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  • 100: Burgundy Exceptional Wines to Build A Dream Cellar
    100: Burgundy Exceptional Wines to Build A Dream Cellar
    ISBN: 9781614288084
    Publication date: 01/11/2019

    For wine enthusiasts discovering Burgundy - and those already smitten with the region's seductive wines - The 100: Burgundy is the first guide of its kind to the region's best wines and makers, detailing the domaines and highlighting each chosen wine with tasting notes. Considering factors such as a wine's quality, its ability to evolve and improve over time, and its ability to evoke emotion, Master of Wine Jeannie Cho Lee invites readers to explore 100 memorable Burgundy wines of the Cote d'Or, from benchmark domaines to rising stars. An exceptional Burgundy is not only well crafted and well balanced, it also must have essential qualities reflecting its own terroir as well as those unique to the particular vintage, distilling the very essence of the vine itself and the earth from which it springs. Essential reading for all fine wine aficionados, whether curating a dream cellar or selecting the best Burgundy wines to experience with friends and family, The 100: Burgundy offers a fresh perspective by a dedicated professional who visits the region regularly and recognizes the best it has to offer. With a foreword by Lalou Bize-Leroy, owner of Domaine Leroy and co-owner of Domaine de la Romanee-Conti, this enlightening volume is a journey through the countryside of Burgundy, capturing the context, people, and history that inspire the creation of these masterful wines. AUTHOR: Jeannie Cho Lee is the first Asian Master of Wine (MW), an award-winning author, wine critic, judge, and educator. Currently a professor at Hong Kong Polytechnic University, where she helped launch the Master of Science program in International Wine Management, she is also a consultant for Singapore Airlines since 2009. 200 illustrations

    Pages: 276
    Dimension: 280mm X 195mm
    Author: LEE, JEANNIE CHO
    Price: $130.00
  • Afternoon Tea At the Cutter and Squidge Bakery
    Afternoon Tea At the Cutter and Squidge Bakery
    ISBN: 9781788791588
    Publication date: 01/10/2019

    When sisters Annabel and Emily were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together – and that is how Cutter & Squidge was born! The sisters set out on a mission to create a baking business using only natural colours and flavourings and pioneering the creation of imaginative new treats. Customers now flock to their flagship store in London to sample their cool creations and indulge in their immersive afternoon tea experiences, with themes such as Hello Kitty, Genie's Cave and The Potion Room. The recipes shared in this book include everything from fantasy-themed Clam-shell Pearl Biskies, Galaxy Juice and Genie’s Magic Carpet Cookies, to re-imagined classics like Strawberries and Cream Biskies, Smoked Cheese and Black Pepper Scones, Pineapple Chilli and Lime Cake Bars and Maple, Pecan and Carrot Dreamcake, all made achievable for the home cook. Readers can use the themed afternoon tea menus provided or mix and match the recipes to create their own Cutter & Squidge afternoon tea of dreams!

    Pages: 176
    Dimension: 235mm X 190mm
    Author: LUI, EMILY
    Price: $45.00
  • AWW Basics The Complete Collection
    AWW Basics The Complete Collection
    ISBN: 9781925695540
    Publication date: 01/10/2019

    Publication Date: October 2019

    Have you ever wondered about the secret to perfect roast potatoes or wanted new ways to serve up weeknight staples such as pasta or rice?

    Both practical and beautiful, this collection contains hundreds of recipes that are essential for a complete culinary repertoire, with loads of handy tips, professional techniques and how-to steps making it a must-have resource for
    every kitchen.

    Pages: 496
    Dimension: 286mm X 213mm
    Author: AWW
    Price: $45.00
  • Bake Australia Great
    Bake Australia Great
    ISBN: 9781760637781
    Publication date: 01/10/2019

    Publication Date: October 2019
    Classic Australian icons made edible by one Kool Kat

    Fabulously kitsch Australiana cookbook from a cake and style queen with a gigantic fanbase.

    This mad-cap collection of edible Australiana will win over anyone with a love for the land of the Great Barrier Reef, Sydney Opera House and Big Banana. Style maven Katherine Sabbath's deliciously witty cakes range from kitsch and cute, to stylish and sophisticated. Start at Chapter One, Easy As, for beginner baking heaven. Enter stage left: the giant Fairy Bread Cake, Flamin' Galah Cupcakes and Opal Cookies. Progress to Chapter Two, She'll Be Right, to create a Jaw-some man-eater from a dark chocolate sea salt cake. Engineer your own Sydney Opera House Pavlova or decorate a Dame Edna Koala. Chapter Three, Advanced Australian Fare, is where you bust out a Mining Magnate (it's rich!), build your own Great Aussie Dream Home or knock everyone's socks off with Priscilla, Queen of the Dessert. Sydney cake queen Katherine Sabbath is one of the coolest creatives around, loved for her cutting-edge cake designs and quirky personal style. This baking legend will teach you the tips and techniques to create maximum effect with every cake. Go ahead: bake her day.

    Go ahead: Back my day! Keeping your cool in the kitchen: my tips and tricks 1. Easy As Surf's up cookies Fairy bread cake Fantales fudge cookies Raspberries party pops Flamin' galah cupcakes Watermelon jelly Opal cookies Koala crunch pops Bedazzled ice cream sambos Fancy flip-flop cookies Gold rush honeycomb Fruit Tingles cake Redback spider cupcakes Toasty Anzac slice Budgie smugglers Goonbag jelly 2. She'll Be Right Edible outback terrarium Chock freckle pops cake Tropi-cool party Byron Bay kombi cake Wombat cake Pick 'n' mix cake Jaw-some cake The big pineapple Dame Edna koala The glamington Rainbow serpent cake Iced vovo trifle Golden syrup stack The cutest koala cake Slice of choc-mint heaven Sydney Opera pav The anti-Valentine's cake Australian Christmas trifle The big banana The Bondi hipster (raw vegan) cake Marvellous Milo fudge cake Honey ant tart Kookaburra cake Mozzie bite biscuits The Tim Tam triple You beaut BBQ 3. Advanced Australian Fare The mining magnate Muriel's wedding cake Great Barrier Reef cake Showgirl Kylie cake The black opal 'I still call Australia home' wedding cake Priscilla, queen of the dessert Great Aussie dream home Mad Max road warrior cake The botanic gardens of cake 4. Basics Tools of the trade Cutting, filling and frosting How to stack a tiered cake A word on chocolate Make it yourself ... Storage tips Index Acknowledgements

    Pages: 256
    Dimension: 250mm X 195mm
    Author: SABBATH, KATHERINE
    Price: $39.99
  • Bake Breads Cakes Croissants Kouign Amanns Macarons Scones Tarts
    Bake Breads Cakes Croissants Kouign Amanns Macarons Scones Tarts
    ISBN: 9780847863846
    Publication date: 01/06/2019

    Classic French baking with a twist from one of America's rising star chefs.
    Drawing on Rory Macdonald's Michelin-starred experience, Bake takes the reader from early morning croissants to late night desserts. Macdonald reveals the secrets behind his renowned cakes and baked treats, which have earned him a place in the top 10 pastry chefs in the U.S. (Dessert Professional). He shows how to master classic recipes, such as doughnuts and éclairs, with easy step-by-step photography and offers new ideas encouraging the reader to experiment with their own combinations and flavours. With over 100 creative new twists on classic French and international pastries, this cookbook illustrates the masterpieces that can be made from the simple combination of flour, milk, butter, eggs, and sugar.

    Baking is about precision so Macdonald presents the reader with clear detailed instructions to make the perfect tarte tatin or macaron. Next-day recipes are also included. Made too many croissants? Use them for croque monsieur and black truffle and prosciutto croissants, for a lunchtime meal. Each recipe is designed to be foolproof – with detail-oriented instructions that eliminate guesswork, "plan-aheads," ingenious tips, and highlights for success – making delicious perfection within reach for any baker.

    Pages: 256
    Dimension: 254mm X 203mm
    Author: MACDONALD, RORY
    Price: $80.00
  • Bompas and Parr Cocktail Book
    Bompas and Parr Cocktail Book
    ISBN: 9781911624844
    Publication date: 01/10/2019

    Already responsible for giving jelly a 21st-century makeover, Sam and Harry, the boys at Bompas & Parr now focus their attention on the perennially popular cocktail, the most sophisticated form of drink. But of course with an extra special twist. Sam and Harry take us on a rollercoaster journey through the wonderful world of sours, martinis, old-fashioneds, punches and highballs. Classics, new interpretations of old favourites and crazy concoctions are all to be expected, but the boys also provide advice on the all-important presentation, the ingredients and getting the ice just right.Veterans of successful alcoholic adventures such as Alcoholic Architecture (a walk in cloud of breathable G&T) and the Architectural Punchbowl (a Robert Adam building flooded with 4 tonnes of Courvoisier Punch enough for 25,000 people!), Bompas & Parr are perfectly placed to ensure you create a cocktail a range of extraordinary cocktail drinks to remember, and with photographs to inspire you in your own creations.Sam and Harry's paramount aim is to demystify cocktails and produce an easy to use functional cocktail book for the home - all you need to do is master a few techniques, assemble a few ingredients and away you go; but as to be expected from Bompas & Parr, the recipes walk a fine line balancing their signature, attention-grabbing but considered approach, while offering some predictably unpredictable options. More than 50 recipes are split into chapters on Gin, Whisky, Rum, Vodka, Tequila, Brandy, Champagne cocktails and Punches, with additional chapters covering Cocktail basics; Cocktail techniques; and Glassware.

    Pages: 128
    Dimension: 185mm X 135mm
    Author: BOMPAS AND PARR
    Price: $19.99
  • Book of St John
    Book of St John
    ISBN: 9781529103212
    Publication date: 01/10/2019

    A celebration of a chef like no other.

    Join the inimitable Fergus Henderson and Trevor Gulliver as they welcome you into their world-famous restaurant, inviting you to celebrate 25 years of unforgettable, innovative food.

    Established in 1994, St. JOHN has become renowned for its simplicity, its respect for quality ingredients and for being a pioneer in zero waste cooking - they strive to use every part of an ingredient, from leftover stale bread for puddings, bones for broths and stocks, to typically unused parts of the animal (such as the tongue) being made the hero of a dish.

    Recipes include-

    Braised rabbit, mustard and bacon
    Ox tongue, carrots and caper sauce
    Duck fat toast
    Smoked cod's roe, egg and potato cake
    Confit suckling pig shoulder and dandelion
    The Smithfield pickled cucumbers
    St. JOHN chutney
    Butterbean, rosemary and garlic wuzz
    Honey and bay rice pudding

    Featuring all the best-loved seminal recipes as well as comprehensive menus and wine recommendations, Fergus and Trevor will take a look back at the ethos and working practices of a food dynasty that has inspired a generation of chefs and home cooks.

    Pages: 320
    Dimension: 252mm X 192mm
    Author: HENDERSON, FERGUS
    Price: $55.00
  • Botanical Baking
    Botanical Baking
    ISBN: 9781446307397
    Publication date: 01/07/2019

    A beautiful step-by-step guide to cake decorating with edible flowers and herbs - one of the key trends in contemporary cookery. Learn how to perfect the prettiest trend in cake decorating using edible flowers and herbs to decorate your cakes and bakes with this impossibly beautiful guide from celebrity baker Juliet Sear. Learn what flowers are edible and great for flavour, how to use, preserve, store and apply them including pressing, drying and crystallising flowers and petals. Then follow Juliet step-by-step as she creates around 20 beautiful botanical cakes that showcase edible flowers and herbs, including more top trends such as a confetti cake, a wreath cake, a gin and tonic cake, floral chocolate bark, a naked cake, a jelly cake, a letter cake and more. AUTHOR: Juliet Sear is a baking expert, cook, food stylist, TV presenter and best selling author. She is the go-to expert for out of the ordinary food challenges and creative food projects. Recently, she worked on the edible animation TV trailer for the new Channel 4 Great British Bake Off series and a number of TV commercials. She is the author of The Cake Decorating Bible, Cakeology and Kawaii Cakes. She lives in London.

    Pages: 144
    Dimension: 250mm X 190mm
    Author: SEAR, JULIET
    Price: $39.99
  • Brisket Chronicles
    Brisket Chronicles
    ISBN: 9781523505487
    Publication date: 01/04/2019

    It all starts with the big kahuna: an authentic Texas barbecued brisket, aka 18 pounds of smoky, fatty, proteinaceous awesomeness. And from this revelation of pure beefy goodness comes burnt ends. Corned beef. Ropa Vieja. Bollito Misto. Pho . . . and slowly it dawns on you: Brisket must be the tastiest, most versatile, and most beloved cut of meat in the world.

    In The Brisket Chronicles, Steven Raichlen shares his 50 best brisket recipes while showing us step-by-foolproof-step how to 'cue it, grill it, smoke it, braise it, cure it, and boil it. This is next-level comfort food: Texas brisket and Kansas City brisket, Jamaican Jerk Brisket, Old School Pastrami, a perfect Passover brisket with dried fruits and sweet wine, Brisket Ramen, even burgers.

    Plus what to do with the leftovers: the ultimate Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites. And for total mind-blowing pleasure, Kettle Corn with Crispy Brisket. You heard right.

    Includes full-colour photographs throughout; complete tips and techniques for choosing the right cuts; handling, prepping, and storing a brisket; and recipes for accompaniments, too, including slaws, salads, and sauces.

    Pages: 256
    Dimension: 228mm X 177mm
    Author: RAICHLEN, STEVEN
    Price: $45.00
  • Butcher and Beast
    Butcher and Beast
    ISBN: 9780525573661
    Publication date: 01/10/2019

    The Beatrice Inn’s presence in New York City spans close to a century, and its history is ever changing, from one of New York’s first speakeasies, frequented by Fitzgerald and Hemingway, to a beloved neighborhood Italian restaurant to one of the city’s most notorious night clubs. Angie Mar purchased the Beatrice Inn in 2016 and led the storied landmark into its next chapter. Mar transformed the space and the menu into a stunning subterranean den where guests are meant to throw caution to the wind and engage in their most primal of senses. Pete Wells, in his rave two-star New York Times review, summed it up best: “It is a place to go when you want to celebrate your life as an animal.”

    Now, in Mar’s debut cookbook, the Beatrice Inn experience will resonate with readers no matter where they live.Butcher and Beast invites readers into this glamorous, gutsy, and forever-nocturnal world. Mar’s unconventional approach to flavor profiles are captured in over 80 recipes, including Milk-Braised Pork Shoulder, Duck and Foie Gras Pie, Venison Cassoulet, and Bone Marrow–Bourbon Crème Brûlée. Throughout are also essays on Mar’s controversial and cutting-edge dry-aging techniques, her adoration of Champagne, the reality of what it takes to lead in the New York City restaurant scene, and the love and loyalty of her tight-knit family. Visually arresting photography shot entirely on Polaroid film captures the elegant and ever-opulent world of the Beatrice Inn.

    Pages: 304
    Dimension: 23mm X 216mm
    Author: MAR, ANGIE
    Price: $64.99
  • Cath Kidston My Recipe Collection
    Cath Kidston My Recipe Collection
    ISBN: 9781787134416
    Publication date: 28/09/2019

    Publication Date: October 2019
    A stylish Cath Kidston package containing a concertina file with 5 pockets for storing must-try recipes from magazines/newspapers/online and a 128-page paperback notebook to record over 50 of your own personal favourites. There is room in the notebook for writing out the ingredients and method as well as dietary information and prep/cooking time. An elastic closure helps to keep everything secure.

    Cath Kidston first opened in West London in 1993, inspired by the idea of taking traditional prints and using them in a fresh, modern way. 25 years on, it is one of the most influential design brands in the UK.

    Pages: 126
    Dimension: 210mm X 148mm
    Author: KIDSTON, CATH
    Price: $24.99
  • Chocolate  Recipes and Techniques from the Ferrandi School of Culinary Arts
    Chocolate Recipes and Techniques from the Ferrandi School of Culinary Arts
    ISBN: 9782080204066
    Publication date: 01/11/2019

    The ultimate reference on cooking with chocolate from Ferrandi, the Parisian school of culinary arts that Le Monde dubbed the "Harvard of gastronomy."

    This book--a complete chocolate course for the home chef from the world-renowned professional culinary school Ferrandi Paris--presents comprehensive techniques for working with chocolate, from tempering and decorative flourishes to recipes such as the Opéra pastry or molten chocolate cake.

    From rich chocolate ganache to melt-in-your mouth truffles, this book leads aspiring bakers through every step--from basic to special-occasion skills. Starting with advice on how to equip your kitchen, plus essential techniques, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from frozen ice creams and sorbets to candies.

    Ferrandi's experienced teaching team of master chefs adapted their recipes for the home cook. This fully illustrated intensive course in the art of baking with chocolate provides all of the fundamental techniques and recipes that are the building blocks of the illustrious French chocolate tradition, explained step-by-step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time. This extensive reference provides everything an amateur home chef or experienced professional needs to master chocolate recipes for all occasions.

    Pages: 304
    Dimension: 280mm X 210mm
    Author: FERRANDI SCHOOL
    Price: $49.99
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