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  • Ecole Ritz Escoffier Paris 100 Step-By-Step Recipes from the Ritz Paris Culinary School
    Ecole Ritz Escoffier Paris 100 Step-By-Step Recipes from the Ritz Paris Culinary School
    ISBN: 9781419721489
    Publication date: 01/10/2016

    Good cooking is the foundation of true happiness," said Auguste Escoffier (1846 1935), the pioneer of modern cuisine and the first executive chef of the Ritz Hotel, Paris. Today, the École Ritz Escoffier pays tribute to the great chef by teaching the art of French cooking to amateurs and seasoned professionals alike.This book celebrates the values prized by Escoffier and by hotelier César Ritz: professionalism, creativity, and conviviality. An absolute must for anyone seeking to improve their knowledge and techniques, the book includes 100 recipes for meat, fish, vegetables, foie gras, pasta and rice, international dishes, finger food, and desserts. Each recipe is illustrated and includes clear explanations and a step-by-step guide. An homage to the prestigious school, which is still in its original home at the Ritz Hotel on the Place Vendôme, Paris, this beautiful book is a more than a reference; it offers the savoir-faire and secrets of a gourmet chef who has inspired cooks for more than 150 years.

    Pages: 304
    Dimension: 254mm X 190mm
    Author: ESCOFFIER, ECOLE RITZ AND LANGOT, MICHEL
    Price: $55.00
  • Edible French Tasty Expressions and Cultural Bites
    Edible French Tasty Expressions and Cultural Bites
    ISBN: 9780399169847
    Publication date: 01/12/2014

    The idiosyncrasies of language can tell us a lot about a culture. In this delightful book, Clotilde Dusoulier, creator of the award-winning food blog Chocolate & Zucchini, delves into the history and meaning of fifty of the French language's most popular food-related expressions. Accompanied by beautiful watercolor illustrations by artist Melina Josserand, Edible French explores whimsical turns of phrase such as: "Tomber dans les pommes" (falling into the apples) = fainting "Se faire rouler dans la farine" (being rolled in flour) = being fooled "Avoir un coeur d'artichaut "(having the heart of an artichoke) = falling in love easily A treat of a read for Francophiles and food lovers alike, "Edible French"is the tastiest way to explore French culture--one that will leave you in high spirits--or, as the French say, vous donnera la peche (give you the peach).


    Pages: 128
    Dimension: 198mm X 135mm
    Author: DUSOULIER CLOTILDE & JOSSERAND MELINA (I
    Price: $24.99
  • Escoffier Le Guide Culinaire Revised 2nd Edition
    Escoffier Le Guide Culinaire Revised 2nd Edition
    ISBN: 9780080967721
    Publication date: 01/05/2011

    No cook should be without the original, unabridged translation of Auguste Escoffier's masterpiece "Le Guide Culinaire", a classic recipe reference resource which popularised haute cuisine as we know it when it was first published in 1903. This handsome new edition is a treasure-trove of over 5,000 recipes to guide chefs cooking along classic lines as well as inspire them with fresh ideas. These French dishes form the foundation of modern culinary art and with it the work of every trained chef, who rightly revere this fascinating historical document. Not only a reference for professionals, it's also a fascinating read for any foodie: an insight into the history and development of modern cookery and the route of French culinary art from the Victorian age to our own kitchens. In his notes we can see Escoffier's philosophy of cooking: modern, simple and clean. This lavish new edition has been beautifully repackaged and includes a foreword by award-winning chef Heston Blumenthal. It's also been significantly reduced in price so that it can take its rightful place on the bookshelves of chefs, trainee chefs and students of the culinary arts, as well as anyone who enjoys taking cooking seriously. Auguste Escoffier is unquestionably one of the greatest cooks of all time Invaluable companion for both amateur and experienced cooks.


    Pages: 680
    Dimension: 240mm X 166mm
    Author: CRACKNELL, H.L. & KAUFMANN, R.J.
    Price: $115.00
  • Essence of French Cooking (Michel Roux)
    Essence of French Cooking (Michel Roux)
    ISBN: 9781921384141
    Publication date: 01/10/2014

    In this very personal book, Michel Roux distils a lifetime's knowledge into a definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favourite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions. In addition, there are features on French cheeses and wine. Photographed on location in France, this extraordinarily beautiful book embraces the timeless essence of French cuisine and conveys the flavours and variety of French cooking today.



    Pages: 272
    Author: ROUX, MICHEL
    Price: $59.99
  • F Scottt Fitzgeralds Taste of France Recipes inspired by the cafés and bars of Fitzgeralds Paris and the Riviera in the 1920s
    F Scottt Fitzgeralds Taste of France Recipes inspired by the cafés and bars of Fitzgeralds Paris and the Riviera in the 1920s
    ISBN: 9781782493785
    Publication date: 01/11/2016

    F. Scott Fitzgerald's Taste of France is a culinary tour of Paris and the Riviera during the 1920s.

    Take a culinary tour of Paris and the Riviera in the 1920s, a time when American writers and artists flocked to the Continent. Carol Hilker has collected over 60 recipes inspired by the decadent food and drink enjoyed by F. Scott Fitzgerald and his fellow expatriates. Transport yourself to a café on boulevard Montparnasse and breakfast on Croque Monsieur accompanied by a Bloody Mary, or lunch on Caviar Sandwiches and Champagne. Idle away the hours on the sun-soaked French coast with an al fresco supper of Shrimp Cocktail, Steak Frites and Riviera Fruit Salad, or throw a party to rival Gatsby’s most glamorous affair and serve Harlequin Salad and Gin Rickeys.

    With features such as Drunk Before Noon exploring the flight from Prohibition in the USA and the resulting development of cocktail culture in France, Americans in Paris on the expat community to which Fitzgerald was introduced by Ernest Hemingway, and Chefs de Paris celebrating the great traditions of French cookery, F. Scott Fitzgerald's Taste of France is a gourmet journey you won’t want to miss.


    Pages: 160
    Dimension: 235mm X 190mm
    Author: HILKER, CAROL
    Price: $49.99
  • Fanny in FranceTravel Adventures of a Chef's Daughter with Recipes (Alice Waters Chez Panisse)
    Fanny in FranceTravel Adventures of a Chef's Daughter with Recipes (Alice Waters Chez Panisse)
    ISBN: 9780670016662
    Publication date: 01/12/2016

    Fanny is a girl who knows a lot about food and cooking since she's grown up in and around the famous restaurant Chez Panisse in Berkeley, California. When Fanny's mother, Alice Waters, the chef and owner of Chez Panisse, starts to watch her favorite old French movies, Fanny knows soon they'll be packing their bags and traveling to France for a visit. In this sparkling book of whimsical stories, Fanny recounts some of her most fun-filled adventures with French friends and food. Join Fanny as she helps cook a huge bouillabaisse in Provence; learns how to make fresh cheese from a shepherd high up in the Pyrenees mountains; hunts for wild oysters off the coast of Bordeaux, and discovers how one chicken can feed nine people, if served a certain way. Fanny in France is also a beginner's cookbook with forty simple, French-inspired recipes that encourage children and adults anywhere to cook and share delicious snacks and meals with family and friends using basic methods and the most sustainable ingredients.
    Alice Waters is Fanny’s mother and the noted chef, restaurateur and proprietor of Chez Panisse in Berkeley, California. She was an early advocate for the use of organic and locally grown food in restaurants, and has written a number of books and won numerous awards relating to her philosophy of food and eating. Before being a cook, Alice was a Montessori teacher and this experience inspired her to found the Edible Schoolyard Project whose mission is to create and establish a national edible education curriculum in all public schools – kindergarten through college. In 2010, Alice received the prestigious Légion d’honneur from the French government and in 2014 she received the National Humanities Medal.

    Pages: 184
    Author: WATERS, ALICE
    Price: $39.99
  • Fine French Desserts
    Fine French Desserts
    ISBN: 9782080201577
    Publication date: 01/10/2013

    This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature creme brulee, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry souffle, Opera, tarte tatin, crepes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboule, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

    Pages: 480
    Dimension: 270mm X 240mm
    Author: DELORME, HUBERT
    Price: $80.00
  • Five Seasons Kitchen
    Five Seasons Kitchen
    ISBN: 9781910690314
    Publication date: 01/02/2017

    In 2015 Pierre Gagnaire, whose 11 restaurants worldwide boast two and three Michelin stars, was voted 'Best Chef in the World' by his peers and 2016 sees him mark 50 dazzlingly creative and successful years in the kitchen. To celebrate this outstanding career Grub Street is delighted to be publishing his new title 'La Cuisine des 5 Saisons' in English. This beautiful book is about his recipes and his work as a chef and for the first time makes his dishes accessible for home cooks. Why is it called 'Five Seasons'? Because for chef Gagnaire there are five not four seasons; Spring, he says must be divided into two seasons because you don't have the same produce in March as in June. Thus the recipes in this book follow the rhythm of the seasons and their bounty. In each chapter there are six menus with starter, main dish and dessert. The recipes come from Pierre's culinary's repertory and these are the recipes which made him famous. Through the recipes one can see the strong worldwide influence in his cuisine, cooking with every kind of ingredient. His eponymous restaurant in Paris specialises in modern French cuisine, and has garnered three Michelin stars. He has become an iconoclastic chef at the forefront of the fusion cuisine movement by introducing jarring juxtapositions of flavours, tastes, textures, and ingredients. On his website he gives his mission statement as 'facing tomorrow but respectful of yesterday'. Gagnaire is also Head Chef of Sketch in London. In 2005 both restaurants were ranked in the S.Pellegrino World's 50 Best Restaurants, with Pierre Gagnaire ranking third for three consecutive years (2006, 2007, and 2008). In December 2009, Gagnaire made his United States debut with Twist in Las Vegas, which has since received great critical praise. He now also has restaurants in Hong Kong, Seoul, Dubai, Tokyo, Berlin, and Moscow.

    Author: GAGNAIRE, PIERRE
    Price: $69.99
  • Flavors From the French Mediterranean
    Flavors From the French Mediterranean
    ISBN: 9782080202512
    Publication date: 01/03/2016

    A Michelin three-star French chef divulges how to make eighty classic Mediterranean recipes at home. Overlooking the sparkling Mediterranean Sea, chef Gérald Passédat draws inspiration from the abundance of local seafood, sun-ripened vegetables, fragrant herbs, and sumptuous wines. Photographs of his beautifully prepared recipes are complemented by the spectacular land- and seascapes of the south of France—rolling vineyards, olive groves, shady terraces, bustling summer markets, and medieval towns aglow in the warm golden light of afternoon sun.The Mediterranean diet is the world’s healthiest delicious cuisine, and chef Passédat shares eighty of his classic, generous, and easy-to-prepare recipes that celebrate fresh produce and an overall healthy lifestyle. Appetizers include Provençal-style stuffed vegetables, homemade tabbouleh, pizzas and pissaladières, squid marinades, and delicious fresh salads. Main courses range from gnocchi, herbed meatballs, roasted duck, and spelt risotto to the region’s famous bouillabaisse fish stew. Desserts include fruit and verbena soup, roasted figs, or a bright lemon tart. Chef Passédat earned the famed Michelin guide’s highest honor, a three-star rating, in 2008—one of only twenty-seven chefs in France and 117 in the world to enjoy such a distinction. Here, he divulges his tips and tricks garnered over nearly four decades in the kitchen along with suggested wine pairings for each dish.

    Pages: 176
    Dimension: 240mm X 170mm
    Author: PASSEDAT, GERALD
    Price: $45.00
  • FOIE GRAS (OPS)
    FOIE GRAS (OPS)
    ISBN: 9780471293187
    Publication date: 20/08/1999

    MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.

    Pages: 352
    Dimension: 284mm X 226mm
    Author: GINOR, MICHAEL AND ZIEGELMAN, JANE
    Price: $79.99
  • Food and Wine of France
    Food and Wine of France
    ISBN: 9781594204524
    Publication date: 01/01/2017

    In The Food and Wine of France, the influential food writer Edward Behr investigates French cuisine and what it means, in encounters from Champagne to Provence. He tells the stories of French artisans and chefs who continue to work at the highest level. Many people in and out of France have noted for a long time the slow retreat of French cuisine, concerned that it is losing its important place in the country’s culture and in the world culture of food. And yet, as Behr writes, good French food remains very, very delicious. No cuisine is better. The sensuousness is overt. French cooking is generous, both obvious and subtle, simple and complex, rustic and utterly refined. A lot of recent inventive food by comparison is wildly abstract and austere. In the tradition of great food writers, Edward Behr seeks out the best of French food and wine. He shows not only that it is as relevant as ever, but he also challenges us to see that it might become the world’s next cutting edge cuisine.

    France remains the greatest country for bread, cheese, and wine, and its culinary techniques are the foundation of the training of nearly every serious Western cook and some beyond. Behr talks with chefs and goes to see top artisanal producers in order to understand what “the best” means for them, the nature of traditional methods, how to enjoy the foods, and what the optimal pairings are. As he searches for the very best in French food and wine, he introduces a host of important, memorable people.

    The Food and Wine of France is a remarkable journey of discovery. It is also an investigation into why classical French food is so extraordinarily delicious–and why it will endure.

    Pages: 320
    Dimension: 243mm X 166mm
    Author: BEHR, EDWARD
    Price: $45.00
  • Food France A Journey Through The Country of Taste
    Food France A Journey Through The Country of Taste
    ISBN: 9789079761760
    Publication date: 01/12/2011

    This is not just a cookbook! It is a large-format culinary travel guide packed with colour illustrations which presents the best of French food, with sections devoted to classic French products and information on the countryside and the different areas, from Normandy to the Mediterranean sea, where these exceptional products start life. Each chapter of this amazing book is dedicated to one of the regions of France, with characteristic products, classic recipes and a brief photographic article of the area, including notes on history, art and traditions.

    Pages: 464
    Dimension: 290mm X 250mm
    Author: MORDENTI, MARIANNA
    Price: $120.00
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