Estore 25

ISBN: 9781921382642
Publication date: 31/10/2011

In their second book together, MasterChef's much-loved judges Gary Mehigan and George Calombaris share their tricks of the trade and twenty popular cooking techniques, accompanied by eighty delicious recipes.

Let Gary and George show you how to master some of the great cooking challenges. Learn how to perfect a glossy mayonnaise and the art of jointing poultry. Fillet a fish with professional finesse and whip up restaurant-quality pasta and pastry. Cook a steak to order and hollandaise in no time at all. Impress friends by serving up braised pork belly with apples and raisins or dark chocolate soufflé with white chocolate ganache, or feed the family in a flash with scrambled eggs or chicken skewers in green marinade.

The next best thing to having George and Gary at your kitchen bench, Cook With Us is for anyone who wants to learn how to cook up a storm with confidence and flair.


Pages: 224
Author: MEHIGAN. GARY & CALOMBARIS, GEORGE

ISBN: 9780670076253
Publication date: 03/10/2011

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as a leading authority on the subject. Trained in the classic French style and an inveterate global traveler with a passion for different cuisines, Michel has been inspired by many influences to develop an outstanding repertoire of desserts. Classic recipes are given a modern twist, while original recipes boast new combinations of flavours or a lighter or simpler style of cooking.

Pages: 288
Author: ROUX, MICHEL

ISBN: 9781921382734
Publication date: 03/10/2011

Renowned chef Matt Moran shares his favourite dinner-party menus for any occasion. Start with oysters two ways, a classic mushroom consomme or a stunning beetroot-cured ocean trout, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast, an impressive Beef Wellington or an elegantly light lobster salad. Top it all off with one of Matt's show-stopping desserts, like his luscious chocolate and Earl Grey tea tart, a sublimely delicate pistachio souffle or a contemporary version of that old favourite, strawberry shortcake.
Other titles include: Matt Moran pb and When I Get Home hb.

Pages: 240
Author: MORAN, MATT

ISBN: 9780732293475
Publication date: 01/11/2011

Iconic Melbourne restaurant gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region. gingerboy serves traditional and modern Asian dishes with flavours from Thailand, Malaysia and China -- perfect for the urban foodie. Soak up the atmosphere of the restaurant on every page of this amazing book. On the cover, retro signage beckons you in from a dark Melbourne laneway. Open the book and beautifully lit dishes ooze with flavour and style. You wona??t find sexier, saucier, more sumptuous recipes anywhere. With its sizzling style, gingerboy is a cookbook that will bring 21st century fusion into your kitchen.


Pages: 256
Dimension: 265mm X 255mm
Author: DONNELLAN, CHRIS & EZARD, TEAGE

ISBN: 9781408804407
Publication date: 01/11/2011

Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, is set to change all that with his radical new book. With meticulous precision, he explains what the most effective techniques are and why they work.
The first part of the book maps out the new techniques in 15 sections: 1) Taste and flavour 2) Seasoning and the five tastes 3) Stocks and infusing 4) Soups and purees 5) Brining, curing, marinating, macerating 6) Meat 7) Fish 8) Vegetables 9) Pasta, grains, pulses 10) Sauces,emulsions, thickening 11) Tarts and other doughs and pastries 12) Chocolate 13) Ice cream, sorbets, custards 14) Sous-vide cookery 15) Taking control of the kitchen.
In the second part, there are 150 specially created recipes. Here at last is the secret to irrefutably perfect fish and chips, as well as a few more unconventional dishes like salmon with liquorice, or lardy cake with whisky ice cream.


Pages: 432
Dimension: 272mm X 220mm
Author: BLUMENTHAL, HESTON

ISBN: 9781741968842
Publication date: 01/11/2011

"The French colonisation of Vietnam, which lasted for nearly one hundred years, had a profound influence on Vietnamese lifestyle, architecture and cuisine. Chef and author Luke Nguyen revisits his beloved Vietnam to delve deeper into the culinary legacy left by the French. Against a backdrop of grand colonial hotels, Luke talks to chefs, bakers, farmers and family members to explore the impact the French had on what the Vietnamese eat and cook today. More than 100 recipes showcase the fusion of French and Vietnamese ingredients and techniques, interwoven with the heart-warming and personal stories Luke uncovers on his journey."

Pages: 256
Dimension: 260mm X 215mm
Author: NGUYEN, LUKE

ISBN: 9781921382543
Publication date: 01/11/2011

Shane Delia, owner of Melbourne's award-winning Maha Bar and Grill, brings us his first cookbook, a superb collection of recipes that showcases his distinctive fusion of Middle Eastern and Mediterranean food, with a strong focus on the full-flavoured dishes prepared by Shane's large Australian–Maltese family.

Based on the freshest ingredients and cooked from the heart, Shane's recipes are designed to be served at a shared table. They include classic meze dishes, new takes on old favourites, and recipes that have been handed down through the generations, such as Shane's grandfather's spicy rabbit stew, and his mother-in-law's duck and apricot sambusek. He has also included some of his restaurant's signature dishes, such as the irresistible Turkish delight doughnuts with rosemary honey.

More than just a cookbook, Maha is a tribute to family life, and to the role of food in sustaining the ties that bind.


Pages: 224
Author: DELIA, SHANE

ISBN: 9781742702339
Publication date: 01/11/2011

A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.
Foreword by Noma chef Rene Redzepi - Noma was named best restaurant in the world in 2011.
Contains 80 inventive signature dishes from Marque restaurant.
Marque is considered one of the finest restaurants in the world. LIsted as one of the Top 100 Best Restaurants in the World in 2011, one of only four in Australia.
Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the successful Sydney restaurant. Also included will be the personal journey of chef and owner Mark Best and approximately 80 of Marque's signature recipes. Most will be complete dishes but the book will also contain a myriad of smaller recipes and techniques which are the backbone of chef, Mark Best's creations. A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.
Publication Date: November 2011

Pages: 304
Dimension: 290mm X 250mm
Author: BEST, MARK & PETANEN, PASI

ISBN: 9781741968996
Publication date: 01/11/2011

"Feel the pulse of its thriving tapas bars, watch the speed and grace of its wait staff, inhale the aroma of sizzling chorizo and savour the salty sweetness of crayfish straight off the grill . . . From its flagship restaurant in Melbourne's Hosier Lane, to the opening of its latest venture Pulpo, MoVida has always embodied the heart and soul of Spanish cuisine. By fusing local and international flavours and pushing culinary boundaries, the MoVida restaurants have irrevocably changed the landscape of Australian dining. MoVida Cocina gives you a closer look at the people, venues and dishes that have made the MoVida bars and restaurants what they are today. Acclaimed chef and owner Frank Camorra takes us behind-the-scenes to reveal special techniques, signature dishes and the pure joy of cooking that infuses his life and work. He also reveals 70 stunning new recipes, including his chorizo-filled fried potato bombs, which featured in a nail-biting episode of 'MasterChef Australia' in 2010."

Pages: 288
Dimension: 275mm X 185mm
Author: CORNISH, FRANK CAMORRA AND RICHARD

ISBN: 9781742665856
Publication date: 01/11/2011

"Be the star of the party with Paris Cutler's inspiring guide to cake making for birthdays, fundraisers, bridal showers and more. With playful ideas and detailed instructions, even complete beginners to cake decorating will find themselves creating little masterpieces. From Cheeky Monkey and Polka Dot Cupcakes for the school fete to Freddy and Girly Bear Cupcakes for a children's party, Planet Cake Celebrate will have a cake for every occasion! The book includes more than 20 cupcake and mini fudge cake designs for all occasions. It also has detailed advice on how you can host events and how to prepare for a cake-making party, advice on taking cakes home, templates, techniques and troubleshooting tips. "

Pages: 144
Dimension: 255mm X 210mm
Author: CUTLER, PARIS