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  • Ferment for Good
    Ferment for Good
    ISBN: 9781743792094
    Publication date: 01/05/2017

    The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing.Ferment for Good is a guide to discovering the joys of fermentation in its myriadvariations – framed through the eyes of Sharon Flynn, a one-timeEnglish teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections onwild fermentedvegetables (includingsauerkraut,kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead);milk and dairy (including yoghurt andmilk kefir), condiments and breads(such as mustard, spreads, dosa and injera); and Japanese ferments(including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set upyour own benchtop fermentary at home. She completes the package bysharing herfavourite recipes and ideasfor incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informativephotos,Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.

    Pages: 224
    Dimension: 230mm X 190mm
    Author: FLYNN, SHARON
    Price: $39.99
  • Field Guide to Cheese
    Field Guide to Cheese
    ISBN: 9781579659417
    Publication date: 01/09/2020

    A Field Guide to Cheese is the ultimate guide to the world of cheese and the only fully illustrated cheese reference. This tour de fromage begins with a history lesson on the creation of cheese, offers a primer of the many types of milks and categories of cheeses, and then leads readers to an encyclopedic survey of over 400 global cheeses. There are cheeses we all love like feta and fontina, Gouda and mozzarella, Pecorino Romano and chevre--but also rarities like King River Gold, a washed-rind cheese from Australia; Dancing Fern, a raw cow's-milk cheese from Tennessee; and Danbo, a semisoft, aged cheese from Denmark. Find cheeses that are best for melting, like hushallsost; those that are best served alone, such as bovski sir; and those that are the stinkiest, like Allgauer Weisslacker. There are cheeses with natural rinds, floral rinds, and soft rinds; curd cheeses; spreadable cheeses; pressed cheeses; whey cheeses; fresh cheeses; and more! A global collection of maps place each cheese to its origin, and readers can take their knowledge even further by reading up on the microbial life of cheese and the science behind our tasting palates. Packed with information, this book is for professional cheesemongers just as much as it is for those with a simple love of cheese.

    Pages: 272
    Dimension: 241mm X 184mm
    Author: SICARD, TRISTAN
    Price: $39.99
  • Finding Fire
    Finding Fire
    ISBN: 9781743797327
    Publication date: 01/11/2020

    Finding Fire is a book about cooking with fire. Now with a new cover, it tells the story of how the UK-trained chef Lennox Hastie learnt the language of fire and the art of harnessing it. The book presents more than 80 recipes that celebrate the instinctive, focused cooking of ingredients at their simple best using one of the oldest, most fundamental cooking tools.

    In Finding Fire, Lennox explains the techniques behind creating a quality fire, and encourages readers to see wood as an essential seasoning that can be varied according to how it interacts with different ingredients. Recipes are divided by food type: seafood, vegetables, meat (including his acclaimed steak), fruit, dairy, wheat and bases.

    Alongside his recipes, Lennox tells of his journey from Michelin-star restaurants in the UK, France and Spain to Victor Arguinzoniz’s Asador Etxebarri in the Basque mountains and, ultimately, to Australia to open his own restaurant, Firedoor. The result, is an uncompromising historical, cultural and culinary account of what it means to cook with fire.

    In 2020, Lennox’s story was featured on the critically acclaimed Netflix series Chef’s Table, in season seven, BBQ. As well, he stars in David Chang’s Ugly Delicious season two episode on steak.

    Pages: 256
    Dimension: 280mm X 260mm
    Author: HASTIE, LENNOX
    Price: $50.00
  • Flavour Thesaurus
    Flavour Thesaurus
    ISBN: 9780747599777
    Publication date: 01/08/2010

    In this lively and exceptionally enjoyable book, Niki Segnit takes 160 popular ingredients and explores all the ways they might be combined in the kitchen. She has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants - all in her quest for flavour pairings.
    The result is a unique book that is full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and good jokes.
    Here are a couple of randomly chosen entries: Celery and Dill: Like a couple of spry septuagenarians who still bother to find the right necklace for their frock, wear silver shoes to the theatre and are more than capable of a waspish, flirty conversation if given the attention they deserve. Come alive in the red-blooded company of beef, or more workaday tinned tuna, but left to their own devices can make a thrifty but classy soup.
    Coriander Leaf and Peanut: Substitute coriander and peanut for basil and pine nuts and you have a delicious Vietnamese-style take on pesto.

    Author: SEGNIT, NIKI
    Price: $39.99
  • Flexible Pescatarian
    Flexible Pescatarian
    ISBN: 9780711239708
    Publication date: 04/03/2019

    Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle.

    Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

    From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.

    Pages: 192
    Dimension: 245mm X 180mm
    Author: PRATT, JO
    Price: $39.99
  • Flour and Stone
    Flour and Stone
    ISBN: 9781925640892
    Publication date: 01/10/2018

    Publication Date: Coming October 2018
    “This book is full of the extraordinary routines that make up our working week at Flour and Stone. Each chapter represents a day in the life of the bakery and so I hope this book will give you an insight into the endurance, love and focus of our world and make you feel as though you are behind the scenes and amongst the banter with us.” Nadine Ingram
    A luscious celebration of baking for life, love and happiness

    Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind.

    Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen.

    Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life.

    'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery

    Author: INGRAM, NADINE
    Price: $59.99
  • Food of Spain
    Food of Spain
    ISBN: 9780718157197
    Publication date: 01/03/2012

    In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain.

    New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that's just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it.

    Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she's writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader's delight, a guide not only to delicious food but to the peoples and cultures that produced it.

    Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear in the last fifty years. A classic in the making, it is an essential work not only for fans of Spanish and Mediterranean food but for every serious cook as well as discerning armchair travelers.

    Helps you to discover Spain's culture and cuisine. This book takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations.


    Pages: 402
    Author: RODEN, CLAUDIA
    Price: $65.00
  • Food Safari Fire
    Food Safari Fire
    ISBN: 9781743794067
    Publication date: 01/04/2018

    From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series, which aired in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fire. With this book, Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks, pit masters and chefs from Asia, Europe, the Americas and the Middle East, who are all passionate advocates of cooking with fire. Cooking with fire goes way beyond the barbecue.

    Discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your BBQ, and seeing how a tandoori oven works. Food Safari Fire includes 90 recipes for cooking up a firestorm. Maeve elaborates on the regional ingredients and influences of the cuisines she visits throughout the book while explaining the techniques in a practical and accessible way, as she has in all her cookbooks.

    Whether you're a revered Argentine asador or someone who just loves to barbecue, this book speaks of a love of fire and eating caramelized crustiness caused by extreme heat. Full of sparks and flavours Maeve’s compilation of recipes explores age-old techniques and tools.

    Pages: 256
    Dimension: 275mm X 210mm
    Author: O'MEARA, MAEVE
    Price: $35.99
  • Franklin Barbecue
    Franklin Barbecue
    ISBN: 9781607747208
    Publication date: 01/04/2015

    A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they'd gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)--and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years' worth of hard-won knowledge. "Franklin Barbecue" is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.


    Pages: 224
    Author: FRANKLIN, AARON
    Price: $49.99
  • Franklin Barbecue Collection (2 book box with Franklin BBQ and Franklin Steak)
    Franklin Barbecue Collection (2 book box with Franklin BBQ and Franklin Steak)
    ISBN: 9781984858924
    Publication date: 01/08/2020

    From America's foremost barbecue authority and bestselling author Aaron Franklin comes this collection of two essential books for anyone interested in cooking meat to perfection. Franklin and James Beard Award-winning coauthor Jordan Mackay unlock the secrets behind truly great barbecue and mind-blowing steak, sharing years' worth of hard-won knowledge.

    Franklin Barbecue- This bestselling book is the definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and, of course, cooking mind-blowing, ridiculously delicious barbecue.

    Franklin Steak- This indispensable guide is the be-all, end-all to cooking the perfect steak, buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel. For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have

    Pages: 448
    Dimension: 266mm X 211mm
    Author: FRANKLIN, AARON
    Price: $85.00
  • Franklin Steak
    Franklin Steak
    ISBN: 9780399580963
    Publication date: 16/04/2019

    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. So, in this follow-up to his New York Times best-selling book Franklin Barbecue, the pitmaster extraordinaire teaches readers how to cook his favorite food to absolute perfection. With their trademark rigor and expertise, Franklin and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. They travel the world--beyond Franklin's native Texas to Spain, Scotland, California, and Japan--to uncover global steak preparations and traditions. They demystify cattle breeds, explore the technique of dry-aging, and even teach readers how to build custom, backyard grill setups inspired by the best steak chefs in the world. For any meat-lover, backyard grill-master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    Pages: 224
    Dimension: 254mm X 203mm
    Author: FRANKLIN, AARON
    Price: $49.99
  • From the Earth
    From the Earth
    ISBN: 9781743793480
    Publication date: 01/09/2018

    Publication: September 2018
    From the Earth is a celebration of 50 unique and exotic heirloom vegetables and plants through the seasons. Some the author grows himself in his experimental garden on Sydney’s northern beaches, while others come from suppliers he has developed close and lasting relationships with over his 15 years as executive chef at Quay.

    The book includes botanical illustrations, as well as full-colour photography by Brett Stevens, as well as key information about each vegetable (family group; history and origin; traditional cooking uses; growing conditions; anecdotal stories; and why the author loves them!) and a recipe inspired by the vegetable.

    The recipes range from simple – about the cooking technique with little adornment – to more complex dishes that may feature at Peter's restaurants Bennelong or Quay. All are approachable and achievable in the home kitchen, but in some cases assume a level of competency. The key, always, is celebrating the organic beauty of the vegetables and allowing them to shine. In the chef's words: 'Simplicity is key, with a little bit of complexity thrown in'.

    Recipes include Fried puntarelle chicory, Kyoto red carrot salad (sheep’s milk feta, smoked almond, sherry caramel), Slow braised roveja peas (fermented mushroom and black garlic purée) and Slow cooked galeux d’ eysines pumpkin (aged comte cream, truffle).

    In addition, the book profiles, in words and pictures, chef Gilmore's home garden and the evolution of his now abiding passion for it, as well as five of his most loyal growers and seed suppliers.



    Pages: 248
    Dimension: 320mm X 240mm
    Author: GILMORE, PETER
    Price: $80.00
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