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  • 101 Burgers and Sliders
    101 Burgers and Sliders
    ISBN: 9781849758550
    Publication date: 01/08/2017

    The once humble burger has become the pinnacle of modern fast-food culture - now you can make all the classics plus inspired gourmet versions of big burgers (and their chic little cousins, the sliders) at home. The whole world has gone burger-crazy, and for good reason actually - those first bites of a juicy burger are one of life's simple, unadulterated pleasures (there may be a few calories but that's what cheat days, Mondays, Fridays and general celebrations are for right?!). There is nothing like that rush of satisfaction that only comes from a perfectly cooked patty served just the way you like it, with crisp salad, oozing cheese and piquant sauce. Everyone's got a favourite, whether it's a crispy deep-fried buttermilk chicken with blue cheese and hot sauce, a classic beef, pickles and ketchup or a mushroom and halloumi burger with all the trimmings. They don't even have to be calorific these days and the range of properly delicious veggie burgers available has set a new standard for vegetarian and vegan comfort food. With this book there is no need to trek out to an overpriced burger joint when you can quickly and easily whip up something just as delicious at home.Try something new with the inspired takes on sauce ideas: from tzatziki with lamb burgers to apple and chilli relish with pork patties. Classic burger buns are always a favourite, but just wait until you try the naan bun with a curried vegetable patty or the pretzel bun with a salt beef patty - the exciting flavour combinations are seemingly endless. Whether you are after the biggest, meanest meatiest tower or a light and delicious vegan number made with fresh nutritious sauces, find your perfect patty right here in these pages. Serve the simpler recipes for weeknight family dinners, slinky sliders are perfect for entertaining friends and you could even use the best gourmet recipe to woo someone special...after all, the ability to make a great burger says a lot about a person. Chapters are divided into Simple Classics, Party-time Patties, Veggie Heaven, Super-size Stacks, Virtuous Burgers and Adventurous Ideas.

    Pages: 144
    Dimension: 190mm X 190mm
    Author: MISC
    Price: $24.99
  • All About Roasting
    All About Roasting
    ISBN: 9780393065268
    Publication date: 01/12/2011

    Successful restaurateurs have always known that adding "roasted" to a dish guarantees immediate appeal. Molly Stevens brings her trademark thoroughness and eye for detail to the technique of roasting. She breaks down when to use high heat, moderate heat, or low heat to produce juicy, well-seared meats, caramelized drippings, and concentrated flavors. Her 150 recipes feature the full range of dishes from beef, lamb, pork, and poultry to seafood and vegetables. Showstoppers include porchetta ingeniously made with a loin of pork, a roast goose with potato-sage stuffing, and a one-hour beef rib roast-dishes we've dreamed of making, and that Molly makes possible with her precise and encouraging instructions. Other recipes such as a Sunday supper roast chicken, herb-roasted shrimp, and blasted broccoli make this an indispensable book for home cooks and chefs. All About Roasting is like having the best teacher in America in the kitchen with you.

    Pages: 592
    Author: STEVENS, MOLLY
    Price: $54.99
  • Art of Beef Cutting
    Art of Beef Cutting
    ISBN: 9781118029572
    Publication date: 01/09/2011

    The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal.Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference â?¢ The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

    Pages: 240
    Author: UNDERLY, KARI
    Price: $78.99
  • Artisanal Burger
    Artisanal Burger
    ISBN: 9788891810328
    Publication date: 01/07/2017

    Long considered a simple fast food, today the hamburger is a gourmet delight. Here it is served in all the glory of traditional Italian cooking, with artisanal breads and meats bursting with a whole range of delicious toppings. This book illustrates recipes for hamburgers stemming from traditional Italian cuisine alongside recipes for French fries, salads, and sauces to discover or rediscover all the tastes of a timeless favourite. Mouthwatering highlights include the Smartburger with Scottona beef, roasted ham, Sorrento tomato, wild arugula, and mango; the Funburger with Scottona beef, gorgonzola, Italian speck, spumiglia lettuce, and green pepper sauce; and the Skillburger with Scottona beef, Parma ham, Parmigiano Reggiano cheese, spinach, and black truffle paste. Vibrant images of ingredients and delectable finished burgers complete the book

    Pages: 256
    Dimension: 235mm X 158mm
    Author: DE ANGELIS, ENZO
    Price: $55.00
  • AWW The Butcher
    AWW The Butcher
    ISBN: 9781742458618
    Publication date: 01/08/2017

    This is a cookbook for meatlovers, with must-have recipes for beef, poultry, pork and lamb. The recipes in this book use many different cuts of meat, both primary and secondary to suit everyone. You will even learn to make your own sausages! With step-by-step photos, showing you just how to achieve perfection in the art of cooking meat.

    Author: AWW
    Price: $45.00
  • Bacon Jam Cookbook
    Bacon Jam Cookbook
    ISBN: 9781472137241
    Publication date: 29/11/2016

    Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O'Connor, two brothers in their early twenties, who, with only £5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.

    Eat 17's two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.

    The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how.

    It is also, incidentally, a paean to bacon - (just about) everyone's favourite foodstuff.

    Pages: 160
    Dimension: 217mm X 154mm
    Author: EAT 17
    Price: $39.99
  • Baconish
    Baconish
    ISBN: 9781941252246
    Publication date: 01/07/2016

    Everything tastes better with bacon. Even if you are avoiding animal products, you can still enjoy the salty,smoky,crispy yum of bacon in your cooking. It's all in the seasonings, and these easy-to-make recipes are loaded with decadently delicious bacony flavor. Not only that, but these tasty plant-based bacon recipes are low in fat and cholesterol-free.
    Using several basic bacon recipes made wtih ingredients such as tofu, tempeh, eggplant, eggplant, coconut, and mushrooms, the book features fresh takes on many traditional recipes that normally call for bacon. With your plant-based bacons you will make everything from Quiche Lorraine and Bacon and Butternut Galette to BLT's, Bacon Cheeseburgers, and much more.
    The recipes are easy to make using readily available ingredients and versatile, too, allowing readers to use the various bacons interchangeably, whenever that salty, smoky, crispy craving strikes. These healthy, animal-friendly recipes are so flavorful, they will satisfy even the most hardcore bacon-fiend. The book also includes gorgeous photography, helpful hints, and much more.

    Pages: 168
    Dimension: 229mm X 191mm
    Author: TWO MOONS, LEINANA
    Price: $45.00
  • Basic Butchering of Livestock and Game
    Basic Butchering of Livestock and Game
    ISBN: 9780882663913

    Covers Beef, Veal, Pork, Lamb, Poultry, Rabbit and Venison

    Pages: 208
    Author: METTLER, JOHN
    Price: $24.99
  • Beyond Nose to Tail
    Beyond Nose to Tail
    ISBN: 9780747589143
    Publication date: 01/09/2007

    Fergus Henderson is revered throughout the world for his unpretentious and respectful approach to meat. As he says, 'it would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.'In this new collection of recipes, Fergus inspires with more carnivorous classics such as braised shoulder of lamb, pigeon pie, venison liver and pressed pig's ear, as well as extending his no-nonsense approach to the world of breads and sweets - sourdough loaves and lardy cakes, puddings such as chocolate baked Alaska, burnt sheep's milk yoghurt and goat's curd cheesecake, and delicious ice-creams including bay leaf and the famous Dr Henderson.Cooks worldwide will covet and cherish Beyond Nose to Tail

    Pages: 288
    Dimension: 198mm X 140mm
    Author: HENDERSON, FERGUS
    Price: $35.00
  • BLISTERING BARBECUES BURGERS WRAPS AND BITES (OPS)
    BLISTERING BARBECUES BURGERS WRAPS AND BITES (OPS)
    ISBN: 9781904573715

    Blistering Barbecues: Burgers, Wraps & Kebabs is a perfect till-point book for the summer months (sister edition Blistering Barbecues: Sauces, Salsas & Marinades is being published simultaneously). These are brilliantly delicious recipes for great barbecue favourites. What the Blistering team do so well is transform the mundane into the extraordinary; they do so through an innovative use of flavours and combinations, put together with style and punch. This is party food at its best from a team who have catered for over 4,000 hungry guests and who know exactly how to satisfy each and every eager tastebud. Kate Weatherell and Nigel Tunnicliff are the authors of the bestselling barbecue book, Blistering Barbecues. Hailed on first publication as the definitive book on the subject of cooking outdoors, the book proved to be a hit both at home and abroad. Nigel Tunnicliff is the co-owner of the world-renowned barbecue and catering company, Blistering Barbecues. Kate Weatherell is an established cookery writer and author of Sugar & Spice. colour throughout

    Pages: 64
    Author: WEATHERELL, KATE
    Price: $24.99
  • Brisket Chronicles
    Brisket Chronicles
    ISBN: 9781523505487
    Publication date: 01/04/2019

    It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.

    In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to 'cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers.

    Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right.

    Includes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.

    Pages: 256
    Dimension: 228mm X 177mm
    Author: RAICHLEN, STEVEN
    Price: $45.00
  • Burger Bar
    Burger Bar
    ISBN: 9780470187678
    Publication date: 01/05/2009

    HUBERT KELLER is the chef and owner of Burger Bar in the Mandalay Bay Hotel & Resort in?Las Vegas, in?the Lumière Place Casino & Hotels?in St. Louis, and at Macy's Union Square in San Francisco. He is also owner/chef of?Fleur de Lys in?San Francisco and Las Vegas and SLeek Steak House and Ultra-Lounge in St. Louis. The winner of a James Beard Award for Best Chef: California and named one of the ten best chefs in America by Food & Wine, Hubert Keller is also the host of the public television series Secrets of a Chef. Keller was the first invited guest chef in White House history and personally cooked for President Bill Clinton. He is renowned for elevating the ordinary burger into an extraordinary pleasure. PENELOPE WISNER is a San Francisco&based freelance writer and recipe developer. She has written three books?with Michael Chiarello, one of which, The Tra Vigne Cookbook, was nominated for a James Beard award. She also wrote Summer Cocktails for Williams-Sonoma and, most recently, Modern Asian Flavors: A Taste of Shanghai?with Richard Wong.

    Pages: 180
    Dimension: 203mm X 203mm
    Author: KELLER, HUBERT
    Price: $29.99
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