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  • Cooking from the Heart The Hmong Kitchen in America
    Cooking from the Heart The Hmong Kitchen in America
    ISBN: 9780816656263
    Publication date: 01/09/2009


    Author: SCRIPTER, SAMI & YANG, SHENG
    Price: $29.95
  • 101 Asian Dishes You Need to Cook Before You Die
    101 Asian Dishes You Need to Cook Before You Die
    ISBN: 9781624143823
    Publication date: 01/08/2017

    Celebrity chef, Asian cooking expert and TV personality Jet Tila has compiled the best-of-the-best 101 Eastern recipes that every home cook needs to try before they die! The dishes are authentic yet unique to Jet—drawn from his varied cooking experience, unique heritage and travels. The dishes are also approachable—with simplified techniques, weeknight-friendly total cook times and ingredients commonly found in most urban grocery stores today. Sample recipes include: The Last Pad Thai Recipe You'll Ever Need, Grandma's Lo Mein, Classic Korean BBQ Shortribs on Coke and G'Day Satay Lamb Chops.

    Chef Jet was raised in a diverse family—half Chinese and half Thai—and in a diverse part of Los Angeles, where he was exposed to both restaurant and home-cooked foods from all the major food cultures of Asia, giving him a uniquely broad experience in Asian food culture. He battled legendary Chef Masaharu Morimoto on Iron Chef America and is currently a judge on Cutthroat Kitchen on the Food Network. Jet Tila’s first book presents his best versions of the best dishes from Asian cuisine. The book will have 101 recipes and 60 photos.

    Pages: 192
    Author: TILA, JET
    Price: $34.99
  • 7000 Islands
    7000 Islands
    ISBN: 9781743794913
    Publication date: 01/12/2018

    In this collection of more than one hundred recipes, Yasmin Newman takes a culinary journey through the Philippines and uncovers an intriguing nation of 7107 islands where the people’s love of eating is as big as their hearts.

    Filipino food can be seen through the prism of its colourful and unique history – with influences from Spain, China, Mexico and the US adding to the cuisine’s rich texture. From mouth-watering savoury dishes to decadent desserts, and every soup and snack in between, the food of the Philippines holds a unique place in the world, and is just waiting to be discovered.

    Pages: 336
    Dimension: 253mm X 203mm
    Author: NEWMAN, YASMIN
    Price: $29.99
  • 8 1/2 AN ITALIAN IN ASIA
    8 1/2 AN ITALIAN IN ASIA
    ISBN: 9788891817853
    Publication date: 01/04/2020

    In this cookbook, Umberto Bombana, the renowned Italian chef, introduces recipes that represent the perfect starting point for exploring the world of Italian ingredients and ingredients that come from other parts of the world. The name of his restaurant, 8½ Otto e Mezzo, personally chosen by the chef, is a tribute to Federico Fellini, who, in the namesake film, invites everyone to discover the joys of life and fully celebrate the Italian lifestyle – a tradition that continues at the restaurant.

    The book features thirty recipes from the master chef's kitchen and many stories about the ingredients he uses from Italy, like pasta, pasta fresca, truffle, and burrata, combined with ingredients he takes from Asian traditions such as Japanese red tuna and Hokkaido sea urchins.

    A beautifully illustrated cookbook from Umberto Bombana, the owner of 8½ Otto e Mezzo, the only Italian restaurant outside of Italy to receive three Michelin stars.

    Umberto Bombana is the chef and founder of the famous 8½ restaurants located in Hong Kong, Shanghai, and Macao. After a training period at the Rex restaurant in Los Angeles, in 1993 he opened his own restaurant, Toscana, inside the Hotel Ritz Carlton in Hong Kong. In 2006 the Enoteca Regionale di Cavour appointed him world ambassador of the white truffle of Alba.

    Pages: 224
    Dimension: 279mm X 220mm
    Author: BOMBANA, UMBERTO
    Price: $140.00
  • Amboy
    Amboy
    ISBN: 9781328931733
    Publication date: 01/10/2020

    Filipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show, and the most prominent Filipino chef in the US. Alvin Cailan has risen to become arguably the most high-profile chef in America's Filipino food movement. He took the food scene by storm when he opened the now-legendary Eggslut in Los Angeles, a foodie cult favourite specialising in affordable but sophisticated egg sandwiches. Alvin is now based in New York City, where his latest critically acclaimed restaurant is The Usual. Alvin also hosts the popular Burger Show on First We Feast's YouTube channel, with many episodes exceeding 1 million views and guests such as Seth Rogen and Padma Lakshmi. Alvin's story of success, however, is an unlikely one. He emerged from his youth spent as part of an immigrant family in East LA feeling like he wasn't Filipino enough to be Filipino and not American enough to be an American, thus amboy, the term for a Filipino raised in America. He had to first overcome cultural traditions and family expectations to find his own path to success, and this unique cookbook tells that story through recipes. AUTHOR: Alvin Cailan, chef at The Usual in NYC, first grabbed nationwide attention with the wildly popular Eggslut in LA. Alvin is now focusing on his true passion: bolstering the modern Filipino food movement. He is the host of the popular Burger Show on YouTube and lives in New York City. 120 colour photographs

    Dimension: 254mm X 202mm
    Author: CAILAN, ALVIN
    Price: $76.99
  • ASIAN HERBAL SOUPS AND ONE POT MEALS (OPS)
    ASIAN HERBAL SOUPS AND ONE POT MEALS (OPS)
    ISBN: 9789814561600
    Publication date: 01/05/2015

    Asian Herbal Stews & One-Pot Meals brings the rich and life-enhancing legacy of Chinese herbs to your table in the form of soups, stews, one-pot meals, teas and desserts. Prized for thousands of years by the Chinese for their health-giving properties, these natural ingredients are at the centre of growing interest and research around the world today.

    With more than 100 recipes written with contemporary tastes and lifestyles in mind, this book is an indispensable guide to serving up nourishing herbal meals for the whole family.


    Pages: 148
    Author: TAN, TERRY
    Price: $29.99
  • Asian Noodles
    Asian Noodles
    ISBN: 9780804852166
    Publication date: 01/11/2019

    If you're an avid noodle lover — or ready to graduate from perennial favourite Ramen Noodles — look no further! Experienced Asian cookbook author Maki Watanabe provides all her secret recipes and tips for creating delicious Asian noodle dishes at home with minimal fuss and time. These 86 noodle recipes cover the Asian cuisines best known for their noodle dishes: Vietnamese, Thai, Chinese, Japanese and Korean. They include all the classics that are already well-loved in the West — from Vietnamese Pho to Korean Japchae, and Pad Thai to Chinese Wonton Noodles (with gluten-free options available in the form of Japanese Soba and Udon noodles). This book also highlights many lesser-known classics that are popular in Asia but not yet widely found in Western restaurants. Asian Noodles is divided into four chapters: Tossed Noodles with Sauces and Toppings, Stir-Fried Noodles, Noodles with Soup and Japanese-Style Noodles. A bonus chapter gives a selection of 10 delicious Asian desserts such as Cilantro Sorbet and Mango Pudding — to eat after your noodles are all gone! Each chapter outlines basic cooking methods for the different types of noodle preparation, complete with step-by-step instructions and photos. Additional sections give information on noodle dish staples and garnishes and a shopping guide to help you identify and source the ingredients correctly.

    Pages: 96
    Dimension: 254mm X 191mm
    Author: WATANABE, MAKI
    Price: $22.99
  • Asian Tofu
    Asian Tofu
    ISBN: 9781607740254
    Publication date: 01/03/2012

    From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. "Asian""Tofu"'s nearly 100 recipes explore authentic, ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world's best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn't fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu's more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, "Asian Tofu" is the perfect guide.

    Pages: 240
    Author: NGUYEN, ANDREA
    Price: $49.99
  • Burma Superstar
    Burma Superstar
    ISBN: 9781607749509
    Publication date: 01/04/2017

    From the beloved San Francisco restaurant, a mouthwatering collection of recipes, including Fiery Tofu, Garlic Noodles, the legendary Tea Leaf Salad, and many more. Never before have the vivid flavors of Burmese cooking been so achievable for home cooks. Known for its bustling tables, the sizzle of onions and garlic in the wok, and a wait time so legendary that customers start to line up before the doors even open--Burma Superstar is a Bay Area institution, offering diners a taste of the addictively savory and spiced food of Myanmar. With influences from neighboring India and China, as well as Thailand and Laos, Burmese food is a unique blend of flavors, and Burma Superstar includes such stand-out dishes as the iconic Tea Leaf Salad, Chili Lamb, Pork and Pumpkin Stew, Platha (a buttery layered flatbread), Spicy Eggplant, and Mohinga, a fish noodle soup that is arguably Myanmar's national dish. Each of these nearly 90 recipes has been streamlined for home cooks of all experience levels, and without the need for special equipment or long lists of hard-to-find ingredients. Stunningly photographed, and peppered with essays about the country and its food, this inside look at the world of Burma Superstar presents a seductive glimpse of this jewel of Southeast Asia

    Pages: 272
    Dimension: 254mm X 203mm
    Author: LEAHY, KATE;TAN, DESMOND;
    Price: $49.99
  • Cambodian Cooking
    Cambodian Cooking
    ISBN: 9780804848466
    Publication date: 01/03/2017

    Prepare all your favorite Cambodian foods with this easy-to-follow and informative Cambodian cookbook.

    New cookbooks on Asian cuisines are much easier to find now than in years past. However, it's still very difficult to find a useful cookbook that focuses on the foods of Cambodia. Now, for the first time Cambodian Cooking brings a previously untapped culinary tradition to the table for everyone to enjoy.

    Authentic Cambodian recipes include:
    Sweet Potato Rolls with Ginger
    Pineapple and Ginger Ceviche
    Rice Porridge with Fish
    Khmer Curry
    Soy Glazed Spar Ribs with Star Anise
    Sweet Coconut Waffles
    Take a chance and try a whole new cooking experience with Cambodian Cooking!

    About Act for Cambodia:

    Cambodia was a country at war for many years. Genocide claimed millions of live and orphaned and deprived many children. Antipersonnel mines still threaten their safety and yet despite these bleak conditions, Cambodian children still smile. If you visit Cambodia, you'll still find people who know how to open their arms in welcome.

    The French association Act for Cambodia founded and now runs the Sala Bai Cooking School. This association has been helping Cambodians since 1984, when it brought aid to the crowds of refugees crossing The borders of Thailand to flee the cruelty of the Khmer Rouge and all the terrible events that struck their nation at that time.
    Influenced over the years by a wide variety of cooking styles, Cambodian cuisine presents a particularly broad range of flavors to surprise the palate and stimulate the taste buds. Salty and sweet, downright bitter and sour go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result. The recipes included feature favorites such as Curry Fish Cakes, Consomme with Caramelized Beef and Star Anise, Stir-fried Chicken with Chilies and Cashews and Banana Sesame Fritters. Also included is an ingredients section that includes the Cambodian names as well as the Vietnamese or Thai names of the ingredients whenever necessary for ease of shopping.

    Pages: 96
    Dimension: 267mm X 228mm
    Author: RIVIERE, JOANNES
    Price: $24.99
  • Chicken And Charcoal Yakitori  Yardbird Hong Kong
    Chicken And Charcoal Yakitori Yardbird Hong Kong
    ISBN: 9780714876450
    Publication date: 01/06/2018

    Chicken is the world's favourite meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel has put yakitori on the global culinary map. Here, in vivid style, with strong visual references to Abergel's passion for skateboarding, he reveals the magic behind the restaurant's signature recipes, together with detailed explanations of how they source, butcher, skewer, and cook the birds with no need for special equipment. Fire up the grill, and enjoy. The first comprehensive book about yakitori to be published in English, this book will appeal to home cooks and professional chefs alike.
    08 - Review quote Yardbird's food is inventive and delicious, with riffs on Asian flavors that are exactly what you might hope for from a restaurant that follows Zak Pelaccio and Jonathan Gold on Twitter - New York Post
    13 - Biographical note Matt Abergel, an authority on yakitori chicken, is the head chef of Hong Kong-based restaurants Yardbird and Ronin. Having worked at Masayoshi Takayama's Masa in New York and at Hong Kong's Zuma, Abergel opened Yardbird in 2011 and is due to open a sister restaurant, Birdyard, in Los Angeles in 2018.

    Pages: 240
    Author: ABERGEL, MATT
    Price: $49.99
  • Coconut and Sambal
    Coconut and Sambal
    ISBN: 9781526603517
    Publication date: 01/06/2020

    Be transported to the bountiful islands of Indonesia by this collection of fragrant, colourful and mouth-watering recipes.

    'An exciting and panoramic selection of dishes and snacks'
    o Fuchsia Dunlop, author of The Food of Sichuan

    'Start with Lara's fragrant chicken soup, do lots of exploring on the way whilst dousing everything with spoonfuls of sambal, and end with her coconut and pandan sponge cake'
    o Yotam Ottolenghi, author of SIMPLE

    Coconut & Sambal reveals the secrets behind authentic Indonesian cookery. With more than 80 traditional and vibrant recipes that have been passed down through the generations, you will discover dishes such as Nasi goreng, Beef rendang, Chilli prawn satay and Pandan cake, alongside a variety of recipes for sambals- fragrant, spicy relishes that are undoubtedly the heart and soul of every meal.

    Lara uses simple techniques and easily accessible ingredients throughout Coconut and Sambal, interweaving the recipes with beguiling tales of island life and gorgeous travel photography that shines a light on the magnificent, little-known cuisine of Indonesia.

    What are you waiting for? Travel the beautiful islands of Indonesia and taste the different regions through these recipes.
    'An incredibly delicious Indonesian meal on your table every time'
    o Jeremy Pang, chef and founder of School of Wok

    Pages: 304
    Dimension: 252mm X 197mm
    Author: LARA LEE
    Price: $39.99
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