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  • Modern Art Desserts
    Modern Art Desserts
    ISBN: 9781607743903
    Publication date: 01/08/2013

    Taking cues from works by Andy Warhol, Frida Kahlo, and Matisse, pastry chef Caitlin Freeman, of Miette bakery and Blue Bottle Coffee fame, creates a collection of uniquely delicious dessert recipes (with step-by-step assembly guides) that give readers all they need to make their own edible masterpieces. From an Ellsworth Kelly sculpture -inspired fudge pop to a pristinely segmented cake fashioned after Mondrian's best known composition, Caitlin Freeman's stunning desserts will delight frequent entertainers, hobby bakers, and contemporary art lovers. These show-stopping desserts exhibit the charm and sophistication of works by Jeff Koons, Roy Lichtenstein, Richard Avedon, and other revered modern artists. Each recipe project includes an image of the original artwork alongside perspective on the piece from the San Francisco Museum of Modern Art's Janet Bishop, Curator of Painting and Sculpture. With detailed, easy-to-follow directions that simplify even the most elaborate creations, Modern Art Desserts is an all-encompassing guide that will inspire kitchen galleries of gorgeous treats.

    Pages: 224
    Author: FREEMAN, CAITLIN
    Price: $5.00
  • Momofuku Milkbar
    Momofuku Milkbar
    ISBN: 9781906650766
    Publication date: 01/01/2012

    Voted #76 Worlds Best Restaurant 2019 (Momofuku Ko)
    When David Chang opened his Momofuku Noodle Bar in New York in 2004 it was missing one thing - dessert. Dessert was just one of the many things that Chang didn't approve of! Dessert was for wimps (not the word he used!).
    Then he met Christina Tosi and realised that he was wrong - very wrong, but only because Tosi's take on dessert was so insanely brilliant, addictive and different. And so it came to pass that Tosi was producing amazing desserts for Chang's 2 star Michelin restaurant Momofuku Ko and rocking a nation with her extraordinary plates of sweet things.
    And then she asked Chang if he would back her in opening a Momofuku Milk Bar bakery, to be linked with the ever growing family of Momofukus, to produce amazing interpretations and creations of long loved recipes, based on childhood flavour memories and down-home classics. The Milk Bars were an instant hit and the recipes that came from them drew people from all over the USA and beyond to experience her unique, and often trademarked, creations.
    The recipes in Milk Bar are singular and without compare. And in a time when baking has found itself a new home in the hearts of the British public, this collection of recipes can only add to the passion. Momofuku Milk Bar reveals the recipes for the addictive cookies, pies, cakes, ice creams and cereal milk delights that have captivated a city and a nation. The recipes are all derived from ten mother recipes from which she works her legendary riffs - Crack Pie, Compost Cookie and Cereal Milk Ice Cream.

    Pages: 256
    Dimension: 254mm X 203mm
    Author: TOSI, CHRISTINA
    Price: $49.99
  • Now For Something Sweet
    Now For Something Sweet
    ISBN: 9781460751671
    Publication date: 01/03/2020

    PUBLICATION DATE: MARCH 2020
    There's something about the Jewish community and cake... The irrepressible, unstoppable women of the Monday Morning Cooking Club are back, with the very best, much-loved and most delicious sweet recipes curated and perfected from Jewish homes across Australia and the world. 'We are always dreaming of soft, airy, pale chiffon cake, thinking about chocolate-swirled, glossy yeasted babke, imagining flaky, chewy, jammy strudel, baking almond-studded, citrus-glazed Dutch buns, frying golden, syrup-drenched coiled fishuelas, biting into hot, sugared jam-filled doughnuts, eating crisp-shelled, marshmallowy vanilla-flecked meringues, feasting on sticky, steaming, sweet butterscotch pudding and sharing it all with abundance and love...'The unstoppable women of the Monday Morning Cooking Club have been on a mission to uncover, curate, honour and celebrate the very best, treasured, and most delicious sweet recipes from the Jewish community in Australia and from around the world. Alongside these precious recipes, they tell heartwarming and poignant stories of survival, loss, love, family and community. PRAISE FOR THE MONDAY MORNING COOKING CLUB'Having this book at home is pure cosy joy' - Nigella Lawson'The Monday Morning Cooking Club is a remarkable excursion into the realm of comfort food. You just want to eat everything.' - Yotam Ottolenghi'Food from the home is my ultimate, especially when it has been tried, tested and loved by the Monday Morning Cooking Club' - Bill Granger

    Pages: 304
    Author: MONDAY MORNING COOKING CLUB
    Price: $49.99
  • Out of the Box Desserts
    Out of the Box Desserts
    ISBN: 9781581574098
    Publication date: 01/12/2016

    Effortless, no-fail baking is within reach! By starting with cake or brownie mixes, ready-made dough and crusts, and other make-it-simple shortcut ingredients, these recipes and more can be whipped up in no time flat:
    Sticky Toffee Pudding Blondies
    Glazed Donut Pie
    No-Bake Oreo Fluff Pie
    Rainbow Poke Cake
    Hayley Parker took Pinterest by storm with her signature Brownie Bomb (cookie dough wrapped with fudge and dipped in chocolate). The recipe has been pinned more than a million times and is included here along with new, unpublished variations.

    Pages: 224
    Author: PARKER, HAYLEY
    Price: $38.99
  • Payard Desserts
    Payard Desserts
    ISBN: 9781118435892
    Publication date: 01/02/2014

    In this visually stunning new book from legendary pastry chef Francois Payard, professional pastry chefs and serious home bakers will learn how to prepare pastry and other plated desserts that rival the best in the world. These recipes have been developed and perfected by Payard over twenty years, from his early days as a pastry chef in France to his current position as an American culinary icon. Each recipe is a singular work of art, combining thrilling and often surprising flavors with innovative, modern techniques to create unforgettable masterpieces like Blueberry Pavlova with Warm Blueberry Coulis, Olive Oil Macaron with Olive Oil Sorbet, Dark Chocolate Souffle with Pistachio Ice Cream, and Caramelized Pineapple-Pecan Tart with Brown Butter Ice Cream. Throughout the book, Payard includes priceless advice on choosing ingredients and equipment and composing perfectly plated desserts, as well as personal anecdotes from his long career working in many of the world's finest pastry kitchens. Combining Payard's baking and pastry techniques with the engaging, straightforward writing style of Tish Boyle, this book is a must-have for professional bakers yet accessible enough for serious home baking enthusiasts. AUTHORS: FRANCOIS PAYARD is a third-generation pastry chef who has worked at some of the world's most prestigious restaurants, including Le Bernardin and Daniel in New York City. He currently owns pastry shops in New York and Las Vegas, while licensed Payard pastry shops operate all over the world, including in Japan, Korea, and Brazil. TISH BOYLE is co-editor of Dessert Professional magazine and an experienced food writer, cookbook author, pastry chef, and recipe developer. Her previous books include Chocolate Passion, Diner Desserts, The Good Cookie, and The Cake Book.


    Pages: 368
    Author: PAYARD, FRANCOISE AND BOYLE, TISH
    Price: $72.99
  • Peanut Butter Sweets
    Peanut Butter Sweets
    ISBN: 9781423624486
    Publication date: 01/04/2012

    Whether you like creamy or crunchy, there's no denying that peanut butter ranks close to the top as a pantry staple. And what better way to enjoy it than by using it to create and share sweet treats! From smoothies, cookies, pies, and cakes to candies, dips, sauces, and toppings, the 70 recipes in this book are chosen winners. No matter how you spread it, Peanut Butter Sweets is a must for the peanut-butter lover's bookshelf. Pamela Bennett grew up in Durham, North Carolina, and graduated from Crofts College and theUniversity of North Carolina at Chapel Hill. She is the author of Jams & Jellies in Less Than 30 Minutes. She lives in Provo, Utah. You'll go nutty for these treats!

    Pages: 136
    Dimension: 279mm X 216mm
    Author: BENNETT, PAMELA
    Price: $27.99
  • Perfect Finish Special Desserts for Every Occasion
    Perfect Finish Special Desserts for Every Occasion
    ISBN: 9780393059533
    Publication date: 01/07/2010

    The acclaimed pastry chef's long-awaited collection of stunning-to-behold yet simple-to-make desserts for every occasion. Here, selected from his personal repertoire of five thousand recipes, are the eighty best desserts Bill Yosses has ever made, each tailored to our contemporary lives. This is a book for every taste and every experience level, with colour pictures of nearly all the beautiful finished desserts.

    Pages: 304
    Author: YOSSES, BILL & CLARK, MELISSA
    Price: $54.99
  • PETIT FOUR COOKBOOK (OPS)
    PETIT FOUR COOKBOOK (OPS)
    ISBN: 9781612432281
    Publication date: 01/12/2013

    A baking book on petit fours, the most adorably delicious dessert for every occasion. It features 50 recipes along with all the instructions you need to perfect this artful treat, as well as the history of the colorful history of the petit four. It reinvents an 18th-century French delicacy and brings it straight to the reader's kitchen.


    Pages: 144
    Author: NGUYEN, BROOKS
    Price: $34.99
  • Plating for Gold
    Plating for Gold
    ISBN: 9781118059845
    Publication date: 01/07/2012

    Learn to create plated desserts like a master, with recipes from the World and National Pastry Team Championships Considered the Olympics of the pastry arts, the World and National Pastry Championships were founded by Michael Schneider in 1999. Since then, it has grown into the United States' most prestigious and popular pastry competition, aired annually on TLC. Now, in Plating for Gold, pastry chef Tish Boyle presents the most spectacular dessert recipes from the first decade of the competition and shows how you can recreate the same award-winning desserts in your own kitchen. Plating for Gold includes 50 recipes for absolutely spectacular desserts created by expert pastry chefs like Ewald Notter, Jacquy Pfeiffer, and Sebastien Cannone, all presented in easy-to-follow, step-by-step instructions. You'll find whimsical and delicious one-of-a-kind recipes like Strawberry Soup, Vanilla Panna Cotta Napoleon, and Almond Tartlet; Hot Chocolate Souffle, Ginger Mousse, and Tropical Parfait; and Yin-Yang Flourless Chocolate Cake, as well as insight and advice from top pastry chefs on perfect plating.* Includes advice on essential equipment, stocking your pastry kitchen, and perfect flavor pairings to help you create your own original recipes* Features enticing full-color photographs of finished desserts, as well as hand-drawn sketches to illustrate plating techniques and provide endless inspiration* Offers a behind-the-scenes look at the world of pastry competition, with candid photos and insider advice from some of today's best pastry chefs Whether you aspire to compete with the best at the Pastry Team Championships or simply want to impress guests at your next big dinner party, Plating for Gold is the gold standard in dessert cookbooks.

    Pages: 336
    Dimension: 287mm X 226mm
    Author: BOYLE, TISH
    Price: $78.99
  • PROOF OF THE PUDDING (OPS)
    PROOF OF THE PUDDING (OPS)
    ISBN: 9780743220545


    Author: VICKERY, PHIL
    Price: $5.00
  • Quivering Desserts and Other Puddings
    Quivering Desserts and Other Puddings
    ISBN: 9781910690277
    Publication date: 01/10/2016

    Creamy puddings are back on the table! Have you ever tasted a real homemade custard pudding? And no, we don t mean the one that comes from a packet, but a beautiful, trembling cream dessert made the old fashioned way with eggs, sugar, milk and cream. In Quivering Desserts & Other Puddings you will find recipes for both classic puddings such as vanilla, almond, chocolate and wonderful contemporary versions such as salted caramel pudding with caramel popcorn and white chocolate pudding with jasmine tea. And much, much more. Sounds difficult? It is not. A real pudding just requires a little time at the stove and some hours in the refrigerator. And the reward - a quivering cream artwork that makes children quiver and adults sigh.

    Pages: 160
    Dimension: 240mm X 170mm
    Author: HOLM, MARIE
    Price: $44.99
  • READY FOR DESSERT MY BEST RECIPES (OPS)
    READY FOR DESSERT MY BEST RECIPES (OPS)
    ISBN: 9781580081382
    Publication date: 01/07/2010

    Pastry chef David Lebovitz is known for creating desserts with bold and high-impact flavor, not fussy, complicated presentations. Lucky for us, this translates into showstopping sweets that bakers of all skill levels can master. In Ready for Dessert, elegant finales such as Gteau Victoire, Black Currant Tea Crme Brle, and Anise-Orange Ice Cream Profiteroles with Chocolate Sauce are as easy to prepare as comfort foods such as Plum-Blueberry Upside-Down Cake, Creamy Rice Pudding, and Cheesecake Brownies. With his unique brand of humorand a fondness for desserts with screaming chocolate intensityDavid serves up a tantalizing array of more than 170 recipes for cakes, pies, tarts, crisps, cobblers, custards, souffls, puddings, ice creams, sherbets, sorbets, cookies, candies, dessert sauces, fruit preserves, and even homemade liqueurs. David reveals his three favorites: a deeply spiced Fresh Ginger Cake; the bracing and beautiful Champagne Gele with Kumquats, Grapefruits, and Blood Oranges; and his chunky and chewy Chocolate Chip Cookies. His trademark friendly guidance, as well as suggestions, storage advice, flavor variations, and tips will help ensure success every time. Accompanied with stunning photos by award-winning photographer Maren Caruso, this new compilation of Davids best recipes to date will inspire you to pull out your sugar bin and get baking or churn up a batch of homemade ice cream.

    Author: LEBOVITZ, DAVID
    Price: $44.95
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