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  • My Best Eric Ripert
    My Best Eric Ripert
    ISBN: 9789812758965
    Publication date: 01/07/2016

    Le Bernardin NY Voted #36 Best Restaurants 2019
    Eric's achievement is exemplary and shows that the ability to adapt is critical to a chef's success! His greatest quality is this ability to evolve his cuisine and performance, without ever compromising on excellence. For more than 20 years and his debut at the Bernardin, he has been offering seafood cuisine of the highest order and he has been able to make the most of New York's cultural riches. AUTHOR: Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18th on the S. Pellegrino World's 50 Best Restaurants list. He holds three stars from the Michelin Guide, a "29" food rating from the 2011 Zagat Guidethe highest of any restaurant in the cityand has upheld a four-star review from the New York Times for more than two decades. He is a recipient of France's Legion d'Honneur, serves as a regular guest judge on Bravo's Top Chef, and is the host of his own PBS series, Avec Eric, which has won Emmy and James Beard awards

    Pages: 112
    Dimension: 240mm X 190mm
    Author: RIPERT, ERIC
    Price: $49.99
  • My Mexico City Kitchen
    My Mexico City Kitchen
    ISBN: 9780399580574
    Publication date: 06/08/2019

    Inspired by the flavors, ingredients, and flair of culinary and cultural hotspot Mexico City, Gabriela Camara's style of fresh-first, vegetable-forward, legume-loving, and seafood-centric Mexican cooking is a siren call to home cooks who crave authentic, on-trend recipes they can make with confidence and regularity. With 150 recipes for Basicos (basics), Desayunos (breakfasts), Primeros (starters), Platos Fuertos (mains), and Postres (sweets), Mexican food-lovers will find all the dishes they want to cook--from Chilaquiles Verdes to Chiles Rellenos and Flan de Cajeta--and will discover many sure-to-be favorites, such as her signature tuna tostadas. More than 150 arresting images capture the rich culture that infuses Camara's food and a dozen essays detail the principles that distinguish her cooking, from why non-GMO corn matters to how everything can be a taco. With celebrated restaurants in Mexico City and San Francisco, Camara is the most internationally recognized figure in Mexican cuisine, and her innovative, simple Mexican food is exactly what home cooks want to cook.

    Pages: 336
    Dimension: 279mm X 203mm
    Price: $59.99
  • My Sweet Mexico
    My Sweet Mexico
    ISBN: 9781580089944
    Publication date: 01/12/2010

    After years spent traveling and sampling sweets throughout her native Mexico, celebrated pastry chef Fany Gerson shares the secrets behind her beloved homeland's signature desserts in this highly personal and authoritative cookbook. Skillfully weaving together the rich histories that inform the country's diverse culinary traditions, My Sweet Mexico is a delicious journey into the soul of the cuisine. From yeasted breads that scent the air with cinnamon, anise, sugar, fruit, and honey, to pushcarts that brighten plazas with paletas and ice creams made from watermelon, mango, and avocado, Mexican confections are like no other. Stalwarts like Churros, Amaranth Alegras, and Garibaldis--a type of buttery muffin with apricot jam and sprinkles--as well as Passion Fruit-Mezcal Trifle and Cheesecake with Tamarind Sauce demonstrate the layering of flavors unique to the world of dulces. In her typical warm and enthusiastic style, Gerson explains the significance of indigenous ingredients such as sweet maguey plants, mesquite, honeys, fruits, and cacao, and the happy results that occur when combined with Spanish troves of cinnamon, wheat, fresh cow's milk, nuts, and sugar cane. In chapters devoted to breads and pastries, candies and confections, frozen treats, beverages, and contemporary desserts, Fany places cherished recipes in context and stays true to the roots that shaped each treat, while ensuring they'll yield successful results in your kitchen. With its blend of beloved standards from across

    Author: GERSON, FANY
    Price: $52.99
  • Nacho Manifesto
    Nacho Manifesto
    ISBN: 9781925418743
    Publication date: 01/07/2018

    Of course, nachos are good – even the most basic assemblage of corn-flavoured cardboard and bright orange oozy cheese is tasty – but nachos, in fact, can be great. The greatest snackfood ever known, in fact. Author Jack Campbell makes the case that nachos can – and should – be enjoyed every week of the year. Throw out all notions of ‘junk food’ and embrace the oozy, crunchy deliciousness of nachos.

    Here you’ll find 52 of the best nacho recipes using a variety of bases including corn chips, sweet potatoes, chunky fries and tater tots (aka ‘Totchos’) and diverse and delicious toppings including pulled pork, beer braised beef, cola chicken and smoky black beans. And – for good measure – you’ll find a bunch of breakfast and dessert nachos too! S’mores Nachos anyone..

    Pages: 128
    Dimension: 250mm X 177mm
    Author: CAMPBELL, JACK
    Price: $29.99
  • New Mexico Farm Table Cookbook
    New Mexico Farm Table Cookbook
    ISBN: 9781581572087
    Publication date: 01/06/2015

    Long before eating "farm to table" was de rigeur, New Mexico's small farms and ranches provided its families and communities with homegrown vegetables, fruit, milk, meat, and eggs. The state's traditional cuisine, a mixture of Indian, Spanish, and Mexican flavors, is unique. Now you can learn its secrets and make its signature dishes wherever you call home. Interspersed with recipes for preparing New Mexico's distinctive bounty-its honey, pistachios, lavender, sweet peas, garlic, corn, lamb, beef, buffalo, goat cheese, apples, and pears, as well as its famous chiles-are profiles of its best food producers and purveyors. Learn the foodways of family farms and ranches, mom-and-pop cafes, and spirited restaurants, and meet the people who love preparing and presenting this nourishing and delightful cuisine. The New Mexico Farm Table Cookbook passes on to home cooks everywhere the state's most treasured recipes and techniques and its fresh takes on traditional ingredients; soon you'll be making the best green chile cheeseburgers, sourdough biscuits, chile rellenos, empanadas, mole, and more with readily accessible ingredients and simple, clear directions. Bring some New Mexico enchantment to your kitchen!

    Pages: 208
    Dimension: 254mm X 204mm
    Price: $37.99
    ISBN: 9781423620556
    Publication date: 01/07/2011

    Authentic Spanish flavours - the recipes in this booklet are taken from a rare 20 page 1942 Seton Village Press edition of Cleofas M. Jaramillo's cookbook.

    Pages: 48
    Dimension: 216mm X 133mm
    Price: $13.95
  • OaxacaThe Food of the Region and of LAs Legendary Restaurant Guelaguetza
    OaxacaThe Food of the Region and of LAs Legendary Restaurant Guelaguetza
    ISBN: 9781419735424
    Publication date: 01/11/2019

    A colorful celebration of Oaxacan cuisine from the landmark Oaxacan restaurant in Los Angeles

    Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for 25 years. The first true introduction to Oaxacan cuisine by a native family, each dish articulates their story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.

    Pages: 320
    Dimension: 266mm X 215mm
    Author: LOPEZ,BRICIA
    Price: $59.99
  • Original Flava
    Original Flava
    ISBN: 9781526604866
    Publication date: 01/10/2019

    Craig and Shaun McAnuff are bringing Da'Flava from the Caribbean to your kitchen!

    We're Craig and Shaun, two brothers from South London, but with Jamaica in our hearts and souls. Our Mum and Nanny taught us to cook, and Original Flava is all about meals that are vibrant, lively, exciting, and full of the influences from different cultures that make the Caribbean island of Jamaica so wonderful. That's why we've travelled to Jamaica to bring you its authentic and fresh FLAVAs!

    Our motto is EAT: we make our recipes Easy, Accessible and Tasty. We want to give you platefuls that taste like grandma's food so there are recipes for classics like Ackee 'n' Saltfish and Curry goat, and Caribbean favourites from home such as Garlic butter lobster and Trini doubles. We also like to twist it up a likkle to give dishes our modern spin, so you can find recipes for Honey roasted jerk-spiced salmon, Plantain beanburgers and Banana fritter cheesecake.

    The most important thing, we think, is the togetherness food brings­ – the same happiness we have with our family. We want to share this joy: a testament to the culture of Jamaica, the fun, fantastic FLAVAs, and the stories behind the food, straight from the people of Jamaica. So, get your ingredients, turn on a likkle music, and let's get cooking!

    Pages: 288
    Dimension: 252mm X 196mm
    Price: $49.99
  • Pablos Kitchen
    Pablos Kitchen
    ISBN: 9781742579757
    Publication date: 01/07/2018

    Pablo's Kitchen brings the authentic flavours of Mexican & Latin cuisine into your home with festive, flavoursome flare. All the Latin classics can be found here with traditional recipes and flavours meeting modern fare. Dishes in less then 20 minutes with a healthy background option. Whether you have basic, intermediate or even advanced cooking skills this book will show you how to turn basic ingredients into great times. You will learn how to create fresh, healthy Latino flavours whilst getting the most out of your local & imported produce and how to find it at a good price

    Pages: 176
    Dimension: 250mm X 208mm
    Price: $29.99
  • Paladares
    ISBN: 9781419727030
    Publication date: 01/12/2017

    Cuba is experiencing a cultural and culinary renaissance. With a recent influx of investment and tourism flooding the country, paladares (private restaurants) are on the forefront of change. Paladares is the first book to tell the story of Cuban cuisine through the lens of the restaurant owners, chefs, farmers, and patrons, while examining the implications of food shortages, tourism, and international influences and of a country experiencing a paradigm shift in cooking. Filled with 150 authentic and modern recipes adapted for the home cook, like Pork Empanadas with Avocado Relish and Pumpkin Flan with Spinach and Saffron, and 350 vivid colour photographs, Paladares brings the country's spirited cooking into your own kitchen.

    Pages: 352
    Dimension: 276mm X 216mm
    Price: $55.00
  • Peru The Cookbook
    Peru The Cookbook
    ISBN: 9780714869209
    Publication date: 01/05/2015

    Voted #67 Worlds Best Restaurants 2019
    The definitive cookbook on Peruvian home-cooking by Peru's leading culinary authority, Gastón Acurio.

    The definitive Peruvian cookbook, featuring 500 traditional home cooking recipes from the country’s most acclaimed and popular chef, Gastón Acurio.

    One of the world’s most innovative and flavorful cuisines, Peruvian food has been consistently heralded by chefs and media around the world as the "next big thing." Peruvian restaurants are opening across the United States, with 20 in San Francisco alone, including Limon and La Mar.

    Acurio guides cooks through the full range of Peru’s vibrant cuisine from popular classics like quinoa and ceviche, and lomo saltado to lesser known dishes like amaranth and aji amarillo. For the first time, audiences will be able to bring the flavors of one of the world’s most popular culinary destinations into their own kitchen.

    Pages: 400
    Dimension: 274mm X 187mm
    Price: $65.00
  • Real Mexican Food Authentic Recipes for Burritos Tacos Salsas and More
    Real Mexican Food Authentic Recipes for Burritos Tacos Salsas and More
    ISBN: 9781849758192
    Publication date: 01/07/2017

    Mexican food is more popular than ever. Ben Fordham and Felipe Fuentes Cruz aim to deliver everything that is exciting and fresh about Mexican food to the people of Britain with their restaurant, Benito's Hat. From the beaches of Baja and Cancun to the mountains of the Sierra Madre, Mexico has an incredible variety of vibrant flavours to offer. All of this rich culinary culture has inspired Benito's Hat's delicious burritos, tacos, soups and salads. Ben Fordham and Mexican chef Felipe have created a cookbook offering their favourite dishes from their restaurants, plus many more from Felipe's collection of authentic recipes. You'll find Starters; Soups & Salads; Main Dishes; Side Dishes; Salsas; Desserts; and Drinks. Mouth-watering recipes include guacamole with homemade corn tortilla chips, burritos with beef birria, pico de gallo and salsa brava, tacos with prawns and paprika, refried beans with chorizo, Mexican flan, ice cold margaritas and refreshing non-alcoholic juices.

    Pages: 144
    Dimension: 235mm X 190mm
    Author: FORDHAM, BEN
    Price: $45.00
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