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  • Bacon Bible
    Bacon Bible
    ISBN: 9781419734618
    Publication date: 01/05/2019

    Bacon is Peter Sherman's north star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. He has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 150 recipes that show you how to incorporate bacon into nearly any meal you can imagine. There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways. There's Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal.

    Pages: 368
    Dimension: 229mm X 187mm
    Author: PETER, SHERMAN
    Price: $49.99
  • Bacon Book
    Bacon Book
    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 Scratch and Sniff Cookbook
    Bacon Scratch and Sniff Cookbook
    ISBN: 9781925418774
    Publication date: 01/08/2018

    This is a bacon cookbook with a super-fun twist—scratch the cover for a deliciously bacon-y smell!

    It’s an indisputable fact that bacon is the world’s greatest food. It goes with everything—from savory to sweet—and it’s just as comfortable being the star of the show as it is playing a supporting role. You can slather it in maple syrup; you can fry it ‘til it’s crisp; you can use it to wrap other meats; hell, you can even weave a delicious bacon-y mat with it, and bacon confidently takes it all in stride. All hail bacon.

    The Bacon Scratch & Sniff Cookbook promises to sway even the most hardened vegetarians with its forty bacon-centric recipes (not to mention its nifty scratch-and-sniff feature on the book’s cover)—from piggy snacks, including caramel bacon popcorn, candied bacon strips, and bacon-wrapped sweet potato wedges, to heartier main dishes like bacon-covered mac-and-cheese burgers, smoky bacon tacos, and the ultimate pasta carbonara. Did we mention dessert too? You’ll also find bacon and pecan ice cream, choc-bacon cookies, and everything bacon imaginable. It’s time to pig out, because everything is better with bacon!

    Pages: 112
    Dimension: 210mm X 170mm
    Author: CAMPBELL, JACK
    Price: $29.99
  • Big Smoker Book Techniques and Recipes
    Big Smoker Book Techniques and Recipes
    ISBN: 9780764343285
    Publication date: 01/09/2013

    Low & slow that is the secret behind a taste sensation that becomes a passion. Smoking is a very special kind of barbecue using low temperatures. What flavor the food takes depends significantly on the recipes and the fuel used. This book, with 138 color photos and enticing recipes, introduces the basic techniques of smoking, which are many, along with expert tips on the appliances, fuel, and accessories to use. In the detailed recipe section with over 100 recipes, you will find everything for a perfect barbecue experience from the special seasoning produced from sauces, rubs, and marinades to the best recipes for fruity, spicy ribs, incredibly tender brisket, or juicy, mouth watering salmon and trout.

    Pages: 151
    Author: ASCHENBRANDT KARSTEN AND JAEGER RUDOLF
    Price: $79.99
  • Charcuterie
    Charcuterie
    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: $57.99
  • Charcuterie
    Charcuterie
    ISBN: 9781788790376
    Publication date: 01/11/2018

    This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats.

    This is your one-stop guide to understanding and enjoying charcuterie, with over 65 mouth-watering recipes celebrating the world of sliced meats.

    Charcuterie will teach you everything you would like to know about the history of pork and sliced meats, and will explain how to make the most of your local butchers so that every meal tastes as divine as could be. You'll learn lots of excellent little tips about how to preserve and cure your food as well as how to match the perfect drink to the flavors of your dish. Charcuterie will provide you with a host of recipes for all types of occasions. It contains small bites such as grilled chorizo and scallops on sticks, main courses such as pork belly or duck breast, and accompaniments such as pickles and toasts.

    With this book you will have everything you need to become a meaty expert, from purchasing the right cuts and curing your own meat, to creating a culinary masterpiece to impress even the most discerning of food critics.

    Pages: 160
    Dimension: 210mm X 170mm
    Author: BALLARD, MIRANDA
    Price: $24.99
  • Charcuterie and French Pork Cookery
    Charcuterie and French Pork Cookery
    ISBN: 9781902304885
    Publication date: 19/02/2008

    Every town in France has at least one charcutier, whose windows are dressed with astonishing displays of good food; pates, terrines, galantines, jambon, saucissions sec and boudins. The charcutier will also sell olives, anchovies, condiments as well as various salads of his own creation, making a visit the perfect stop to assemble picnics and impromptu meals. But the real skill of the charcutier lies in his transformation of the pig into an array of delicacies; a trade which goes back at least as far as classical Rome, when Gaul was famed for its hams. First published in 1969 but unavailable for many years, Jane Grigson's "Charcuterie and French Pork Cookery" is a guidebook and a recipe book. She describes every type of charcuterie available for purchase and how to make them yourself. She describes how to braise, roast, pot-roast and stew all the cuts of pork, how to make terrines, how to cure your own ham and make your own sausages.


    Author: GRIGSON, JANE
    Price: $34.99
  • 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
  • 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
    Complete Guide to Sausage Making
    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: $27.99
  • Cured Meat Smoked Fish and Pickled Eggs
    Cured Meat Smoked Fish and Pickled Eggs
    ISBN: 9781612129037
    Publication date: 01/09/2018

    Easy to grab and satisfying to eat, preserved proteins go way beyond jerky. Food preservation teacher and cook Karen Solomon teaches you how to smoke, pickle, salt-cure, oil-cure, and dehydrate a variety of meats, dairy, fish, eggs, and other proteins economically and at home. Fifty-six creative recipes highlight the range of specialty foods that you can make yourself with these techniques, including smoked salmon, pickled beans, cured sardines, brined cheese, duck breast prosciutto, and, of course, beef jerky (eight varieties!).

    Pages: 200
    Author: SOLOMON, KAREN
    Price: $29.99
  • 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
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