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  • 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
  • A-Z of Eating
    A-Z of Eating
    ISBN: 9780241003138
    Publication date: 01/05/2016

    This is a cookbook for people who are looking for inspiration rather than instruction; one that will make you look at familiar ingredients in a new light, and welcome new ones with open arms.

    Here Felicity Cloake offers an ingredient for each letter of the alphabet - twenty-six of her favourite things to eat, and recipes using them which will change the way that you think about these ingredients forever. In the Blue Cheese chapter, a Roquefort and honey cheesecake with walnut and pear; in Caramel, roast duck with miso caramel and in Rhubarb, rhubarb gin granita.

    Yet there are also more straightforward dishes, no less original or delicious: beetroot noodles with goat's cheese, toasted walnuts and baby kale; chorizo baked potatoes with avocado crema; slow roast tomato pasta with lemon salt, ricotta and basil. And there are many more playful takes on favourite dishes: salted peanut caramel crispy cakes, aloo tikki scotch eggs, jelly cherry jubilee, buttermilk onion rings.

    This is a book to shake you out of your recipe rut and make you start to think about food, and cook it in an entirely new way.


    Pages: 300
    Dimension: 251mm X 195mm
    Author: CLOAKE, FELICITY
    Price: $55.00
  • A-Z OF EATING OUT (OPS)
    A-Z OF EATING OUT (OPS)
    ISBN: 9780500517369
    Publication date: 01/03/2014

    The A–Z of Eating Out is a wonderfully light-hearted, humorous and anecdotal guide to all aspects of eating away from home, offering a wealth of guidelines, suggestions, top tips, cautions, advice and insider knowledge to help everyone get the most out of their dining experience.
    LAST COPIES IN PRINT IN STORE NOW

    Pages: 256
    Dimension: 229mm X 152mm
    Author: CONNOLLY, JOSEPH
    Price: $10.00
  • Bacon Jam Cookbook
    Bacon Jam Cookbook
    ISBN: 9781472137241
    Publication date: 29/11/2016

    Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O'Connor, two brothers in their early twenties, who, with only £5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.

    Eat 17's two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.

    The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how.

    It is also, incidentally, a paean to bacon - (just about) everyone's favourite foodstuff.

    Pages: 160
    Dimension: 217mm X 154mm
    Author: EAT 17
    Price: $39.99
  • Bake From Cookies to Casseroles
    Bake From Cookies to Casseroles
    ISBN: 9780007259700
    Publication date: 01/12/2008

    In BRAISE, superstar chef Daniel Boulud and renowned food wrter Melissa Clark collect the worlds best braised dishes. Braising uses a "moist heat" technique, in which food and a small amount of liquid are placed in a closed container and cooked over a long period of time. A successful braise mingles the flavours of the food and the liquid, and results in rich, aromatic flavors. With inspiring recipes for all kinds of braises-from meat to fish to vegetables-from around the globe, including Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, Bouland brings the world of braising home with welcome simplicity and intense flavor. Whether hes whipping up the familiar (Pot Roast) for a family dinner or preparing the exotic (Quiabebe from Brazil) for entertaining, Bouluds expert guidance and easy-to-follow recipes written in Clarks clear and inviting style offer dishes full of variety and unparalled flavor. BRAISE will please cooks of every skill level and satisfy even the most discriminating palate


    Pages: 256
    Dimension: 232mm X 187mm
    Author: ALLEN, RACHEL
    Price: $49.99
  • Ballymaloe Cookery Course Revised Edition
    Ballymaloe Cookery Course Revised Edition
    ISBN: 9781856267298

    Ballymaloe is one of the world's best cookery schools and Darina Allen, its co-founder and main teacher, is in a league of her own. Every student who has gone through her school has begged her to write down her recipes and thoughts, tips and shortcuts, and here they are in this definitive teaching book, which has everything to inform and inspire you to become adventurous in the kitchen. "Ballymaloe Cookery Course" explains 1175 recipes, 370 variations and more than 100 basic skills, from making pastry to the art of carving, from preserving lemons to making delicious home-made pasta, from culturing creamy yogurt to butterflying a leg of lamb: the simple instructions given by one of the world's great cook-teachers will inspire you to prepare and enjoy the art of fresh produce and fine food.


    Pages: 401
    Author: ALLEN, DARINA
    Price: $66.00
  • Batch Lady
    Batch Lady
    ISBN: 9780008373221
    Publication date: 01/03/2020

    The revolutionary Batch Method brings the gift of time to even the busiest lives, with over 80 delicious, home-cooked recipes.

    The Batch Lady has been transforming how thousands of people cook and eat through her revolutionary online channel. Now she's going to share her secrets with you.

    With over 80 delicious, home-cooked recipes that are quick to make, create and store, Suzanne's brilliant recipe combinations and time-saving tips will transform your kitchen, and will buy you back extra hours in your week.

    Packed with planners, helpful lists and more, this is the only guide you will ever need to save you money, time, and headspace, and change your life for good.

    Pages: 256
    Dimension: 246mm X 189mm
    Author: MULHOLLAND, SUZANNE
    Price: $39.99
  • Berber and Q
    Berber and Q
    ISBN: 9781785035289
    Publication date: 15/05/2018

    Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food.

    Here are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable.

    Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond.

    With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.

    REVIEWS
    “ Josh Katz cooks in Technicolor. [There is an] interplay of smoke and cumin and paprika; of sugar syrups and rose and pomegranate; of great cuts of meat, and sturdy vegetables surrendering themselves to the fire. ”
    Jay Rayner, The Guardian

    Pages: 288
    Dimension: 252mm X 192mm
    Author: KATZ, JOSH
    Price: $49.99
  • Best of Jane Grigson
    Best of Jane Grigson
    ISBN: 9781909808287
    Publication date: 01/07/2015

    Published to coincide with the anniversary of 25 years since her untimely death and having been out of print for more than a decade, Grub Street is republishing the ultimate compendium of Jane Grigson's recipes. Following the success of her first book, Charcuterie and French Pork Cooking, Grigson's research and flair for cooking speak for themselves within this tome. With a delightful introduction by her friend, and the equally remarkable Elizabeth David, this book is a staple for every cook. The book is organised into regional cuisines from across the globe including: the Americas, the Mediterranean, the Europeans, India and the Far East and contains sections entitled 'At Home in England' and 'At Home in France'; both places close to Jane's heart. There is also, of course, a detailed chapter on charcuterie. The recipes are introduced in English, with brief descriptions by Grigson, but are also simultaneously designated in the native language of their origin. There are graphs and pictorials for the accurate cooking of meat joints by weight and detailed instructions for picking the best ingredients and making the most of them when they are in season. The book concludes with a chapter on the enjoyment of food which encapsulates Grigson's approach to cooking along with the experience of reading this book. The recipes are diverse and diligent to detail. There are recipes for the simple weekday dinner to the elaborate celebratory feast. This collection of her best and most-loved recipes, with her introductions, anecdotes, quotations and poems, is a fitting tribute, not only to her culinary and literary skills, but also to the warmth, wit and intelligence that shines through all her books.

    Pages: 360
    Dimension: 210mm X 135mm
    Author: GRIGSON, JANE
    Price: $49.99
  • Beyond Essence
    Beyond Essence
    ISBN: 9781906650780
    Publication date: 01/01/2013

    Everitt-Mathias is one of the worlds great chefs. Two award winning and bestselling books already testify to his ability to transfer his gift for creating incredible food onto the page. Beyond Essence shows a marked evolution in his recipes, with inflections and techniques drawn from David's ever expanding knowledge, love of exciting ingredients and new movements from around the world, which he pairs perfectly with classic traditions. Marrying big flavours and an ability to make ingredients taste more of themselves than seems possible remain the hallmark of his food. One of the must-have books of the year for chefs and keen amateurs.
    Publication date December 2012

    Pages: 192
    Author: EVERITT-MATTHIAS, DAVID
    Price: $59.99
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