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  • Alinea
    Alinea
    ISBN: 9781580089289
    Publication date: 01/11/2008

    Voted #37 Worlds Best Restaurants 2019
    A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

    Pages: 402
    Dimension: 255mm X 313mm
    Author: ACHATZ, GRANT
    Price: $100.00
  • Benu
    Benu
    ISBN: 9780714868868
    Publication date: 01/04/2015

    Voted #47 Worlds Best Restaurants 2019
    Benu the cookbook is a tribute to the experience of dining at this famous restaurant in San Francisco. Using a classic Benu tasting menu as its narrative spine, Lee will take the reader through over 30 recipes using each one to share anecdotes on food, cooking and his inspiration. Stories Lee will share include everything from the difference between western and eastern seasoning, to defining American cuisine and the influence of kung-fu films on his food and in doing so will create a cookbook with broad appeal.

    Pages: 256
    Dimension: 290mm X 214mm
    Author: LEE, COREY AND WOLFINGER, ERIC
    Price: $75.00
  • Big Fat Duck Boxed Limited Edition Slipcase
    Big Fat Duck Boxed Limited Edition Slipcase
    ISBN: 9780747583691
    Publication date: 13/10/2008

    BEST OF THE BEST HALL OF FAME 2019
    In this enormous, beautiful book, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and the restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs.But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle.
    With an introduction by Harold McGee, incredible colour photographs throughout, illustrations by Dave McKean, multiple ribbons, real cloth binding and a gorgeous slip case, The Big Fat Duck Cookbook

    Pages: 544
    Dimension: 340mm X 290mm
    Author: BLUMENTHAL, HESTON
    Price: $299.00
  • Bistro Classic French Comfort Food
    Bistro Classic French Comfort Food
    ISBN: 9780847860241
    Publication date: 01/07/2018

    Voted #16 Worlds Best Restaurant Awards 2019 Au Plaza Athenee Paris France
    From the unpretentious and intimate bistros of Paris and the classic bouchons of Lyons, the carefully selected recipes featured here are the most popular recipes from Alain Ducasse's own series of critically acclaimed bistrot-style restaurants.

    Aimed at anyone who has aspired to haute cuisine but has been scared off by its technical intricacies and reputation for heaviness, the recipes contained in this charming, contemporary looking volume are based on traditional, regional French dishes inspired by local agriculture and terroir, but with Ducasse's signature treatment bringing them up date for the 21st century with contemporary twists and an eye toward healthier eating. These recipes demonstrate that simple ingredients, simply prepared, can give a result as good as using ingredients that are heavier or more expensive. Rooted in the history of French regional cooking and drawn from his restaurants Aux Lyonnais (in Paris), Benoit (in Paris, New York, and Tokyo), and Allard (in Paris), the 110 convivial and classic French bistro recipes include: oeuf cocotte, pâté en croûte, blanquette de veau fermier, mousse au chocolat and of course the classic dessert poire belle-Hélène.

    This volume on bistro cooking invites the reader on a journey to the heart of France's traditional and popular cuisine – replete with charm and authenticity – and is nothing less than a celebration of France's culinary heritage updated and refreshed for the 21st century.

    Pages: 260
    Dimension: 244mm X 191mm
    Author: DUCASSE, ALAIN
    Price: $69.99
  • Book of St John
    Book of St John
    ISBN: 9781529103212
    Publication date: 01/10/2019

    A celebration of a chef like no other.

    Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.

    Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

    Recipes include-

    Braised rabbit, mustard and bacon
    Ox tongue, carrots and caper sauce
    Duck fat toast
    Smoked cod's roe, egg and potato cake
    Confit suckling pig shoulder and dandelion
    The Smithfield pickled cucumbers
    St. JOHN chutney
    Butterbean, rosemary and garlic wuzz
    Honey and bay rice pudding

    Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

    Pages: 320
    Dimension: 252mm X 192mm
    Author: HENDERSON, FERGUS
    Price: $59.99
  • Borago Coming from the South (Chile)
    Borago Coming from the South (Chile)
    ISBN: 9780714873978
    Publication date: 06/11/2017

    Voted #26 Worlds Best Restaurants 2019
    Internationally acclaimed star chef Rodolfo Guzman of Borago introduces the exciting world of high-end Chilean gastronomy. "It isn't every day that a restaurant knocks your socks off, but Borago managed it with ease." -Financial Times Chef Rodolfo Guzman serves a dynamic, wildly imaginative tasting menu at his acclaimed Santiago restaurant Borago, using only native Chilean ingredients - often reinventing his courses mid-service. The book combines his fascinating narratives about Chilean geography and ingredients, his never-before-published notebook sketches of dishes and creative processes, and gorgeous landscape and food photographs that introduce readers to the distinctive pleasures of Chilean culture and cuisine. This is rounded off by Guzman's selection of 100 savoury and sweet recipes exclusively chosen from the menu at Borago.

    Pages: 288
    Dimension: 290mm X 250mm
    Author: GUZMAN, RODOLFO
    Price: $80.00
  • Bouchon
    Bouchon
    ISBN: 9781579652395

    Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.

    So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.

    But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.

    Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.


    Pages: 360
    Dimension: 281mm X 288mm
    Author: KELLER, THOMAS
    Price: $135.00
  • Bouchon Bakery
    Bouchon Bakery
    ISBN: 9781579654351
    Publication date: 23/10/2012

    Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon BakeryThe tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the "tartes aux fruits." Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
    Other titles include:
    French Laundry
    Ad Hoc
    Bouchon
    Under Pressure
    Publication Date: October 2012


    Pages: 400
    Dimension: 279mm X 279mm
    Author: KELLER, THOMAS
    Price: $99.00
  • Central
    Central
    ISBN: 9780714872803
    Publication date: 17/10/2016

    Voted #6 Best Restaurants of the World 2019
    This exquisite monograph from acclaimed Peruvian chef Virgilio MartYnez follows the innovative and exciting tasting menu at his signature restaurant, Central, in Lima. Organized by altitude, each chapter highlights recipes, food, and documentary photographs, together with personal essays. His journeys and life as a chef are motivated by his insatiable curiosity and passion for the biodiversity of his land.

    "Virgilio Martinez has cooked in restaurants around the world and in 2009, in Lima, he opened Central. In 2013 he debuted on the World's 50 Best list and in 2015 he reached #4 and was named the #1 chef in Latin America. He is the founder of Mater Iniciativa, which documents indigenous foods in Peru. In London, he runs the restaurants Lima and Lima Floral. He lives in Peru. Nicholas Gill, with whom Martinez has collaborated on this book, is a food and travel writer who shares his time between New York and Peru"


    Pages: 288
    Dimension: 290mm X 250mm
    Author: MARTINEZ, VIRGILIO
    Price: $85.00
  • Complete Nose to Tail
    Complete Nose to Tail
    ISBN: 9781408809167
    Publication date: 01/11/2012

    St John London - Voted #112 Worlds Best Restaurants of the World 2019
    Fergus Henderson's two classic Nose to Tail books in a single, covetable volume with new recipes and photography. (Nose To Tail and Beyond Nose to Tail).

    When in 1994 Fergus Henderson opened St. John, now one of the world's most admired restaurants, his ethos of Nose to Tail eating changed the landscape of British cooking for good, Unsurprisingly, his two cookbooks gained a cult following. Now, for the first time, all these recipes (which range from Eccles cakes to roast whole suckling pig) will be published in a single book. With a dozen new recipes on top of the 250 existing ones, exceptional production values and more than 100 beautifully, witty photographs from Jason Lowe, The Complete Nose to Tail is not only comprehensive but completely irresistible.
    Publication Date November 2012

    Pages: 416
    Dimension: 263mm X 205mm
    Author: HENDERSON, FERGUS
    Price: $59.99
  • Dispatches You and I Eat the Same (Mad Dispatches Vol. 1)
    Dispatches You and I Eat the Same (Mad Dispatches Vol. 1)
    ISBN: 9781579658403
    Publication date: 01/09/2018

    Noma voted #2 Worlds Best Restaurant 2019
    Dispatches is the inspired and ambitious collaboration between MAD, the international nonprofit organisation founded by René Redzepi, the chef and co-owner of Noma, and Lucky Peach cofounder and editor in chief Chris Ying. Each edition of this new series of single-subject books will encourage readers to think about food in new ways and take action to make food better. Each book will unpack a single urgent and interesting topic, from the history of creative cooking to farming in a world changed by global warming.

    The first book—You and I Eat the Same: On the Countless Ways Food and Cooking Connect Us to One Another—proposes that immigration is fundamental to cuisine, and that good food is the common ground between different cultures. The book comprises long-form writing about the ways in which immigration has shaped food, and shorter features that point to our similarities, including the many ways we wrap meat in flatbreads, a basic primer on fire, and a catalog of all the species of animals that we eat. Dispatches is poised to take all our ideas about food to the next level.

    Pages: 160
    Dimension: 241mm X 165mm
    Author: REDZEPI, RENE
    Price: $34.99
  • DOM Discovering New Brazilian Ingredients
    DOM Discovering New Brazilian Ingredients
    ISBN: 9780714865744
    Publication date: 02/09/2013

    Voted #54 Worlds Best Restaurants 2019
    D.O.M. Discovering New Brazilian Ingredients
    Author: Atala Alex

    Alex Atala: Discovering New Brazilian Cuisine is an exclusive look at one of the world's most exciting chefs, his unique relationship with the produce of his native Brazil and the food he creates from it.

    Recently voted as number 4 in the San Pellegrino 50 Best Restaurant Awards, Alex Atala's restaurant D.O.M has built its unique style of cuisine on the discovery and exploration of Brazilian ingredients combined with a commitment to finding sustainable solutions to sourcing them to the benefit of the Amazon and its people.

    A former punk DJ who was classically trained as a chef in Europe, Atala refuses to import ingredients such as caviar, truffles and fois gras, staples in many high-end restaurant kitchens, into Brazil and instead scours the Amazon for indigenous produce to fuse with classical techniques in his cooking. He then works with the Amazon's native communities and small-scale producers to extend the availability of these native products around Brazil.

    This commitment to not only producing delicious food, but also using his kitchen as a tool for social responsibility and conservation has led to the introduction of many new and unknown ingredients onto his menu, such as a new variety of palm heart that can be farmed and harvested sustainably; the first of its kind.

    This book will tell the individual stories of 65 of the unique ingredients that are used in the kitchens at D.O.M. and Alex's relationship with them. Each ingredient will be accompanied by a recipe for one of the dishes that it is utilized in and a beautiful image of both the ingredient and the finished dish.

    The fascinating texts, stunning photographs and inspiring recipes will combine to create a beautiful cookbook that is fully accessible to the general reader.

    Pages: 320
    Dimension: 290mm X 250mm
    Author: ATALA, ALEX
    Price: $79.99
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