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  • Food for Good Easy Tasty Family Meals
    Food for Good Easy Tasty Family Meals
    ISBN: 9781877505881
    Publication date: 01/11/2017

    Eat My Lunch is a thriving social enterprise whereby for every lunch ordered they give a lunch to a child in a low-decile school in Auckland, Hamilton and Wellington. Every day volunteers also come in to help make the lunches for the kids early in the morning.

    Developed by renowned chef Michael Meredith the recipes are delicious, and include dinners as well as salads, wraps, sandwiches, soups, main meals, sweet treats and essentials. They are family friendly and easy to make.

    Food for Good includes heart-warming images of children and volunteers, and the back story of Eat My Lunch. Packed full of lovely recipes. this book reflects the warm, positive, can-do spirit of Eat My Lunch and it's a practical must-have for every kitchen.

    Dimension: 240mm X 200mm
    Author: KING, LISA
    Price: $34.99
  • Francescas Italian Kitchen
    Francescas Italian Kitchen
    ISBN: 9780143772798
    Publication date: 01/11/2018

    Francesca's Italian Kitchen is a popular South Island restaurant serving authentic Italian cuisine. This cookbook presents Francesca's popular pasta, pizza and traditional Italian dishes and desserts adapted for the home kitchen and using local NZ ingredients. Co-owner Francesca Voza says she is continually being asked when she will be releasing a cookbook - so here it is! She has restaurants in Wanaka, Christchurch, Dunedin and Timaru, and they are in the process of expanding further. Former Whare Kea Lodge executive chef James Stapley is Francesca's partner in the business and has been involved in the writing and preparation of the recipes. The book is peppered with photos taken on his and Francesca's annual excursion to the south of Italy, where Francesca's family originally came from. There are approximately 80 recipes spanning pasta, pizza, antipasti, and mains such as lamb shoulder ragu, and roasted pork hock with a cannellini bean salad. There are also fabulous dolci (desserts) and tempting cocktails.There are also gorgeous spreads of photos taken in the Wanaka area.

    Pages: 240
    Dimension: 260mm X 196mm
    Author: VOZA, FRANCESCA
    Price: $45.00
  • Fresh from Akaroa
    Fresh from Akaroa
    ISBN: 9780143773733
    Publication date: 01/10/2019

    Beautiful harbour and town vistas plus the wisdom of two creative cooks combine to produce a book of recipes, information and stunning photography.

    With over 100 delicious recipes used in the cooking school, plus tips on giving dinner parties, buying and cooking fish, the perfect barbecue, canapes and cocktails, and Asian-inspired cookery, this is a book chock full of useful and beautiful material.

    With recipes that vary from simple courgette and feta fritters, or little bacon and egg tarts, through to sticky twice-cooked Asian pork ribs and a decadent dark chocolate mousse cake with raspberry coulis, vanilla mascarpone and pistachio crumb, there are dishes to tempt everyone.

    Pages: 288
    Author: BENTLEY, LOU AND ANT
    Price: $44.99
  • Guinea Pig in White Wine Sauce
    Guinea Pig in White Wine Sauce
    ISBN: 9781925870183
    Publication date: 01/07/2019

    Alan Rochford was living the dream when he started Stone Cottage, an idyllic French restaurant nestling in the Adelaide Hills. He had everything going for him apart from experience, money, and the first idea about what he was doing. After two years and one divorce, he began to see the funny side, fed on a endless diet of characters and occurrences so crazy that you couldn't make them up. Australia's answer to Basil Fawlty, Alan Rochford serves up a degustation of lip-smacking anecdotes, from his side-line in snail trading across the French countryside, to the time two customers got a touch too 'intimate' in the middle of his dining room. GUINEA PIG IN WHITE WINE SAUCE is the tale of one man trying to keep his head in the certifiably insane world of fine dining.

    Pages: 288
    Dimension: 234mm X 152mm
    Author: ROCHFORD, ALAN
    Price: $29.99
  • Hawksmoor Restaurants and Recipes
    Hawksmoor Restaurants and Recipes
    ISBN: 9781848094567
    Publication date: 01/10/2017

    'There's nowhere else that combines steaks of this quality with drinks of this calibre.' GQ The Hawksmoor experience has been a sensation. The steaks are award-winning and the distinctly British menu has punters queuing round the block. Now with seven restaurants, including a dedicated cocktail bar, Hawksmooor- Restaurants & Recipes, brings readers right up to date with the people, the places and the plates that have become the toast of the town. From refined, tweaked and perfected Hawksmoor favourites like Mac 'n' Cheese, to new addictively delicious recipes like Steak Slice, Lobster Slaw and the Tom & Jerez cocktail, Hawksmooor- Restaurants & Recipes, will make you look at the classics anew and fall in love with a whole new collection of recipes for the first time. Bringing together recipes from all the Hawksmoor restaurants, and with essential insights like how to cook the titans of steaks like the Tomahawk, and the intricate spec sheets used by the the stellar bar staff to achieve flawless cocktails, Hawksmooor- Restaurants & Recipes is the ultimate bible for booze and beefy perfection.

    Pages: 256
    Author: GOTT, HUW;BECKETT, WILL;TURNER, RICHARD;
    Price: $75.00
  • Hiakai
    Hiakai
    ISBN: 9780143772606
    Publication date: 16/10/2020

    Monique Fiso is a modern-day food warrior, taking Maori cuisine to the world.

    After years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington.

    Monique has also gone on to feature on Netflix's 'The Final Table', alongside 19 other international chefs, with Hiakai being lauded by the Wall Street Journal, New York Times, Los Angeles Times, National Geographic, Forbes and TIME magazine, which named Hiakai in 2019 as one of the '100 Greatest Places' in the world.

    This book is just as unforgettable- ranging between history, tradition and tikanga, as well as Monique's personal journey of self-discovery, it tells the story of kai Maori, provides foraging and usage notes, an illustrated ingredient directory, and over 30 breathtaking recipes that give this ancient knowledge new life.

    Hiakai offers up food to behold, to savour, to celebrate.

    Pages: 272
    Dimension: 272mm X 210mm
    Author: FISO ,MONIQUE
    Price: $54.99
  • Kindness and Salt
    Kindness and Salt
    ISBN: 9781455539987
    Publication date: 01/01/2019

    There are two ingredients that make a good meal great: Kindness and salt. Paying attention to salt as you cook, means paying attention to flavor and dedicating yourself to bringing out the best in your ingredients. Cooking with kindness means that you care deeply about the people you're feeding. Doug Crowell and Ryan Angulo, the owner and chef of Brooklyn hotspots French Louie and Buttermilk Channel, believe good food can be this simple. While kindness may not be on any ingredient list, you'll feel it upon walking into their restaurants and within every recipe they create. And salt-well, they'll teach you how to do it correctly. (You always need more than you think.) In their first cookbook, KINDNESS & SALT, Doug and Ryan share more than 100 recipes for the home cook interested in making casual, quality food and drinks to share with loved ones. With recipes like: Lamb Chops with Charred Sugar Snap Peas and Warm Vinaigrette, Buttermilk Fried Chicken with Cheddar Waffles with Black Vinegar Maple Syrup, Classic French Toast and Pancakes, Lemon-Poppy Buttermilk Cake, KINDNESS & SALT focuses on simple ingredients, classic techniques, and signature bistro dishes done exquisitely, at home. Plus it includes lots of tips on stocking a bar, how to choose and handle cheese and unfussy wines, how to store fresh fish and vegetables, and how to make the perfect Bloody Mary that drinks like a meal, and more. Crowell and Angulo expertly guide cooks toward making their best meals--with all the flair of Brooklyn cuisine at its best, and the deep simplicity of food made with love and care.

    Pages: 256
    Author: ANGULO, RYAN
    Price: $49.99
  • Little and Friday Celebrations
    Little and Friday Celebrations
    ISBN: 9780143569015
    Publication date: 18/10/2013


    Author: EVANS, KIM
    Price: $36.99
  • Little and Friday Every Meal (NZ)
    Little and Friday Every Meal (NZ)
    ISBN: 9780143574286
    Publication date: 01/11/2016

    The much-anticipated third cookbook from beloved Auckland cafU Little & Friday offering recipes for breakfast, lunch, dinner and dessert. From small beginnings, just a tiny bakery open one day a week, Little & Friday has grown to four cafUs offering breakfast and lunch dishes to compliment a legendary array of savoury and sweet baked treats. In this much-anticipated follow-up to Treats from Little and Friday and Little and Friday Celebrations, owner Kim Evans and chef Sophie Beck share the recipes that attract queues of diners to Little & Friday's Belmont, Ponsonby, Newmarket and central Auckland stores, as well as a selection of home-style dinners and irresistible desserts. With this cookbook you can now enjoy Little & Friday's most popular dishes at every meal.
    Kim Evans is the creative genius behind the Little & Friday cafUs in Auckland. A sculptor by training, she is a self-taught cook who started selling home-baked goodies at the Takapuna Market. The demand quickly grew to the point that she needed a commercial-sized kitchen, which she sited in a disused shop in Belmont. Before long she added a shop counter and opened first one, then two, then four days a week. Within a year it got so busy she took over the shop next door and became a fully-fledged six days a week cafU. Now she has four bustling Little & Friday cafUs open seven days a week and a never-ending stream of adoring customers."


    Author: EVANS, KIM;BECK, SOPHIE;
    Price: $49.99
  • My Garden Kitchen
    My Garden Kitchen
    ISBN: 9781742577944
    Publication date: 01/09/2015

    Talented self-taught cook, stylist and photographer of the delicious food she produces in her Forest Cantina kitchen, Unna Burch knows all about the visual appeal of food. There's a photograph of every recipe and Unna invites the reader to join her family and friends as they delight in sharing dishes prepared from her urban kitchen in the woods. With a hundred recipes to suit any homemaker, there are dishes for brunch, with homemade breads, dinner, and loads of side options, preserves, drinks and sweet treats. Unna draws on the many food influences found in her family, harvesting natural honey products from her beehives, eggs from 13 heritage chickens and home-grown vegetables to produce delicate Asian dishes, Indian curries, Mexican street food and Mediterranean-inspired salads and pasta dishes. A digital devotee, Unna blogs through her website, and manages social media on Facebook and Instagram. She participated in a 'behind the scenes' video to promote this, her first book.


    Pages: 224
    Author: BURCH, UNNA
    Price: $45.00
  • Never Put All Your Eggs in One Bastard A Memoir
    Never Put All Your Eggs in One Bastard A Memoir
    ISBN: 9781775533870
    Publication date: 01/12/2016

    "Funny, passionate, outrageous and honest, this is a memoir about travel, house renovations, food, music, men and change. 'I've escaped more houses than I've said Hail Marys.' Peta Mathias has been making major moves since leaving home to train as a nurse, before living in Canada, London and later France, where she set up her own restaurant. Although she returned to New Zealand, writing food books and making television series, she continued to yoyo back to Europe and started culinary tours to Spain, Italy, Morocco, India, Vietnam, and the recurring attraction- France. In this 'memoir of sorts', Peta looks back at the patterns of her life while she embarks on the next big stage in it- selling her beloved cottage in Auckland to buy a dilapidated old house in Uzos in the south of France and transforming the old wreck into a stylish home and cooking school. This new domesticity is set against her nomadic instincts and past history of running away from all conventional expectations of settling down. Spiced with recipes, the thrills and tribulations of reinventing yourself and her trademark humour, this book is really about never putting all your eggs in one bastard."

    Pages: 288
    Author: MATHIAS, PETA
    Price: $39.99
  • New World Baking
    New World Baking
    ISBN: 9789814302821

    Recognised as one of the world s best bakers, Global Baker Dean Brettschneider defines his baking style as New World baking a mix of tradition and innovation.

    In New World Baking: My Time in Shanghai Dean Brettschneider shares his best recipes for breads, pastries and cakes that delight the cosmopolitan crowds in Shanghai day after day.

    Categorised by the dining experience breakfast, lunch and dinner you can now plan your baking around mealtimes and serve up a Deluxe Fruit and Nut Loaf or an Italian Bomboloni for breakfast, a Mushroom, Tomato and Cheese Brioche Tart or a Pumpkin and Cumin Turkish Pide for lunch and an Orange Pine Nut Polenta Cake or an Aniseed and Black Sesame Seed Petite Baguette for dinner.

    Pages: 216
    Dimension: 254mm X 210mm
    Author: BRETTSCHNEIDER, DEAN
    Price: $44.99
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