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  • Compassionate Kitchen
    Compassionate Kitchen
    ISBN: 9781925791297
    Publication date: 01/09/2018

    If there is one piece of advice that every doctor, dietician and nutritionist agrees on, it is this: eat more plants. But that doesn’t mean you have to compromise on flavour or enjoyment. Nourish yourself and your environment with these 70 plant-based recipes from naturopath Gemma Davis and chef Tracy Noelle.

    Packed with glorious Asian flavours, vegetables, herbs and spices, these exciting recipes are creative, tasty and filling – and they have the bonus of being good for you. From nutritious breakfasts, to punchy wraps, salads, soups, noodles and veggie bowls, plus luscious sweet treats, these vegan recipes from The Compassionate Kitchen will have you craving all their plant goodness for maximum energy, balance and pleasure.

    Pages: 208
    Dimension: 260mm X 215mm
    Author: DAVIS, GEMMA
    Price: $39.99
    ISBN: 9780794600785

    Author: HUTTON, WENDY
    Price: $39.95
    ISBN: 9789812326218
    Publication date: 01/01/2010

    Featuring 60 original recipes created by the charismatic executive chef and owner of Saint Pierre, a contemporary restaurant renowned for its modern European cuisine with hints of Asian flavours, Cuisine Unplugged presents these recipes in serving order, from canapés and soups to main courses and desserts for easy reference. Created in the author's signature style of adapting European flavours to the tropical climate and reinterpreting traditional dishes with a modern approach, readers will be delighted at the ease with which each innovative recipe can be reproduced in the home kitchen, with ingredients that are easily available from supermarkets and markets. Each recipe is well thought through and specially designed with approachable steps, so the dishes are flavourful yet highly achievable, even at the hands of a novice.

    Price: $10.00
  • Curry and Kimchi
    Curry and Kimchi
    ISBN: 9781635861587
    Publication date: 01/11/2019

    From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavours of Asian cooking in the home kitchen. In their western Massachusetts-based restaurant Coco and The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavoured signature dishes shaped by Abkin's Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavour. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen. AUTHORS: Unmi Abkin's early relationship with food centered around longing. As an orphaned child in South Korea, she experienced hunger on a daily basis. Eventually adopted by a Jewish-American father and a Mexican mother, Abkin was steeped in diverse food traditions. Roger Taylor's life as a cook began with a childhood spent in professional kitchens and working in restaurants from the age of 15. His years in the food industry have honed his ability to create efficiency in the kitchen while still producing spectacular meals. SELLING POINTS: Recipes combining East-West influences from an award-winning restaurant led by a three-time James Beard semifinalist for best chef in the Northeast. Unmi Abkin and Roger Taylor, owners of the Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar, which hosts more than 30,000 visitors a year, are also well respected in the San Francisco restaurant world where they previously worked at Chez Panisse and other popular restaurants. Unmi Abkin creates a global menu inspired by her own food heritage. Born to Korean parents and raised by a Mexican-American family, Abkin's dishes range from Bibimbop and Korean Sloppy Joes to Green Thai Curry, Hoisin-Glazed Baby Back Ribs, and Honey Miso Noodle Salad. Clean, balanced sauces and other key flavor components made accessible for home cooks. Abkin has dedicated herself to perfecting the flavours that are the building blocks for all her recipes, and she provides precise, easy directions for creating these staples in the home kitchen.

    Pages: 176
    Dimension: 203mm X 203mm
    Price: $34.99
    ISBN: 9789810966188

    Price: $29.99
  • Dumplings All Day Wong
    Dumplings All Day Wong
    ISBN: 9781624140594
    Publication date: 01/10/2014

    Making tasty, unique dumplings has never been easier with celebrity chef, Lee Anne Wong's most coveted recipes and techniques. Each recipe will have you creating one-of-a-kind dumplings and noodles to wow your family and friends. Lee Anne Wong was one of the top four contestants on Bravo's Top Chef as well as a judge on Chopped and a guest on Unique Eats, The Wendy Williams Show, Iron Chef America and Unwrapped. With delicious recipes such as Pork and Chive Dumplings with Soy Ginger Sauce, Sweet Corn Tamale Dumplings with Sesame-Avocado Sauce and Chicken Pad Thai Wontons with Spicy Peanut Sauce, you'll have all your guests begging for more. You'll be a Dumpling Master in no time!

    Pages: 256
    Author: WONG, LEE ANNE
    Price: $34.99
  • Edible Satire French Cuisine with a Twist
    Edible Satire French Cuisine with a Twist
    ISBN: 9781864707342
    Publication date: 01/05/2019

    This lavishly photographed and sophisticated cookbook/restaurant/food almanac, by chef-extraordinaire Isadora Chai, delves into Chai's satirical, experimental recipes behind each menu creation that comprises her famed themed degustations, which occur each month at her hole-in the-wall restaurant, Bistro a Table, in Kuala Lumpur.

    Through the pages of this extraordinary and beautifully designed book, resplendent with stunning photography, Isadora Chai explores a gastro gourmand's take on a delicious array of superbly satirical but infinitely edible recipes. If the degustations at her own little hole-in-the-wall, Bistro à Table in Kuala Lumpur, were constantly driven to be out of the box, furthering the mantra, Edible Satire looks to turning the box inside out.

    Chai presents a wide range of dishes directly reversed, such as the Reversed Sushi and the Reversed Root Beer Float, where the proportions of the components and the composition of well-known dishes are reversed. And then to take a step further, the courses are also served in a similarly reversible fashion. Intrigued? This book is a spectacular snapshot of a culinary expert whose star continues to rise.

    Provides an almanac of the degustation - appreciative tasting of various foods - menus that have featured in the past at the chef's own venue, Bistro à Table, which remains the only restaurant in Malaysia to have themed degustation dinners every month
    Presents lavishly photographed dishes, accompanied by a set of experimental recipes for each of Isadora Chai's degustation menus, which showcase her originality, sophistication, and innovative qualities
    Recipes are expertly set out with incredible attention to detail of each specific element on the plate, and include international cuisines, spectacular desserts, and other delectable dishes

    Pages: 224
    Dimension: 305mm X 235mm
    Author: CHAI, ISADORA
    Price: $69.99
  • Filipino Cookbook
    Filipino Cookbook
    ISBN: 9780804847674
    Publication date: 01/12/2016

    Learn authentic and delicious recipes with this beautifully illustrated Filipino cookbook.

    This delightful collection of 85 tried and tested recipes from the Philippines showcases the full range of authentic dishes from the country. Each region has its own distinct food culture and the book relates the secrets and soul of dishes that create the cultural mosaic that is the Philippines.

    The Filipino Cookbook features easy, step-by-step instructions that Filipinos and non-Filipinos alike will enjoy. Learn to make the famous vegetable dishes of the Tagalog peninsula to the seafood and noodles of the Visayan Islands and the spicy and colorful curries of Mindanao. Learn to make a perfect Pinakbet (Sauteed Vegetables with Shrimp Paste) or a delicious Halo-Halo (Mixed Fruits Dessert). Regale your friends with a wonderfully easy Paella (Rice and Seafood Medley) and Morcon (Stuffed Beef Roll) or an amazing bowl of Pininyahang Manok (Chicken with Pineapple).

    Utilizing readily available ingredients, The Filipino Cookbook allows the home cook to create authentic Filipino food at home, whether you are one of the 4 million Filipino-Americans living in the United States or simply interested in trying something new.

    Pages: 112
    Dimension: 254mm X 216mm
    Author: GARCIA, MIKI
    Price: $19.99
  • Filipino Family Cookbook
    Filipino Family Cookbook
    ISBN: 9789814561426
    Publication date: 01/03/2016

    From the author of the bestselling book From Our Table To Yours comes a collection of dishes that are deeply rooted in the history and culture of the Philippines. The Filipino Family Cookbook takes you into the heart of every household, the kitchen, where the most delicious memories are made. This treasury of recipes has been passed down from generation to generation, and made richer and more flavourful with the passing of time. From restaurant fare and regional specialties, to recipes that date back to the 1940s, the book is a showcase of dishes that Filipino families hold dear and which they have been enjoying for decades.

    Pages: 154
    Dimension: 254mm X 213mm
    Author: COMSTI, ANGELO
    Price: $29.99
  • Fire Islands Recipes from Indonesia
    Fire Islands Recipes from Indonesia
    ISBN: 9781760523886
    Publication date: 01/05/2019

    Steep verdant rice terraces, ancient rainforest and fire-breathing volcanoes create the landscape of the world's largest archipelago. Indonesia is a travellers' paradise, with cuisine as vibrant and thrilling as its scenery. For these are the original spice islands, whose fertile volcanic soil grows ingredients that once changed the flavour of food across the world. On today's noisy streets, chilli-spiked sambals are served with rich noodle broths, and salty peanut sauce sweetens chargrilled sate sticks. In homes, shared feasts of creamy coconut curries, stir-fries and spiced rice are fragrant with ginger, tamarind, lemongrass and lime. The air hangs with the tang of chilli and burnt sugar, citrus and spice. Eleanor Ford gives a personal, intimate portrait of a country and its cooking, the recipes exotic yet achievable, and the food brought to life by stunning photography.

    Pages: 240
    Dimension: 260mm X 205mm
    Author: FORD, ELEANOR
    Price: $49.99
  • Flavors of Indonesia
    Flavors of Indonesia
    ISBN: 9789798926327
    Publication date: 01/09/2016

    "This book is a masterpiece, a feast for the senses, a tribute to the traditional authentic flavors that are synonymous with the Indonesian archipelago … An essential reference for enthusiastic cooks everywhere who are keen to learn more about this vibrant cuisine." —Christine Manfield Chef, author, food and travel writer

    Pages: 198
    Dimension: 229mm X 210mm
    Price: $39.99
  • Flavors of the Southeast Asian Grill
    Flavors of the Southeast Asian Grill
    ISBN: 9781984857248
    Publication date: 01/03/2020

    60 vibrant recipes proving that Asian roadside barbecue is just as easy, delicious, and crowd-pleasing as American-style backyard grilling.

    Sharing beloved barbecue dishes from the Southeast Asian countries of Thailand, Burma, Laos, Cambodia, Vietnam, Malaysia, Singapore, Philippines, and Indonesia, experienced author and expert on Asian cooking Leela Punyaratabandhu inspires readers with a deep dive into the flavor profile and spices of the region. She teaches you how to set up your own smoker, cook over an open flame, or grill on the equipment you already have in your backyard. Leela provides more than sixty mouthwatering recipes such as Chicken Satay with Coriander and Cinnamon, Malaysian Grilled Chicken Wings, and Thai Grilled Sticky Rice, as well recipes for cooking bone-in meats, skewered meats, and even vegetable side dishes and flavorful sauces.

    The fact that Southeast Asian-style barbecue naturally lends itself to the American outdoor cooking style means that the recipes in the book can remain true to tradition without any need for them to be Westernized or altered at the expense of integrity. This is the perfect book for anyone looking for an easy and flavorful way to expand their barbecue repertoire.

    Pages: 224
    Dimension: 254mm X 203mm
    Price: $52.99
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