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  • Prawn on the Lawn
    Prawn on the Lawn
    ISBN: 9781911216964
    Publication date: 01/02/2018

    Ideal for the foodie who loves entertaining and wants to recreate restaurant quality food without the fuss, Prawn on the Lawn is a modern collection of quick, fresh, healthy and delicious fish and seafood recipes. This contemporary and fresh take on fish cookery comes from the trendiest fish restaurant on the block, and lays bare their simple techniques for creating amazing food with maximum impact. The recipes are split into an enticing selection of cold and hot tapas, large plates, sides, desserts and cocktails.Named by The Sunday Times in the top 100 restaurants in the UK, Prawn on the Lawn offers sharing plates with a difference. Following suit, the book is split into sections covering Cold Tapas, Hot Tapas, Large Plates, Sides and Desserts and Cocktails, so that you can easily select your perfect compilation for the ideal dinner party menu. Chef-owners Rick and Katie Toogood help you deliver their unique brand of light, zingy and delicious fish and seafood meals.From their signature 'prawn on the lawn' (avocado and chilli on toast topped with cooked prawns) to succulent scallop ceviche, beetroot-cured salmon and razor clams with nam jim, to crab adobo - it's all delicious and guarantees wow factor. With wine and beer pairings, a selection of delicious cocktail recipes and tips for adapting recipes to party size, budget, fish preference and seasonality, this book makes hosting friends and family easy. There's also a handy buyer's guide, offering everything you need to know to become an a-fish-ionado! Special 'how-to' videos linked to the book will also be available online, designed to make any potentially tricky techniques super-clear to the novice cook.'This is the sort of place you would visit daily if you could.' The Sunday TimesForeword by Mitch Tonks.

    Pages: 192
    Dimension: 235mm X 193mm
    Author: TOOGOOD, KATIE
    Price: $29.99
  • Provincetown Seafood Cookbook
    Provincetown Seafood Cookbook
    ISBN: 9781609808396
    Publication date: 01/06/2018

    Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favourites.

    Pages: 288
    Author: MITCHAM, HOWARD
    Price: $39.99
  • Rick Steins Coast to Coast Food
    Rick Steins Coast to Coast Food
    ISBN: 9781846076145
    Publication date: 01/11/2008

    Rick Stein's passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the world. There are classic treats such as Toad-in-the-hole with porcini mushrooms and onion gravy, staple fish masterpieces such as Poached sea trout with sorrel hollandaise, and tasty favourites from your treasured holiday destinations: Seafood Paella, Goan Curry, Welsh Cawl and Clam Chowder. All this, plus a delicious range of puddings including Hot bread pudding with armagnac sauce, Lemon Possett and Poached pears with mulberries and mascarpone ice cream. With brand-new recipes and a fresh design, Coast to Coast contains Rick Stein's most popular dishes drawn from many years of travelling the culinary globe. Easy to follow and quick to inspire, this cookbook will bring all the flavour of the coast into the comfort of your own home.

    Author: STEIN, RICK
    Price: $49.99
  • Rick Steins Fish and Shellfish
    Rick Steins Fish and Shellfish
    ISBN: 9781849908450
    Publication date: 01/08/2014

    Rick Stein's lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. Now, using his years of expertise and travel, Rick has updated and reinvigorated his classic Seafood - a comprehensive and inspirational guide to choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick's advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses - from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein's Fish and Shellfish is the essential companion for any fish-lover's kitchen.

    Pages: 352
    Dimension: 250mm X 199mm
    Author: STEIN, RICK
    Price: $49.99
  • River Cottage Fish Book
    River Cottage Fish Book
    ISBN: 9781408832912
    Publication date: 01/10/2012

    More than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best and how to respect their seasonality, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain's best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. With a new introduction from Hugh, The River Cottage Fish Book is the only book on fish that the adventurous fish lover will ever need.

    Pages: 608
    Author: FEARNLEY-WHITTINGSTALL, HUGH; FISHER, NI
    Price: $59.99
  • River Cottage Handbook Sea Fishing No 6
    River Cottage Handbook Sea Fishing No 6
    ISBN: 9781408801833
    Publication date: 01/07/2010

    From renowned fishing expert Nick Fisher comes this concise and beautifully illustrated guide to fishing in our streams, rivers and shores. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch (each one clearly photographed), covering their conservation status, season, habitat and method of catching. Next he gets down to the nitty gritty, with a guide to tackles, rods, reeds, rigs, knots and bait, and step-by-step advice on all the sea fishing techniques. And for once you've made your catch, there are 30 delicious recipes from River Cottage

    Pages: 256
    Dimension: 198mm X 129mm
    Author: FISHER, NICK
    Price: $35.00
  • Sydney Seafood School Cookbook
    Sydney Seafood School Cookbook
    ISBN: 9781921382765
    Publication date: 24/10/2012

    For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus.

    There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs.

    With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home – with delicious results every time.
    Publication Date 24 October 2012

    Pages: 401
    Author: SYDNEY SEAFOOD SCHOOL & MUIR ROBERTA
    Price: $49.99
  • Take One Fish
    Take One Fish
    ISBN: 9781743796634
    Publication date: 01/07/2021

    Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail.

    Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready.

    With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.

    Pages: 272
    Dimension: 283mm X 216mm
    Author: NILAND, JOSH
    Price: $55.00
  • TUNA MY FAVOURITE INGREDIENT (OPS)
    TUNA MY FAVOURITE INGREDIENT (OPS)
    ISBN: 9789087240875
    Publication date: 01/03/2009


    Pages: 112
    Author: MISC
    Price: $10.00
  • Whole Fish Cookbook
    Whole Fish Cookbook
    ISBN: 9781743795538
    Publication date: 01/09/2019

    Publication Date: SEPTEMBER 2019
    We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

    In The Whole Fish Cookbook, Sydney’s groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

    Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
    Biographical note:
    Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Paddington, Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia’s first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney’s best restaurants. In 2019, his work was also recognised by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.


    Pages: 256
    Dimension: 283mm X 216mm
    Author: NILAND, JOSH
    Price: $55.00
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