anatolia Adventures In Turkish Cooking
    Anatolia Adventures In Turkish Cooking
    ISBN: 9781743360491
    Publication date: 01/03/2015

    Anatolia is a richly illustrated, entertaining and informative exploration of the regional cooking culture of Turkey. Turkish-born chef Somer Sivrioglu and co-author David Dale re-imagine the traditions of Turkish cooking, presenting recipes ranging from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul's street stalls. In doing so they explain their take on the classics and reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.More than 150 dishes are featured, and images of the recipes are complemented by specially commissioned photographs shot on location in Turkey. Feature spreads on local Turkish chefs and producers and their specialities add a fascinating layer of interest and flavour.
    Somer Sivrioglu grew up in Istanbul and moved to Sydney when he was 25. He now runs Efendy restaurant in Sydney, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland. David Dale is an Australian political journalist, commentator on popular culture, and food writer. In his earlier books, David analysed how Italian cooking conquered the world. He's convinced that 'Turkish is going to be the next international invader'.

    Pages: 360
    Dimension: 274mm X 257mm
    Author: SIVRIOGLU,SOMER AND DALE, DAVID
    Price: $79.99
  • Appetites (Anthony Bourdain)
    Appetites (Anthony Bourdain)
    ISBN: 9781408883839
    Publication date: 26/10/2016

    Publication Date: Late October 2016
    Brash, wild, original and badass. This is Anthony Bourdain's interpretation of a normal cookbook.

    As a restaurant professional, Bourdain spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner.

    Each and every word is informed by his years in the industry and a life dedicated to food. This is a man who has declared the club sandwich as America's Enemy and wants you to understand the principles of Bad Sandwich Theory. He has distilled his views on dessert to this: it should always be Stilton.

    Illustrated with photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.


    Pages: 320
    Dimension: 205mm X 255mm
    Author: BOURDAIN, ANTHONY
    Price: $49.99
  • Argentinian Street Food Empanadas Helados and Dulce De Leche
    Argentinian Street Food Empanadas Helados and Dulce De Leche
    ISBN: 9781760522582
    Publication date: 01/06/2017

    Authentic Argentinian food to create at home.

    Bringing you authentic recipes that sit at the heart of the country's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentinian ice cream; and some classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious cuisine in its rich cultural context.

    Pages: 160
    Author: ZANONI,ENRIQUE;STIVELMAHER,GASTON
    Price: $24.99
  • Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World
    Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World
    ISBN: 9781603582865
    Publication date: 01/06/2012

    "The Art of Fermentation" is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

    Pages: 528
    Author: KATZ, SANDOR ELLIX
    Price: $74.99
  • Art of Pasta
    Art of Pasta
    ISBN: 9781921382284
    Publication date: 01/10/2011

    'Ci facciamo un piatto di pasta!' (Let's make a plate of pasta!)

    To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.

    To accompany your pasta, choose from an array of mouth-watering pestos –from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.

    Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.

    For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.


    Pages: 302
    Dimension: 290mm X 241mm
    Author: GALLETTO, LUCIO AND DALE, DAVID
    Price: $59.99
  • Art of Traditional Italian (Lucio Galletto)
    Art of Traditional Italian (Lucio Galletto)
    ISBN: 9781921383588
    Publication date: 22/10/2014

    Publication Date: October 2014
    Restaurateur Lucio Galletto has been serving sophisticated Italian food to media and political luminaries and artists (whose work lines the walls of his restaurant, Lucio's) for well over 25 years. He came to Australia from Liguria in 1977 from a family of restaurateurs, and has been proudly continuing the family tradition of great hospitality ever since. In 2008 Lucio was awarded the Medal of the Order of Australia for service to the community through his contributions as a restaurateur and author, and his support of arts organisations. His books include The Art of Pasta, Soffritto and Lucio's Ligurian Kitchen (all written with David Dale) and The Art of Food at Lucio's (with Timothy Fisher).

    Pages: 256
    Author: GALLETTO, LUCIO
    Price: $59.99
  • Australian Fish and Seafood Cookbook The Ultimate Kitchen Companion
    Australian Fish and Seafood Cookbook The Ultimate Kitchen Companion
    ISBN: 9781743362952
    Publication date: 01/10/2016

    Publication Date: October 2016
    The definitive guide to cooking great fish.
    Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.

    More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.

    Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.

    'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry

    'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean

    Pages: 480
    Author: SUSMAN, JOHN ET AL
    Price: $79.99
  • Baking Bible
    Baking Bible
    ISBN: 9781118338612
    Publication date: 01/11/2014

    The latest and most comprehensive baking book yet from best-selling author and “diva of desserts” Rose Levy Beranbaum

    Legendary baker Rose Levy Beranbaum is back with her most extensive “bible” yet. With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

    Pages: 576
    Author: BERANBAUM, ROSE LEVY
    Price: $49.99
  • Basics to Brilliance Donna Hay
    Basics to Brilliance Donna Hay
    ISBN: 9781460751428
    Publication date: 19/09/2016

    Australia's bestselling cookbook author returns with a stunning new book, Basics to Brilliance - and a TV series tie in. Australia's most trusted and best-selling cookbook author, Donna Hay, wants to take you from basics to brilliance. Donna believes that, just like anything you want to be good at, mastering the basics is how you build confidence. So, in this book, she's sharing all her favourite, tried and true recipes - think the perfect tender steak, golden roast chicken, crispy pork belly, her nan's sponge cake, and of course the fudgiest brownies! Each basic recipe is followed by clever variations and simple flavour change-ups, so one recipe becomes many and your repertoire naturally grows. Take Donna's 'no-fail meringue mixture' - once mastered, this basic recipe can be tweaked to be turned into the perfect pavlova; divinely flavoured salted caramel, chocolate, rosewater and pistachio, and raspberry meringues for an elegant afternoon tea; or a silky smooth and tangy lemon meringue pie for a divine dessert for a dinner party. This is your ultimate guide to being brilliant in the kitchen! Basics to Brilliance is a luxurious hardback, featuring beautiful photography and featuring over 200 recipes. This is a book you will want to treasure forever. In 2011, Donna's first television series - fast, fresh, simple - premiered on LifeStyle, garnering her a 2012 Astra award for Best New Female Personality and went on to air in more than 17 countries worldwide. In 2016 , Donna is returning to Foxtel with a brand new eight part show, Basics to Brilliance, based on this book, which will go to air in late May and be on repeat rotation as the book goes on sale.


    Pages: 400
    Author: HAY, DONNA
    Price: $55.00
  • Belinda Jefferys Collected Recipes Revised Edition (100 Favourite and Tried and True)
    Belinda Jefferys Collected Recipes Revised Edition (100 Favourite and Tried and True)
    ISBN: 9781921383496
    Publication date: 21/11/2012

    Belinda Jeffery brings together two of her best-loved books, 100 Favourite Recipes and Tried-and-True Recipes, to create a one-stop collection of more than 200 recipes, every one of them mouth-wateringly good. Filled with wonderful, family-friendly dishes for all occasions, from easy midweek dinners and relaxed Sunday-night suppers to irresistible party nibbles, special desserts and sensational cakes, this is a book you'll return to time and time again.

    Beautifully illustrated with photographs by Rodney Weidland, this classic collection is a timely reminder of why Belinda Jeffery has become one of Australia's most respected and cherished cooks.

    Pages: 352
    Author: JEFFERY, BELINDA
    Price: $39.99
  • Benu
    Benu
    ISBN: 9780714868868
    Publication date: 01/04/2015

    Voted #67 Worlds Best Restaurants 2017
    Benu the cookbook is a tribute to the experience of dining at this famous restaurant in San Francisco. Using a classic Benu tasting menu as its narrative spine, Lee will take the reader through over 30 recipes using each one to share anecdotes on food, cooking and his inspiration. Stories Lee will share include everything from the difference between western and eastern seasoning, to defining American cuisine and the influence of kung-fu films on his food and in doing so will create a cookbook with broad appeal.

    Pages: 256
    Dimension: 290mm X 214mm
    Author: LEE COREY & WOLFINGER ERIC
    Price: $75.00
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