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

       
 
  • Japanese in 7
    Japanese in 7
    ISBN: 9780857838445
    Publication date: 01/03/2020

    Japanese food is healthy, delicious and universally enjoyed but despite the popularity of sushi and noodle bars worldwide too few of us cook this delightful cuisine at home. In JAPANESE IN 7 (the latest addition to the in 7 series), Kimiko Barber uses just 7 ingredients or fewer to make deliciously fragrant dishes that you can effortlessly pull together any night of the week. Chapters are divided into: *Fresh - vibrant and healthy meals such as Yellowtail Sashimi, Hand-rolled Sushi and Japanese-style Duck Orange. *Fast - Meals like Dashi-rolled Omelette and Tuna Hotpot that can be on the table quickly after a long day at work. *Light - delicious recipes such as Japanese Onion Soup and Savoury Egg Tofu. *Vegan - nourishing plant-based recipes like Grilled Aubergine in Miso Soup and Mushroom Rice. *Comfort - bowls of warming Moon Udon, Chicken and Miso Porridge or Sea Bream Rice to enjoy on a cold winter's evening. *Sweet - creative Japanese desserts such as Matcha Jelly, Kyoto Tiramisu and Black Sesame Ice Cream. *Basics - Dashi and flavoursome dressings you can use to quickly create authentic Japanese dishes.

    Pages: 176
    Dimension: 246mm X 190mm
    Author: BARBER, KIMIKO
    Price: $35.00
  • Japanese Kitchen Knives
    Japanese Kitchen Knives
    ISBN: 9781568364902
    Publication date: 01/03/2013

    Sales of Japanese kitchen knives are booming in the U.S. But how many people have the skills to use these superbly-crafted tools to full advantage? Now, internationally renowned chef Hiromitsu Nozaki shares his expertise and insights in a book that will help anyone who owns a Japanese knife to maximize its performance. In Japanese Kitchen Knives, Nozaki teaches the reader how to use usuba, deba and yanagiba, the three main traditional Japanese knives. He explains many essential techniques, such as the importance of understanding blade angle and point of force

    Pages: 160
    Author: NOZAKI, YASUO KONISHI
    Price: $52.99
  • Japanese Larder
    Japanese Larder
    ISBN: 9781911127628
    Publication date: 01/12/2018

    A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking.

    Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces you to a host of delicious and versatile Japanese ingredients which are easy to get hold of in most parts of the world and can be used to create the most mouth-watering and interesting dishes. Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.

    Pages: 256
    Dimension: 253mm X 190mm
    Author: HARA, LUIZ
    Price: $49.99
  • Japanese Patisserie
    Japanese Patisserie
    ISBN: 9781849758109
    Publication date: 01/07/2017

    Stunning recipes for patisserie, desserts and savories with a contemporary Japanese twist. This elegant collection is aimed at the confident home-cook who has an interest in using ingredients such as yuzu, sesame, miso, and matcha.

    The concept of fusion in food can be magical—when cuisines and cultures collide, combining flavors, ingredients, and methods from around the world creates new classics, the best of which become staples in our everyday lives. Trends like Japanese Matcha in our lattes, Korean kimchi in our burgers and Thai Sriracha hot sauce on—well everything—prove that our love-in with Asian cuisine is thriving. Tokyo is now considered a food-forward city, currently boasting 15 three Michelin-starred restaurants (compared to France's 10). Over the past 20 years there has been a surge in celebrated French patisserie chefs moving to Japan to open fine patisseries. The art of French patisserie appeals very much to the Japanese culture—both share values of beauty, precision, and care within cooking. This book features 60 recipes, from reinvented classics to stunning Patisserie creations made achievable to the home-cook. The chapters will be broken into Small Cakes & Individual Patisserie, which will include Lemon & Yuzu Éclairs. Sweet Tarts will offer delights such as Miso Butterscotch Tarts and the Large Cakes & Gateaux section offers celebration cakes like a Matcha & Pistachio Opera. In the Desserts section find dinner party classics with Japanese twists such as White Sesame & Adzuki Cheesecake. The Cookies & Confectionery chapter is full of fun treats like Sesame Peanut Butter Cookies and a Green Tea chocolate candy bar. To finish, some mouth-watering savory recipes such as Panko Donuts stuffed with Pork Katsu. A flavor matrix will helpfully map key characteristics of Japanese ingredients.

    Pages: 176
    Dimension: 235mm X 190mm
    Author: CAMPBELL, JAMES
    Price: $49.99
  • Japanese Soul Cooking
    Japanese Soul Cooking
    ISBN: 9781909342583
    Publication date: 01/09/2013

    By the authors of Japanese Hot Pots and The Japanese Grill!
    A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Japanese food is often thought of as precise, austere, and time-consuming. But along with the high (kaiseki and tea ceremony) there is also the low (food carts and fried chicken). Through recipes, fascinating narrative, and lush location photography, Tadashi Ono and Harris Salat explore Japan's long history of homey fare, which has now firmly taken root in the US. Some of the dishes are already loved here, like ramen, soba, tempura, and gyoza, but others, like Japanese-style fried chicken, rice bowls and okonomiyaki, and savory pancakes, will be deliciously delightful surprises, perfect for a weeknight meal or weekend entertaining.

    Pages: 192
    Author: ONEO, TADASHI AND SALAT, HARRIS
    Price: $49.99
  • Japanese Table
    Japanese Table
    ISBN: 9781784882150
    Publication date: 01/09/2019

    In The Japanese TableSofia Hellsten celebrates her love of Japan with the simple recipes that are the backbone of Japanese home cooking.

    Based on the ichijuu-sansai tradition – which literally means ‘one soup, three dishes’ – uncomplicated, delicious small plates are served with steamed rice, and can be enjoyed any time of day. Each ingredient is treated like royalty, and recipes include Onigiri, Clear shiitake soup, Soy-pickled eggs and Sweet miso cod.

    With suggestions on how to build the perfect meal, as well as easy-to-find ingredients and quick methods, The Japanese Table will inspire you to make Japanese food your everyday staple.

    Pages: 192
    Dimension: 248mm X 190mm
    Author: HELLSTEN, SOFIA
    Price: $34.99
  • Japanese Whisky
    Japanese Whisky
    ISBN: 9784805314098
    Publication date: 01/05/2018

    Japanese whisky has been around for less than a century-but is now winning all the major international awards.

    How did this happen and what are the secrets of the master distillers?

    This whisky book divulges these secrets for the first time. Japanese Whisky features never-before-published archival images and interviews chronicling the forgotten stories of Japan's pioneering whisky makers.

    It reveals the unique materials and methods used by the Japanese distillers including mizunara wood, Japanese barley, and novel only-in-Japan production methods.

    Pages: 144
    Dimension: 254mm X 191mm
    Author: ASHCRAFT, BRIAN
    Price: $32.99
  • Junk Food Japan Addictive Food from Kurobuta
    Junk Food Japan Addictive Food from Kurobuta
    ISBN: 9781472919922
    Publication date: 01/04/2017

    In Junk Food Japan ex-Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his Kurobuta restaurants some of the most talked-about places to eat in London

    Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta's 'insanely delicious delicacies' (Jay Rayner, Observer). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly in Steamed Buns, Tea Smoked Lamb and Kombu Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

    Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.

    In Junk Food Japan ex-Nobu Head Chef Scott Hallsworth showcases the incredible food that is making his Kurobuta restaurants some of the most talked-about places to eat in London

    Packing a heavy punch and offering a fresh new look at Japanese food, Junk Food Japan showcases Kurobuta's 'insanely delicious delicacies' (Jay Rayner, Observer). It is food that is both incredibly inventive yet comfortingly familiar. Signature dishes featured in this exciting new cookbook include Barbecued Pork Belly in Steamed Buns, Tea Smoked Lamb and Kombu Roasted Chilean Sea Bass. It is food full of flavour and guaranteed to wow friends, family and hungry gatecrashers.

    Chapters with titles such as Snack, Junk Food Japan, Significant Others, Something Crunchy and On the Side give an idea of the gastronomic fun that is to be found within. Featuring approximately 100 recipes brilliantly showcasing Scott's wild and inventive style, Junk Food Japan presents Japanese classics with twists and turns alongside a selection of new, stunning Scott-conceived dishes, including Tuna Sashimi Pizza and Wagyu Beef Sliders. Superb photography from legendary photographer David Loftus features throughout.
    More books by this author
    Author bio:

    Scott Hallsworth has been forging a mighty path in Japanese cuisine for nearly two decades, having worked for many years as Head Chef at the legendary Nobu in London and later opening Nobu in Melbourne in his native Australia. He has appeared on BBC1's Saturday Kitchen with more television and press profile planned.

    Pages: 304
    Author: HALLSWORTH,SCOTT
    Price: $52.99
  • KAWAII DECO SUSHI (OPS)
    KAWAII DECO SUSHI (OPS)
    ISBN: 9789814561273
    Publication date: 01/09/2015

    Turn an everyday favourite into an edible centrepiece with more kawaii creations from Little Miss Bento, Shirley Wong. Following the success of her first cookbook, Kawaii Bento, Shirley shares fresh ideas in this second book for making deco sushi that are not only a feast for the eyes, but for the palate as well.

    Prepare these amazing deco sushi to brighten any table, bento box or picnic basket, and rope in children and guests to join in the fun!

    With illustrated step-by-step instructions to guide beginners and innovative recipes to excite experienced cooks, this book is suitable for cooks of any skill level.

    Pages: 128
    Author: WONG, SHIRLEY
    Price: $29.99
  • Kimchi Cookbook
    Kimchi Cookbook
    ISBN: 9781607743354
    Publication date: 01/12/2012

    DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods. Korea's legendary condiment is taking the world by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle. Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes. Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed cucumber, you can then use it as a star ingredient in Chun's inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Grilled Kimcheeze Sandwich, Chun showcases the incredible range of flavor kimchi adds to any plate. With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

    Pages: 160
    Author: CHUN, LAURYN & MASSOV, OLGA
    Price: $32.99
  • Korean BBQ and Japanese Grills Yakitori Yakiniku Izakaya
    Korean BBQ and Japanese Grills Yakitori Yakiniku Izakaya
    ISBN: 9781911624042
    Publication date: 15/04/2019

    In Korean BBQ and Japanese Grills Jonas Cramby explores recipes of Korean and Japanese barbecue - its techniques, philosophy and historical roots. He shares his favourite recipes which include, amongst others, yakitori, yakiniku and izakaya-style classics. He also outlines how to perfectly ferment kimchi, how to grill indoors without choking and how to chill a refreshing lager without it turning to ice.

    Trimmings and sauces all take minutes to prepare and the meat seconds to barbecue. Jonas suggests grills that are simple, portable and so cheap that anyone can have a feast in the park, on the cook whilst talking, picking and drinking for hours.

    The art of Korean barbecue and Japanese grilling is not just a meal, it is a mindful practice. Produce and tools are carefully chosen and something so simple as a piece of chicken, a little salt and fire can, with practice and the right technique, be transformed into something sublime, and is as much about making the food as eating it.

    Chapters include: Yakitori (grilled chicken), Yakiniku (grilled meat), Korean BBQ and Izakaya.

    Pages: 176
    Dimension: 260mm X 200mm
    Author: CRAMBY, JONAS
    Price: $32.99
  • Kyotofu Uniquely Delicious Japanese Desserts
    Kyotofu Uniquely Delicious Japanese Desserts
    ISBN: 9780762453979
    Publication date: 01/04/2015

    Japanese ingredients have long been known for their distinctive tastes and healthy qualities. From the tang of yuzu to the bite of matcha to creaminess of soy, they present a wide range of delicious flavors. In Kyotofu, award-winning baker, Nicole Bermensolo, presents 75 classic American sweets, like cheesecake, brownies, and muffins, combined with Japanese ingredients to create one-of-a-kind desserts. Try recipes like Green Tea White Chocolate Cupcakes, Black Sesame Caramel Mousse, Kinako Waffles, and Nashi Pear Crumble. Perfect for beginners to Japanese cooking, Kyotofu is divided by Japanese ingredient, includes a glossary of foreign terms, and suggests where to buy less familiar products. Plus, for those who want a healthier dessert, all the recipes can be made completely gluten-free thanks to Nicole's cup-for-cup flour recipe.


    Pages: 176
    Dimension: 216mm X 216mm
    Author: BERMENSOLO, NICOLE
    Price: $36.00
Page: 1 .. 2 3 4 5 6 .. 7