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  • Jerky Everything
    Jerky Everything
    ISBN: 9781581572711
    Publication date: 01/08/2015

    Try a variety of tasty jerky treats made with meat, veggies, tofu, and more!

    Jerky has been a vital source of sustenance for centuries. But what started out as an important food for travelers and a way to safely preserve meat in the days before refrigeration has become the health nut's favorite snack, the hiker and sportsman's manna, the dieter's delight, and a boon for gourmet food sellers.

    But why stop at beef, or even meat? Jerky Everything encompasses not only a variety of dried meat snacks but also veggie and fruit jerkies. Forget the ho-hum beef sticks of the past, Jerky Everything offers tasty dried treats for every palate, with flavors that range from orange beef to cheddar bacon to pina colada. Yes, you heard it here first?you can make yummy pineapple jerky at home! Recipes for meat jerkies make low-calorie, high-protein treats that curb hunger pangs. Recipes for fruit and veggie jerkies make wholesome treats that will help pick you up when your energy is waning. Homemade jerky is a thing apart from its store-bought equivalents; most of these recipes are even compatible with paleo, Atkins, and low-fat eating regimens.
    100 color photographs

    Pages: 232
    Dimension: 206mm X 203mm
    Author: BRAUN, PAMELA
    Price: $30.99
  • Little Bacon Cookbook
    Little Bacon Cookbook
    ISBN: 9781925418132
    Publication date: 01/09/2016

    Pages: 112
    Dimension: 238mm X 198mm
    Author: CAMPBELL, JACK
    Price: $29.99
  • Make Your Own Bacon and Ham and Other Salted Smoked and Cured Meats
    Make Your Own Bacon and Ham and Other Salted Smoked and Cured Meats
    ISBN: 9781845285920
    Publication date: 13/12/2016

    There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular sausage and bacon through to making your own salamis, pates and galantines.

    Pages: 208
    Author: PEACOCK, PAUL
    Price: $24.99
  • Mastering the Craft of Smoking Food
    Mastering the Craft of Smoking Food
    ISBN: 9781846890451

    An exceptionally complete guide to making real smoked food at home. Learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more delicious smoked foods - all at home with basic equipment that can either be bought or easily made in the workshop. Detailed instructions are covered in the book. Enhanced with illustrations and recipes for their preparation, Mastering the Craft of Smoking Food is very highly recommended for both aspiring amateur kitchen cooks and seasoned professional chefs, as a simply superby and 'user friendly' reference for the preparation of smoked meats. b/w photos & drawings

    Price: $39.99
  • New Charcuterie Cookbook
    New Charcuterie Cookbook
    ISBN: 9781624140464
    Publication date: 01/07/2014

    You haven't become a true food-crafter until you've mastered the art of charcuterie. To be able to use all parts of an animal to prepare a mouth watering dish with deliciously unique flavours is a desired skill and who better to show you the ropes than nose-to-tail icon, Jamie Bissonnette? Jamie is the popular chef of Boston's Coppa and Toro, known for his exceptional charcuterie, a James Beard Foundation award finalist for Best Chef: Northeast, winner of the Cochon 555 nose-to-tail competition and Food & Wine Magazine's People's Choice for Best New Chef. He has also been featured in The Boston Globe, Wall Street Journal, Bon Appetit and Edible Boston. The New Charcuterie Cookbook features over 100 recipes that appeal to professional chefs and home cooks alike. And with a wide variety of cured meat dishes to try-such as Bologna with Vietnamese Flavour, Cured Pork Loin Prosciutto-style and Whipped Pork Butter with Chestnut Honey - you'll have a whole chopping block full of fun and different flavours to try that are distinctively Jamie's.

    Pages: 208
    Price: $34.99
  • Offal Good
    Offal Good
    ISBN: 9780770435127
    Publication date: 01/09/2017

    Chris Cosentino, executive chef of Cockscomb in San Francisco, is known nationally for his "odds & ends" meat offerings. In Offal Good, Cosentino shares 140 recipes that show that offal cuts are arguably the best parts of the animal to cook and enjoy.aOffal Good is a comprehensive guide to nose to tail cooking that shows the reader not only how to prepare these cuts but also how to let creativity fly, with recipes that bring out the incredible flavors and textural qualities of pork, beef, chicken, lamb, and duck offal.

    Dimension: 272mm X 198mm
    Price: $69.99
  • Offal The Fifth Quarter
    Offal The Fifth Quarter
    ISBN: 9781906650551
    Publication date: 01/11/2011

    Anissa Helou's classic work, The Fifth Quarter, first published in 2004, is now re-issued as Offal, updated and expanded with the addition of striking colour food photography. This is the only book currently in print in the English language dedicated exclusively to the subject of offal - a subject currently enjoying a resurgence in popularity and fashion - in all its many and surprising forms. From foie gras to cod's roe and from sheep's head to testicles, Offal draws on recipes and traditions from all over the world.

    Pages: 208
    Dimension: 255mm X 195mm
    Author: HELOU, ANISSA
    Price: $49.99
  • Pate Confit Rillette
    Pate Confit Rillette
    ISBN: 9780393634310
    Publication date: 17/07/2019

    An instant classic, Pâté, Confit, Rillette will delight chefs and home cooks eager for knowledge of the most accessible charcuterie. Beginning with the basic principles of how and why these preparations work, Brian Polcyn and Michael Ruhlman include recipes both surprising and delicious, such as a succulent chicken terrine embedded with sauteed mushrooms and flecked with bright green herbs; modern rillettes of shredded salmon and whitefish; classic confits of duck and goose; and a vegetarian layered potato terrine. Part of the charcuterie mandate is using the entire animal and an avoidance of waste, so they also provide the ratios— proportions of meat, fat, and salt— that will allow anyone to create as much or as little of each dish as desired. This is the book to reach for when a cook or chef intends to explore these timeless techniques, both the fundamentals and their nuances, and create exquisite food.

    Pages: 256
    Dimension: 260mm X 215mm
    Author: POLCYN, BRIAN
    Price: $62.99
  • Pig King of the Southern Table
    Pig King of the Southern Table
    ISBN: 9780470194010
    Publication date: 01/06/2010

    In Pig, awarding winning food writer, James Villas, gives the mighty pig the glory it deserves. This snout-to-tail guide presents the very best Southern pork recipes, from th basics like susaage, ribs and ham to creative fare like hashes, burgers, gumbos, and casseroles. With gorgeous full-colour photos and recipes from Georgia to Louisiana and everywhere in between, PIG is the definitive cookbook on the king of the Southern table.
    James Villas was the food and wine editor of Town & Country magazine for 27 years, and his work has appeared in Food & Wine, Saveur, Gourmet, Bon Appetit, The New York Times, and many other publications. He has written 15 cookbooks and books on food, including two that were nominated for James Beard Awards and featured in Food & Wine's annual "Best of the Best." He has won two James Beard Journalism Awards, most recently for an article in Saveur, and was named Bon Appetit's Food Writer of the Year for 2003. He is also the author of The Glory of Southern Cooking and The Bacon Cookbook.

    Author: VILLAS, JAMES
    Price: $42.99
  • Pork
    ISBN: 9780857831019
    Publication date: 01/11/2013

    Publication Date: November 2013
    This celebration of all that is great about pork showcases its fantastic versatility. Chapters cover Shoulder & Ribs, Belly, Loin & Fillet, Ham, Bacon, Sausages and Oddbits (offal), and cover the recipes and techniques needed to make everything from Dry-cured Ham, Chorizo and Salami to Smoked Pig Cheek Pancetta and Black Pudding Fritters. The 100 international recipes hail from the USA, Spain, Italy, Germany, Hungary, France and India, among others, and explore the cooking and preserving of pork around the globe. The book also covers the rearing of pigs, including their feed regimes, day-to-day care and the best diets to produce flavoursome meat. Essential reading for pork lovers everywhere.

    Pages: 240
    Price: $39.99
  • Professional Charcuterie
    Professional Charcuterie
    ISBN: 9780471122371
    Publication date: 30/03/1996

    The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition.

    Pages: 304
    Dimension: 260mm X 210mm
    Price: $93.99
  • Rachel Khoos Sweet and Savoury Pates
    Rachel Khoos Sweet and Savoury Pates
    ISBN: 9780297868958
    Publication date: 01/08/2014

    From her tiny kitchen in Paris, Rachel Khoo has revolutionised the way we think about French food with her bestselling book and TV series, THE LITTLE PARIS KITCHEN. In SWEET & SAVOURY PATES, Rachel brings her innovative blend of creativity and style to the home kitchen to show you how to make a variety of spreads to serve as a snack or a main course. From a nutty pate, fruit curd and lots of clever ideas for chocolate and caramel, this unique collection of recipes provides the homemade, healthy alternative to all of your favourite spreads.

    Pages: 240
    Author: KHOO, RACHEL
    Price: $50.99
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