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  • Meatmen Cooking Channel Zi Char At Home
    Meatmen Cooking Channel Zi Char At Home
    ISBN: 9789814751643
    Publication date: 03/06/2017

    Zi char (a Hokkien term, literally translated "cook fry") is widely recognized in Singapore to refer to a variety of dishes that one can order from any Chinese cooked food (zi char) stall in coffee shops across the island. Dishes range from one-dish rice or noodle meals to fish and seafood and meat and vegetable dishes to go with piping hot white rice. Zi char dishes are very much a part of the Singaporean lifestyle, and zi char stalls that dish out the most flavorsome dishes will attract an endless flow of diners. In continuing their efforts to inspire others to have fun whipping up their own meals, the MeatMen share thirty popular zi char dishes including crab bee hoon, san lou hor fun, cereal prawns, har cheong gai and sambal kangkong in this second cookbook. All dishes are prepared in their usual effortless style that requires no fancy tools, equipment, or special skills, and come with the promise that anyone with a passion for good food and cooking can be a zi char expert at home!

    Pages: 134
    Dimension: 234mm X 180mm
    Author: THE MEATMEN
    Price: $34.99
  • My Asian Kitchen
    My Asian Kitchen
    ISBN: 9781760522704
    Publication date: 01/08/2018

    Bao buns, pho, sushi, poke bowls, gyoza, ramen and kimchi have devotees on every high street - now Jennifer Joyce shows how easy it is to create these zingy, fresh, healthy flavours at home. From grilled sticky skewers and steak tacos, salads, rice bowls and dumplings, to prawn katsu bao and miso-glazed ribs, this is an adventure in the dazzling diversity of modern Asian cooking. Jennifer's exquisitely simple recipes, no-nonsense explanation of ingredients, hand-drawn diagrams and beautiful photographs are all you need to start cooking in your very own Asian Kitchen.

    Dimension: 260mm X 190mm
    Author: JOYCE, JENNIFER
    Price: $39.99
  • My Rendang Isn't Crispy and Other Favourite Malaysian Dishes
    My Rendang Isn't Crispy and Other Favourite Malaysian Dishes
    ISBN: 9789814841511
    Publication date: 01/11/2019

    Take a culinary voyage through the vibrant flavours of Malaysia with MasterChef UK contestant, Zaleha Kadir Olpin, as she shares her favourite family recipes in this cookbook. Malaysian-born Zaleha pays tribute to dishes she grew up with, including laksam, a rolled rice noodle dish unique to the East Coast of Malaysia; nasi lemak, one of Malaysia’s most iconic dishes; as well as chicken rendang, the controversial dish she prepared on the show. Mostly handed down from her mother and grandmother, Zaleha’s recipes maintain traditional methods of cooking, but are suitable for use in the modern kitchen so you can experience Malaysian cuisine in all its authenticity. She also shares lessons she learnt growing up in a culinary family, with insights into the importance of food in Malaysian culture. Written from the heart, this book will appeal to anyone looking to expand their flavour repertoire or just wanting to dip their toes into the delightful world of Malaysian cooking.

    Pages: 152
    Dimension: 255mm X 210mm
    Author: OLPIN, ZALEHA KADIR
    Price: $39.99
  • Octaphilosophy
    Octaphilosophy
    ISBN: 9780714871158
    Publication date: 22/03/2016

    Voted #14 Best Restaurants of the World 2017
    Publication Date: 22 March 2016
    The culinary philosophy of premiere chef André Chiang, whose Restaurant André is in the top 50 world's best restaurants list. Headed up by chef-owner André Chiang, Restaurant André's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.

    Pages: 304
    Dimension: 290mm X 214mm
    Author: CHIANG, ANDRE
    Price: $79.99
  • PAIRING WITH WITH ASIAN FOOD (OPS)
    PAIRING WITH WITH ASIAN FOOD (OPS)
    ISBN: 9789810592134
    Publication date: 01/08/2009

    Examining the principles behind matching food with the right wine, this title explores problem ingredients in the Asian kitchen, and details dishes and wines to avoid. It covers the major cuisines of Asia, highlighting the most common dishes and offering wine suggestions, as well as featuring restaurant safe bets.

    Author: SOON, EDWIN
    Price: $19.99
  • Penang In 12 Dishes
    Penang In 12 Dishes
    ISBN: 9780473427290
    Publication date: 01/12/2018

    It's East... it's West. It's old... it's new. It's a little bit Indian, a fair amount Malay and a lot Chinese. It's got dreamy beaches, bucolic jungle and the quaintest colonial heart ever. From shuttered shop houses, clan temples, crumbling old jetties to frozen-intime kopi tiams (coffee shops), George Town is stunning. And then, there's the food. Few places on this planet can boast such a concentration of delicious, authentic, affordable fare as Penang. With its mash-up of Indian, Malaysian and Hokkien Chinese influences and flavours, there's so much to eat here it's insane. Dim sum. Tiffin. Banana leaf curry. Laksa and nasi lemak. Seafood, biryani, noodle dishes, tandoori, stir fries, hot pots, barbecued meats, icy desserts, cakes, tropical fruits and oh. We haven't even started on breakfast. Or Peranakan cuisine. Or the tantalising street-side cooking. Where to begin, when you want to tuck in? To best decide, you need Penang In 12 Dishes. It guides you through what and where to eat, profiling the island's defining dishes and best food experiences. This is a guide book like no other- with a firm emphasis on food, it's for travellers who want to hit the ground dining, without any mucking around. Nasi kandar, duck rice, char koay teow, roti canai and Hokkien mee are among the essential, 12 dishes showcased, although this book goes way beyond these. All the places we list give you starting points from which you can make your own, delicious discoveries. You'll find info' on Penang's beachside bars, advice on buying and eating durian, which hawker centres to bee line to and what to eat with your morning coffee.

    Pages: 140
    Dimension: 165mm X 115mm
    Author: SUVALKO, ANTONY
    Price: $19.99
  • Quintessential Filipino Cooking
    Quintessential Filipino Cooking
    ISBN: 9781624145483
    Publication date: 01/09/2018

    Experience classic and authentic recipes from the Philippines with Quintessential Filipino Cooking. This expansive collection of over 75 recipes highlights the traditions and flavors of Filipino cooking, and gives each one Liza’s personal touch that takes them to the next level. Filipino food is a delicious mix of sweet, sour and salty flavors, and has evolved from Austronesian, Malay-Indonesian, Indian, Japanese, Chinese, Spanish and American cuisines, that when brought together make dishes distinctive, yet accessible as well as unforgettable. Combining both traditional and modern Filipino dishes, Liza teaches readers to cook their own lumpia (egg rolls), sinigang (hot and sour soup), longanisa (sausage), adobo (chicken or pork), kare kare (stewed oxtail), leche flan and more. This book will have 75 recipes and 60 photos.

    Pages: 192
    Dimension: 228mm X 203mm
    Author: AGBANLOG, LIZA
    Price: $29.99
  • Room for Dessert
    Room for Dessert
    ISBN: 9780714876405
    Publication date: 01/04/2018

    The definitive guide to perfect pastry from the former elBulli apprentice and his destination restaurant in Bali Will Goldfarb showcases a menu of desserts and fine pastry work at Room4Dessert in Ubud, Bali, with an approach inspired by local ingredients and stunning surroundings. In this, his first book, with a foreword by Albert Adria, Goldfarb lifts the curtain on his creativity, revealing the processes that form the basis of his stand-out desserts, exploring taste, texture, and flavor. Home cooks can master basic recipes with the aid of step-by-step photography, then enter his creative world to see how staples can be turned into stunning masterpieces.

    Pages: 272
    Dimension: 290mm X 241mm
    Author: GOLDFARB, WILL
    Price: $69.99
  • Samarkand Recipes and Stories from Central Asia and the Caucasus
    Samarkand Recipes and Stories from Central Asia and the Caucasus
    ISBN: 9780857833273
    Publication date: 01/10/2016

    Over hundreds of years, various ethnic groups have passed through Samarkand, sharing and influencing each other's cuisine and leaving their culinary stamp. This book is a love letter to Central Asia and the Caucasus, containing personal travel essays and recipes little known in the West that have been expertly adapted for the home cook.
    An array of delicious dishes will introduce the region and its different ethnic groups - Uzbek, Tajik, Russian, Turkish, Korean, Caucasian and Jewish - along with a detailed introduction on the Silk Road.
    Chapters are divided into Shared Table, Soups, Roast Meats & Kebabs, Warming Dishes, Pilavs & Plovs, Accompaniments, Breads & Doughs, Drinks and Desserts. 100 recipes are showcased, including Apricot & Red Lentil Soup, Chapli Kebabs with Tomato Relish, Rosh Hashanah Plov with Barberries, Pomegranate and Quince, Kefir Pancakes with Blackberry Syrup and the all-important breads of the region.
    And with evocative travel features like On the Road to Samarkand, A Banquet on the Caspian Sea and Shopping for Spices under Solomon's Throne, you will be charmed and enticed by this little known region and its cuisine, which has remained relatively untouched in centuries.

    Pages: 224
    Dimension: 262mm X 214mm
    Author: EDEN, CAROLINE; FORD, ELEANOR
    Price: $49.99
  • Silk Series Indonesian
    Silk Series Indonesian
    ISBN: 9781742575520
    Publication date: 01/07/2014

    Part of the Silk Series, Indonesian is a beautiful, diverse book featuring some of the best-loved dishes of Indonesia. With dozens of recipes sourced from throughout many of Indonesia's 17,500 islands, this book will allow you to recreate a delicious, traditional Indonesian meal with easy to- find ingredients and simple recipes. With a chapter dedicated to the culture surrounding Indonesian food, this book is a must for everyone who loves Indonesia and Indonesian cuisine.


    Pages: 192
    Dimension: 195mm X 155mm
    Author: CHANDRA, MAE
    Price: $16.99
  • Singapore Food
    Singapore Food
    ISBN: 9789814828116
    Publication date: 15/10/2018

    First published in 1989, Wendy Hutton's Singapore Food has since been recognised as one of the most authoritative titles on the unique culinary heritage of Singapore. It was the first of its genre to provide an extensive socio-historical map of the culinary traditions of this island state. This edition retains the original fascinating insights on how the various ethnic groups met and mingled, as well as the scrumptious ways in which their traditional culinary styles influenced one another. Having explored and written extensively about the cuisines of Asia for more than 25 years, Wendy Hutton presents this collection of more than 200 local recipes. The best-loved recipes from the earlier editions of Singapore Food have been updated through years of relentless recipe-testing.

    Pages: 106
    Dimension: 297mm X 230mm
    Author: HUTTON, WENDY
    Price: $55.00
  • Singapore In 12 Dishes
    Singapore In 12 Dishes
    ISBN: 9780473443337
    Publication date: 01/12/2018

    These unique guides are sumptuously photographed and chock-a-block with invaluable information. They are the ultimate, pocketable companion for the travelling foodie, helping them cut to the chase, culinary speaking. Made by food-lovers for food lovers, these books are for tourists who want a reliable entree into local dining, without having to waste time. They're for those who want authentic food experiences and to rub shoulders with locals. Focused squarely on the cuisine of a particular city, they are structured around 12 iconic dishes, with information on not just what these are but, most importantly, where they can be found.

    But these books don't stop at just 12 dishes. The restaurants listed represent much more than these essential bites - they are starting points for one's own culinary finds. They also include foodie shopping guides, bar listings, dining tips from well-known locals, where to find food streets and more.

    Singapore in 12 Dishes is structured around iconic dishes such as laksa, bak kut teh, roti prata, chilli crab, nasi lemak and fish head curry. There are also sections devoted to Hawker dining (including a comprehensive photo ID of dishes), bars, where to eat Peranakan food, guides to ethnic enclaves Kampong Glam and Little India and how to combine coffee and cake with a walk around the art deco neighbourhood, Tiong Bahru.

    Pages: 140
    Dimension: 165mm X 115mm
    Author: SUVALKO, ANTONY
    Price: $19.99
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