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  • Alexander Gouthier Chef L Grenouillere
    Alexander Gouthier Chef L Grenouillere
    ISBN: 9781617691225
    Publication date: 01/10/2015

    Since 2003, Alexandre Gauthier has been the chef at La Grenouillere, a sixteenth-century farmhouse by the river Canche. There, he creates a highly personal cuisine, a snapshot of every season. Powerful, warm, sensuous, earthy yet delicate, it rests on the building blocks of a classic French cuisine that he has stripped of its formality and unnecessary intricacies. Gauthier has received the distinction of being named a Chevalier de L'Ordre des Arts et des Lettres from the French government and is one of the leading figures of new European cooking. Through this book, he offers a hundred of his culinary creations to read, to cook, to consider. Superb photographs by Marie Pierre Morel showcase Gauthier?s food and the beauty of the region, where La Grenouillere has become an important destination for foodlovers from all over the world.

    Pages: 336
    Dimension: 283mm X 203mm
    Price: $80.00
  • Alice B Toklas Cookbook
    Alice B Toklas Cookbook
    ISBN: 9781897959190
    Publication date: 01/07/2004

    The recipe book for foodies, practical cooks and gossips alike. The legendary 'Alice B. Toklas Cookbook' is a collection of some of the brightest ideas for preparing delicious meals as well as a rich mine of stories about the best-known artists and writers living in mid-twentieth-century France. Here we find everything from good old-fashioned 'salade nicoise' to the intriguingly named Custard Josephine Baker, Sea Bass for Picasso and the famous recipe for Hashish Fudge. Alice B. Toklas led an extraordinary life on her travels through Europe with her lover Gertrude Stein, the American writer and art collector. It is really here, in this collection of recipes gathered over 25 years, that the atmosphere of Bohemian France comes alive. 'Wonderful ... For anyone who has not met this book before, there is joy in store.' - Jennifer Patterson

    Pages: 288
    Dimension: 210mm X 130mm
    Author: TOKLAS, ALICE B
    Price: $24.99
  • Annies Farmhouse Kitchen
    Annies Farmhouse Kitchen
    ISBN: 9781743792643
    Publication date: 01/04/2017

    Annie’s Farmhouse Kitchen is a window on the bucolic world of acclaimed Victorian chef Annie Smithers. A handsome, gifty package, it includes a best-of selection of three and four-course menus collected by Annie over the three years of her restaurant, du Fermier, in Trentham. While part of du Fermier’s appeal is undeniably its charming central Victorian location, this farmhouse-style eatery is the sort of place intrepid food lovers might equally stumble across in rural France or Dorset or California.

    Pages: 224
    Dimension: 230mm X 190mm
    Price: $40.00
  • Art of French Baking
    Art of French Baking
    ISBN: 9780714862408
    Publication date: 10/10/2011

    From eclairs to souffles and macaroons to madeleines, when it comes to desserts, no-one does it better than the French. Beautiful, elegant and delicious, French desserts are easy to create at home as only a few basic recipes are needed to make some of the world's most renowned cakes and tarts. The Art of French Baking is the definitive collection of authentic French pastry and dessert recipes. From Tarte Tatin and Hazelnut Petit Fours to Cherry Tartlets and Choux Buns, it contains more than 350 simple recipes that anyone can follow at home. The book also includes details of basic equipment and techniques and information on how to troubleshoot common baking problems. Along with beautiful photographs and illustrations throughout, The Art of French Baking is an inspiring collection to celebrate the sweet tastes of France.

    Pages: 368
    Dimension: 270mm X 180mm
    Price: $49.99
  • At My French Table
    At My French Table
    ISBN: 9780670078240
    Publication date: 01/09/2014

    After years of thinking about it, Jane Webster finally bought a dilapidated chateau in France. She and her husband had decided they didn't want to die wondering what it would be like to live in the country they both loved so much, so they sold their house in Melbourne, took their four young children out of school and moved the whole family to a tiny village in Normandy.

    This is the magical story of their first year in France: with a new language to learn, new friends to make, and a whole new region – from Deauville to Rouen – to discover. It is also the story of Chateau de Bosgouet and how Jane lovingly brought this grand but neglected old house back to life.

    At My French Table is an ode to a beautiful country and the French way of life.

    'If as a child you loved fairy tales and dreamt of being Cinderella, or if you yearned to be the handsome prince with a turreted castle, you're going to adore Jane Webster's gloriously illustrated At My French Table.' New York Journal of Books

    'A love letter to France.' Sydney Morning Herald

    'Webster has a clever knack of bringing to life the five-story Chateau de Bosgouet. It's hard not to be bewitched by Bosgouet's charm, or inspired by Webster's warm and thoughtful depiction of French country life.' The Food Sage

    Pages: 320
    Author: WEBSTER, JANE
    Price: $39.99
  • Beer In the Loire
    Beer In the Loire
    ISBN: 9781999811747
    Publication date: 01/01/2019

    Tommy Barnes was at breaking point, frustrated by a dead-end job, fed up with renting in London and, to cap it all, failing to make it as a stand-up comedian. But he didn 't break - instead he made himself redundant and took off to France with girlfriend Rose to pursue his dream of brewing beer.
    Settled in a dilapidated house in the Loire they are plagued by calamities (mainly of Tommy 's making), boisterous neighbours and an unexpected pregnancy. Not to mention, Burt the Satanic dog who truly has it in for his master. Featuring colourful characters, a stunning location, and an inspiring collection of beer recipes, this is an irresistible feast of humour and heart.

    Pages: 324
    Author: BARNES, TOMMY
    Price: $29.99
  • Bistro Classic French Comfort Food
    Bistro Classic French Comfort Food
    ISBN: 9780847860241
    Publication date: 01/07/2018

    Voted #16 Worlds Best Restaurant Awards 2019 Au Plaza Athenee Paris France
    From the unpretentious and intimate bistros of Paris and the classic bouchons of Lyons, the carefully selected recipes featured here are the most popular recipes from Alain Ducasse's own series of critically acclaimed bistrot-style restaurants.

    Aimed at anyone who has aspired to haute cuisine but has been scared off by its technical intricacies and reputation for heaviness, the recipes contained in this charming, contemporary looking volume are based on traditional, regional French dishes inspired by local agriculture and terroir, but with Ducasse's signature treatment bringing them up date for the 21st century with contemporary twists and an eye toward healthier eating. These recipes demonstrate that simple ingredients, simply prepared, can give a result as good as using ingredients that are heavier or more expensive. Rooted in the history of French regional cooking and drawn from his restaurants Aux Lyonnais (in Paris), Benoit (in Paris, New York, and Tokyo), and Allard (in Paris), the 110 convivial and classic French bistro recipes include: oeuf cocotte, pâté en croûte, blanquette de veau fermier, mousse au chocolat and of course the classic dessert poire belle-Hélène.

    This volume on bistro cooking invites the reader on a journey to the heart of France's traditional and popular cuisine – replete with charm and authenticity – and is nothing less than a celebration of France's culinary heritage updated and refreshed for the 21st century.

    Pages: 260
    Dimension: 244mm X 191mm
    Author: DUCASSE, ALAIN
    Price: $69.99
  • Bite-Sized History of France
    Bite-Sized History of France
    ISBN: 9781620975473
    Publication date: 01/08/2019

    A Bite-Sized History of France is a thoroughly original book that explores the facts and legends of the most popular French foods and wines. Traversing the cuisines of France’s most famous cities as well as its under-explored regions, the book is enriched by the 'authors’ friendly accessibility that makes these stories so memorable” (The New York Times Book Review). This innovative social history also explores the impact of war and imperialism, the age-old tension between tradition and innovation, and the enduring use of food to prop up social and political identities. The origins of the most legendary French foods and wines — from Roquefort and cognac to croissants and Calvados, from absinthe and oysters to Camembert and champagne — also reveal the social and political trends that propelled France’s rise upon the world stage. 'In this Franco-American couple's not-so-bite-sized history, the complex political, historical, religious and social factors that shaped some of the country's most iconic dishes and culinary products are explored in a way that will make you rethink every sprinkling of fleur de sel' — Christine Muhlke, The New York Time Book Review 'A husband and wife — he is French; she, American — move briskly through the history of France with a picnic basket full of information about the connections between history and gastronomy...a genial journey through history that will leave readers both satiated and ravenous' — Kirkus Reviews (STARRED REVIEW)

    Pages: 352
    Dimension: 216mm X 140mm
    Price: $29.99
  • C'est Bon Recipes from La Grande Epicerie de Paris
    C'est Bon Recipes from La Grande Epicerie de Paris
    ISBN: 9782080202192
    Publication date: 01/09/2016

    Trish Deseine is renowned for her unpretentious approach to food, creating delicious and easy-to-prepare recipes that are always inspired and refined. Here, Trish presents more than eighty original recipes that incorporate simple, quality ingredients, often in novel combinations: from caramelized maple-butternut risotto with spicy grilled pecans to matcha green tea panna cotta with dark chocolate sauce. Inspired by the fine ingredients at La Grande Épicerie de Paris?the famous gourmet food shop in the upscale Bon Marché department store?she shares her twist on both traditional French classics and dishes with a distinctly British flavor: from smoked magret of duck to pear tarte tatin, and from Welsh rarebit to Guinness cake. Designed with the home chef’s tight schedule in mind, the recipes?divided into appetizers, soups, and salads; main courses and side dishes; and desserts?are quick and easy to prepare. Each recipe is accompanied by tips and a suggested drink pairing. Modern yet informal, these recipes show how simple cuisine using exceptional products can yield delectable results, to delight gourmets everywhere.

    Pages: 188
    Dimension: 240mm X 180mm
    Author: DESEINE, TRISH
    Price: $19.99
  • Chasing Bocuse Americas Journey to the Culinary World Stage
    Chasing Bocuse Americas Journey to the Culinary World Stage
    ISBN: 9783791383699
    Publication date: 01/12/2017

    The dramatic story of the American team's journey from obscurity to the silver-medal and ultimately the gold-medal win at the world's most renowned cooking competition, the Bocuse d'Or, is told in riveting narrative, breathtaking photographs, and expert recipes from every stage of the process. In 2015 in Lyon, France, Team USA medaled for the first time ever at the Bocuse d'Or-often called the "Olympics of the cooking world" - taking silver. Two years later, Team USA won the competition and took home the gold. The coach and mentors of the 2015 team consisted of chefs who have become household names: Gavin Kaysen, Thomas Keller, and Daniel Boulud, with French Laundry executive sous chef Philip Tessier and his assistant Skylar Stover as the primary competitors. Now Tessier, who went on to coach the winning 2017 team, and his teammates offer readers a seat at the table of this exciting culinary event, founded by and named for famed chef Paul Bocuse, in a book brimming with personal anecdotes, vibrant pictures, and a course-by-course offering of recipes for the home chef from the competitions. As Tessier describes the journey to the competition-first as competitor, then as coach-including the chaos, pressure, and the glorious result, readers will feel every heated moment. With a collection of recipes for meals served at every stage, readers will be able to taste those moments as well. Rarely has food writing been so exciting-or so rewarding.Combining a great story with recipes crafted by America's culinary giants, this beautiful celebration of a historic victory will make every reader feel and cook like a champion. AUTHOR: Philip Tessier was previously executive sous chef at Thomas Keller's famed French Laundry in Napa Valley, CA, and chef de cuisine at Bouchon in Yountville. He has also worked at Per Se and Le Bernardin, both in New York City. 200 illustrations

    Pages: 336
    Price: $79.99
  • Chateau Monestier La Tour
    Chateau Monestier La Tour
    ISBN: 9781614288510
    Publication date: 01/04/2020

    For more than twenty-five years, the Scheufele family searched for an interesting chateau in France to live out their passion for wine. Chateau Monestier La Tour was like a coup de foudre, and the charm of the place immediately overwhelmed them. The chateau dates back to a thirteenth-century monastery and stands proudly on a small hill overlooking Monestier, a historic village just next to Bergerac. Nestled in the Perigord region of France - a paradise for gourmands, wine lovers, and history buffs - Chateau Monestier La Tour's heritage is as rich and elegant as the wines it produces. This exceptional volume traverses the chateau's legacy of viticulture, first officially recorded in 1792; after being passed down through noble French families, it was picked up by proprietors from New Zealand and the Netherlands before being acquired in 2012 by the Scheufele family, who have restored the château to its cosy grandeur. Written by Swiss wine expert Chandra Kurt, the five chapters are "The Perigord, a Land of Plenty," "Gastronomy, from Truffles to Foie Gras," "The History of Wine in Bergerac," "Chateau Monestier La Tour" and "The Biodynamic Universe." For Timeless Perigord the chateau opens its doors and Italian photographer Jacopo Salvi captures its beauty through all four seasons - including wine production, truffle hunting, and working in the vineyards, the biodynamic gardens and the kitchen. In addition, this Classics Collection volume is punctuated with over two dozen delectable recipes made with regional ingredients, from starters such as Eggs in Red Wine Sauce and Truffled Foie Gras Terrine, to Pot-au-Feu and Rotisserie Chicken with Sauteed Vegetables, to Creme Brulee and Pear Tart Bourdaloue. AUTHOR: Award-winning writer, Chandra Kurt is one of Switzerland's foremost wine authors, having written more than twenty books on wine, including Wine Tales, the yearly guide Weinseller, while also having launched the wine magazine Weinseller Journal in 2015. Chandra is an international wine consultant, a member of the Circle of Wine Writers in London, the Ordre des Coteaux de Champagne and the Confrerie du Guillon. Italian photographer Jacopo Salvi began his career working for regional and international newspapers, dedicating himself to reportage of architecture and art. He is one of the official photographers of the Venice Biennale and has been photographing the best European wineries in collaboration with author Chandra Kurt for Weinseller Journal. His photos have been featured in publications such as Il Giornale dell'Arte, The Art Newspaper, Vanity Fair and more. 150 illustrations Silk hardcover

    Dimension: 330mm X 249mm
    Author: KURT, CHANDRA
    Price: $175.00
  • Classic Koffmann
    Classic Koffmann
    ISBN: 9781910254530
    Publication date: 01/11/2016

    Celebrating 50 years of Pierre Koffmann's stellar career as a chef, this beautifully photographed book captures the essence of Pierre's cooking.

    Divided into chapters that cover Entrees; Poultry, Meat and Game; Fish and Seafood; Side Dishes; Desserts; and Stocks, Sauces and Dressings, Classic Koffmann offers over 100 enticing recipes that span Pierre's entire career. Lovers of fine dining will be wowed by dishes such as Tourte de gibier aux champignons sauvages (Game pie with wild mushrooms), Gigot d'agneau, anchois, ail, et romarin (Leg of lamb with anchovies, garlic and rosemary), Pigeon sauvage avec haricots tarbais (Wild pigeon with Tarbes haricot beans), Sole grillee aux cepes (Pan-fried sole with cepes) and gateau Basque with plum compote and creme anglaise, not to mention the Koffmann classics - Joue de boeuf en daube grand-mere (Home-style braised beef cheek), Pieds de cochon Tante Claire (Pig's trotters Tante Claire style), Gigot d'agneau braise de 7 heures (Slow-braised leg of lamb), Ravioli d'escargots, jambon de Bayonne et crouton aille (Snail ravioli with Bayonne ham and a garlic crouton), and Souffle aux pistaces et sa glace (Pistachio souffle with pistachio ice cream). In addition to this array of mouthwatering dishes, Classic Koffmann also features unique reminiscences from many of the chefs Pierre has trained and who are now stars of the restaurant scene in their own right. David Loftus's stunning photographs do perfect justice to Pierre's cooking as well as to his inimitable style in the kitchen. Classic Koffmann will most certainly be the must-have cookery book of the season.

    Pages: 288
    Price: $59.99
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