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  • 150 Best Grilled Cheese Sandwiches
    150 Best Grilled Cheese Sandwiches
    ISBN: 9780778804123
    Publication date: 01/11/2012

    The classic grilled cheese sandwich is now one of the biggest trends in cooking and enjoying an incredible resurgence in popularity. These recipes are fabulous and incredibly versatile - they can be posh, everyday, simple, gourmet, seasonal.

    Pages: 248
    Author: LEWIS, ALISON
    Price: $29.99
  • A Year in Cheese
    A Year in Cheese
    ISBN: 9780711236417
    Publication date: 01/10/2015

    Publication Date: October 2015
    A beautifully illustrated cookbook celebrating seasonal cheese, A Year in Cheese comes from the acclaimed team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009.

    A Year in Cheese comes from the team behind famous artisan cheese shop Androuet, which was established in Paris in 1909 and opened in fashionable Spitalfields in London in 2009. The fromagerie and restaurant Androuet specialises in seasonal cheese from France, Britain and beyond and supplies cheese to many acclaimed restaurants, including Duck & Waffle and Terroirs.

    Just like fruit, veg and meat, cheese is seasonal. Seasonal cheese is about listening to nature, understanding the grazing cycle of the animal that's being milked, knowing what they're grazing on at which time of year, and recognising optimal maturing times. This beautiful and inventive cookbook introduces the idea of seasonal cheese, starting with a brief introduction to which cheeses are at their prime at which time of year, followed by dozens of exceptional recipes each using an easy-to-find seasonal cheese.

    Pages: 192
    Author: GUARNERI, ALEX
    Price: $39.99
  • Cheddar A Journey to the Heart of America's Most Iconic Cheese
    Cheddar A Journey to the Heart of America's Most Iconic Cheese
    ISBN: 9781603585651
    Publication date: 01/11/2015

    And what it can tell us about our history, cultural identity, and food politics

    One of the oldest, most ubiquitous, and beloved cheeses in the world, the history of cheddar is a fascinating one. Over the years it has been transformed, from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don't call it "American Cheese" for nothing.

    Cheddar is one man's picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar-with its diversity of manufacturing processes and tastes-is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.

    More than that, though, cheddar actually holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.

    Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well equipped to take readers on a tour through the world of cheddar. For more than fifteen years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of 'zines, punk rock, and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.


    Pages: 208
    Author: EDGAR, GORDON
    Price: $29.99
  • Cheese Balls
    Cheese Balls
    ISBN: 9781452171364
    Publication date: 01/11/2018

    This is a small and quirky book of cheeseballs! Everyone loves a cheeseball. Whether you always enjoy one at holiday time or you've never experienced one before-it puts a smile on every face. With recipes for the classic favourites (port wine, French onion), some fun iterations (jalapeno popper, Nutella), fresh flavours (bruschetta), holiday variations (red, white, and blue; brie with cranberries), and next-level takes (rainbow!), this book has something for everyone and fun flavours for every occasion. It includes recipes for making cheeseballs and tips for shaping and decorating them, as well as some easy dippers and toppings to serve alongside. With fun and quirky styling that combines the nostalgia factor of a cheeseball with a modern look, plus delicious-looking photos, and easy-to-follow recipes, this is an awesome little gift cookbook with a fun and funny tone.

    Pages: 128
    Dimension: 203mm X 152mm
    Author: RAYESS, DENA
    Price: $29.99
  • CHEESE PLEASE (OPS)
    CHEESE PLEASE (OPS)
    ISBN: 9781842154656

    On its own cheese is unbeatable and delicious eaten simply with bread or fruit. But cheese is also an excellent cooking ingredient, with some types, fresh cheeses for instance, even better cooked than uncooked.This book features over 70 cheese recipes from around the world: Mexican Tacos, New York style Lasagne, Hot Halloumi with Roasted Peppers from Cyprus and Italian Porcini and Parmesan Risotto to name a few. There are cheese dishes for every occasion: soups, savouries and snacks; salads and vegetable dishes; a wide array of main dishes; pastries, pizzas and pasta; and desserts and bakes to finish off. Each recipe comes with easy-to-follow, step-by-step instructions and photography that make preparation a breeze.

    Author: DENNY, ROZ
    Price: $10.00
  • Cheese The Essential Guide
    Cheese The Essential Guide
    ISBN: 9781849499668
    Publication date: 01/11/2017

    Publication Date: November 2017
    Cheese has been a lifelong passion for Michel Roux, initially inspired by early visits to French markets and fuelled by extensive travels around the world discovering new cheeses. Here he offers a wealth of advice on cheese and a fantastic collection of over 100 recipes for inventive canapés, comforting soups, tempting starters and snacks, sensational salads, original fish and meat dishes, mouth-watering pasta, rice and vegetable dishes, and delectable desserts. In addition to the great cheese classics, such as fondue, tartiflette, Parmesan soufflés and gnudi, Michel offers a host of creative ideas with original flavour combinations: try Roquefort pizza with pear, honey and almonds; roasted peppers with halloumi; or filo-wrapped feta and watermelon, for example. The recipes are versatile too, so you can use whichever cheeses are available to you. The ultimate guide to cooking with cheese from a legendary chef, this is a book for all cheese lovers.
    13 - Biographical note Michel Roux is a legendary chef and one of the world's greatest experts on French cuisine. At his renowned restaurant, The Waterside Inn at Bray, he has held three Michelin stars for over three decades. His career has been hugely successful ever since he opened his first restaurant, the acclaimed Le Gavroche in London, with his brother Albert in 1967. He holds countless other culinary honours and he was awarded an OBE in 2002 and the Chevalier de la Legion d'Honneur in 2004. He has written many successful books, including Eggs (2005), Pastry (2007), Sauces (2009), Desserts (2011) and The Essence of French Cooking (2014), published by Quadrille. He has appeared in several television series including, from time to time,Saturday Kitchen. In The Roux Legacy, televised in 2012, leading food critics and top chefs described the Roux family as the most important culinary influence ever in Britain.

    Pages: 256
    Dimension: 231mm X 176mm
    Author: ROUX, MICHEL
    Price: $29.99
  • Cheesemaking Workshop
    Cheesemaking Workshop
    ISBN: 9781921024641
    Publication date: 01/05/2018

    Cheesemaking is not the exclusive preserve of European experts or scientifically equipped kitchens. According to Lyndall Dykes, if milkmaids could make cheese with only the basics, you can too. Lyndall’s book The Cheesemaking Workshop is devoted to cheese – in every respect. Practical, hands-on with guided step-by-step photographs, advice and tips, it demystifies an ages-old process into a fun, accessible and economical new skill for home cooks of all levels. Lyndall, known as ‘the cheese lady’ among her many local fans, has been teaching cooking and making cheese for more than 40 years and is a passionate advocate of wholesome,sustainable and delicious home-made food.

    Pages: 208
    Dimension: 245mm X 210mm
    Author: DYKES ,LYNDALL
    Price: $35.99
  • Chefs Eat Toasties Too
    Chefs Eat Toasties Too
    ISBN: 9781743793053
    Publication date: 01/07/2017

    Chefs Eat Toasties Too is a celebration of that most enduring of comfort foods, the toasted sandwich - but taken to new heights by internationally renowned chef Darren Purchese. While crafting elaborate dessert and pastry confections by day, by night Darren secretly perfects the art of the toasted sandwich. In this book, he reveals 50 of his masterful creations: from the the perfect Maple Bacon, Pear & Camembert on Sourdough, to his Pulled Pork, Fennel Slaw & Chilli Mayo Sliders on Brioche Buns. He has also developed sweet recipes for the ultimate in comforting indulgence, such as Dark Chocolate, Olive Oil & Salt on Olive Bread, Apple, Vanilla & Lemon Parcels and Salted Caramel on Sourdough. For those wishing to take their toasties to truly cheffy heights, there are even recipes to make the condiments from scratch, including pear dressing, pickled onions & chutney, chilli caramelised onions, vanilla cherries and rose raspberries. Chefs Eat Toasties Too caters for all manner of cooking methods: from grill, to pan, to sandwich press, to oven. Now, the guiltiest foodie pleasure can be perfected with pride

    Pages: 176
    Dimension: 210mm X 170mm
    Author: PURCHESE, DARREN
    Price: $29.99
  • Composing the Cheese Plate
    Composing the Cheese Plate
    ISBN: 9780762460007
    Publication date: 13/09/2016

    Cheese need not stand alone anymore! Composing the Cheese Plate isn't just another cheese book, it's a gateway into the wonderful world of pairing and plating your favorite cheeses with dozens of sweet and savory condiments. Fromager Brian Keyser and pastry chef Leigh Friend provide inventive recipes that go way beyond the average crackers and jam. Instead, think chutneys, pestos, purees, whole grain mustards, fruit curds, nut brittles, pickles, honeys, and more! Included are 70 recipes for accompaniments and the philosophy behind pairing flavors, so you can create impressive, unique cheese plates for your next gathering

    Pages: 224
    Dimension: 216mm X 166mm
    Author: KEYSER, BRIAN
    Price: $29.99
  • COOKING WITH CHEESE (OPS)
    COOKING WITH CHEESE (OPS)
    ISBN: 9781844768509

    Featuring recipes such as Mexican Tacos, New York-style Lasagne, Hot Halloumi with Roasted Peppers from Cyprus, Italian Porcini and Parmesan Risotto and more, this title offers over 70 of the most popular cheese recipes from all around the world. It is fully illustrated throughout, with easy-to-follow, step-by-step instructions.




    Pages: 96
    Author: DENNY, ROZ
    Price: $19.95
  • Curd and Crust
    Curd and Crust
    ISBN: 9781742579641
    Publication date: 01/09/2017

    Love cheese? Find the scent of freshly baked bread irresistible? Always harboured a romantic notion to milk, goats and make your own cheese?
    Whether you're a novice or a more experienced foodie this comprehensive introduction to cheese and bread making, by chef and award winning cheese maker Tamara Newing features guidelines, advice, the basics and hints and tips to not only creating your own cheese but the book also includes recipes for what to accompany them with and how to incorporate your homemade delicacy into delicious dishes.

    Pages: 208
    Dimension: 245mm X 210mm
    Author: NEWING, TAMARA
    Price: $35.00
  • First Course In Cheese
    First Course In Cheese
    ISBN: 9781631061318
    Publication date: 01/03/2016


    Author: KAMIN, CHARLOTTE
    Price: $39.99
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