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  • Roast Figs and Sugar Snow
    Roast Figs and Sugar Snow
    ISBN: 9781840008883
    Publication date: 01/11/2005

    - AVAILABLE NOW -An irresistible collection of warming dishes from North America and the colder countries of Northern Europe. Classic ingredients such as nutty-fleshed pumpkins, earthy wild mushrooms and pungent cheeses sit alongside less commonly

    Dimension: 241mm X 227mm
    Author: HENRY, DIANA
    Price: $49.95
  • Roast Figs, Sugar Snow
    Roast Figs, Sugar Snow
    ISBN: 9781845334529
    Publication date: 01/10/2008

    The author has spent 5 years travelling and eating in search of the tastiest dishes from the snowiest climes, resulting in an irresistible collection of dishes from North America and Northern Europe. This unique collection of recipes celebrates some of the world s most overlooked cuisines by using produce that can be found on our own doorsteps. There are potato and cheese dishes from Italy s skiing slopes, pastries from the coffee houses of Vienna and Budapest, and little appetizers that have been eaten at Russian celebrations since the days of the Tsar. These recipes will bring warmth to your heart as well as your home.

    Pages: 192
    Dimension: 253mm X 198mm
    Author: HENRY, DIANA
    Price: $32.99
  • 30 Years At Ballymaloe
    30 Years At Ballymaloe
    ISBN: 9780857832078
    Publication date: 01/08/2014

    When Ballymaloe’s doors opened to students in 1983 there were 15 courses available. Now there are over 100, reflected in the recipes collected here, including curing meat, making gluten-free meals and sushi as well as learning forgotten skills like producing butter and cheese and beekeeping.
    The book chronicles how the school has been at the forefront of cooking and food trends since its inception, from Darina’s championing of the Slow Food movement and her highlighting the importance of using local, seasonal and fresh produce to installing a wood-burning oven and expanding its gardens so students can learn the importance of eating less meat and more veg and preserving heirloom varieties of produce.
    A fascinating insight into Ballymaloe, this is also a history of food over the past thirty years, from a time when Darina couldn’t get anything other than pre-packaged, grated Parmesan cheese to one where a local producer makes his own mozzarella.

    Darina Allen is Ireland’s best-known food ambassador and the bestselling author of Irish Traditional Cooking, Ballymaloe Cookery Course, A Year at Ballymaloe and Forgotten Skills of Cooking, which won the prestigious André Simon award in 2010 as well as the Listowel Food Fair Book of the Year Award. Her most recent book is 30 Years at Ballymaloe, which won the Avonmore Cookbook of the Year at the Irish Book Awards in 2013. She wrote for The Irish Times from 1990–1994 and has written a weekly food column for the Irish Examiner since 1998. Darina has presented nine series of her cookery programme, Simply Delicious, on television around the world. She runs the Ballymaloe Cookery School in Shanagarry, County Cork, which is situated in the middle of an 100-acre organic farm. In 2012 the Ballymaloe Cookery School was awarded the Good Food Ireland Cookery School of the Year. Darina is a tireless campaigner for local produce, setting up Ireland’s first farmers’ market. She has won many awards.

    Pages: 304
    Dimension: 270mm X 230mm
    Author: ALLEN, DARINA
    Price: $60.99
  • 5 A DAY MENU PLANNER (OPS)
    5 A DAY MENU PLANNER (OPS)
    ISBN: 9781844835904
    Publication date: 18/03/2008

    We all know that we need to eat our greens - and our reds, oranges and yellows. Our government, doctors and even chefs and food retailers tell us so, but it can seem hard to pack in different fruits and vegetables each day. This book presents 150 recipes, colour-coded in terms of their nutritional qualities.


    Pages: 144
    Dimension: 301mm X 181mm
    Author: BLAKE, SUSANNAH
    Price: $5.00
  • 5 Ingredients Quick and Easy Food
    5 Ingredients Quick and Easy Food
    ISBN: 9780718187729
    Publication date: 07/09/2017

    Coming: September 2017
    Cooking doesn't have to be complicated - that's why Jamie's Quick & Easy 5-Ingredient Food is sure to become your new best friend in the kitchen. It's all about making the journey to good food, super-simple. Every recipe uses just five key ingredients, ensuring you can get a plate of food together fast, whether it's finished and on the table super-quickly, or after minimal hands-on prep, you've let the oven do the hard work for you. We're talking quality over quantity, a little diligence on the cooking front, and in return massive flavour. Each recipe has been tried and tested (and tested again!) to ensure the book is packed with no-fuss, budget-friendly dishes that you can rustle up, any day of the week. With over 130 recipes, and chapters on Chicken, Beef, Pork, Lamb, Fish, Eggs, Veg, Salads, Pasta, Rice & Noodles and Sweet Things, there's plenty of quick and easy recipe inspiration to choose from. Think Roast tikka chicken - a whole bird rubbed with curry paste and roasted over golden potatoes and tender cauliflower, finished with fresh coriander. Or, Crazy simple fish pie - flaky smoked haddock, spring onions, spinach and melty Cheddar, all topped off with crisp, golden filo, and ready to tuck into in less than 30 minutes. With every recipe you'll find a visual ingredient guide, serving size, timings, a short, easy-to-follow method, and quick-reference nutritional information. This is Jamie's easiest-to-use book yet, and the perfect cookbook for busy people.

    Pages: 288
    Author: OLIVER, JAMIE
    Price: $49.99
  • 500 Hidden Secrets of London
    500 Hidden Secrets of London
    ISBN: 9789460581731
    Publication date: 01/08/2016

    An insider's guide to London and its hidden secrets and addresses
    An inspirational and practical guide to London's finest and most interesting places, buildings, restaurants, shops, museums, galleries, neighbourhoods, gardens and cafes
    A new edition in Luster's successful and attractive series of city guides
    Photography by Sam Mellish
    Where are the 5 best places to find street food? Which are the 5 best restaurants to grab your lunch at in Soho? Which pubs have the most amazing interiors? Where are the best places to discover vintage vinyl? Which are the most innovative theatre companies? Where will you find the most unusual museums? The best places for an outdoor swim?

    The 500 Hidden Secrets of London reveals these good-to-know places and many more. Discover a diverse range of under-the-radar yet outstanding addresses that will allow you to explore the best of the city away from the crowds. An affectionate and informed guide to London, written by a true local.



    Pages: 259
    Author: GREIG, TOM
    Price: $32.99
  • Art of Eating Well
    Art of Eating Well
    ISBN: 9780091958329
    Publication date: 01/07/2014

    Suitable for anyone who wishes to feel better, lose weight or have more energy, this title includes over 150 recipes - all of which are free from grain, gluten, refined sugar, high starch and are alkaline friendly.


    Author: HEMSLEY, JASMINE AND HEMSLEY, MELISSA
    Price: $49.99
  • Art of the Larder
    Art of the Larder
    ISBN: 9781849499552
    Publication date: 01/10/2017

    NORMALLY $39.99 NOW ONLY $10.00 NET
    ONLY WHILST STOCKS LAST
    This is going straight on the shelf by my cooker. Many people have tried to write a useful ‘store cupboard’ cookbook. Claire Thomson has succeeded.
    —Diana Henry

    The Art of the Larder presents 150 dishes that offer everyday meal solutions, all with store cupboard basics at their heart.

    An organized, methodical and economical kitchen cupboard can be life-changing. Knowing that you can always have a simple, healthy, delicious meal at your fingertips will revolutionise the way you cook and shop.

    Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts and seeds for instant dessert or breakfast solutions. By combining larder staples with a little fresh produce, you can enhance your dinner or just make a store cupboard supper from scratch.

    With dishes including buckwheat crêpes, sour cherry and pistachio pilaf, firecracker noodles, red lentil hummus, spiced Moroccan almond pastries, date and semolina bars, and honey and nutmeg tea bread, The Art of the Larder is a vital cookbook in every kitchen.

    Pages: 320
    Dimension: 247mm X 173mm
    Author: THOMSON, CLAIRE
    Price: $10.00
  • Art of the Party
    Art of the Party
    ISBN: 9781784724634
    Publication date: 01/07/2018

    'Kay can cook - but she can shake a damn fine cocktail too.' - Heston Blumenthal Kay Plunkett-Hogge demonstrates that entertaining need not be stressful with more than 90 deliciously simple recipes for cocktails and finger food that can easily be scaled up and made in advance. Kay draws on her own party-planning experience to help you be the perfect host, with handy tips on everything from guest list to painless clean-up. Features favourite recipes from three of Kay's previous books, including the award-winning Make Mine A Martini, as well as new creations such as Mini Cornbreads with Bacon, Chilli and Cheese, Smoked Mackerel Pate and Scandinavian Glogg.

    Pages: 176
    Author: PLUNKETT-HOGGE, KAY
    Price: $22.99
  • Art of the Restaurateur
    Art of the Restaurateur
    ISBN: 9780714864693
    Publication date: 17/09/2012

    Until 30 years ago, restaurateurs were considered the most important figures in any restaurant's success, with chefs consigned to the kitchen. This process began to change with the elevation of chef-patron Paul Bocuse in the late 1970s, and has continued with the rise of the celebrity chef. Restaurateurs are hugely important but rarely written about and significantly under-appreciated. The profession, other than its commercial and social aspects, has a fundamental human appeal: restaurateurs derive their name and profession from the French verb restaurer when their role was to restore the health of travellers battered by the potholes of French roads in the early 19th century. The role has changed a lot since then, and continues to evolve in fascinating ways. Despite the interest and increased professionalism of many restaurateurs, however, the restaurant business is still one of the most financially risky. In the UK only the construction industry sees more liquidations. Brands and chains have also made life difficult for the independent restaurateur. But these individuals all have an extraordinary story to tell, stories that will appeal to those disenchanted with a corporate world, give inspiration for the next generation of would-be restaurateurs, and provide a compelling read for anyone interested in the modern restaurant. Covering subjects as diverse as finding the right location and the importance of getting the design right; to choosing the best chef and deciding what food to serve; to managing staff and dealing with difficult customers, every story is fascinating, different, and has something to tell about the creation of a successful restaurant.
    The Art of the Restaurateur presents the over 20 compelling stories behind some of the world’s best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business. Every story is fascinating, different, and has something to tell about the creation of a successful restaurant, from finding the right location to deciding what kind of food to serve. Engaging, erudite and packed with insights, the book is a must-read for anyone interested in food – especially, of course, anyone who’s ever dreamed of opening a restaurant. Restaurateurs include: Sam and Eddie Hart (Fino, Barrafina, Quo Vadis), Hazel Allen (Ballymaloe), Drew Nieporent (Nobu NY) Mark Sainsbury (Moro) and Neil Perry (Rockpool, Spice Temple, Rockpool Bar & Grill). Learn how Alan Yau lost control of Wagamama in a family feud and how Danny Meyer, with two hugely successful restaurants behind him (Union Square Cafe and Gramercy Tavern) opened Blue Smoke, a barbecue restaurant, without appreciating that all New Yorkers consider themselves barbecue experts, so they all thought he was doing everything wrong. Behind each of these successes is an equally dramatic story of something that went very badly wrong. When they got the tricky recipe right, they succeeded in creating some of the world's landmark restaurants.

    Pages: 352
    Dimension: 245mm X 172mm
    Author: LANDER, NICHOLAS
    Price: $49.99
  • At Elizabeth Davids Table
    At Elizabeth Davids Table
    ISBN: 9780718154752
    Publication date: 01/11/2010

    Legendary cook Elizabeth David is the woman who changed the face of British cooking. She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs - foods that have become the staples of our diets today. Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs. Now, published for the first time, is this beautiful new collection of her most inspiring, everyday recipes with full-colour photography throughout.

    Published to celebrate the 60th anniversary of Elizabeth's first book, At Elizabeth David's Table has twelve chapters guiding the reader from tasty soups and starters, through to meat, fish and desserts. Sections on successful bread making, as well as more extravagant dishes, ensure that this will become the cookery bible that you will turn to, time and time again. Interspersed throughout the book are some of Elizabeth's short essays - from how to cook 'fast and fresh' using storecupboard ingredients, to evocative portraits of French and Italian markets.


    Pages: 384
    Author: DAVID, ELIZABETH
    Price: $55.00
  • At My Table
    At My Table
    ISBN: 9781784741631
    Publication date: 18/09/2017

    Coming 18 September 2017.
    Nigella Lawson is a champion of the home cook and her
    new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes – including Chicken Fricassee and Sticky Toffee Pudding – to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus.

    AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa.


    No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crème Fraiche set to become family favourites.

    As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.

    Pages: 416
    Author: LAWSON, NIGELLA
    Price: $49.99
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