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  • Adventures in Slow Cooking 120 Slow Cooker Recipes for People Who Love Food
    Adventures in Slow Cooking 120 Slow Cooker Recipes for People Who Love Food
    ISBN: 9780062661371
    Publication date: 20/11/2017

    The James Beard-nominated food writer revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use.

    Sarah DiGregorio shares the nostalgia most of us feel when it comes to slow cookers. Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.

    For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.

    Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including:

    Whipped Feta, Red Pepper and Olive Dip
    Granola with Pistachios, Coconut and Cardamom
    Savory Overnight Oatmeal with Bacon, Scallions and Cheddar
    Turkey-Spinach Meatballs Stuffed with Mozzarella
    Spicy Kimchi and Pork Ramen
    Orange, Olive and Fennel Chicken Tagine
    Daal with Mango and Mustard Seeds
    Farro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel Spice
    Oxtail and Short Rib Pho
    Corn, Mushroom and Zucchini Tamales
    Proper Red Sauce Eggplant Parm
    Peach-Orange Blossom Jam
    Matcha-White Chocolate Pots de Crème
    Cardamom-Molasses Apple Upside-Down Cake
    Star Anise-Black Pepper Hot Toddy
    Sarah also provides ingenious tips and tricks.

    Pages: 256
    Author: DIGREGORIO, SARAH
    Price: $39.99
  • Balance The Australian Wholefoods Cookbook
    Balance The Australian Wholefoods Cookbook
    ISBN: 9780732299873
    Publication date: 20/11/2017

    Publication Date: 20 November 2017
    Find the right balance in your life: over 150 delicious wholefood recipes for maximum health, wellness, energy and vitality, from YouTube cooking sensation, Guy Turland. One for fans of Jessica Sepel, Lola Berry, Sarah Wilson and Pete Evans. If Jamie Oliver was fifteen years younger and had grown up in Australia, surfing, diving and cooking by the beach, you'd have Guy Turland from Bondi Harvest. Guy is a chef, surfer, health fanatic, free-diver and an Australian YouTube cooking sensation. He runs the Depot cafe in Bondi Beach and the Bondi Harvest cafe on Santa Monica Beach (yes, Gwynneth Paltrow is a fan) and his new Bondi Harvest cookbook, Balance, is all about eating for energy, vitality, wellness and wellbeing, with over 150 simple and simply delicious recipes. This is wholefood food that's not only good for you, but is delicious, seasonal, vibrant, and full of zingily fresh flavours, designed to be eaten and enjoyed by friends and family. After working as a chef in some of Australia's top restaurants, Guy Turland, together with Mark Alston, started their Bondi Harvest cooking show on YouTube in 2012, with only a surfboard, a camera and a camp oven, cooking food al fresco in some of Australia's most iconic beauty spots. Now BONDI HARVEST is a hit weekly YouTube cooking show, with over 74,000 subscribers. Guy's recipes are featured on The Guardian's website and the two men have opened a Bondi Harvest restaurant in Sydney in addition to the Depot cafe in Bondi.

    Pages: 240
    Dimension: 270mm X 210mm
    Author: TURLAND, GUY
    Price: $39.99
  • BBQ Cookbook 80+ Sizzling Recipes Featuring The Latest In Outdoor Grilling Including How To Master Low And Slow
    BBQ Cookbook 80+ Sizzling Recipes Featuring The Latest In Outdoor Grilling Including How To Master Low And Slow
    ISBN: 9780733338694
    Publication date: 20/11/2017

    Publication Date: Late November 2017
    The latest in outdoor grilling, including how to master 'low and slow' - 80+ sizzling recipes inspired by the movie It may be inspired by new Aussie movie The BBQ, starring Shane Jacobson, Magda Szubanski and Manu Feildel, but The BBQ Cookbook is much more than a movie tie-in. This full-colour book will give you the inside edge on the latest in outdoor grilling trends and techniques, so you'll be dishing up unique and tasty recipes for every occasion, whether it's a relaxed afternoon get-together, an evening dinner party or the complete Christmas extravaganza. With info on getting the most out of your grill and how to master the 'low and slow' BBQ style featured in the film, plus simple barbecuing tips, hints from professional grillers and a host of gutsy rubs, marinades, sauces and sides, The BBQ Cookbook will transform your barbie from basic to bloody fantastic. It's all you'll need for a sizzling, delicious summer

    Pages: 192
    Dimension: 250mm X 205mm
    Author: JACOBSON, SHANE ET AL
    Price: $35.00
  • Bliss Bites Vegan Gluten- and Dairy-Free Treats from the Kenko Kitchen
    Bliss Bites Vegan Gluten- and Dairy-Free Treats from the Kenko Kitchen
    ISBN: 9781743793572
    Publication date: 01/12/2017

    Bliss Bites is a celebration of the taste and flavour sensations that are possible with dairy and refined sugar-free snacks. Kate Bradley, author of bestselling book and successful blog Kenko Kitchen returns with a collection of over 50 gluten-free, vegan and plant-based recipes - some savoury, most sweet, all inventive and delicious.

    Chapters include: Everyday Staples (with recipes such as 5-ingredient Peanut Butter Bliss Balls, and Superfood Super-Good Bliss Balls), Savory Bites (Rainbow Sushi Balls and Mega Seed Crackers), Sweet Tooth (Date Night Truffles and Raspberry Ripe Truffles), Other Treats (including Almost-a-Snickers Bar and Raw Lemon Slice), and Basics (Coconut Bacon and Salted Caramel Spread).

    All shot and styled in Kate's signature fresh and refined style, Bliss Bites ensures snack time is simple, healthy and always delicious!

    Pages: 144
    Dimension: 210mm X 160mm
    Author: BRADLEY, KATE
    Price: $19.99
  • Burger Lab The Art and Science of the Perfect Burger
    Burger Lab The Art and Science of the Perfect Burger
    ISBN: 9781743792759
    Publication date: 01/12/2017

    Burger Lab examines the elements that make up the ultimate burger: the perfect squishy bun; a pickle that has just the right amount of tang and crunch; the exact quantity of mayo and ketchup to deliver maximum flavour; and the ultimate pattie that’s meaty, juicy and umami-intense.

    Mouth-watering constructions include a Wagyu cheeseburger deluxe, a fried chicken burger with slaw, a reuben burger with corned beef, sauerkraut, swiss cheese, thousand island on a rye bun, a BBQ pulled pork bun with pickles and more, plus recipes for condiments, chips and milkshakes to wash it all down.

    The book’s quirky design, with cross-sections of burgers, and an amazing pop-out burger illustration, make this the most exciting burger book ever!

    Pages: 144
    Dimension: 230mm X 188mm
    Author: WILSON, DANIEL
    Price: $29.99
  • Champagne A Secret History
    Champagne A Secret History
    ISBN: 9781760630690
    Publication date: 01/12/2017

    'A brilliant and appealing book. The story it tells is fascinating and compelling, leaving me thirsty to try some of the wines that are its subject' - Tim James, Wine MagOnce upon a time, the region of Champagne produced only still wines - wines that were not meant to sparkle. If a Champagne had bubbles in it, it was faulty, undrinkable, an abomination.How did Champagne go from vin du diable ('devil's wine') to Veuve Clicquot?And how did the rise of a group of artisanal producers in Champagne over the last twenty years challenge everything we thought we knew about this famous wine and region?In Champagne: A secret history, Robert Walters takes us on a journey to visit these great growers. Along the way, he reveals the clandestine history of the region and dispels many of the myths that persist about the world's most celebrated wine style. Controversial and ground-breaking, this book will change the way you think about Champagne.
    Robert Walters is a wine merchant, vineyard owner and writer with over twenty-five years of experience in the wine trade. His obsessive search for great grower wines has led him to work closely with many important producers in Europe, Australia and New Zealand, as well as many of Champagne's finest artisans. Over the years he has also found the time to write for publications such as The World of Fine Wine, and it was a series of these articles - on grower Champagnes - that eventually led to this groundbreaking book. He lives in Melbourne with his partner and two young children.

    Dimension: 208mm X 153mm
    Author: WALTERS, ROBERT
    Price: $36.99
  • Christmas Chronicles Notes Stories and Essential Recipes for Midwinter
    Christmas Chronicles Notes Stories and Essential Recipes for Midwinter
    ISBN: 9780008260194
    Publication date: 20/11/2017

    From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice. The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months. Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comte and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread. Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.

    Pages: 464
    Author: SLATER, NIGEL
    Price: $45.00
  • Complete Book of Butchering, Smoking, Curing, and Sausage Making
    Complete Book of Butchering, Smoking, Curing, and Sausage Making
    ISBN: 9780760354490
    Publication date: 01/12/2017

    Everything you need to know about how to dress and preserve meat is right here. From slaughtering to processing to preserving in ways like smoking and salting, author Philip Hasheider teaches it all. Detailed step-by-step instructions and illustrations guide you through the entire process: you'll see how to properly secure the animal, and get right into safely and humanely transforming the meat to a feast for the family. You'll get to know different cuts of meat and see how to process it into different products, like sausages and jerky. With the help of this book, you will learn: -How to make the best primal and retail cuts from an animal -How to field dress wild game -Why cleanliness and sanitation are of prime importance for home processing -What tools, equipment, and supplies are needed for home butchering -How to safely handle live animals before slaughter -Important safely practices to avoid injuries -About the changes meat goes through during processing -Why temperature and time are important factors in meat processing -How to properly dispose of unwanted parts -The details of animal anatomy

    Pages: 272
    Dimension: 229mm X 178mm
    Author: HASHEIDER, PHILIP
    Price: $29.99
  • Floyd Around the Med
    Floyd Around the Med
    ISBN: 9780008267674
    Publication date: 20/11/2017

    A paperback edition of Keith Floyd's bestselling book which accompanied the television series of the same name. Floyd tours around the Mediterranean countries, looking at the different cuisines, lifestyles and countries, and cooking as he goes. In Floyd around the Med, Keith Floyd shares his experiences of travelling around the Mediterranean, exporing the food, drink and people of each region. He mixes with the glamorous jet-setters of Monte Carlo, endures a vertical mule ride in the Greek Islands, and shares wine with the monks of Saint Honorat off the Riviera coast. He barters in Turkish bazaars and Tunisian souks, explores undiscovered pueblos of Spain, checks out the North African coast and shares pink gins with the ex-pats of Marbella. And in each place of course Floyd cooks up delicious dishes using local produce. The countries he visits are Greece, France, Spain, Turkey, Morocco, Tunisia and Egypt.

    Pages: 144
    Dimension: 265mm X 192mm
    Author: FLOYD, KEITH
    Price: $42.99
  • Floyds China
    Floyds China
    ISBN: 9780008267667
    Publication date: 20/11/2017

    Coinciding with an exciting new television series on Discovery Channel, Floyd explores the cuisine of the enormous continent of China. He travels to different regions bringing to our attention a vast range of food types.

    Floyd immerses himself in Chinese culture and traditions, mixing with the locals, buying produce from the markets, bartering with the shopkeepers, and doing lots of sightseeing as well as cooking! We share in all these experiences and are told interesting anecdotes along the way.
    Floyd dispels the illusion that there is only one sort of Chinese cuisine. On the contrary, from one city to another, the gastronomy can vary greatly. Floyd concentrates on the food of Beijing, Shanghai, Guangdong and Sichua. Different cooking methods are demonstrated i.e. stir-frying, pan-frying, deep-frying, baking, blanching, smoking and drying and steaming. He explains the ingredients and seasonings that create bitter, sweet, sour, spicy, salty, rich, or fresh flavours. In keeping with his typical style, Floyd shares his enjoyment of the various tastes and textures achieved from these different techniques.

    Pages: 192
    Dimension: 246mm X 189mm
    Author: FLOYD, KEITH
    Price: $42.99
  • Floyds India
    Floyds India
    ISBN: 9780008267612
    Publication date: 20/11/2017

    Selling over 60,000 copies in hardback, this book to accompany the Channel 5 series has proven to be a fantastic hit with Floyd and curry fans alike. A sumptuous read, the book features witty anecdotes and fascinating historical insights, as well as a whole sub-continent of delicious recipes!

    New paperback version of Floyd's best-selling culinary guide to India.

    Home of rich, aromatic spices, countless regional dishes and a cuisine both envied and emulated around the world, India is a truly remarkable continent. In his latest culinary adventure, Keith Floyd journeys across this varied landscape, meeting the local people, investigating the busy market places and cooking many of the local specialties.

    From the green hill stations in the north of the country, through the bustling markets of Delhi, Calcutta and Madras, to the lush rice fields of the south, Floyd's adventure never stops. Whether he's taking tiffin with sari-clad memsahibs or cooling off in the sparkling Indian Ocean, haggling his way through a busy marketplace, or taking a ride on an elephant, Floyd captures the very essence of this great continent.

    Cooking in his own inimitable style, and using local produce such as spices, dals, ghees, lotus seeds and paneer, Floyd presents a delicious array of dishes to tempt all food enthusiasts. From passandras to kormas, and chutneys to lassis, this book covers all the regions, together with their specialties and their delicacies.

    Much more than this, though, Floyd also captures the true experience of India – its sights, its smells, and its wonderful cuisine.

    Pages: 192
    Dimension: 246mm X 189mm
    Author: FLOYD, KEITH
    Price: $42.99
  • Floyds Thai Food
    Floyds Thai Food
    ISBN: 9780008267629
    Publication date: 20/11/2017

    The original TV chef takes his own personal and practical look at preparing and cooking Thai food and takes you on a gastronomic tour of the country and food

    Keith Floyd has been visiting Thailand for over 20 years – this book is a product of all the adventures that he has had, people he has met and recipes he has learnt.
    In Thai cuisine you will find the influences of Laos, Cambodia, Burma, Malaysia and, of course, China, plus the effect of the introduction of the chili in the 16th Century. Thai food reflects these wide influences to produce one of the most popular cuisines in the UK.
    From basic ingredients and utensils, through pastes, sauces and dips, rices, noodles, Thai salads and soups, fish, meat and deserts, Keith Floyd introduces you to the basics of Thai cooking in his own inimitable casual style and gets to the heart of Thai food – tasty food that is quick and easy to prepare and perfect to share with friends and families

    Pages: 192
    Dimension: 246mm X 189mm
    Author: FLOYD, KEITH
    Price: $42.99
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