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  • Akelare
    Akelare
    ISBN: 9781910690451
    Publication date: 01/11/2017

    After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.

    Author: SUBIJANA, PEDRO
    Price: $80.00
  • Appetite for Innovation Creativity and Change At Elbulli
    Appetite for Innovation Creativity and Change At Elbulli
    ISBN: 9780231176781
    Publication date: 01/06/2016

    The name elBulli is synonymous with creativity and innovation. Located in Catalonia, Spain, the three-star Michelin restaurant led the world to "molecular" or "techno-emotional" cooking and made fantastic creations, such as pine-nut marshmallows, rose-scented mozzarella, liquid olives, and melon caviar, into a sensational reality. People traveled from all over the world-if they could secure a coveted reservation during its six months of operation-to experience the wonder that chef Ferran Adri and his team concocted in their test kitchen, never offering the same dish twice. Yet elBulli's business model proved unsustainable. The restaurant converted to a foundation in 2011, and is working hard on its next revolution. Will elBulli continue to innovate? What must an organization do to create something truly new? Appetite for Innovation is an organizational analysis of elBulli and the nature of innovation. M. Pilar Opazo was with elBulli's inner circle as the restaurant transitioned from a for-profit business to its new organizational model. She compares this moment to the culture of change that first made elBulli famous, and she describes the novel forms of communication, idea mobilization, and embeddedness that continue to encourage the staff to focus and invent as a whole. She concludes that the successful strategies employed by elBulli are similar to those required for innovative achievements in art, music, business, and technology, proving the model's value across organizations and industries.

    Pages: 320
    Author: OPAZO, M PILAR
    Price: $59.99
  • Arzak Secrets #30 Worlds Best Restaurants
    Arzak Secrets #30 Worlds Best Restaurants
    ISBN: 9781910690086
    Publication date: 01/11/2015

    #30 Worlds Best Restaurant In the World 2017
    Publication Date: November 2015
    Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan's daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day - Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adria and Pierre Gagnaire. 'What we eat, how we eat, is in our culture,' says Elena, 'our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.' Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adria, who took the techniques pioneered by Arzak to new heights. Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant.Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak's kitchen is a laboratory for flavours, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food.



    Pages: 278
    Dimension: 280mm X 220mm
    Author: ARZAK, JUAN MARI
    Price: $80.00
  • Authentic Portugese Cooking
    Authentic Portugese Cooking
    ISBN: 9781624141942
    Publication date: 01/02/2016

    Discover the flavourful ingredients, one-of-a-kind techniques and exciting and delicious home-style dishes inspired by the many regions of Portugal. The dishes of Portugal are known for being mild in spice but rich in flavour. Meals such as stewed seafood flavoured with herbs and vinegar, home-style bread made with sweet potato, rich sausage stews, ribs sweetened with pepper paste - all food Ana Patuleia Ortins has eaten growing up as a first generation descendant of Portuguese immigrants, as well as taught in her cooking classes in the Portuguese-rich community of Gloucester, Massachusetts. This masterful collection of over 200 recipes has it all: classic, must-have favourites that preserve the traditional flavours of Portugal, and recipes inspired by modern Portuguese cuisine. This is the biggest and most comprehensive book on Portuguese cooking that will thrill foodies from anywhere. With recipes such as Madeiran Wine and Garlic Beef Kabobs, Mushroom-Stuffed Pork Tenderloin with Pomegranate Sauce, Sautéed Kale with Pine Nuts and Onions, and Saint Martin's Grilled Salt Cod with Potatoes, there's something for everyone. Your family and friends will be talking for days about the incredible dishes you've created from this book.

    Pages: 400
    Dimension: 255mm X 210mm
    Author: ORTINS, ANA PATULEIA
    Price: $49.99
  • Barcelona Cult Recipes
    Barcelona Cult Recipes
    ISBN: 9781760631734
    Publication date: 01/04/2018

    The coast, the artwork, the bustling avenues and gothic lanes, the sheer joy of life: this book will transport you to Catalonia's buzzing metropolis through its famed local dishes.

    ALL THE COLOURS OF A GAUDI MOSAIC! The coast, the artwork, the bustling avenues and gothic lanes, the sheer joy of life: this book will transport you to Catalonia's buzzing metropolis through its famed local dishes. Take a journey with Stephan Mitsch into this melting pot of cultures and savour 120 glorious authentic recipes of Catalan cuisine, from the rustic wine cellars, hidden kitchens and stylish tapas bars of this cult city.

    Pages: 272
    Author: MITSCH, STEPHAN
    Price: $49.99
  • Barrafina A Spanish Cookbook
    Barrafina A Spanish Cookbook
    ISBN: 9781905490745
    Publication date: 01/09/2011

    When Sam and Eddie Hart opened Barrafina, their no-reservations tapas bar and restaurant in London's Soho, they had no idea how successful it would be. Four years on and it is always packed, always stylish, always lively. And so is the food: together with their Basque-born head chef Nieves Barragan Mohacho, the Harts are cooking the best Spanish food in London today. In this cookbook, they share their secrets and recipes: this is not difficult, fancy restaurant food, but gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook will be able to prepare easily. First, there is food to eat with your hands: fried pimientos de Padron, salt cod fritters and delicias, the Spanish equivalent of Devils on Horseback. Then cold meats; on to fish and shellfish - from simple razor clams on the grill, to more sophisticated dishes such as turbot with cavolo nero; rice dishes and paellas; big dishes of roast and braised meat - from suckling pig for a special occasion to rabbit stew or roast cumin-rubbed pork with quince sauce; and, desserts in the form of chocolate and almond tarts, cakes and the classic Crema Catalana. There is everything here to help you recreate great Spanish food at home. With over 120 recipes, Nieves, Sam and Eddie will whisk you through step-by-step instructions, showing you everything, from how to make the more difficult things, such as arrocina beans with chorizo, morcilla and pork belly, to how to cook a simple but perfect tortilla.

    Pages: 256
    Author: HART, SAM & HART, EDDIE
    Price: $55.00
  • Basque Spanish Recipes from San Sebastian and Beyond
    Basque Spanish Recipes from San Sebastian and Beyond
    ISBN: 9781784880262
    Publication date: 01/04/2016

    If you visit the Basque Country, you will undoubtedly fall in love. Located on the Spanish-French border in Northern Spain, it is home to some of the world's finest restaurants, spectacular modern architecture and dramatic scenery.

    In Basque, José Pizarro will take readers on a journey around this magical place, taking inspiration from traditional dishes and local ingredients, and adding his own unique twist. From the delicious bite-sized morsels known as pintxos Basque-style tapas to more hearty main meals and sumptuous desserts, José will show you how easy it is to prepare Spanish food at home. The cuisine of this region is wonderful to share with family and friends but it's also about informality and not being a slave to your stove.

    Set to the backdrop of the stunning views of San Sebastián and the rest of the Basque Country, Basque is a culinary jaunt around one of Spain's most colourful and exciting destinations


    Pages: 256
    Author: PIZARRO, JOSE
    Price: $49.99
  • Book of Tapas
    Book of Tapas
    ISBN: 9780714856131
    Publication date: 01/05/2010

    From the authors of the much-loved 1080 Recipes – the Spanish cooking bible by Simone and Inés Ortega – the 1080 Book of Tapas presents the collection of definitive recipes for everyone's favourite type of Spanish food. From gambas al ajillo (garlic prawns) to tortilla española (Spanish omelette), it combines classic tapas dishes from 1080 Recipes with brand new recipes from the Ortegas, selected and introduced by renowned Spanish tapas chef José Andrés.

    Pages: 392
    Author: ORTEGA, SIMONE & ORTEGA, INES
    Price: $55.00
  • Boqueria
    Boqueria
    ISBN: 9781632864949
    Publication date: 01/06/2018

    The definitive cookbook of the celebrated Boqueria restaurants, inspired by the best of Barcelona tapas.

    The essence of Barcelona tapas is that single, savory, lip-smacking bite that pairs best with a glass of wine and a group of friends. For Boqueria- A Barcelona Cookbook, chef Marc Vidal captures the definitive experience of New York City 's famed Boqueria restaurants, celebrated for the traditional, mouth-watering tapas like patatas bravas, Iberian ham croquettes, blistered green peppers, and bacon-wrapped dates, all of which appear in these pages, along with the restaurant 's signature authentic, seasonal dishes like garlicky sauteed shrimp, Spanish meatballs, and classic, saffrony seafood paella.
    Detailed insights into the history and the day-to-day life of the restaurant complete this sumptuous cookbook, while the recipes take center stage, each accompanied by a stunning photograph. Specially commissioned shots of Barcelona--including the legendary Boqueria fresh market and the best of Barcelona 's tapas bars--capture the inspiration for chef Vidal 's recipes and the heart of Spanish cooking.

    Pages: 288
    Dimension: 271mm X 216mm
    Author: VIDAL, MARC,ROCHEFORT, YANN DE,BEZUNARTE
    Price: $45.00
  • Brindisa
    Brindisa
    ISBN: 9780007307180
    Publication date: 01/12/2016

    A major book on classic Spanish ingredients and home cooking.

    Brindisa, the renowned Spanish fine food import company, has become a byword for excellent Spanish food. The Brindisa Spanish Cook Book is the ultimate in contemporary Spanish cooking, including classic regional recipes, tapas dishes and information about the very best ingredients and food producers.

    Ranging from the most unusual artisan dishes to the classics of Spanish cooking, this recipe collection draws on Brindisa's specialist knowledge to introduce you to delights such as jamon iberico de bellota, chorizo, cured ham and fish, fumet (rich Catalan fish stock), farmhouse cheeses, prepared pulses, olive oils and vinegars, sweet treats and storecupboard basics that are essential for Spanish and Mediterranean cooking.

    Covering the unique way good food is integral to everyday Spanish life, ranging from traditional breakfasts to substantial lunches, small plates of Spanish food and very simple suppers for during the week, to big family get-togethers at the weekend, this is not just a book about recipes, but a true celebration of Spain, its food and people, countryside and producers.

    Pages: 544
    Dimension: 275mm X 185mm
    Author: LINTON, MONIKA
    Price: $59.99
  • Casa Mono Cookbook
    Casa Mono Cookbook
    ISBN: 9781524760045
    Publication date: 01/10/2018

    The debut cookbook from one of New York City's most celebrated and pioneering restaurants, featuring 100 recipes for their best-loved Spanish tapas.

    The highly anticipated cookbook from Casa Mono features the best of the authentic tapas culture the celebrated restaurant is known for. You'll find recipes for both classic Spanish dishes and riffs on the traditional fare that are uncomplicated and humble, yet exceedingly satisfying and true to the spirit of Costa Brava, the northeastern coast of Spain that is the restaurant's inspiration. Full of bold flavors that evoke the land and sea, honest ingredients treated with passion and creativity, and simple yet essential techniques, The Casa Mono Cookbook transports you to a seat at the convivial bar of Casa Mono and then across the Atlantic to Barcelona itself.
    Since Casa Mono first opened in 2003, chefs Andy Nusser and Anthony Sasso have shown New Yorkers that Spanish food is much more than paella and sangria. Casa Mono became a groundbreaking restaurant whose influences on the dining scene in New York and beyond are still felt today. As both an iconic destination and beloved neighborhood stalwart, their rich and varied Spanish cooking has continued to garner accolades and consistently earn rave reviews in the 15 years since opening.

    Pages: 272
    Author: NUSSER, ANDY
    Price: $59.99
  • Catalan Cuisine Europes Last Great Culinary Secret
    Catalan Cuisine Europes Last Great Culinary Secret
    ISBN: 9781898697763
    Publication date: 30/11/1997

    Catalonia, located in Spain's far north-east corner and centred around the port of Barcelona, has its own cuisine and culture which has spread to encompass Valencia, the Balearic Islands (Majorca, Minorca and Ibiza), Andorra, the ancient region of France formerly known as Roussilon, and a single city on the Italian island of Sardinia. Colman Andrews explores this whole territory of Catalan cooking, from its French, Roman and Moorish roots to today's modern interpretation. Along the way he creates a portrait of the food, wine, history and culture of the region.


    Author: COLMAN, ANDREW
    Price: $34.99
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