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  • 101 Epic Dishes
    101 Epic Dishes
    ISBN: 9781624145735
    Publication date: 01/05/2019

    For the past year, Chef Jet Tila has been touring the nation teaching culinary classes at middle and high schools where there is an unprecedented uprising of young people who are genuinely excited to learn how to cook well. Jet points to culinary cooking competitions like MasterChef Junior and social media apps like Instagram, which inspire kids and teens to cook meals that tastes and looks fantastic. With Jet's new cookbook, he spills his secrets from inside a real professional kitchen-all the fancy flavors and techniques broken down into approachable steps.

    One delicious recipe at a time, Jet guides young chefs through breakfasts like French Scrambled Eggs and Crepes with Chocolate Hazelnut Spread and Banana, upgraded snacks like Cranberry Brie Puff Pastries and Bacon Wrapped Dates, impressive entrees like Grilled Fish Tacos with Pico de Gallo, Not Yo' Grandma's Meatballs and BBQ Ranch Chicken Salad. Jet also naturally tosses in all the tips, fascinating factoids, humor and sage advice that take any book from a compilation of delicious recipes to an invaluable resource revealing new layers of flavor each time you cook from it. For the new chef in the kitchen with a maturing palate, this is the only cookbook you need to cook like the pros at home.

    Pages: 208
    Dimension: 229mm X 203mm
    Author: TILA, ALI
    Price: $29.99
  • 32 Yolks
    32 Yolks
    ISBN: 9780812983067
    Publication date: 01/02/2017

    Before he earned his third Michelin star at his iconic restaurant, Le Bernardin, the James Beard Award for Outstanding Chef of the Year, became a regular guest judge on Bravo's Top Chef, even before he knew how to make a proper omelet, Eric Ripert was a young boy in the South of France who felt that his world had come to an end. At the age of five, his parents went through a bitter divorce. Eric moved away with his mother, whose new husband, Serge, quickly grew to resent Eric and seemed to delight in making him miserable. The only place Eric felt at home was the kitchen, where his mother tried to cheer him up with lavish meals, and where his friend Jacques, a local chef, introduced Eric to caviar, chocolate mousse, and a future where his lifelong love of food could become something he shared with other people. This memoir is the story of a young chef coming of age, following Eric's life from childhood through his early twenties, where he finds his home in the brutal, exacting kitchens of legendary chefs like Joel Robouchon

    Pages: 304
    Dimension: 202mm X 134mm
    Author: RIPERT, ERIC
    Price: $29.99
  • 5 Ingredient Fix
    5 Ingredient Fix
    ISBN: 9780446572095
    Publication date: 01/12/2010

    Busy lives, overbooked schedules, tightened wallets - this is what we're all dealing with now. While people struggle to simplify, streamline and budget, along comes Claire Robinson, the Food Network's newest star, to help. Claire's recipes get dinner on the table with minimal ingredients and fuss. Choosing the right ingredients along with a little culinary knowhow is Claire's specialty. Cooking doesn't have to be complicated to be impressive; simplifying the process with fewer ingredients saves time, frustration and ultimately, money.From breakfast treats like Brioche French Toast with Strawberries and Cream, to no-fuss meals like Grown-up Grilled Cheese and Iceberg Wedges with Buttermilk Dressing, to a romantic dinner of Grilled Scallops with Saffron Aioli and Green Goddess Rice, all of Claire's recipes have 5 or fewer ingredients. A quick trip to the supermarket and one bag of groceries later and a delicious, restaurant-quality meal can be on the table in no time.

    Author: ROBINSON, CLAIRE
    Price: $53.99
  • 500 THINGS TO EAT BEFORE ITS TOO LATE (OPS)
    500 THINGS TO EAT BEFORE ITS TOO LATE (OPS)
    ISBN: 9780547059075
    Publication date: 01/08/2010


    Author: STERN, JANE AND MICHAEL
    Price: $15.00
  • Adventures of Fat Rice
    Adventures of Fat Rice
    ISBN: 9781607748953
    Publication date: 01/11/2016

    Located just an hour away from Hong Kong on the banks of the Pearl River in China, Macau is one of the wealthiest cities in the world-the so-called oLas Vegas of the East,o and the only place in China where gambling is legal. However, Macau's modern-day glitz belies its rich, centuries-old history as one of the greatest trading ports in the world. Ruled by Portugal from the 1600s until 1999, Macau was a crossroads along the spice route, and a place where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food-making Macanese cuisine one of the most eclectic and deliciously unique food traditions in the world. Abraham Conlon and Adrienne Lo are the chefs and owners of the wildly popular and critically-lauded Chicago restaurant Fat Rice, where they serve their own unique take on the food of Macau. The Adventures of Fat Rice is a fun and whimsical tear through modern-day Macau-and the minds of two wildly creative chefs. Dishes like Hong Kong French Toast (Macau's version of dim sum), Po Kok Gai (a Portuguese chicken curry), and the titular Arroz Gordo (if Spanish paella and Chinese fried rice had a baby) are enticingly exotic yet accessible and even playful. Featuring a mish-mash of classic and interpretative dishes, plus comic book-style illustrations and edgy location photography, The Adventures of Fat Rice will be the first book to bring the eclectic, richly satisfying, and previously unheralded food of Macau to the mainstream.

    Pages: 304
    Dimension: 279mm X 200mm
    Author: CONLON, ABRAHAM
    Price: $59.99
  • ADVENTURES WITH KNIVES (OPS)
    ADVENTURES WITH KNIVES (OPS)
    ISBN: 9780986603129
    Publication date: 01/12/2011


    Author: FOULKES, BOB
    Price: $24.99
  • Afternoon Tea at Bramble Cafe
    Afternoon Tea at Bramble Cafe
    ISBN: 9781849759373
    Publication date: 01/03/2018

    Let Mat Follas transport you to a sunny table in Dorset adorned with fine china, the sound of birdsong and the smell of the sea for his ultimate collection of recipes from his latest book, Afternoon Tea at Bramble Cafe. Here, Mat has honed his unique experience and his passion for food. Recipes for cakes and scones include a classic Victoria sandwich and a local Dorset apple cake. Slices and tarts feature a Bakewell slice, individual treacle tarts, bramble cheesecake and raspberry meringue kisses.

    Delicious biscuits and cookies range from lavender shortbread and rose thins to Anzac biscuits inspired by his kiwi roots. Try Mat’s specialty dainties and patisserie such as marshmallow teacakes and camp coffee and caramel éclairs. For the quintessentially British afternoon tea, try savouries and sandwiches including classic finger sandwiches – cucumber and mint, smoked salmon and dill and egg and cress – welsh rarebit, crab on toast or cheese choux.

    Finally, making the most of the ripest fruit, are recipes for irresistible preserves and cordials – a bramble and rose jam, orange and whiskey marmalade, lemon and mandarin curd, apple and pear cordial and Mat’s elderflower fizz.

    Pages: 160
    Dimension: 239mm X 197mm
    Author: FOLLAS, MAT
    Price: $49.99
  • Alinea
    Alinea
    ISBN: 9781580089289
    Publication date: 01/11/2008

    Voted #37 Worlds Best Restaurants 2019
    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
  • Aloha Kitchen
    Aloha Kitchen
    ISBN: 9780399581366
    Publication date: 23/07/2019

    Coming: July 2019
    In Aloha Kitchen, blogger Alana Kysar takes you into the homes, restaurants, and farms of Hawaii, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke a hit with mainlanders. Using history, local knowledge, and aloha spirit, Kysar introduces Hawaiian staples like saimin, steamed pork buns, shaved ice, macadamia-crusted mahi mahi, and lillikoi chiffon pie, tracing their geographic roots and history on the islands. As a Maui native, Kysar gained access to the kitchens and hearts of this enchanting destination, sharing recipes influenced by cultures around the world that Hawaii locals have made their own. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaii and its cultural heritage.

    Pages: 240
    Dimension: 254mm X 190mm
    Author: KYSAR, ALANA
    Price: $49.99
  • America Farm to Table
    America Farm to Table
    ISBN: 9781455584680
    Publication date: 01/11/2014

    AMERICA - FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers! Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favourite farmers were and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnant, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fave Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli and strawberries. Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York; San Francisco; Portland; Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

    Pages: 304
    Author: BATALI, MARIO
    Price: $55.00
  • America The Cookbook
    America The Cookbook
    ISBN: 9780714873961
    Publication date: 09/10/2017

    Publication Date: October 2017
    With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs.

    America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favourites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.

    Pages: 768
    Dimension: 270mm X 180mm
    Author: LANGHOLTZ, GABRIELLE
    Price: $59.99
  • American Cuisine
    American Cuisine
    ISBN: 9781631494628
    Publication date: 05/11/2019

    With a dramatic sweep of more than 200 years, Paul Freedman’s lavishly illustrated history convinces us that there actually is an American cuisine.

    For decades, skeptical foreigners, even many Americans themselves, have doubted the existence of American cuisine, believing that hamburgers, hot dogs, and pizza define the nation’s palate. Not so, says leading food historian Paul Freedman, whose book chronicles American culinary habits from the early days of the new republic to the present. Showing how regional dishes like New England clam chowder and Louisiana gumbo yielded to powdered milk, ketchup, and packaged baloney, Freedman traces the twentieth-century rise of processed food, standardization, and fast-food restaurants. With the recent farm-to-table movement, a culinary revolution, however, has now transformed the way Americans eat. Whether analyzing how corporations and advertisers used seduction and guilt to dictate women’s food-shopping habits, exploring how class has always determined what Americans eat, or documenting the countless contributions provided by a never- ending stream of immigrants who have actually created America’s unique cuisine, Freedman has written a landmark work revealing an astonishing history most of us thought we never had.
    85 color photographs

    Pages: 528
    Dimension: 235mm X 178mm
    Author: FREEDMAN, PAUL
    Price: $54.99
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