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  • 12 Bones Smokehouse A Mountain BBQ Cookbook
    12 Bones Smokehouse A Mountain BBQ Cookbook
    ISBN: 9780760347263
    Publication date: 01/04/2015

    For lovers of the 12 Bones restaurant - including President Obama - as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's.When 12 Bones Smokehouse opened Asheville, North Carolina, in the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become a local institution that rivals the Biltmore Estate in popularity. In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville.12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palate - blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro.Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore.

    Pages: 224
    Author: HEAVNER,SHANE;KING,BRYAN;KOH,ANGELA
    Price: $35.00
  • Bacon Book Irresistible, Mouthwatering Recipes
    Bacon Book Irresistible, Mouthwatering Recipes
    ISBN: 9780008263522
    Publication date: 22/01/2018

    Publication Date: January 2018
    The perfect gift for the bacon lover in your life packed with creative ways to pig out.
    If bacon had existed in mythical Greece, a thousand ships would have been launched. If it had been around in medieval times, King Arthur would have tucked into it on the round table.
    Fast forward and now, while you can’t buy happiness, you can buy bacon. And here you’ll find the ultimate celebration of this brilliant ingredient. Packed with mouth-watering recipes to start your day with a bang, pack a punch at lunchtime and bring good times at the end of the day.
    Flick through and discover the wonders of bacon. And then get cooking and enter the bacon-lovers’ heaven.

    Pages: 192
    Dimension: 217mm X 170mm
    Author: SJUVE, CHRISTOPHER
    Price: $27.99
  • Bacon Cookbook
    Bacon Cookbook
    ISBN: 9780470042823
    Publication date: 14/09/2007

    James Villas was the food and wine editor of Town Country magazine for twenty-seven years. His work has also appeared in Esquire, Food Wine, Gourmet, Bon Appetit, Saveur, the New York Times, and the Atlantic Monthly, among other publications. Two of his cookbooks have been nominated for a James Beard Award, he has won two James Beard Awards for journalism, and he received Bon Appetit's Food Writer of the Year Award in 2004. Villas is the author of more than a dozen cookbooks and books on food, including My Mother's Southern Kitchen, Crazy for Casseroles, Between Bites, Stalking the Green Fairy, and, most recently, The Glory of Southern Cooking.

    Author: VILLAS, JAMES
    Price: $42.99
  • Bacon Nation 125 Smoky Salty Crispy Meaty Irresistible Recipes
    Bacon Nation 125 Smoky Salty Crispy Meaty Irresistible Recipes
    ISBN: 9780761165828
    Publication date: 01/07/2013

    Includes recipes such as Crispy Polenta Bites with Sun-Dried Tomato Spread, Onion Soup with Bacon and Baguette Croutons, French Toast Bread Pudding with Bacon and Cinnamon, Pork Roast with Bacon, Fennel, and Black Mission Figs, Crusted Salmon with Avocado and Red Onion Salad, and Velvety Chicken Topped with Rosemary-Bacon Biscuits.

    Pages: 352
    Author: KAMINSKY, PETER AND RAMA, MARIE
    Price: $32.99
  • Championship BBQ Secrets For Real Smoked Food Second Edition
    Championship BBQ Secrets For Real Smoked Food Second Edition
    ISBN: 9780778804499
    Publication date: 01/06/2013

    Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavoured with wood smoke. The results are sublime - succulent, finger-lickin' ribs, brisket, salmon and more. Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavour blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop. Easy-to-follow instructions and clever techniques for smoking methods are easy for any back garden chef to follow. All the important information is covered, such as: Equipment needed; How and why various types of woods are used; How to build an indirect fire; How to prepare food for smoking; How to use brines, marinades, rub, slathers, bastes, glazes and sauces. With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of back garden cooking.


    Author: PUTNAM, KAREN AND FERTIG, JUDITH
    Price: $29.99
  • Charcuterie The Craft of Salting Smoking and Curing Updated and Revised Edition
    Charcuterie The Craft of Salting Smoking and Curing Updated and Revised Edition
    ISBN: 9780393240054
    Publication date: 03/09/2013

    Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.

    Pages: 320
    Author: RUHLMAN, MICHAEL AND POLCYN, BRIAN
    Price: $49.99
  • Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking
    Complete Book of Pork Butchering Smoking Curing Sausage Making and Cooking
    ISBN: 9780760349960
    Publication date: 01/07/2016

    You don't have to live on a farm to take your cooking skills to the next level with this pork butchering book for the home cook!

    Pork is the most consumed meat in the world. It's inexpensive and versatile, yet relatively few home cooks feel comfortable moving beyond pork chops. And the vast majority never dream of making chorizo or curing their own hams or bacon. The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking changes all that.

    For the home cook who wants to step up to the butcher block, this bookis the perfect guide. Equal parts butchering handbook, cookbook, and food history book, The Complete Book of Pork Butchering, Smoking, Curing, Sausage Making, and Cooking allows food lovers to take on culinary challenges, such as making their own sausage varieties or breaking down an entire pig, start to finish. Knowing that a single, butchered market hog can produce 371 servings of pork, there's a lot of opportunity for anyone lucky enough to get their hands on a whole hog. Even the folks who buy their meat in more manageable quantities can tackle new recipes and techniques in this book.

    The book offers recipes, photographs, and illustrations to turn average cooks into nose-to-tail butchering enthusiasts. It also includes information about the history of pigs, meat storage and preservation techniques, and advice on how to best use every part of the pig to its most flavorful effect.

    There's only one way to enjoy this book: Pig out!

    Pages: 208
    Author: HASHEIDER, PHILIP
    Price: $29.99
  • Complete Guide to Sausage Making Mastering the Art of Homemade Bratwurst Pepperoni Salami and More
    Complete Guide to Sausage Making Mastering the Art of Homemade Bratwurst Pepperoni Salami and More
    ISBN: 9781616081287
    Publication date: 01/05/2011

    Monte Burch is an award-winning freelance writer, photographer and author of over 75 books and thousands of outdoors and how to magazine articles.
    With his advice, you can perfect and master the art of making sausages at home and be the envy of the neighborhood.

    Pages: 256
    Author: BURCH, MONTE
    Price: $24.99
  • Cured Handcrafted Charcuteria and More
    Cured Handcrafted Charcuteria and More
    ISBN: 9781454917014
    Publication date: 01/11/2016

    For lovers of all things dry cured, award-winning chef, owner of Charlitos Cocina, and creator of charcuterie Charles Wekselbaum has written an unconventional entry-level guide to the process. Drawing on his Cuban-Jewish background and inspired by flavors from Asia to Italy, Charlito includes recipes for pork and beef salami, dry-cured whole muscles like prosciutto and bresaola, and more unusual seafood and vegan options made from salmon, tuna, figs, cucumbers, and more. He provides instructions for easily constructing your drying and fermentation chamber, putting together the perfect charcuterie board, pairing wines and beers with the finished product, and recipes to implement your favorite dry-cured ingredients. With information on everything from sourcing your materials through plating your dish, home chefs of all levels can enjoy their own dry-cured delicacies without being intimidated.

    Pages: 216
    Dimension: 254mm X 204mm
    Author: WEKSELBAUM, CHARLES
    Price: $37.99
  • FOIE GRAS (OPS)
    FOIE GRAS (OPS)
    ISBN: 9780471293187
    Publication date: 20/08/1999

    MICHAEL A. GINOR is co-founder, co-owner, and President of Hudson Valley Foie Gras and New York State Foie Gras, and is an international food and travel columnist. MITCHELL DAVIS is Publications Director at the James Beard Foundation. JANE ZIEGELMAN and ANDREW COE collaborate on writing projects about food and travel. GIDEON LEWIN has been among the most successful editorial and commercial photographers since the mid-1970s. His fashion and portrait work has appeared in top magazines such as Vogue, Elle, and German Bazaar.

    Pages: 352
    Dimension: 284mm X 226mm
    Author: GINOR, MICHAEL AND ZIEGELMAN, JANE
    Price: $79.99
  • Gourmet Hot Dogs How To Dress Your Dog Up With Style (Stephane Reynaud)
    Gourmet Hot Dogs How To Dress Your Dog Up With Style (Stephane Reynaud)
    ISBN: 9781743363133
    Publication date: 01/08/2014

    Featuring 60 easy, tasty hot dog recipes, prepared with passion in gourmet French style, Stephane Reynaud's Gourmet Hot Dogs is peppered throughout with light- hearted, quirky illustrations of cute canines, each with their eye on a tasty hot dog morsel. The recipes are divided into sausage type - from coarse and finely minced sausages, to Frankfurters, chipolatas, Toulouse sausage, chicken sausage, veal sausage - and each recipe includes suggestions for bread accompaniments, small (but perfectly formed) salad garnishes and the all-important condiments to maximize flavour and impact. Stephane's followers and fans of quick and easy food that's high quality and fun to serve will love this book for its fabulous recipes and Gallic charm.



    Pages: 144
    Dimension: 240mm X 190mm
    Author: REYNAUD,STEPHANE
    Price: $29.99
  • Home Sausage Making
    Home Sausage Making
    ISBN: 9781580174718
    Publication date: 20/03/2003

    HOME SAUSAGE MAKING with over 95,000 copies in print, is the classic in the field. Now repackaged in a smaller, friendlier size for a new generation of sausage lovers, and completely revised and updated to comply with current safety standards, this new edition features 150 recipes. Included in the lineup are 100 recipes for sausages (cased and uncased) and 50 recipes for cooking with sausage, all written for contemporary tastes and cooking styles.

    Author: PEERY, SUSAN
    Price: $24.99
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