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  • 5 Ingredients Quick and Easy Food
    5 Ingredients Quick and Easy Food
    ISBN: 9780718187729
    Publication date: 07/09/2017

    Coming: September 2017
    Cooking doesn't have to be complicated - that's why Jamie's Quick & Easy 5-Ingredient Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and melty Cheddar, all topped off with crisp, golden filo, and ready to tuck into in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

    Pages: 288
    Author: OLIVER, JAMIE
    Price: $49.99
  • Akelare
    Akelare
    ISBN: 9781910690451
    Publication date: 01/11/2017

    After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.

    Author: SUBIJANA, PEDRO
    Price: $80.00
  • 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
  • All About Cake
    All About Cake
    ISBN: 9780451499523
    Publication date: 01/12/2018

    Milk Bar is ready to become the voice of all things cake, with 100 delicious and creative recipes, plus 100 photographs.

    In All About Cake, Christina Tosi takes us into the sugar-fueled, manically creative cake universe of Milk Bar. From two-minute microwave mug cakes to gooey Crock-Pot cakes, from Bundts and pounds to their famous cake truffles and, of course, their signature naked layer cakes, this book will help bakers of all levels to indulge in flavors like classic Birthday Cake and true originals such as Pretzel Cake with Stout Ganache and Honey Frosting. Along the way, Tosi reveals the method behind her team's creativity--the formulas and matrices that will allow you to invent any cake flavor you can imagine.

    Pages: 288
    Dimension: 252mm X 219mm
    Author: TOSI, CHRISTINA
    Price: $55.00
  • Anatolia
    Anatolia
    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
  • Art of Pasta Updated Edition
    Art of Pasta Updated Edition
    ISBN: 9780143792468
    Publication date: 01/08/2018

    For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.

    Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here – puttanesca and passata, rigatoni and ravioli – plus new favourites to explore.

    Let The Art of Pasta take you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes – and fall in love with pasta all over again.

    The 2018 updated edition includes:

    - More than 50 recipes suitable for vegetarians
    - Suggestions for pastas best served in summer and in winter
    - Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli
    - The genuine, original bolognese ragù
    - A pasta dessert from 160 BC, with honey and bay leaves
    - The ‘tortegli’ demanded by Michelangelo in the 1500s

    Pages: 302
    Author: GALLETTO, LUCIO
    Price: $39.99
  • Art of Traditional Italian
    Art of Traditional Italian
    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
    Australian Fish and Seafood Cookbook
    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
  • AWW Baking Basics
    AWW Baking Basics
    ISBN: 9781742459929
    Publication date: 01/08/2018

    Nobody knows baking like AWW does, with thousands of recipes developed over decades, we are well positioned to share our tips for success. You will find best version of all classics: gooey brownies, light sponges, syrupy cakes, slices and more. Start off by mastering a basic recipe, build on it with fun flavour variations, or add a further flourish to impress. This blue-ribbon cookbook is for novice to advance bakers, and those that understand the joy in baking.

    Author: AWW
    Price: $34.99
  • AWW Best-ever Kids Cakes The Complete Collection
    AWW Best-ever Kids Cakes The Complete Collection
    ISBN: 9781742457208
    Publication date: 01/11/2016

    A book to delight every child at birthday time, this is an amazing collection of our most popular and most asked-for cakes. Most of the cakes can be made quickly and easily, just using simple – sometimes unexpected - ingredients bought from supermarkets. It’s our best-ever kids cakes book!

    Pages: 496
    Dimension: 286mm X 213mm
    Author: AWW
    Price: $45.00
  • AWW Childrens Birthday Cake Book  Vintage Edition
    AWW Childrens Birthday Cake Book Vintage Edition
    ISBN: 9781742450582
    Publication date: 01/08/2011

    Australias most famous childrens birthday cake book - reprinted as a collectors edition.
    First published in 1980 and has sold more than half a million copies.
    Reprinted 30 years after publication after many requests from mothers who wanted to make their children the cakes they loved so much.
    All your favourites including the swimming pool cake, rocket cake and the train cake from the cover!

    Pages: 248
    Author: AWW
    Price: $14.99
  • 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: $72.99
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