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  • Curate
    ISBN: 9781250059444
    Publication date: 01/11/2016

    Katie Button debuts her first cookbook ever as a peek inside the kitchen of her award-winning restaurant, Cúrate. This cookbook will feature 125 recipes celebrating the vibrant flavors and broad appeal of Spanish food. Button brings the cuisine at Cúrate into the kitchen of every home cook, showing readers how to re-create classic Spanish dishes and adapt them using American seasonal ingredients.

    Pages: 304
    Dimension: 268mm X 194mm
    Author: BUTTON, KATIE
    Price: $54.99
  • Designs and Sketches for Elbulli
    Designs and Sketches for Elbulli
    ISBN: 9781911621362
    Publication date: 01/07/2019

    Author: HUBER, LUKI
    Price: $69.99
  • Dishing Up the Thyssen
    Dishing Up the Thyssen
    ISBN: 9788417173258
    Publication date: 01/10/2019

    The Thyssen-Bornemisza National Museum has always shown interest in the world of gastronomy. On the one hand, it offers visitors a gastronomic tour of our collection. On the other hand, it has developed the DelicaThyssen line for the shop, in which they include local food products of excellent quality. With all these precedents the idea arose to produce a publication, Dishing Up the Thyssen, of a gastronomic nature, a recipe book made up of 25 dishes by renowned Spanish chefs, a dialogue between art and gastronomy, a journey through taste, understood as meaning and as aesthetics. The selected chefs have visited the rooms of the Museum looking for inspiration in a painting from its extensive art collection. Each one of them has chosen a work and made a recipe, not so much as a literal translation of the work to the plate, but as an inspiration that could appear through the theme of the chosen work, the texture of the material used by the artist, the colours... Each cook explains, in a brief text, why he has chosen that work and which elements of the painting have led him to create the recipe. Then there is the preparation of the recipe with the list of ingredients, finish and presentation. The participant chefs are: Andoni Luis Aduriz, Samy Ali, Víctor Arguinzoniz Juan Mari y Elena Arzak, Sura Ascaso, Oriol Balaguer, Martin Berasategui, Juan Manuel de la Cruz, Quique Dacosta, Andrea Dopico, Lucia Freitas, Gonzalo Garcia, Luis G. Bua, Diego Guerrero, Sacha Hormaechea, Angel Leon, Roberto Martinez Foronda, Paco Morales, Tono Perez, Albert Raurich, Roberto Ruiz, Carme Ruscalleda, Jesus Sanchez, Ricardo Sanz, Paco Torreblanca, Manuel Urbano. 50 colour illustrations

    Pages: 235
    Price: $75.00
  • Eat At The Bar
    Eat At The Bar
    ISBN: 9781743793954
    Publication date: 01/10/2018

    Like the stalwart bar of the same name,Eat at the Bar makes readers feel at once at home and familiar – even if they have not ever ventured to Bar Lourinha, beloved for its food, booze, collectors' feel and old-fashioned hospitality. It is first a cookbook, sharing 55 recipes inspired by local farmers, providores, fishmongers and suppliers, and underpinned by the flavours author Matt McConnell continues to cook with today: garlic, pimento, salt and the best olive oil. The line-up is a best of the best from more than 10 years of Matt's respected repertoire of tapas and raciones.

    The book is also more than recipes: it is part travelogue too, sharing anecdotes, narrative and stunning photography from the authors' adventures in Spain, Portugal and Europe over many years – experiences that inspired the idea and philosophy of the now decade-old space they have created in their hometown of Melbourne.

    Pages: 240
    Dimension: 248mm X 190mm
    Author: GAMVROS, JO
    Price: $50.00
  • Eat Like A Local Barcelona
    Eat Like A Local Barcelona
    ISBN: 9781526605153
    Publication date: 01/07/2019

    Food-focused travel guides for the world's most exciting cities
    This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Barcelonians. You'll also find insights into the city's idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you've returned home. It's the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.

    Pages: 144
    Author: MISC
    Price: $21.99
  • El Celler De Can Roca
    El Celler De Can Roca
    ISBN: 9781910690291
    Publication date: 01/10/2016

    Voted #3 Best Restaurants of the World 2017
    Voted #1 Best Resaurants of the World 2018
    El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain which was opened in 1986 by the Roca brothers, Joan, Josep and Jordi. In 2015, it was once again named the best restaurant in the world by the Restaurant magazine. The Times restaurant critic A.A. Gill compared the restaurant to former restaurant El Bulli, which was once ranked as the number one restaurant in the world, saying that it was an outstanding kitchen, and part of the great confident wave of new Spanish food that is complex, technically exhausting, aware of the landscape, history and politics . The first edition of El Celler de Can Roca The Book was published in Spanish in a giant format weighing an incredible 5 kilos and retailing at 90 euros. This new smaller, redux edition is appearing in English for the first time. An amazing book, this is the definitive work about El Celler de Can Roca. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in A day at El Celler . Here is the history, philosophy, techniques, values, sources of inspiration, creative processes, of this band of extraordinary chefs with over 90 detailed recipes, and a collection of the 240 most outstanding dishes from the 25-year history of this magnificent restaurant. An open door to the secrets of El Celler de Can Roca, revealed in 16 chapters and organised according to the sources of inspiration that nurture the Roca brothers: Tradition, Memory, Academia, Product, Landscape, Wine, Chromatism, Sweet, Transversal Creation, Perfume, Innovation, Poetry, Freedom, Boldness, Magic, Sense of Humour.

    Pages: 480
    Dimension: 220mm X 210mm
    Price: $80.00
  • elBulli 2005-2011 (7 Volume in acrylic Slipcase)
    elBulli 2005-2011 (7 Volume in acrylic Slipcase)
    ISBN: 9780714865485
    Publication date: 26/02/2014

    Tickets voted #20 Worlds Best Restaurants 2019

    7 volumes with 2720 words and 1400 illustrations in an acrylic slipcase.

    elbulli 2005-2011 is the first and only record of Ferran Adria's famed restaurant's final and most creative years. It captures a vital moment not only in the history of the restaurant but in the history of cuisine as well.

    elbulli 2005-2011 represented the time in which Ferran and his team began to shift the way we codify cuisine and altered the way we think about the creative process itself. The seven volumes of elBulli 2005-2011 make up the catalogue raisonee of this astonoundingly innovative period.

    The first six volumes contain every recipe created during the period, totalling over 700 reicpes, each with a stunning photograph. The seventh volume outlines Ferran's creative process and provides extra insight into the codification system he developed, allowing readers to easily cross reference recipes by season, technique and technology.

    Over 2,000 pages, elBulli is an unparalleled resoure for professionals and a stunning visual feast for enthusiasts.

    Sample instore already with brochure outlining this spectacular publishing masterpiece!

    Also receive special author signed book plate in special box from Ferran Adria - limited number of these boxed plates available.

    Call for our email alert regarding this product and the special consumer magazine. BE QUICK.

    Pages: 2720
    Dimension: 315mm X 240mm
    Author: ADRIA, FERRAN
    Price: $750.00
  • Etxebarri
    ISBN: 9781911621218
    Publication date: 01/12/2018

    Voted #3 Worlds Best Restaurant 2019
    Victor Arginzoniz has achieved world fame as a grill genius with his restaurant Etxebarri, located in the farming community of Axpe, a tiny village nestled beneath mountains an hour's drive southeast of Bilbao. When he bought the restaurant building in the centre of the village more than twenty-five years ago, he and his family rebuilt it entirely themselves. He is self-taught and has only ever worked in one kitchen - his own - where he designed and built his famous adjustable-height grills. With no other reference than the oldest culinary technique in the world - fire - he grills using utensils designed by himself, uses specific woods and has an obsessive search for the best product, Arginzoniz has revolutionised the way people roast meat, fish or vegetables. He cooks everything over a grill - even dessert - so everything has a unique taste to it. Michelin awarded Asador Etxebarri a Michelin star in 2010, describing the food as 'an unadulterated pleasure for lovers of simply grilled and roasted dishes...' and he is ranked number 6 in the San Pellegrino World's 50 Best Restaurants 2017 and #3 in 2019. He rarely leaves the restaurant except to tend to his farm animals, which supply many of the raw ingredients for his tasting menu. This book describes the man, his kitchen and his recipes in words and stunning photography. Full colour throughout.

    Pages: 356
    Dimension: 280mm X 220mm
    Price: $69.99
  • Everything But the Squeal
    Everything But the Squeal
    ISBN: 9781862548510
    Publication date: 01/07/2009

    John Barlow, a self-confessed glutton, finds himself in a meat-lover's dream in northern Spain. In Galicia, the misty-green north-west corner of Spain, the people revere and consume every part of the pig. Over the course of one glorious, bilious year, Barlow tries the patience of his vegetarian wife as he goes the whole hog and vows to eat everything but the squeal, from cocido in a cantina to a chorizo feast at Carnival, from ribs to roast ham, all washed down with local wine - delicious!

    Author: BARLOW, JOHN
    Price: $19.99
    ISBN: 9780233003832
    Publication date: 01/03/2014

    Has cooking become an art form? One can claim without exaggeration that the Catalan chef Ferran Adria is one of the most lauded culinary masters on the planet and his restaurant, El Bulli, was consistently rated as the best in the world. In July 2011, Adria closed El Bulli in order to revolutionize not the art of cooking but his art of cooking, with plans to open a creativity centre for chefs and launch LaBullipedia - "a Western haute cuisine Wikipedia at the service of information but also creativity". With superb photographs by Francesc Guillamet, the book evocatively pictures the experimental culinary creations of Ferran Adria, artist-chef.
    Includes 78 Illustrations

    Pages: 160
    Price: $39.99
  • Flavours of Andalucia
    Flavours of Andalucia
    ISBN: 9781910690482
    Publication date: 01/10/2017

    Winner of the 1992 Glenfiddich Award for Food Book of the Year, this is a cookery book with a strong travel bias, dealing with each of Andalucia's eight provinces in turn to provide a personal, geographical and culinary survey of the area. It shows how the land itself and historical events have influenced the culinary tradition of the region, with its intriguing combination of hearty peasant fare and the delicate seasonings that are a legacy of the Moorish invasions. Each province draws on its own magnificent natural larder, and the recipes, such as hot gazpacho from Huelva, salt cod with potatoes and peppers from Jaén, pork and beans with chard from Seville and chickpea and wheat soup from Almería, reflect this diversity. The author lived in the area for several years. Her personal reminiscences are interwoven with a wealth of cultural and historical information, and the text is accompanied by the author's own watercolours of dishes, places and scenes of Andalucian life.

    Price: $49.99
  • Food of Spain
    Food of Spain
    ISBN: 9780718157197
    Publication date: 01/03/2012

    In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain.

    New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.

    Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.

    Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

    Helps you to discover Spain's culture and cuisine. This book takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations.

    Pages: 402
    Author: RODEN, CLAUDIA
    Price: $65.00
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