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  • Kitchen Mysteries
    Kitchen Mysteries
    ISBN: 9780231141710
    Publication date: 15/07/2010

    An international celebrity and founder of molecular gastronomy, or the scientific investigation of culinary practice, Herv& eacute; This is known for his ground-breaking research into the chemistry and physics behind everyday cooking. His work is consulted widely by amateur cooks and professional chefs and has changed the way food is approached and prepared all over the world. In Kitchen Mysteries, Herve This offers a second helping of his world-renowned insight into the science of cooking, answering such fundamental questions as what causes vegetables to change color when cooked and how to keep a souffl& eacute; from falling. He illuminates abstract concepts with practical advice and concrete examples& mdash;for instance, how saut& eacute;ing in butter chemically alters the molecules of mushrooms& mdash;so that cooks of every stripe can thoroughly comprehend the scientific principles of food. Kitchen Mysteries begins with a brief overview of molecular gastronomy and the importance of understanding the physiology of taste. A successful meal depends as much on a cook's skilled orchestration of taste, odors, colors, consistencies, and other sensations as on the delicate balance of ingredients. Herv& eacute; then dives into the main course, discussing the science behind many meals' basic components: eggs, milk, bread, sugar, fruit, yogurt, alcohol, and cheese, among other items. He also unravels the mystery of tenderizing enzymes and gelatins and the preparation of soups and stews, salads and sauces, sorbet, cakes, and pastries. Herv& eacute; explores the effects of boiling, steaming, braising, roasting, deep-frying, saut& eacute;ing, grilling, salting, and microwaving, and devotes a chapter to kitchen utensils, recommending the best way to refurbish silverware and use copper.By sharing the empirical principles chefs have valued for generations, Herv& eacute; This adds another dimension to the suggestions of cookbook authors. He shows how to adapt recipes to available ingredients and how to modify proposed methods to the utensils at hand. His revelations make difficult recipes easier to attempt and allow for even more creativity and experimentation. Promising to answer your most compelling kitchen questions, Herv& eacute This continues to make the complex science of food digestible to the cook.

    Pages: 232
    Author: THIS, HERVE
    Price: $37.99
  • Mastering the Art of Sous Vide Cooking
    Mastering the Art of Sous Vide Cooking
    ISBN: 9781624146664
    Publication date: 01/12/2018

    Chefs swear by sous vide as the ultimate way to achieve perfectly cooked and flavorful foods. Justice Stewart has become a specialist with the sous vide technique and creates restaurant-quality dishes with texture and flavor that couldn't be replicated until now—and the secret is it's not that hard.

    Justice's techniques are just as applicable for the home chef. You'll learn how incredible one bag meals can be, from determining time and temperature controls, to seasonings and how to properly seal your food to achieve jaw-dropping, perfectly cooked meals. Your food will be cooked to perfection and infused with so much flavor, your family and friends will be amazed. There's more than just steaks to be cooked sous vide—learn to cook poultry, pork, ground meats, eggs, fish, shellfish, fruits and vegetables and more. Recipes include Madras Curry Chicken, Crab Cakes with Poached Eggs and Saffron Hollandaise, Marinated Leg of Lamb with Norwegian Brown Sauce, Butter Poached Lobster in Herbed Cream Sauce and Duck Breast with Pomegranate Dressing.

    This book will have 75 recipes and 75 photos.

    Pages: 192
    Dimension: 228mm X 203mm
    Author: STEWART, JUSTICE
    Price: $29.99
  • Modern Gastronomy A-Z
    Modern Gastronomy A-Z
    ISBN: 9781439812457
    Publication date: 01/02/2010

    Tickets voted #20 Worlds Best Restaurants 2019
    elBulli BEST OF THE BEST HALL OF FAME 2019
    Everything you need to know about the science of cooking – terminology, ingredients and reactions – all in an accessible A to Z format from the master Ferran Adria (ElBulli – World’s Best Restaurant).

    Dimension: 236mm X 159mm
    Author: ADRIA, FERRAN
    Price: $133.00
  • Modernist Bread The Art and Science (Modernist Cuisine)
    Modernist Bread The Art and Science (Modernist Cuisine)
    ISBN: 9780982761052
    Publication date: 07/11/2017

    Publication Date: May 2017
    Modernist Bread The Art and Science is a revolutionary new understanding of one of the most important staples of the human diet.
    Created by the team that published the award-winning Modernist Cuisine: The Art and Science of Cooking, this massive treasury of practical knowledge and groundbreaking techniques captures over four years of independent research and collaborations with leading industry professionals; the result is the most in-depth look at bread to date.
    Stunning photography brings the complete story of bread to life across more than 2,300 pages—uncover its incredible history, loaves from every corner of the world, and the breath-taking beauty of scientific phenomena at work above and below the crust. In addition, you will discover innovative recipes and techniques developed by the Modernist Cuisine team that have not been published anywhere else. Housed in a sleek stainless steel case, this five-volume set contains more than 1,500 traditional and avant-garde recipes, as well as a wire-bound kitchen manual so that you can easily bring all of the recipes into the kitchen in one compact collection.
    Modernist Bread is sure to become an invaluable resource for anyone who has a thirst for knowledge about bread or wants to advance their craft. This book is a call to arms for any baker—whether you are a strict traditionalist, avid modernist, home baker, restaurant chef, or an artisanal baker—to embrace the possibilities of invention and follow your inspiration to make breads in your own way.
    Modernist Cuisine team is an interdisciplinary group in Bellevue, Washington, founded by Nathan Myhrvold. The team comprises scientists, research and development chefs, a full editorial and photography department, and business and marketing staff-all dedicated to advancing the science of the culinary arts through creativity and experimentation.





    Author Description
    Nathan Myhrvold is founder of The Cooking Lab and lead author of Modernist Cuisine: The Art and Science of Cooking, Modernist Cuisine at Home, The Photography of Modernist Cuisine, and the forthcoming book Modernist Bread: The Art and Science. He routinely pushes the boundaries of culinary science as a chef, scientist, photographer, and writer. He has had a passion for food and photography since he was a boy. At a young age he consumed cooking books and invested in new cameras and lenses-even while doing postdoctoral cosmology work with Stephen Hawking. While working as the chief technology officer of Microsoft, he took a leave of absence to earn his culinary diploma from École de Cuisine La Varenne in France. Nathan retired from Microsoft in 1999 to found Intellectual Ventures and pursue several interests, including his lifelong interest in photography, cooking, and food science. Inspired by the void in literature about culinary science and the cutting-edge techniques used in the world's best restaurants, Myhrvold assembled the Modernist Cuisine team to share the art and science of cooking with others.
    Francisco Migoya leads the Modernist Cuisine culinary team as head chef. Together with Nathan Myhrvold, he directs culinary research and the development of new techniques and recipes for the team's next book Modernist Bread: The Art and Science, on-sale Spring 2017. An innovative pastry chef, his most recent book, The Elements of Dessert (John Wiley & Sons, 2012), won a 2014 International Association of Culinary Professional Cookbook Award in the Professional Kitchens category. He has been recognized as a top U.S. pastry chef and chocolatier, with accolades that include the Medal of Master Artisan Pastry Chef (2013) from Gremi de Pastisseria de Barcelona. Migoya owned Hudson Chocolates in New York and worked at both The French Laundry and Bouchon Bakery as executive pastry chef. Prior to joining the Modernist Cuisine team, Migoya was a professor at The Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.


    Dimension: 352mm X 283mm
    Author: MYHRVOLD, NATHAN
    Price: $825.00
  • Modernist Cuisine Art and Science of Cooking  5 Volumes Revised and Updated Edn with workbook
    Modernist Cuisine Art and Science of Cooking 5 Volumes Revised and Updated Edn with workbook
    ISBN: 9780982761007
    Publication date: 01/06/2011

    A revolution is under­way in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art.

    In Modernist Cuisine: The Art and Science of Cooking, Nathan Myhrvold, Chris Young, and Maxime Bilet—scientists, inventors, and accomplished cooks in their own right—have created a six-volume 2,400-page set that reveals science-inspired techniques for preparing food that ranges from the other­worldly to the sublime. The authors—and their 20-person team at The Cooking Lab—have achieved astounding new flavors and tex­tures by using tools such as water baths, homogenizers, centrifuges, and ingredients such as hydro­colloids, emulsifiers, and enzymes. It is a work destined to reinvent cooking.

    How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn’t go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work. Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from micro­scopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light. A sampling of what you’ll discover:

    Why plunging food in ice water doesn’t stop the cooking process;
    When boiling cooks faster than steaming;
    Why raising the grill doesn’t lower the heat;
    How low-cost pots and pans can perform better than expensive ones;
    Why baking is mostly a drying process;
    Why deep-fried food tastes best and browns better when the oil is older;
    How modern cooking techniques can achieve ideal results without the perfect timing or good luck that traditional methods demand.
    Many invaluable features include:

    Insights into the surprising science behind traditional food preparation methods such as grilling, smoking, and stir-frying;
    The most comprehensive guide yet published on cooking sous vide, including the best options for water baths, packaging materials, and sealing equipment; cooking strategies; and troubleshooting tips;
    More than 250 pages on meat and seafood and 144 pages on fruits, vegetables, and grains, including dozens of parametric recipes and step-by-step techniques;
    Extensive chap­ters explaining how to achieve amazing results by using modern thickeners, gels, emulsions, and foams, including example recipes and many formulas;
    Some 300 pages of new recipes for plated dishes suitable for service at top-tier restaurants, plus recipes adapted from master chefs including Grant Achatz, Ferran Adrià, Heston Blumenthal, David Chang, Wylie Dufresne, David Kinch, and many others.
    From the professional chef to the home cook, Modernist Cuisine is an indispensable guide for anyone who is passionate about the art and science of cooking.
    Revealing the techniques used for preparing food which ranges from the otherworldly to the sublime, 'Modern Cuisine' is a six-volume guide for anyone who is passionate about the art and science of cooking.



    Pages: 2438
    Dimension: 455mm X 402mm
    Author: MYHRVOLD, NATHAN ET AL
    Price: $795.00
  • Modernist Cuisine At Home
    Modernist Cuisine At Home
    ISBN: 9780982761014
    Publication date: 01/10/2012

    The Publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Publisher to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are: how to cook fish and steak perfectly every time, whether you're in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for: perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as: how to test the accuracy of a thermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

    Pages: 456
    Dimension: 412mm X 288mm
    Author: MYHRVOLD, NATHAN
    Price: $195.00
  • Molecular Gastronomy
    Molecular Gastronomy
    ISBN: 9780231133135
    Publication date: 25/07/2008

    Herve This (pronounced "Teess") is an internationally renowned chemist, a popular French television personality, a bestselling cookbook author, a longtime collaborator with the famed French chef Pierre Gagnaire, and the only person to hold a doctorate in molecular gastronomy, a cutting-edge field he pioneered. Bringing the instruments and experimental techniques of the laboratory into the kitchen, This uses recent research in the chemistry, physics, and biology of food to challenge traditional ideas about cooking and eating. What he discovers will entertain, instruct, and intrigue cooks, gourmets, and scientists alike. Molecular Gastronomy, This's first work to appear in English, is filled with practical tips, provocative suggestions, and penetrating insights. This begins by reexamining and debunking a variety of time-honored rules and dictums about cooking and presents new and improved ways of preparing a variety of dishes from quiches and quenelles to steak and hard-boiled eggs. He goes on to discuss the physiology of flavor and explores how the brain perceives tastes, how chewing affects food, and how the tongue reacts to various stimuli. Examining the molecular properties of bread, ham, foie gras, and champagne, the book analyzes what happens as they are baked, cured, cooked, and chilled. Looking to the future, Herve This imagines new cooking methods and proposes novel dishes. A chocolate mousse without eggs? A flourless chocolate cake baked in the microwave? Molecular Gastronomy explains how to make them. This also shows us how to cook perfect French fries, why a souffle rises and falls, how long to cool champagne, when to season a steak, the right way to cook pasta, how the shape of a wine glass affects the taste of wine, why chocolate turns white, and how salt modifies tastes.

    Pages: 377
    Author: THIS, HERVE
    Price: $27.99
  • Molecular Gastronomy Scientific Cuisine Demystified
    Molecular Gastronomy Scientific Cuisine Demystified
    ISBN: 9781118073865
    Publication date: 25/05/2015

    Molecular Gastronomy: Scientific Cuisine Demystified aims to clarify and explain the fascinating world of molecular gastronomy. It offers the reader crucial knowledge of key ingredients and provides fundamental step-by-step techniques for application. It provides a foundation for experimenting with and, most importantly, understanding new and exciting ingredients and cooking techniques.

    Pages: 336
    Author: SANCHEZ, JOSE
    Price: $115.99
  • Note-By-Note Cooking
    Note-By-Note Cooking
    ISBN: 9780231164870
    Publication date: 01/12/2016

    Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods through the use of pure molecular compounds. 1-Octen-3-ol, which has a scent of wild mushrooms; limonene, a colorless liquid hydrocarbon that has the smell of citrus; sotolon, whose fragrance at high concentrations resembles curry and at low concentrations, maple syrup or sugar; tyrosine, an odorless but flavorful amino acid present in cheese'these and many other substances, some occurring in nature, some synthesized in the laboratory, make it possible to create novel tastes and flavors in the same way that elementary sound waves can be combined to create new sounds. Note-by-note cooking promises to add unadulterated nutritional value to dishes of all kinds, actually improving upon the health benefits of so-called natural foods. Cooking with molecular compounds will be far more energy efficient and environmentally sustainable than traditional techniques of cooking. This new way of thinking about food heralds a phase of culinary evolution on which the long-term survival of a growing human population depends. Herv This clearly explains the properties of naturally occurring and synthesized compounds, dispels a host of misconceptions about the place of chemistry in cooking, and shows why note-by-note cooking is an obvious'and inevitable'extension of his earlier pioneering work in molecular gastronomy. An appendix contains a representative selection of recipes, vividly illustrated in color.

    Author: THIS, HERVE
    Price: $39.99
  • Photography of Modernist Cuisine
    Photography of Modernist Cuisine
    ISBN: 9780982761021
    Publication date: 01/09/2015

    Nathan Myhrvold and the culinary wizards at The Cooking Lab redefined what a cookbook can be with 'Modernist Cuisine' heralded by the James Beard Foundation as Cookbook of the Year and a once-in-a-lifetime publishing event for anyone who is passionate about food and cooking. Now the same team has produced 'The Photography of Modernist Cuisine', a feast for the eyes that serves up the beauty of food through innovative and striking photography. Simple ingredients, eclectic dishes, and the dynamic phenomena at work in the kitchen are transformed into vivid art.



    Pages: 312
    Dimension: 454mm X 358mm
    Author: MODERNIST CUISINE
    Price: $165.00
  • QUAY
    QUAY
    ISBN: 9781741964875
    Publication date: 01/10/2010

    Voted #95 Worlds Best Restaurant 2017
    Publication Date: October 2010
    From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter's recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.

    Pages: 288
    Dimension: 310mm X 255mm
    Author: GILMORE, PETER
    Price: $100.00
  • Science of Cooking
    Science of Cooking
    ISBN: 9780241229781
    Publication date: 01/10/2017

    How do I cook the perfect steak? How do I make succulent fish every time (and should I keep the skin on)? What is the trick to making the perfect soufflé? Food scientist Dr Stuart Farrimond answers all these questions - and many more like them - equipping you with the scientific know-how to take your cooking to new levels.

    In The Science of Cooking, fundamental culinary concepts sit side-by-side with practical advice and step-by-step techniques, bringing food science out of the lab and into your kitchen. Get the answers to your cookery questions with intriguing chapters covering all major food types from meat, poultry and seafood, to grains, vegetables, and herbs.

    Why does chocolate taste so good? Is it OK to reheat cooked rice? How do you tell if an egg is fresh? The Science of Cooking has the answers to your everyday cooking questions, as well as myth busting information on vegan diets and cholesterol. Perfect your cooking with practical instruction - and the science behind it.

    Pages: 256
    Author: FARRIMOND, STUART
    Price: $45.00
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