Australia's only exclusive wholesaler & retailer of cookery books - Sourcing cookbooks for 33 years and counting!

       
 
  • MoVidas Guide To Barcelona
    MoVidas Guide To Barcelona
    ISBN: 9780522858341
    Publication date: 01/08/2011

    Frank Camorra, chef of the renowned Spanish restaurant MoVida, teams up with food writer Richard Cornish in this beautifully illustrated, insider's guide to Barcelona. They share the best culinary experiences the city offers, from small, hidden bars to the hot new award-winning restaurants and the places they love to return to. They reveal where to find the most sensational Catalan dishes, the best hotels and offer unique local knowledge from their favourite chefs. Whether it's reviewing the best value tapas or a Garibaldi cocktail, taking you on a tour of the city's famous Boqueria market or its iconic architecture, Frank and Richard capture the intensity of one of the most exciting destinations in the world today.

    Pages: 256
    Author: CAMORRA, FRANK AND CORNISH, RICHARD
    Price: $32.99
  • Mugaritz
    Mugaritz
    ISBN: 9780714863634
    Publication date: 26/04/2012

    Voted #7 Worlds Best Restaurant 2019
    The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef AndoniAduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food.


    José Luis López de Zubiria 's extraordinary food photographs in MUGARITZ has been awarded a major Spanish photography prize Un Lux de Oro presented by the AFP (Asociación de Fotografos Profesionales).


    Pages: 240
    Dimension: 279mm X 230mm
    Author: LUIS, ADURIZ ANDONI
    Price: $75.00
  • Paella
    Paella
    ISBN: 9780714860824
    Publication date: 01/05/2011

    Paella is Spain's best-loved dish, as delicious as it is popular. A winning but simple combination of Spanish rice with saffron, paprika, vegetables, meat and fish, it can be cooked easily at home for any number of guests, either on a conventional oven or outdoors on a barbecue, which makes it perfect for summer entertaining. Behind the paella we all know and love, however, is a rich and complex dish which has many little-known and traditional variations in Spain, each with different cooking techniques, flavours and textures.

    Paella explains the simple step-by-step techniques and ingredients to make the perfect basic paella – from choosing the right variety of rice and identifying the right paella pan to selecting the appropriate cooking method – as well as the regional variations with their different techniques, flavours and textures. There are over 70 traditional paella recipes, including seasonal varieties such as duck and turnip, lobster and spring vegetables, as well as some more unusual contemporary varieties (such as bonito with jamón ibérico), including sweet paellas. More than this, though, the book shows that paella can be seen as a technique as well as a dish, and explains how to build on this basic technique to create your own paella. In terms of simplicity, versatility and value for money, paella rivals risotto and deserves to be better understood. Paella is first cookbook in English from Alberto Herráiz, renowned expert on Spanish cuisine and head chef of Fogón restaurant in Paris, which is revered for its authentic and delicious paella. The book reveals the great culinary experience that good paella can be.


    Pages: 192
    Author: HERRAIZ, ALBERTO
    Price: $49.99
  • Pizarro Seasonal Spanish Food
    Pizarro Seasonal Spanish Food
    ISBN: 9780857830845
    Publication date: 01/03/2012

    Pizarro's infectious enthusiasm for Spanish cooking permeates every page. His message couldn't be simpler - use fresh, good-quality, seasonal ingredients and they will speak for themselves. Season by season, he explores his favourite ingredients from different Spanish regions (illustrated with beautiful location photography), the culture and history behind them and how best to use them with his exceptional recipes. With anecdotes about typical Spanish pastimes and stories from his youth growing up on a farm in Extremadura, this is a truly Spanish approach to the cuisine, which has integrity and charm. Try a Pea Soup with Serrano Ham to welcome spring, add extra virgin olive oil, lime juice and black pepper to the most ripe of summer fruits to bring out their flavour and create some authentic Spanish meatballs to warm you in winter - these are recipes that you will turn to again and again for any occasion.

    Pages: 240
    Dimension: 250mm X 210mm
    Author: PIZARRO, JOSE
    Price: $29.99
  • Quick and Easy Spanish Recipes
    Quick and Easy Spanish Recipes
    ISBN: 9780714871134
    Publication date: 01/04/2016

    A collection of 100 recipes, each with a cooking time of 30 minutes or less. Quick and Easy Spanish Recipes presents 100 recipes, each of which can be made in 30 minutes or less. Collected from the wildly successful Spanish bestseller 1080 Recipes and its sister titleThe Book of Tapas, and written by the authorities on Spanish cooking - the late Simone Ortega, and her daughter Inés - each of the 100 recipes has been tested and is accompanied by a photograph. Spain's most popular cookbook, 1080 Recipes, was published in 1972, and sold over 3 million copies in Spain. Quick and Easy Spanish Recipesculls the quickest and easiest recipes for an updated collection geared toward busy home cooks. Culinary novices and experts can master iconic Spanish recipes such as paella, patatas bravas, tortilla española, churros, and crema catalana, among many others.

    Pages: 240
    Dimension: 246mm X 189mm
    Author: ORTEGA, SIMONE
    Price: $39.99
  • Recipes From The Spanish Kitchen
    Recipes From The Spanish Kitchen
    ISBN: 9781908117243
    Publication date: 01/08/2012

    Offers an informative account of Spain's food. This title focuses on the traditional cooking of Spain through its regions and its produce. It starts with a journey through Spain, region by region. It features chapters on tapas, salads, soups, vegetables, eggs, rice, sauces, fish and shellfish, meat, poultry and game and puddings.

    Pages: 320
    Author: BUTCHER, NICHOLAS
    Price: $34.99
  • Reinventing Food  Ferran Adria The Man Who Changed the Way We Eat
    Reinventing Food Ferran Adria The Man Who Changed the Way We Eat
    ISBN: 9780714859057
    Publication date: 01/09/2010

    Ferran Adrià has done things with food never dreamed of or attempted before. He has created thousands of new dishes, and designed new implements for eating them. His influence over the culinary world is unmatched. His story is entwined with the rise of elBulli: with no formal culinary training, Ferran Adrià took a traditional restaurant perched on a remote Catalan clifftop, and placed it in the centre of the culinary map. Ferran takes a fresh look at the restaurant that has held three Michelin stars for over a decade, and receives over 2 million request for the 8,000 places served each year. The legendary multi-course menus of elBulli are developed by Ferran and his team over months of laboratory experimentation. This unique approach gives elBulli's food an alchemy all its own; for example, tortilla espanola, or Spanish tortilla, becomes a riot of flavour and texture with potato foam, onion purée and egg-white sabayon, through evolving cooking methods that influence the restaurant menus around the world.

    Reinventing Food charts Adrià's transition from comparative obscurity to becoming the focus of massive media attention – he has been admired, talked about, criticised more than any other chef alive today. Colman Andrews has spent over a decade in conversation with Ferran, as well as countless hours in his restaurant and workshop, and his account recasts Ferran's remarkable career trajectory on an absorbing, human scale. With unrestricted access to the chef and his family and friends, as well as decades of accumulated insights and interviews with the most prominent chefs and critics, Reinventing Food sheds new light on the most radical culinary innovator of our times. Lively and readable, and full of fresh insights, it will engage not just food-lovers of food, but anyone who enjoys a remarkable story: the story of how one young chef changed the gastronomic world, and reinvented food.



    Pages: 240
    Dimension: 234mm X 156mm
    Author: ANDREWS, COLMAN
    Price: $39.99
  • Rick Steins Spain
    Rick Steins Spain
    ISBN: 9781849901352
    Publication date: 01/08/2011

    Spain is a country that tantalises every sense with its colourful sights, evocative music, vibrant traditions and bold cookery. Spanish cooking has a rich history, with flavours reflecting a broad range of cultural influences. This is an illustrated cookbook including over 140 recipes that capture the authentic taste of Spain.
    With over 100 location and recipe phoographs, this is an essential book for food lovers as well as a stunning culinary guide to a diverse country.

    Pages: 320
    Dimension: 246mm X 189mm
    Author: STEIN, RICK
    Price: $49.99
  • Sabor Flavours from a Spanish Kitchen (ex Barrafina chef)
    Sabor Flavours from a Spanish Kitchen (ex Barrafina chef)
    ISBN: 9780241286531
    Publication date: 15/09/2017

    These are the sort of recipes that I can't wait to cook: honest, rugged and colourful, you know everything is going to taste deeply Spanish.' Rick Stein Nieves Barragan Mohacho has a Michelin star and is best known as the former head chef at Barrafina, the world famous tapas restaurant. But Sabor: My Spanish Cooking is the food that the Basque-born chef likes to cook when she's off duty; the food that she grew up eating and the food that she still makes for friends and family. The recipes range from hearty dishes such as braised Iberian pork ribs and chorizo and potato stew, to lighter fare such as seafood skewers, clams in salsa verde and stuffed piquillo peppers, and a wealth of other recipes, from grilled hispi cabbage to baked cauliflower with salted almonds, chilli and shallots.

    Pages: 304
    Dimension: 246mm X 189mm
    Author: MOHACHO, NIEVES BARRAGAN
    Price: $55.00
  • Sabor Sabor Sensational Spanish Flavors
    Sabor Sabor Sensational Spanish Flavors
    ISBN: 9789089898005
    Publication date: 01/11/2019

    Sabor Sabor is a beautifully illustrated modern Spanish cookbook that will inspire a new appreciation of Spanish flavours and techniques. While participating in the competition Masterchef Holland in 2015, Sandra received a lot of attention for her Spanish-inflected recipes. She decided to create a book using versions of her traditional family recipes which are simpler, more modern, and healthier. They contain less sugar and more vegetables than traditional cooking, include vegetarian and vegan dishes, and have something for every budget. Sandra's stories convey the Spanish lifestyle and atmosphere of the country, and she inspires people to cook Spanish food in an enthusiastic way. In these easy-to-prepare recipes, with a careful selection of ingredients and tasty sauces, the best Spanish flavours will come to the table. AUTHOR: Sandra Alvarez Chin Sue is a passionate home chef who lives with her family in the Netherlands and Ibiza. Her background is Chinese and Spanish, but she credits her love of cooking to her Spanish family. She participated in Masterchef Holland in 2015, and the work she did on aioli sauces there is reflected in the sauces she creates in this book. The photographs are by Carin Verbruggen and Ferry Drenthem Soesman
    Spanish cooking tweaked for the modern table, with lighter and healthier dishes 160 colour images

    Pages: 224
    Dimension: 235mm X 200mm
    Author: ALVAREZ, SANDRA
    Price: $59.99
  • Secrets of Ice Cream Ice Cream Without Secrets
    Secrets of Ice Cream Ice Cream Without Secrets
    ISBN: ICECREAM

    CHEFS DISCOUNT APPLIES PLEASE CONTACT US
    The secrets of ice cream, ice cream without secrets by Angelo CorvittoLanguage: spanish/english

    Description: This ice-cream master suggests some sort of pure logical game which ends up by seducing you, regardless of one’s level of expertize in ice-cream making. Almost without realizing it, you assume the rules of the game and start to use his terminology. You soon master concepts such as the AFP, the SP, the ser-ving temperature... and the pieces start to fit together. The ultimate reward is balance, which is achieved by means of a careful system of compensations where there is no place for chance.

    You can spend several hours theorizing with Angelo on how to make the best ice-cream possible. As you find the answer to some questions, new queries arise, which you manage to work out and so on. I can assure that this is a highly nourishing exercise, even for those who are not professional in the industry.

    This ice-cream game is nothing other than a well-defined rigurous method, perfectly built, with no fissures, which aims at the elaboration of the best possible top quality ice-cream. A method which is the result of long years in the profession, of experience, and above all, a result of the infinite restlessness of a professional who has been researching every single day throughout his career.

    ‘The secrets of ice-cream. Ice-cream without secrets’ is much more than just a simple ice-cream making manual for ice-cream makers. It is an essentially practical book so that every gastronomy professional in general (cooks, pastry makers, ice-cream makers, catering...) can make the best ice-cream possible, adapted to their own needs and their own means.

    This work provides a great amount of really innovative elements. A thorough analysis of each of the questions in relation to the ingredients, elaboration processes, serving temperatures, conservation, transport, display and sale, all the ice-creams perfectly grouped in different familes, a totally understandable use of language, an agile and dynamic design, make this book a truly priceless tool.





    Pages: 392
    Author: CORVITTO, ANGELO
    Price: $239.99
  • Sherry and A Little Plate of Tapas
    Sherry and A Little Plate of Tapas
    ISBN: 9781784721541
    Publication date: 01/08/2016

    Tapas and sherry bars are everywhere: Berlin, London, LA, Paris, Munich. Now it's time to bring the trend home and serve this glorious marriage of flavours to friends. In A SHERRY & A LITTLE PLATE OF TAPAS, Kay Plunkett-Hogge tells the story of tapas and its beloved companion, sherry, and offers 80 easy-to-cook-at-home recipes. The book begins by exploring the mysteries of sherry, one of the world's oldest wines, considering the five key types, how they're made and how they're served, with tips on the best food and sherry matches and a selection of sherry cocktails. Kay then plunges into the tapas, with chapters on cold tapas - hams and olives and their like - and latillas; montaditos or 'mounted' tapas; pintxos, or 'things on sticks'; and on cooked tapas, with chapters on vegetables, eggs and dairy, seafood and meat. Kay has even created some delicious sherry-based desserts.

    Pages: 224
    Author: PLUNKETT-HOGGE, KAY
    Price: $24.99
Page: 1 .. 2 3 4 5 6