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  • Dolce 80 Authentic Sweet Treats Cakes and Desserts
    Dolce 80 Authentic Sweet Treats Cakes and Desserts
    ISBN: 9781743366226
    Publication date: 01/01/2016

    Tiramisu after dinner, panettone at Christmas, an icy lemon granita on a summer's day. . . the delights of Italy's many desserts, or dolci, are celebrated around the world; perhaps because, above all else, dolci are about family and simplicity. Laura's uncomplicated approach to the traditional desserts of her childhood makes Italy's finest tarts, puddings, cakes and sweets easy for everyone to share and enjoy.

    Food writer Laura Zavan was born in Treviso, near Venice, and her earliest childhood food memories originate there. She has written several books including Little Italy and Venice Cult Recipes, both published by Murdoch Books. She has a food blog ( laura-zavan/), runs cooking classes and writes for a variety of magazines and newspapers.

    Pages: 160
    Dimension: 266mm X 201mm
    Author: ZAVAN, LAURA
    Price: $39.99
  • Dolce Italiano Desserts From the Babbo Kitchen
    Dolce Italiano Desserts From the Babbo Kitchen
    ISBN: 9780393061000
    Publication date: 16/10/2007

    Create scrumptious, easy-to-make Italian desserts at home. Recipes include cassata alla Siciliana, white corn biscotti, little grappa-soaked spongecakes, and chocolate and tangerine semifreddo

    Author: DEPALMA, GINA
    Price: $54.99
  • Dolci  Italys Sweets
    Dolci Italys Sweets
    ISBN: 9781584798989
    Publication date: 01/11/2011

    Acclaimed food historian and cookbook author Francine Segan takes home cooks on a virtual tour of Italy with more than 125 recipes for cookies, cakes, sweet breads, crostate, pastries and more. Time-tested recipes for beloved favourites such as cannoli, biscotti and olive oil cake are featured along with unusual regional specialties, such as Rosemary and Grape Focaccia, Licorice Granita and Hazelnut Chocolate Pasta. Segan has a gift for making each recipe come to life by sharing the stories of the countless cooks she learned them from: Italian grandmothers and hip, young foodies, famous pastry chefs and bakery owners, food writers and internationally renowned sweet manufacturers. This book includes the dessert recipes Italian food experts surveyed by Segan herself consider most essential, as well as modern inventions destined to become classics. Along with recipes, readers will find detailed sidebars on subjects as diverse and compelling as legendary pastry artisans, national and local candy-making festivals, highly specialized, ancient Carnival, Easter and Christmas desserts and wines, liquors and digestives to complement the host of sweet offerings. Quite simply, this is an unprecedented contribution to the eternally popular universe of Italian cookbooks.

    Pages: 208
    Dimension: 254mm X 229mm
    Price: $44.99
  • Eat More Dessert
    Eat More Dessert
    ISBN: 9781624140617
    Publication date: 01/08/2014

    Jenny Keller, creator of and baker to the stars, is best known for her amazing dessert tables she makes for celebrity parties. The secret is she makes it simple with batch recipes and by doctoring boxed cake mix to easily bake a whole table full of treats. Dessert table themes include: *Princess Tea Party *Ice Cream Shop *Shipwrecked *Spring Garden *Love Is Sweet *Vintage Baby *Campout *Fall Bounty *Down on the Farm *North Pole Bakery You'll also learn how to design the perfect dessert table, from choosing a theme to styling your sweets. Each theme has multiple desserts to fill the table, ranging from simple, crowd-pleasing sugar cookies to show-stopping, over-the-top cakes-and everything in between. With this book you'll create celebrity-status desserts that'll dazzle your friends, family and kids.

    Author: KELLER, JENNY
    Price: $39.99
  • Elements of Dessert
    Elements of Dessert
    ISBN: 9780470891988
    Publication date: 01/04/2013

    This is the essential guide to truly stunning desserts from pastry chef Francisco Migoya. In this gorgeous and comprehensive new cookbook, Chef Migoya begins with the essential elements of contemporary desserts - like mousses, doughs, and ganaches - showing pastry chefs and students how to master those building blocks before molding and incorporating them into creative finished desserts. He then explores in detail pre-desserts, plated desserts, dessert buffets, passed desserts, cakes, and petits fours. Throughout, gorgeous and instructive photography displays steps, techniques, and finished items. The more than 200 recipes and variations collected here cover virtually every technique, concept, and type of dessert, giving professionals and home cooks a complete education in modern desserts. It features more than 200 recipes including everything from artisan chocolates to French macarons to complex masterpieces like Bacon Ice Cream with Crisp French Toast and Maple Sauce. It is written by Certified Master Baker Francisco Migoya, a highly respected pastry chef and the author of "Frozen Desserts" and "The Modern Cafe", both from Wiley. Combining Chef Migoya's expertise with that of The Culinary Institute of America, "The Elements of Dessert" is a must-have resource for professionals, students, and serious home cooks.

    Pages: 536
    Dimension: 278mm X 222mm
    Price: $101.99
  • Falkners Demolition Desserts
    Falkners Demolition Desserts
    ISBN: 9781580087810
    Publication date: 01/10/2007

    Over the past ten years, Elizabeth Falkner has transformed her bakery from a tiny space in San Francisco's Mission district to the country's ultimate dessert destination.

    In Demolition Desserts, Elizabeth presents her favorite creations, from the cookies, brownies, and cupcakes beloved by Citizen Cake regulars to the plated desserts that have made her one of the most dynamic culinary talents of her generation.

    Elizabeth begins with a chapter devoted to chocolate chip cookies, building from a straight-up version to the more-is-more Chocolate Chip Mania. Provocatively titled compositions like A Chocolate Tart Named Desire, S'More A Palooza, and Gingerbread Bauhaus capture Elizabeth at the top of her art, breaking down classic desserts and reconstructing them flavor by flavor. Elizabeth has adapted even her most elaborate desserts for the home kitchen, and each dessert is equipped with a detailed make-ahead timeline and a minimalist version for those pressed for time.

    Stunning color photographs illustrate every main recipe in the book

    Pages: 224
    Price: $59.99
  • Fine French Desserts
    Fine French Desserts
    ISBN: 9782080201577
    Publication date: 01/10/2013

    This bible of dessert recipes and techniques combines the finely honed skills of master pastry chefs with interactive videos and step-by-step photographs to ensure success at home. This richly illustrated volume details 260 step-by-step recipes with in-depth explanations for kitchen novices that cover all basic techniques and desserts and are grouped by category: hot or cold desserts, entremets, classic pastries, cakes, tarts, and frozen desserts. Expert chefs provide baking tips that will assure success with foolproof dough, creams and mousses, chocolate and candy, sauces, and frozen desserts. Classic and contemporary recipes feature creme brulee, Black Forest cake, clafoutis, lemon meringue pie, profiteroles, frozen raspberry souffle, Opera, tarte tatin, crepes Suzette, macaroons, gingerbread, strawberry-cherry gazpacho, mango-pineapple carpaccio, fruit taboule, Christmas log, and sugar decorations. Practical references include visual lexicons of recommended kitchen equipment and common ingredients; decorative piping models; conversion tables; a glossary; descriptions of regional French specialties and fifteen classic French desserts; and an index of recipes and main ingredients. Each recipe is rated for complexity so the home chef can gradually expand his or her baking ability through experience. More than 600 photographs and twenty downloadable videos of complex techniques enhance the learning experience in this essential guide for novice and established cooks alike.

    Pages: 480
    Dimension: 270mm X 240mm
    Price: $80.00
  • Flavorful 150 Irresistible Desserts In All Time Favourite Flavors
    Flavorful 150 Irresistible Desserts In All Time Favourite Flavors
    ISBN: 9781118523551
    Publication date: 01/11/2015

    Publication Date: November 2015
    Pastry chefs have a secret weaponan insiders' list of customers' most popular flavours. Vanilla, berry and cherry, apple, citrus, cheese, nuts, caramel, coffee, and chocolate: These are the sure fire hits that appear on menus across the country time and again. Author Tish Boyle has translated this list of go-to ingredients into a stunning collection of more than 150 recipes for baked goods and other desserts, with a chapter dedicated to each singular flavour. Recipes range from easy cookies and brownies to gorgeous layer cakes to spoonable parfaits to playful takes on donuts, cream puffs, candies, and ice cream. Boyle is a favourite among pastry chefs and bakers in the know for her reliable and pitch-perfect recipes, which are given here in both volume and weight measurements. Combined with luscious photography and a timeless, classic design, this is a must-have for bakers and dessert-lovers of all stripes. AUTHOR: Tish Boyle is co-editor of Dessert Professional magazine and an experienced food writer, author, and pastry chef. Her previous books include 'The Cake Book', 'The Good Cookie', 'Diner Desserts', and 'Chocolate Passion'. Colour illustrations

    Pages: 384
    Dimension: 254mm X 203mm
    Author: BOYLE, TISH
    Price: $65.00
  • Food52 Genius Desserts
    Food52 Genius Desserts
    ISBN: 9781524758981
    Publication date: 01/12/2018

    In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks)—in a collection that will make you a local legend, and a smarter baker to boot.

    Drawing from her James Beard Award-nominated Genius Recipes column and powered by the cooking wisdom and generosity of the Food52 community, creative director Kristen Miglore set out to unearth the most game-changing dessert recipes from beloved cookbook authors, chefs, and bakers—and collect them all in one indispensable guide.

    This led her to iconic desserts spanning the last century: Maida Heatter’s East 62nd Street Lemon Cake, François Payard’s Flourless Chocolate-Walnut Cookies, and Nancy Silverton’s Butterscotch Budino. But it also turned up little-known gems: a comforting Peach Cobbler with Hot Sugar Crust from Renee Erickson and an imaginative Parsnip Cake with Blood Orange Buttercream from Lucky Peach, along with genius tips, riffs, and mini-recipes, and the lively stories behind each one.

    The genius of this collection is that Kristen has scouted out and rigorously tested recipes from the most trusted dessert experts, finding over 100 of their standouts. Each recipe shines in a different way and teaches you something new, whether it’s how to use unconventional ingredients (like Sunset’s whole orange cake), how to make the most of brilliant methods (roasted sugar from Stella Parks), or how to embrace stunning simplicity (Dorie Greenspan’s three-ingredient cookies). With photographer James Ransom’s riveting images throughout, Genius Desserts is destined to become every baker's go-to reference for the very best desserts from the smartest teachers of our time—for all the dinner parties, potlucks, bake sales, and late-night snacks in between.

    Pages: 288
    Dimension: 260mm X 211mm
    Price: $55.00
  • Frozen Desserts
    Frozen Desserts
    ISBN: 9780470118665
    Publication date: 08/08/2008

    It is essential for any serious pastry chef to have a comprehensive knowledge of frozen dessert production, and this book provides all the basic information a pastry professional needs. Introductory chapters include the history and evolution of frozen desserts; ingredients including dairy products, sugars, stabilizers, emulsifiers, fruits, and flavors; and equipment including churning machines, production equipment, and storage and serving containers. Also included are essentials on storage, sanitation, and production and serving techniques. Recipe chapters cover Dairy-Based Frozen Desserts, which include ice cream, gelato, and sherbet; Non-Dairy Desserts, which include sorbet and granites; and Aerated Still-Frozen Desserts, which include parfaits, semi-freddos, and frozen mousses and souffles. Each recipe chapter covers both classic and modern small-batch production techniques, basic formulas, and both basic and advanced base recipes. The final chapter, Finished Items, makes use of these base recipes and shows readers how to produce, plate, garnish, and serve small desserts, plated desserts, frozen cakes, and even frozen accompaniments to savory courses. Recipes are illustrated throughout by full-color beauty photographs. An instructor's manual and companion website are also available for classroom use.

    Pages: 448
    Dimension: 284mm X 226mm
    Price: $101.99
    ISBN: 9780375502002

    Price: $25.00
  • Hello Jell-O!
    Hello Jell-O!
    ISBN: 9781607741114
    Publication date: 01/05/2012

    Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts--with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations. A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger--aka the Jello Mold Mistress of Brooklyn--whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters. In "Hello, Jell-O!," Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook. Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of "Hello, Jell-O!" or otherwise affiliated with the book).

    Pages: 128
    Price: $24.95
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