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  • 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
  • Fire and Smoke
    Fire and Smoke
    ISBN: 9780857833501
    Publication date: 01/10/2016

    Fire & Smoke shows how to barbecue mouthwatering recipes with smoky and succulent flavours that will see you through the summer and beyond in style. Organised into chapters on:* From the Sea - delicious fish and seafood dishes* Crowd-pleasers - food to impress friends, such as Beef Short Ribs and Sticky Pork Belly & Rice Noodle Salad* Hand-held - get messy with Chilli Dogs, Smoked Chicken Wings and Lamb Shish Kebabs* Smoking - featuring hot-smoked classics like Pulled Pork and Prawns with Dirty Romesco Sauce to Coldsmoked Salmon* Veggies, Sides & Breads - barbecues aren't just about meat so indulge in Chargrilled Leaves with Burnt Lemon Dressing, Cauliflower Steaks and Chipotle Slaw* Sauces, Dips & Pickles - accompaniments to take your dishes to the next level* Cocktails & Coolers - drinks to wash down and complement your grilled dishes* Desserts - indulge in Toasted Marshmallow Ice Cream and what barbecue would be complete without s'Mores?* Restoke the Flames - ideas for the morning after including Buttermilk Pancakes and Brunch Pizzette. This is the ultimate guide to cooking with fire and smoke.

    Pages: 208
    Dimension: 265mm X 207mm
    Author: HARRIS, RICH
    Price: $39.99
  • Fire and Smoke A Pitmasters Secrets
    Fire and Smoke A Pitmasters Secrets
    ISBN: 9780770434380
    Publication date: 01/05/2014

    Grill like a pro with the expert recipes and tips in "Fire and Smoke." World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender and flaky finish. Roast chicken halves in a pan on a hot grill, charring the skin while capturing every bit of delicious juice. Infuse delicious smoke flavors into fruits and vegetables, even cocktails and desserts. "Fire and Smoke" gives you 100 great reasons to fire up your grill or smoker tonight.




    Pages: 256
    Author: LILLY, CHRIS
    Price: $42.99
  • Fire and Wine
    Fire and Wine
    ISBN: 9781632172778
    Publication date: 01/04/2020

    A marriage between two unlikely characters--wood-fired food and well-chosen wines--brought you by the real-life marriage of a pitmaster and a sommelier. This cookbook brings smoky goodness from the grill and pairs it with wines from the Pacific Northwest.

    Every region has its barbecue, grill, and smoking food traditions. Now the Pacific Northwest can claim its place at the table with these recipes developed by sommelier Mary Cressler and pitmaster Sean Martin from Portland, Oregon. And true to the region, these recipes pair with wines such as pinot noir and cabernet sauvignon instead of the customary can of beer. Not as sauce-dependent as Kansas City, not quite as beef-obsessed as Texas, these dishes bring the smoke to wild salmon, ribs and steaks, fresh apples, heirloom tomatoes, nuts and beans, and even chocolate pot de crème. Rubs and glazes draw on Northwest flavors such as soy sauce, rosemary, and wild blackberries. Whether the equipment at home is a basic kettle grill or a professional-grade outfit with an electric wood feeder, the instructions will turn even novices into masters of the grill.

    Pages: 240
    Dimension: 254mm X 190mm
    Author: CRESSLER, MARY
    Price: $42.99
  • Fire Smoke Green
    Fire Smoke Green
    ISBN: 9781784883263
    Publication date: 01/04/2020

    In Martin Nordin's second book, he brings us a host of mouthwatering, modern vegetarian recipes, using the most elemental and ancient method of cooking: fire. Not just a barbecue cookbook, Fire, Smoke, Green is broken up into seven chapters that cover everything you need to know about making great food over the flame: from grilling directly onto fire, to cooking with indirect fire, smoked recipes and even wood-fired pizza.

    Atmospheric photography and charming illustrations throughout bring you something other than your average vegetarian cookbook – as lovers of Martin's first book Green Burgers will attest, his approach to meat-free cooking is anything but boring. Try the Roasted and smoked potatoes with beer-caramelised onions; the Fennel roots with shiitake, green onion, buckwheat and herb oil; or Harissa-marinated sweet potato with grilled cabbage leaves and black dukkah. Or if you still can't get enough of the burger recipes, why not try the Courgette and mungbean burgers with sriracha mayonnaise and furikake, washed down with a smoky mezcal with grilled grapefruit.

    Pages: 184
    Dimension: 260mm X 195mm
    Author: NORDIN, MARTIN
    Price: $29.99
  • Fired Up No Nonsense Barbecuing
    Fired Up No Nonsense Barbecuing
    ISBN: 9781741967982
    Publication date: 01/12/2009

    "Celebrate the summer with this fantastic barbecue cookbook. Fired Up offers 100 no-nonsense recipes to cover all your barbecuing needs. The book is broken down into four straightforward chapters bird, beast, fish and sides with a mouth-watering selection of grilling and hotplating fare from classic barbecuing favourites like Beef ribs with barbecue sauce, to more exotic and modern interpretations such as Thai style garlic pepper barramundi, through to Beer can roasted chicken a dish sure to get the party going. Beautifully photographed with a distinctive modern design, Fired Up will make every reader inspired to grab the tongs and a tinnie, and head out to the barbie."

    Pages: 224
    Dimension: 190mm X 230mm
    Author: DOBSON, ROSS
    Price: $35.00
  • Fired Wood Oven Cooking
    Fired Wood Oven Cooking
    ISBN: 9780751572582
    Publication date: 01/07/2018

    The wood oven revolution is here. Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block. Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.

    Pages: 224
    Author: FINCH, JON
    Price: $39.99
  • Flavor of Wood
    Flavor of Wood
    ISBN: 9781419742354
    Publication date: 15/07/2020

    Most people don't expect wood to flavor their food beyond the barbecue, if at all, and gastronomists rarely discuss the significance that wood has on ultimate taste. But trees and wood have a far greater influence over our plate and palate than you might think. So what does wood taste of? And how has it been used in cooking, distilling, fermenting, and even perfume creation to produce a unique flavor and smell?
    To find out the answers to these questions, food communications expert Artur Cisar-Erlach embarked on a global journey to understand how trees infuse the world's most delectable dishes with the flavor of their wood. His flavor hunt extended into a three-year exploration covering everything from pizza, whisky, cheese, tea, and perfume to quinine, wine, maple syrup, blue yogurt, and more. From wooden barrels used to age scotch in Austria to wood-burning pizza ovens of Naples to traditional Canadian maple syrup producers, The Flavor of Wood explores how wood infuses some of our best-loved foods through its smoke, sap, roots, and bark. As his quest spans continents and cultures, Cisar-Erlach introduces readers to a colorful cast of characters including Modenese balsamic vinegar producers, Piedmontese truffle hunters, South Tyrolean winemakers, and wild mountain pine chefs. Discovering that wood flavors beverages as well, the author encounters Austrian whisky distillers, Bavarian brewers, avant-garde central London tea merchants, and Indian tea exporters.
    A world trip brimming with fascinating encounters, unexpected turns, beautiful landscapes, scientific discoveries, and historic connections, The Flavor of Wood is the story of a passionate flavor hunter, and offers readers unparalleled access to some of the world's highest quality cuisine and unknown tree flavors.

    Pages: 256
    Dimension: 210mm X 140mm
    Author: CISAR-ERLACH, ARTUR
    Price: $21.99
  • Flavorize Great Marinades Injections Bones Rubs and Glazes
    Flavorize Great Marinades Injections Bones Rubs and Glazes
    ISBN: 9781452125305
    Publication date: 01/07/2015

    In his latest lip-smackin' cookbook, Dr. BBQ shows how to dress up meat, vegetables and fruits with 120 brand-new recipes for tantalising marinades, mouthwatering injections, savoury brines, flavoursome rubs, delectable glazes and full recipes for what to make with them. Whether folks want to test their talents at the grill or whip up a stove-top dinner, these flavour-enhancing recipes will take every meal to the next level. Bathe pork chops in Pineapple Teriyaki Marinade, inject a deep-fried turkey with Scottie's Whiskey-Butter Injection, slather tuna with Sesame Seed Rub—the deliciousness never ends in this must-have manual for those looking to spice things up.


    Pages: 192
    Dimension: 206mm X 183mm
    Author: LAMPE, RAY
    Price: $45.00
  • Food and Fire
    Food and Fire
    ISBN: 9781911026884
    Publication date: 01/07/2019

    Cooking with fire is primal. There is nothing simpler – no metalwork, no fancy gadgets, just food and flame – allowing you to take the most basic of ingredients and turn them into something special. Cultures across the globe have cooked in this way, developing their own innovative methods to combine heat and local flavours. Cooking with Fire takes the best of these global artisanal techniques – from searing directly on the coals to rotisserie, wood-fired ovens, cast-iron grilling, and plenty more – and creates 65 lip-smacking dishes to cook outdoors and share in front of the fire with family and friends.

    Pages: 144
    Dimension: 235mm X 190mm
    Author: BAWDON, MARCUS
    Price: $29.99
  • 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
  • Food X Fire
    Food X Fire
    ISBN: 9781592339754
    Publication date: 01/05/2021

    In Food by Fire, join live fire cooking expert Derek Wolf to discover the secrets to great flavour. Master the art of starting cooking fires and learn about the best fuel sources. Then tackle a variety of recipes using direct heat and indirect heat, mastering skillets, skewers, and more along the way. Derek has been researching global fire-cooking techniques for the better part of a decade, travelling around the world to learn about dishes like lamb al asador and brick-pressed chicken. He shares it all in this book. If you're looking to try cooking on the coals with herb butter oysters or picanha like a Brazilian steakhouse, you've come to the right place. Recipes include:

    • Herb Brush Basted Bone-In Ribeye
    • Leaning Salmon Plank with Lemon Dill Sauce
    • Al Pastor Skewered Tacos
    • Coal Roasted Lobster Tails
    • Dirty Chipotle NY Strips
    • Spicy Rotisserie Beef Ribs
    • Salt-Baked Red Snapper
    • Charred and Glazed Pineapple

    On top of all that, you'll find recipes for killer sides like Grilled Bacon-Wrapped Asparagus, Cowboy-Broiled Cheesy Broccoli, and Charred Brussel Sprouts, as well as unique sauces like Spicy Cilantro Chimichurri and Maple Bourbon Glaze. Its everything you need to cook your next meal by fire.

    Derek Wolf fell in love with live fire cooking while on his couch, watching TV, and procrastinating school work in college. While scrolling through the endless list of shows, he found a documentary following a South American chef and his adventures cooking with fire. It was love at first sight. He had to try it himself. The first meal Derek and his wife cooked was a Porter Road skirt steak with homemade chimichurri sauce. It must have been beginners' luck because it was delicious. From that moment on, Derek decided that if he was grilling, then he was grilling over a live fire. Derek soon started documenting his journey on Instagram, sharing open fire cooking recipes and photos with @overthefirecooking. Soon enough, he had fellow fire enthusiasts submitting photos and videos as well. He started featuring some of these chefs and home cooks on his channels in order to inspire everyone and show that cooking over fire is simple and relatable.

    Over The Fire Cooking has grown from a couple hundred followers to almost a million in less than 3 years. Derek has been able to travel all over the United States, Europe, and the Americas to learn different styles of cooking. With an average of around 6 million views/impressions and a dedicated following of more than 1.6 million, perhaps it's no surprise that recent side-projects have quickly taken off.

    Pages: 208
    Dimension: 229mm X 229mm
    Author: WOLF, DEREK
    Price: $39.99
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