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  • All About Cake
    All About Cake
    ISBN: 9780451499523
    Publication date: 01/12/2018

    Milk Bar is ready to become the voice of all things cake, with 100 delicious and creative recipes, plus 100 photographs.

    In All About Cake, Christina Tosi takes us into the sugar-fueled, manically creative cake universe of Milk Bar. From two-minute microwave mug cakes to gooey Crock-Pot cakes, from Bundts and pounds to their famous cake truffles and, of course, their signature naked layer cakes, this book will help bakers of all levels to indulge in flavors like classic Birthday Cake and true originals such as Pretzel Cake with Stout Ganache and Honey Frosting. Along the way, Tosi reveals the method behind her team's creativity--the formulas and matrices that will allow you to invent any cake flavor you can imagine.

    Pages: 288
    Dimension: 252mm X 219mm
    Author: TOSI, CHRISTINA
    Price: $55.00
  • AWW Grilled
    AWW Grilled
    ISBN: 9781925694635
    Publication date: 01/12/2018

    Australians love a good barbecue, and our glorious weather makes it the perfect way to get together with family and friends.Let us at the Australian Women?s Weekly expand your barbecuing repertoire beyond that a couple of snags on the barbie, and impress your guests with everything from fresh seafood to great vegetable sides, with loads practical tips to get the most out of your alfresco dinning.

    Pages: 296
    Dimension: 264mm X 219mm
    Author: AWW
    Price: $39.99
  • AWW Veganlife
    AWW Veganlife
    ISBN: 9781742459981
    Publication date: 01/12/2018

    Embracing a world of plant-based eating is easy once you realise that you aren't missing out on anything taste wise. This book caters to every food need or mood. Start the day with a vegan omelette or bircher muesli. Active types will find snacks for pre and post workouts. There are salads and wraps for when you are on the go, fast fixes to get dinner to the table in less than 30 minutes, and weekend and seasonal recipes. Treats are covered with vegan versions of fast food favourites that are a match for the original.

    Pages: 296
    Dimension: 264mm X 219mm
    Author: AWW
    Price: $39.99
  • Christmas Feasts and Treats
    Christmas Feasts and Treats
    ISBN: 9781460757802
    Publication date: 01/12/2018

    Donna Hay makes Christmas cooking and entertaining so easy, with this must-have collection of over 200 easy, delicious, reliable and totally fabulous Christmas recipes to make, enjoy and give over the festive season. I've had a hand in cooking Christmas feasts for as long as I can remember, but because it comes around only once a year, I know it can be a little bit daunting - especially if you're attempting a new glazed ham or you're asked to bring something different for dessert. This book is full of recipes I love and trust for exactly those times. With step-by-step images and plan-ahead tips, you can change-up your menu with confidence. And, while I admit I never stray too far from the classics at Christmas (call me nostalgic!), you'll find plenty of modern styling ideas and time-saving tricks inside.


    Pages: 240
    Dimension: 250mm X 220mm
    Author: HAY, DONNA
    Price: $45.00
  • Cook Like A Pro
    Cook Like A Pro
    ISBN: 9780804187046
    Publication date: 23/11/2018

    In her new cookbook, Cook Like a Pro, Ina Garten shares a brand-new collection of recipes, tips, and techniques, so readers can cook with confidence no matter how much experience they have in the kitchen.

    As America's most trusted and beloved cookbook author, Ina Garten--the Barefoot Contessa--has taught millions of people how to cook. A home cook at heart, Ina knows that cooking and entertaining can be difficult, so to make her recipes simple and streamlined, she tests and retests each recipe until it's as straightforward and delicious as possible. Although Ina is completely self-taught and doesn't consider herself to be a "professional" cook, she has spent decades working with chefs and learning the techniques that take their cooking to the next level. In Cook Like a Pro, Ina shares some of her most irresistible recipes and very best "pro tips," from the secret to making her custardy, slow-cooked Truffled Scrambled Eggs to the key to the crispiest and juiciest Fried Chicken Sandwiches. Ina will even show you how to make an easy yet showstopping pattern for her Chocolate Chevron Cake--your friends won't believe you decorated it yourself!

    For Ina, cooking like a pro also means hosting like a pro, and along with know-how like how to tell when a filet of beef is perfectly cooked, you'll find dozens of other great ideas to boost your cooking and entertaining skills such as how to set up an elegant home bar and how to make an impressive Raspberry Baked Alaska that can be completely prepared ahead of time so all you need to do is finish it for your guests before serving. Beginner and advanced cooks alike will love Ina's delectable recipes, and if you have questions along the way, don't worry--Ina's practical cooking advice talks you through every detail, as though she were right there by your side.

    With beautiful photos and a treasury of pro tips that span prepping, making, and serving, as Ina says, "You don't have to be a pro to cook like one!"

    Pages: 272
    Dimension: 279mm X 254mm
    Author: GARTEN, INA
    Price: $55.00
  • Etxebarri
    Etxebarri
    ISBN: 9781911621218
    Publication date: 01/12/2018

    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. 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
    Author: CARDENAL, JUAN PABLO AND SARABIA, JON
    Price: $69.99
  • Fervor A Journey Through Australian Native Food
    Fervor A Journey Through Australian Native Food
    ISBN: 9780648203995
    Publication date: 01/12/2018

    With a focus on local, native ingredients, Fervor
    gathers together the best recipes from Paul Iskov's roving dining experience with stories by Robert Wood and photographs by Chris Gurney. Together, they paint a beautiful picture of the food, lifestyle and landscape from a celebrated and award-winning chef. Iskov has worked internationally at world leading restaurants Noma, DOM and Pujol. Since then, he has returned to Western Australia to craft a unique outlook on contemporary Australian cuisine.

    Pages: 196
    Dimension: 210mm X 152mm
    Author: ISKOV, PAUL
    Price: $39.99
  • Gilded Cake
    Gilded Cake
    ISBN: 9781446307113
    Publication date: 01/12/2018

    Make cakes that sparkle with this guide to metallic cakes from cake designer Faye Cahill. Faye begins by exploring the materials available to modern cake decorators then shows you the techniques for success. 12 stunning cake projects follow, each with an smaller project for beginners. Create cakes that shimmer and shine with this must-have guide.

    Pages: 144
    Dimension: 279mm X 215mm
    Author: CAHILL, FAYE
    Price: $44.99
  • Japanese Larder
    Japanese Larder
    ISBN: 9781911127628
    Publication date: 01/12/2018

    A follow-up to Luiz’s first book, Nikkei Cuisine, The Japanese Larder is a stunning cookery book that demystifies the best Japanese ingredients and cooking by introducing the home cook to a number of key Japanese ingredients and techniques that are easy to acquire and will transform their everyday cooking.

    Most of us have heard of ingredients such as miso, mirin, tofu and matcha, but how many of us feel confident using these ingredients in our everyday cooking, or beyond the one or two recipes for which we may bought such ingredients in the first place? In this beautifully illustrated cookbook, Luiz Hara introduces you to a host of delicious and versatile Japanese ingredients which are easy to get hold of in most parts of the world and can be used to create the most mouth-watering and interesting dishes. Categorized by main ingredient, grab that packet of miso paste from your fridge, buy some ponzu or yuzu from your local grocery store or the ethnic section of your local supermarket, and discover a new world of taste and flavour thanks to Luiz’s delicious recipes.

    Pages: 256
    Dimension: 253mm X 190mm
    Author: HARA, LUIZ
    Price: $49.99
  • Le Cordon Bleu Pastry School
    Le Cordon Bleu Pastry School
    ISBN: 9781911621201
    Publication date: 01/12/2018

    Le Cordon Bleu is the highly renowned, world famous cooking school noted for the quality of its culinary courses, aimed at beginners as well as confirmed or professional cooks. It is the world's largest hospitality education institution, with over 20 schools on five continents. Its educational focus is on hospitality management, culinary arts, and gastronomy. The teaching teams are composed of specialists, chefs and pastry experts, most of them honoured by national or international prizes. One of its most famous alumnae in the 1940s was Julia Child, as depicted in the film Julie & Julia. There are 100 illustrated recipes, explained step-by-step with 1400 photographs and presented in 6 chapters: Pastries, cakes and desserts; Individual cakes and plated desserts; Pies and tarts; Outstanding and festive desserts; Biscuits and cupcakes, candies and delicacies, and finally the basics of pastry. There are famous classics such as apple strudel, carrot cake, black forest gateau, strawberry cakes, profiteroles... Simple family recipes including molten chocolate cake, cake with candied fruit, hot souffle with vanilla, Tart Tatin... Delicious and original desserts like yuzu with white chocolate, chocolate marshmallow and violet tartlet, cream cheese and cherry velvet, pistachio cristalline... At the end of the book there is a presentation of all the utensils and ingredients needed for baking and also a glossary explaining the specific culinary terms. This is THE book for pastry lovers everywhere, from beginner to the advanced level and is the official bible for the Cordon Bleu cooking schools around the world in Europe: Paris, London, Madrid, Istanbul; the Americas: Ottawa, Mexico, Peru; Oceania: Adelaide, Melbourne, Perth, Sydney; and Asia: Tokyo, Kobe, Korea, Thailand, Malaysia, Shanghai, India, Taiwan. 1400 photographs

    Pages: 521
    Dimension: 263mm X 216mm
    Author: LE CORDON BLEU
    Price: $95.00
  • Mirazur
    Mirazur
    ISBN: 9789876376211
    Publication date: 01/12/2018

    It is in Menton, where the geographical boundaries between Italy and France waver, where Mirazur rests overlooking the Mediterranean sea. Michelin star chef Mauro Colagreco shares in his first book the gastronomic vision inspired by the stunning surroundings and abundance of locally sourced ingredients. Throughout these pages, we discover the local producers who supply Mauro with a beautiful array of goods that he then transforms into sublime and delectable works of art.

    The book offers 65 recipes, along with stunning photography portraying the dishes, the restaurant and the magical environment comprising the Mediterranean Sea, the Maritime Alps and the orchards and gardens cultivated by the locals, every reader can transport and immerse themselves in the world of Mirazur. A “frontier cuisine”, where the focus is centered on the provenance of the produce and reflecting the history ant tradition of the artisan universe that inhabits the region.

    Pages: 380
    Dimension: 290mm X 240mm
    Author: COLAGRECO, MAURO
    Price: $145.00
  • Nick Brill 33
    Nick Brill 33
    ISBN: 9789401449731
    Publication date: 01/12/2018

    At 33, Nick Bril is a man not easily described in a few words: Two-star Michelin chef and owner of The Jane; DJ in Antwerp's underground deep house scene; inspirer of tastes of the world; rock-n-roll partner; and father of two. Nick Bril 33 portrays a year in the life of this kitchen phenomenon. In his quest for new flavours, beats and experiences, Bril effortlessly interweaves 33 recipes for fine dining, street food and comfort dishes, interspersed with autobiographical musings on his variegated life. AUTHOR: Pascale Baelde is a journalist curious for life stories and respect for the story teller. Photographer and graphic designer Jan Mast supplies a powerful visual shock, while food photographer Kris Vlegels shoots the terrific dishes. colour, 30 b/w images

    Pages: 192
    Author: BAELDE, PASCALE
    Price: $90.00
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