• Argentinian Street Food: Empanadas, Helados & Dulce De Leche
    Argentinian Street Food: Empanadas, Helados & Dulce De Leche
    ISBN: 9781743362945
    Title: Argentinian Street Food: Empanadas, Helados & Dulce De Leche

    Bringing you authentic recipes that sit at the heart of Argentina's cuisine, 'Argentinian Street Food' is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home. There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche. The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious food in its rich cultural context...

    Format: Hardback
    Price: $37.00
  • Around the Fire: Recipes for Inspired Grilling & Seasonal Feasting from Ox Restaurant
    Around the Fire: Recipes for Inspired Grilling & Seasonal Feasting from Ox Restaurant
    ISBN: 9781607747529
    Title: Around the Fire: Recipes for Inspired Grilling & Seasonal Feasting from Ox Restaurant

    One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.

    Take your backyard barbecue game to the next level with Around the Fire, the highly anticipated debut cookbook from celebrated chefs Greg Denton and Gabrielle Quiñónez Denton. These are black-belt grilling recipes--inspired by the live-fire cooking traditions of Latin America, as well as the seasonal philosophy of their Portland, Oregon restaurant, Ox--that will change the way you think about and cook with fire. Featuring unexpected cuts of meat (like Grilled Lamb Shoulder Chops with Rosemary Marinade or Grilled Wild Halibut on the Bone with Toasted Garlic-Lemon Oil); seasonal produce (Grilled Butternut Squash with Za'atar and Charred Green Onion Yogurt will delight vegetarians and carnivores alike); and plenty of starters, salads, desserts, and drinks, Around the Fire will help make your next outdoor feast the stuff of legend.

    From the Hardcover edition.

    Format: Hardback
    Price: $65.00
  • Around the World in 80 Cocktails
    Around the World in 80 Cocktails
    ISBN: 9781741175189
    Title: Around the World in 80 Cocktails

    Around the World in 80 Cocktails celebrates the globetrotting history of the cocktail through eighty different iconic drinks - each of which has its own story to tell. Bartender and writer Chad Parkhill takes you on a whirlwind tour of the places that have shaped the history of the cocktail from its birth to the present day, with recipes so you can follow along at home.

    You'll learn about the surprising military history behind the bubbly, vivacious Venetian Spritz; how the G&T moved from India to England (and why the best in the world are now made in Spain); and how France's Burgundy region turned tragedy into triumph with the Kir. Accompanied by gorgeous vintage-style illustrations that evoke antique travel posters, these stories and recipes are an ode to the joys of travel, history, and drinking.

    Format: Hardback
    Price: $35.00

  • Around the World in 80 Dinners
    Around the World in 80 Dinners
    ISBN: 9780522869507
    Title: Around the World in 80 Dinners

    This lushly illustrated book features 80 of the world's very best and most timeless dining destinations, plus hundreds of food experiences to savour in more than twenty countries. It is ripe with tips on how to snag a booking, best times to dine, destination and signature dishes, top tables, and inside knowledge that might save you a fortune or get you onto the chef's table.

    Around the World in 80 Dinnersreveals what makes these standout restaurants courtesy of two very seasoned food travellers who share their impressive trip notes.


    Format: Trade paperback
    Price: $50.00
  • Around the World in 80 Food Trucks LP
    Around the World in 80 Food Trucks LP
    ISBN: 9781788681315
    Title: Around the World in 80 Food Trucks LP

    "Hey, what would you like today?"

    Lonely Planet has taken to the streets to bring you 80 fast, fresh and mouthwatering recipes from the most exciting chefs on four wheels. From sea bass ceviche and Lebanese msakhan to old-fashioned American peach cake, discover how to cook some of the world's most crowd-pleasing dishes, meet the chefs and hear the stories behind their passion projects.

    Run by passionate foodies, food trucks have nailed the delicate balance of merging the methods and flavours inspired by personal travels and experiences with family recipes, immigrant influences and local ingredients - all the while celebrating sustainable and seasonal local produce.

    Starting up and running a food truck is a vehicle for expression and experimentation, a way to serve food that's both personal to the cooks and popular with the crowd. After all, food trucks park where the people are - no booking or dress code required.

    Inside Around the World in 80 Food Trucks, you'll find out how to recreate chicken and waffles from Nashville; Indian sliders from Melbourne; paneer poutine from Berlin; spicy lamb samosas from Killary, mollete of roasted pork from Gij n; San Francisco langoustine rolls; and burgers, shrimp and breakfast sandwiches from Cape Town, Bogot and beyond.

    Features food trucks from:

    • Barcelona
    • Seville
    • London
    • Montreal
    • Tijuana
    • Austin
    • Los Angeles
    • Vancouver
    • Alexandria
    • Nashville
    • New York City
    • Portland
    • San Francisco
    • The Gold Coast
    • Melbourne
    • Bogot
    • Lima

    About Lonely Planet: Lonely Planet is a leading travel media company and the world's number one travel guidebook brand, providing both inspiring and trustworthy information for every kind of traveller since 1973. Over the past four decades, we've printed over 145 million guidebooks and grown a dedicated, passionate global community of travellers. You'll also find our content online, on mobile, video and in 14 languages, 12 international magazines, armchair and lifestyle books, ebooks, and more.

    Format: Hardback
    Price: $33.00
  • Around the World in Salads
    Around the World in Salads
    ISBN: 9780857833020
    Title: Around the World in Salads

    Format: Paperback
    Price: $50.00
  • Art of Beef Cutting a Meat Professionals Guide to Butchering & Merchandising
    Art of Beef Cutting a Meat Professionals Guide to Butchering & Merchandising
    ISBN: 9781118029572
    Title: Art of Beef Cutting a Meat Professionals Guide to Butchering & Merchandising
    Author: UNDERLY KARI

    The ultimate guide to beef fundamentals and master cutting techniques An ideal training tool that's perfect for use in grocery stores, restaurants, foodservice companies, and culinary schools, as well as by serious home butchers, The Art of Beef Cutting provides clear, up-to-date information on the latest meat cuts and cutting techniques. Written by Kari Underly, a leading expert in meat education, this comprehensive guide covers all the fundamentals of butchery and includes helpful full-color photos of every cut, information on international beef cuts and cooking styles, tips on merchandising and cutting for profit, and expert advice on the best beef-cutting tools. This is the only book on the market to include step-by-step cutting techniques and beef fundamentals along with information on all the beef cuts from each primal Includes charts of NAMP/IMPS numbers, URMIS UPC codes, and main muscles for each beef cut; Latin American cut names and cooking methods; and cooking tips for each cut for easy reference The author is an expert meat cutter who has developed some of the newest meat cuts for the National Cattlemen's Beef Association and created their current retail beef cut charts The Art of Beef Cutting is the perfect reference and training manual for anyone who wants to master the basic techniques of beef fabrication.

    Format: Hardback
    Price: $70.00
  • Art of Escapism Cooking
    Art of Escapism Cooking
    ISBN: 9780062802378
    Title: Art of Escapism Cooking
    Author: LEE MANDY

    "Lee, who vents about living abroad in her Lady and Pups blog, fuels this stunning cookbook with the ferocity of Sichuan peppercorns and chili oil. . . . An energetic confessional, for Lee is as gifted a writer as she is a cook. . . . Innovative. . . . A] unique and deeply felt debut." - Publisher's Weekly (starred review)

    In this inventive and intensely personal cookbook, the blogger behind the award-winning ladyandpups.com reveals how she cooked her way out of an untenable living situation, with more than eighty delicious Asian-inspired dishes with influences from around the world.

    For Mandy Lee, moving from New York to Beijing for her husband's work wasn't an exotic adventure--it was an ordeal. Growing increasingly exasperated with China's stifling political climate, its infuriating bureaucracy, and its choking pollution, she began "an unapologetically angry food blog," LadyandPups.com, to keep herself from going mad.

    Mandy cooked because it channeled her focus, helping her cope with the difficult circumstances of her new life. She filled her kitchen with warming spices and sticky sauces while she shared recipes and observations about life, food, and cooking in her blog posts. Born in Taiwan and raised in Vancouver, she came of age food-wise in New York City and now lives in Hong Kong; her food reflects the many places she's lived. This entertaining and unusual cookbook is the story of how "escapism cooking"--using the kitchen as a refuge and ultimately creating delicious and satisfying meals--helped her crawl out of her expat limbo.

    Illustrated with her own gorgeous photography, The Art of Escapism Cooking provides that comforting feeling a good meal provides. Here are dozens of innovative and often Asian-influenced recipes, divided into categories by mood and occasion, such as:

    For Getting Out of Bed
    Poached Eggs with Miso Burnt Butter Hollandaise
    Crackling Pancake with Caramel-Clustered Blueberries and Balsamic Honey

    For Slurping
    Buffalo Fried Chicken Ramen
    Crab Bisque Tsukemen

    For a Crowd
    Cumin Lamb Rib Burger
    Italian Meatballs in Taiwanese Rouzao Sauce

    For Snacking
    Wontons with Shrimp Chili Coconut Oil and Herbed Yogurt
    Spicy Chickpea Poppers

    For Sweets
    Mochi with Peanut Brown Sugar and Ice Cream
    Recycled Nuts and Caramel Apple Cake

    Every dish is sublimely delicious and worth the time and attention required. Mandy also demystifies unfamiliar ingredients and where to find them, shares her favorite tools, and provides instructions for essential condiments for the pantry and fridge, such as Ramen Seasoning, Fried Chili Verde Sauce, Caramelized Onion Powder Paste, and her Ultimate Sichuan Chile Oil.

    Format: Hardback
    Price: $75.00
  • Art of Fermentation: An In-depth Exploration of Essential Concepts & Processes from Around the World
    Art of Fermentation: An In-depth Exploration of Essential Concepts & Processes from Around the World
    ISBN: 9781603582865
    Title: Art of Fermentation: An In-depth Exploration of Essential Concepts & Processes from Around the World

    Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

    Format: Hardback
    Price: $77.00
  • Art of Flavour
    Art of Flavour
    ISBN: 9781472141477
    Title: Art of Flavour

    'Am counting down the days till your book arrives!' Nigella Lawson

    Daniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs.

    In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat.

    But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette.

    The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish.

    With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.

    From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore.

    The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well.

    Format: Hardback
    Price: $60.00
  • Art of French Pastry
    Art of French Pastry
    ISBN: 9780307959355
    Title: Art of French Pastry

    Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
    What does it take to perfect a flawlesseclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In"The Art of French Pastry"award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
    By teaching you how to make everything from "pate a choux" to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results Expect to master these techniques and then indulge in exquisite recipes, such as:
    .napoleons / Mille-Feuilles
    .cream puffs
    .Alsatian cinnamon rolls / chinois
    .lemon cream tart with meringue teardrops
    .elephant ears / palmiers
    .black forest cake
    as well as some traditional Alsatian savory treats, including:
    . Pretzels
    . Kougelhof
    . Tarte Flambee
    . Warm Alsatian Meat Pie
    Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units which will help you in all aspects of your cooking.
    But in order to properly enjoy your just desserts, so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
    "The Art of French Pastry, "full of gorgeous photography andPfeiffer s accompanying illustrations, is a master class in pastry from a master teacher."

    Format: Hardback
    Price: $79.00

  • Art of Living According to Joe Beef: A Cookbook of Sorts
    Art of Living According to Joe Beef: A Cookbook of Sorts
    ISBN: 9781607740148
    Title: Art of Living According to Joe Beef: A Cookbook of Sorts

    The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.

    Earning rave reviews for their unforgettable approach, Joe Beef co-owners/chefs David McMillan and Fr d ric Morin push the limits of traditional French cuisine with over 125 recipes (nearly all of them photographed) for hearty dishes infused with irreverent personality. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef's most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de gr ce is the Smorgasbord--Joe Beef's version of a Scandinavian open-faced sandwich--with thirty different toppings.

    Featuring lively stories and illustrations showcasing gangsters, oysters, Canadian railroad dining car food, the backyard smoker, and more, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

    Format: Hardback
    Price: $79.00

  • Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods & Raw Ingredients to Make the World's Best Cheeses
    Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods & Raw Ingredients to Make the World's Best Cheeses
    ISBN: 9781603585781
    Title: Art of Natural Cheesemaking: Using Traditional, Non-industrial Methods & Raw Ingredients to Make the World's Best Cheeses
    Author: ASHER DAVID

    Format: Paperback
    Price: $69.00
  • Art of Pasta
    Art of Pasta
    ISBN: 9781921382284
    Title: Art of Pasta

    'Ci facciamo un piatto di pasta!' (Let's make a plate of pasta!)To help you make your own plates of pasta, here are detailed instructions for making and cutting pasta (including pasta flavoured with herbs, porcini, saffron and squid ink), and for making simple filled pastas and perfect gnocchi.To accompany your pasta, choose from an array of mouth-watering pestos from the definitive Ligurian version made with basil and pine nuts to a vibrant-green pistachio pesto and a versatile orange and almond pesto that's equally good stirred through freshly cooked linguine, served with couscous or used as the basis of a salad dressing.Simple dishes mark the passage of the seasons, such as tagliatelle served with raw mushrooms in autumn, or with the first thin spears of asparagus in spring. In the cooler days of winter, authentic recipes for slow-cooked ragus (including a classic Bolognese sauce that has stood the test of time) really come into their own, filling the house with wonderful aromas.For the more adventurous cook, Lucio's executive chef Logan Campbell has contributed some contemporary interpretations of classic pasta dishes, including rabbit cannelloni with Jerusalem artichoke sauce and beetroot gnocchi with pancetta and goat's cheese.

    Format: Hardback
    Price: $70.00
  • Art of Pasta
    Art of Pasta
    ISBN: 9780143792468
    Title: Art of Pasta

    For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful.

    Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here - puttanesca and passata, rigatoni and ravioli - plus new favourites to explore.

    Let The Art of Pastatake you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes - and fall in love with pasta all over again.

    The 2018 updated edition includes-

    - More than 50 recipes suitable for vegetarians
    - Suggestions for pastas best served in summer and in winter
    - Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli
    - The genuine, original bolognese rag
    - A pasta dessert from 160 BC, with honey and bay leaves
    - The 'tortegli' demanded by Michelangelo in the 1500s

    Format: Paperback
    Price: $48.00
  • Art of Simple
    Art of Simple
    ISBN: 9780143771234
    Title: Art of Simple

    When Eleanor Ozich moved to the outskirts of the city with her husband and young family she set about enjoying a much calmer way of life. Shedding unnecessary clutter and adopting a simpler style of living, Eleanor found herself with more time and energy to appreciate her family and friends and the natural beauty that surrounded her ... Eleanor shares recipes and ideas she has embraced in her quest to cherish lifés simple pleasures. Alongside recipes for nourishing meals yoúll find practical ideas to declutter your home, get your children to sleep and bring order to your day.There are also instructions for making natural beauty products and household cleaners, which promise to cost you less and be kinder to you and the environment.

    Format: Hardback
    Price: $40.00
  • Art of Simple Food
    Art of Simple Food
    ISBN: 9780307336798
    Title: Art of Simple Food
    Author: WATERS ALICE

    Perhaps more responsible than anyone for the revolution in the way we eat, cook, and think about food, Alice Waters has single-handedly chang[ed] the American palate according to theNew York Times. Her simple but inventive dishes focus on a passion for flavor and a reverence for locally produced, seasonal foods. With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients,The Art of Simple Foodisan indispensable resource for home cooks. Here you will find Alices philosophy on everything from stocking your kitchen, to mastering fundamentals and preparing delicious, seasonal inspired meals all year long. Always true to her philosophy that a perfect meal is one thats balanced in texture, color, and flavor, Waters helps us embrace the seasons bounty and make the best choices when selecting ingredients. Fill your market basket with pristine produce, healthful grains, and responsibly raised meat, poultry, and seafood, then embark on a voyage of culinary rediscovery that reminds us that the most gratifying dish is often the least complex.

    Format: Hardback
    Price: $60.00
  • Art of the Larder: Good Food from Your Storecupboard, Every Day
    Art of the Larder: Good Food from Your Storecupboard, Every Day
    ISBN: 9781849499552
    Title: Art of the Larder: Good Food from Your Storecupboard, Every Day

    This is going straight on the shelf by my cooker. Many people have tried to write a useful 'store cupboard' cookbook. Claire Thomson has succeeded.
    --Diana Henry

    The Art of the Larder& presents 150 dishes that offer everyday meal solutions, all with store cupboard basics at their heart.
    An organized, methodical and economical kitchen cupboard can be life-changing. Knowing& that you can always have a simple, healthy, delicious meal at your fingertips will revolutionise the way you cook and shop.
    Food writer Claire Thomson takes you through the essentials, from flours and grains, to pulses, pastas and spices, as well as dried fruits, nuts and seeds for instant dessert or breakfast solutions. By combining larder staples with a little fresh produce, you can enhance your dinner or just make a store cupboard supper from scratch.

    With dishes including buckwheat crêpes, sour cherry and pistachio pilaf, firecracker noodles, red lentil hummus, spiced Moroccan almond pastries, date and semolina bars, and honey and nutmeg tea bread, The Art of the Larder is a vital cookbook in every kitchen.&

    Format: Hardback
    Price: $42.00
  • Art of Traditional Italian
    Art of Traditional Italian
    ISBN: 9781921383588
    Title: Art of Traditional Italian

    Sydney restaurateur Lucio Galletto celebrates the food of his childhood - the simplicity, creativity and passion that makes traditional Italian cooking so timeless and appealing. All the classics are here, from minestrone and risotto alla milanese to caponata and peperonata, veal saltimbocca, lasagna, osso buco and sweet favourites like tiramisu and panna cotta.Lucio's eponymous restaurant is famously lined with artworks by some of Australia's most accomplished artists, and this book follows suit - each chapter features original artwork from one of his artist friends. A feast for the eyes as well as the tastebuds, this glorious book will become a treasured addition to the shelves of cooks and artists everywhere.&

    Format: Hardback
    Price: $70.00
  • Arthur Schwartz's New York City Food: an Opinionated History & More Than 100 Legendary Recipes
    Arthur Schwartz's New York City Food: an Opinionated History & More Than 100 Legendary Recipes
    ISBN: 9781584796770
    Title: Arthur Schwartz's New York City Food: an Opinionated History & More Than 100 Legendary Recipes

    Arthur Schwartz is the Big Apple’s official foodie-about-town, a fellow who has fork-and-knived his way through the five boroughs. He knows his knish from his kasha, his bok choy from his bruschetta, his falafel from his frittata. And inArthur Schwartz’s New York City Food, which won the IACP Award for Cookbook of the Year in 2005, he shared his gastronomic expertise, chronicling the city’s culinary history from its Dutch colonial start to its current status as the multicultural food capital of the world. The affordable new paperback edition is chock-full of the same fascinating lore, along with 160 recipes for American classics that either originated or were perfected in New York: Manhattan Clam Chowder, Eggs Benedict, Lindy’s cheesecake. Throughout the book, Schwartz’s text is transporting, taking readers back to Delmonico’s, the Colony, and the Horn & Hardart Automats. Whether revealing how an obscure dish known as Omelet Surprise was transformed into the decidedly chichi dessert Baked Alaska; investigating why some Jewish restaurants came to be known as Roumanian steakhouses; or instructing readers on the way to bake a molten chocolate minicake worthy of Jean-Georges Vongerichten,Arthur Schwartz’s New York City Foodis the ideal dining companion.

    Format: Paperback
    Price: $53.00
  • Artisan Cheese Making at Home
    Artisan Cheese Making at Home
    ISBN: 9781607740087
    Title: Artisan Cheese Making at Home
    Author: KARLIN MARY

    A contemporary guide to making 100 artisan cheeses at home-from classic favorites to popular, modern varieties-written by cheese-making authority Mary Karlin. In recent years there has been an explosion in the artisan cheese movement and a kitchen crafting revival.Artisan Cheese Making at Homeinspires and encourages do-it-yourselfers with approachable, easy-to-follow instructions to produce mouthwatering cheese at home. From quick and satisfying ricotta and panir to higher payoff cheeses like triple creme camembert, tallegio, and blue gouda-all of the featured cheeses can be made with readily available milks and common kitchen equipment. While most other cheese books take a homey approach to cheese making, this comprehensive, four-color tome embraces the full range of contemporary artisan-style cheeses and is destined to become a modern classic. Written by an experienced cooking teacher and filled with cheese-making tips from some of todayrs""s most influential cheese makers,Artisan Cheese Making at Homeproves that hand-crafting cheese is not only easy, but also a fascinating and rewarding process.

    Format: Hardback
    Price: $51.00
  • Artisan Jewish Deli at Home
    Artisan Jewish Deli at Home
    ISBN: 9781449420079
    Title: Artisan Jewish Deli at Home

    If you don't happen to live near one of the new wave of artisan-style Jewish delis that have sprung up around North America over the last few years, not to worry. With this book, the world of Jewish deli, in its entire unsubtle splendour-can be yours in the comfort (and privacy) of your own kitchen. The Artisan Jewish Deli at Home offers updates and new angles on the oldways that are bound to thrill the palates of a modern generation of eaters focused on quality ingredients and a lighter-handed approach to a traditionally heavy cuisine.

    Added cultural context comes from quick-hitting interviews with Joan Nathan and other Jewish food luminaries; histories of a few deli stalwarts such as bagels and pastrami; and first-hand reports from within the walls of the authors' favourite temples of modern Jewish gastronomy.

    Format: Hardback
    Price: $40.00
  • Artists' & Writers' Cookbook: a Collection of Stories With Recipes
    Artists' & Writers' Cookbook: a Collection of Stories With Recipes
    ISBN: 9781576877883
    Title: Artists' & Writers' Cookbook: a Collection of Stories With Recipes

    "The Artists and Writers Cookbook "is a collection of personal, food-related stories with recipes from 76 contemporary artists and writers.
    Inspired by a book from 1961, "The" (original) "Artists' & Writers' Cookbook" included recipes from the likes of Marcel Duchamp, Man Ray, Marianne Moore, and Harper Lee. This new, vibrantly illustrated version includes stories and recipes from Anthony Doerr, Leanne Shapton, Joyce Carol Oates, John Currin and Rachel Feinstein, Ed Ruscha, Neil Gaiman, Edwidge Danticat, Aimee Bender, Gregory Crewdson, James Franco, Francesca Lia Block, Swoon, Nelson DeMille, Rick Moody and Laurel Nakadate, Nikki Giovanni, T.C. Boyle, Lev Grossman, Roz Chast, Heidi Julavits, Marina Abramovi, Curtis Sittenfeld, Julia Alvarez, and many others.
    In "The Artists and Writers Cookbook," Anthony Doerr lures us out into the wild to find huckleberries andhappiness. Neil Gaiman makes a perfectly eerie cheese omelet while Ed Ruschaassociates his cactus omelet with a time of doom. Yiyun Li eats rations inBeijing while Edwidge Danticat prepares a soup to celebrate freedom. NelsonDeMille reminisces about a meal he ate 40 years ago when serving in Vietnam;Kamrooz Aram recalls childhood picnics in his basement in Tehran during airraids. Sanford Biggers updates a soul food classic something tasty to lessenthe bitter taste of consistent, systematic oppression. Paul Muldoon and AimeeBender conjure food-related apocalyptic visions. Marina Abramovi shares adish best consumed on top of a volcano, Elissa Schappell dreams of playing SergeGainsbourg records to snails, and Padgett Powell tastes a dish that reverses timeand space. Daniel Wallace woos with an eggplant sandwich. Francesca Lia Blocktells us how to fall in love.
    The essays are at turns comedic and heart-wrenching, personal and apocalyptic, with recipes that are enchanting to read and recreate. One part cookbook and one part intimate self-portrait, " The Artists and Writers Cookbook "is a portal into the kitchens and personal lives of an unmatched collection of contemporary artists and writers."

    Format: Hardback
    Price: $55.00
  • Arzak Secrets
    Arzak Secrets
    ISBN: 9781910690086
    Title: Arzak Secrets

    Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adria and Pierre Gagnaire. What we eat, how we eat, is in our culture, says Elena, our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity. Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adria, who took the techniques pioneered by Arzak to new heights.Originally published in Spanish and now available in English for the first time Arzak Secrets is THE behind the scenes recipe and technique book from the world famed restaurant. Gorgeously photographed, this volume is a glimpse at some of the secrets behind the dishes that have made the restaurant and chef famous. Arzak s kitchen is a laboratory for flavors, aromas and textures, and his dishes and techniques are revealed in this fascinating cookbook, which is not only for professionals looking for inspiration but for any dedicated cook committed to understanding the creative development and innovations behind this exceptional food."

    Format: Hardback
    Price: $95.00
  • Asia Light
    Asia Light
    ISBN: 9780857832771
    Title: Asia Light

    Asia Light offers nutritious and lower fat ways of cooking classic dishes, such as Vietnamese Spring Rolls, Laksa and Beef Rendang, as well as Ghillie's own creations, including Steam Baked Salmon and Vegetable Parcels with Asian Dressing and Vietnamese Chocolate Coffee Pots.

    Format: Paperback
    Price: $40.00
  • Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, & More
    Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, & More
    ISBN: 9781580089753
    Title: Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, & More

    Is there anything more satisfying than a well-made Asian dumpling?

    Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked-Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.

    Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia's most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India's rich, syrupy sweets).

    Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.

    Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

    More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.

    Format: Hardback
    Price: $58.00
  • Asian Tapas: Over 60 Recipes for Tempting Asian Small Plates & Bites
    Asian Tapas: Over 60 Recipes for Tempting Asian Small Plates & Bites
    ISBN: 9781849759342
    Title: Asian Tapas: Over 60 Recipes for Tempting Asian Small Plates & Bites

    Fusing the friendly concept of Spanish sharing plates with the more exotic flavors of Asian cuisine, Asian Tapas offers a multitude of delicious recipes for small bites.

    Food from Eastern corners of the world is often thought of as some of the most exciting and enticing on the planet. Whether umami-rich with Japanese miso or soy sauce, spiked with gently building layers of aromatic Indian spices, or replete with fragrant Thai herbs, Chile and garlic, each mouthful packs a big flavor punch. The savory little bites that usually serve as a precursor to an Asian meal are no exception flavor-wise, and quite often everyone will scramble to take the last one on the plate Now, with Asian Tapas, you can make these tempting morsels the centre of attention. Here you'll find a great collection of over 60 recipes that will satisfy any Asian-food aficionado and which includes everything from samosas to sushi and dumplings to dosas. Choose from Spicy Fritters, Thai Green Curry Chicken Wings, Popcorn Tofu, Summer Rolls with Mackerel, Quinoa Temaki and Pork, Salt and Pepper Squid, BBQ Pork Belly Skewers, and Charred Shrimp with Spicy Dipping Sauce.

    Format: Hardback
    Price: $25.00

  • Asian-american
    ISBN: 9781455585267
    Title: Asian-american
    Author: TALDE DALE & J. J. GOODE

    The eagerly awaited cookbook from Dale Talde, Top Chef favorite and owner of the acclaimed Brooklyn restaurant Talde.
    Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food--burgers, chicken nuggets, and Hot Pockets. Today, his dual identity is etched on the menu at Talde, his always-packed Brooklyn restaurant. There he reimagines iconic Asian dishes, imbuing them with Americana while doubling down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American.
    Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province, to Vietnam or Tokyo. Dale's food is meant to remind you that you're home.

    Format: Hardback
    Price: $60.00
  • Aska
    ISBN: 9780714875774
    Title: Aska

    Askais the debut cookbook from chef Fredrik Berselius, following the reimagining and rebuilding of his two-Michelin-starred restaurant.

    He celebrates the heritage and tradition of his native Sweden, his connection to upstate New York, and a deep appreciation for the restaurant's home in Brooklyn.

    Berselius shares his culinary journey of Scandinavian flavors and techniques through the courses of his exquisite seasonally-driven tasting menu, which features ingredients from an urban farm and local producers across the Northeast United States. With a stark and poetic Nordic aesthetic, Askaincludes 85 recipes, evocative personal writing, and stunning photography.

    "Mr. Berselius is the rare chef who thinks like an artist and gets away with it." --Pete Wells, New York Times

    Format: Hardback
    Price: $80.00
  • Asma's Indian Kitchen: Home-Cooked Food Brought to you by Darjeeling Express
    Asma's Indian Kitchen: Home-Cooked Food Brought to you by Darjeeling Express
    ISBN: 9781911595687
    Title: Asma's Indian Kitchen: Home-Cooked Food Brought to you by Darjeeling Express
    Author: KHAN ASMA

    Let Asma Khan feed your soul with this& collection of authentic Indian recipes.&

    Award-winning restaurant Darjeeling Express began life as a dinner party with friends; Indian food lovingly cooked from family recipes that go back generations. In this book, Asma reveals the secret to her success, telling her immigrant's story and how food brought her home. The recipes pay homage & to her royal Mughlai ancestry and follow the route of the Darjeeling Express train from the busy streets of Bengal, through Calcutta, where she grew up, and along the foothills of the Himalayas to Hyderabad.&

    Platters of dishes boasting texture and intense flavour encourage you to gather for a traditional 'dawaat' (feast). Starting with simple midweek& Feasts For Two, Asma then reveals the way to quick and easy cooking with less spice for Family Feasts. There are Feasts For Friends for when you want to show off a little and Celebratory Feasts to feed a crowd. Many of the recipes are vegetarian, there are sweet treats and drinks, too, and all feature alongside lesser-known recipes and stories unique to Asma's family. This is more than just a collection of delicious and accessible recipes, it is a celebration of heritage, culture, community and quality. This is Asma's Indian Kitchen.

    "There's no need to book a flight to experience Indian home cooking" - Fay Maschler, Evening Standard

    "Asma is a force of nature: bold, funny, talented, philanthropic and unstoppable" - Grace Dent, Grace & Flavour

    "This is serious Indian cooking" -& Tom Parker Bowles, Daily Mail

    Format: Hardback
    Price: $45.00
  • At Elizabeth David's Table: Her Very Best Everyday Recipes
    At Elizabeth David's Table: Her Very Best Everyday Recipes
    ISBN: 9780718154752
    Title: At Elizabeth David's Table: Her Very Best Everyday Recipes

    Elizabeth David is the woman who changed the face of British cooking.  She introduced a dreary post-war Britain to the sun-drenched culinary delights of the Mediterranean; to foods like olive oil and pasta, artichokes and fresh herbs.  Her recipes brought colour and life into kitchens everywhere, yet her books never contained any photographs.  Now, this beautiful new collection celebrates her most inspiring, everyday recipes in glorious colour photography. 'She was a true trailblazer, a woman who has inspired the finest cooks in the country, whether they realise it or not.' Jamie Oliver

    Format: Hardback
    Price: $80.00
  • At Home in the Whole Food Kitchen
    At Home in the Whole Food Kitchen
    ISBN: 9781910254141
    Title: At Home in the Whole Food Kitchen
    Author: CHAPLIN AMY

    This is a sophisticated vegetarian cookbook with everything you need to feel at home in the kitchen, cooking in the most nourishing and delicious ways. With her love of whole food and expertise as a chef, Amy Chaplin has written a book to entice everyone to eat well every meal, every day. She provides all the know-how for creating delicious, healthy dishes based on unprocessed, unrefined food - from the basics of good eating to preparing seasonal feasts all year round.

    Format: Hardback
    Price: $50.00
  • At Home on the Range
    At Home on the Range
    ISBN: 9781408832288
    Title: At Home on the Range

    A cookbook far ahead of its time, Margaret Yardley Potter's 'At Home on the Range', originally published in 1947, was rediscovered by the author Elizabeth Gilbert--who just so happens to be the author's great-granddaughter. Gilbert's "Gima" was no ordinary housewife: at a time when the American dinner table was hurtling towards homogeny, Potter espoused the importance of farmers' markets and ethnic food (when pizza was considered ethnic), derided preservatives and culinary shortcuts, and lustily celebrated her epicurean adventures. Part scholar, part crusader, and always throwing parties, Potter could not but be a source of Gilbert's own love of food, and her warm, infectious prose.

    Format: Hardback
    Price: $40.00
  • At Home With Umami Home-cooked Recipes Unlocking the Magic of Super-savory Deliciousness
    At Home With Umami Home-cooked Recipes Unlocking the Magic of Super-savory Deliciousness
    ISBN: 9781849756679
    Title: At Home With Umami Home-cooked Recipes Unlocking the Magic of Super-savory Deliciousness

    Explore the wonder and magic of the fantastic fifth taste with over 60 tantalizing recipes that take flavor to another dimension. Umami is the super-savory fifth basic taste. In this book, you'll discover extraordinary new flavor combinations in dishes such as baked Camembert with Parmigiano Reggiano and Roasted Cherry Tomatoes, Peppered Seared Tuna with Matcha Miso Vinaigrette, and Coconut and Cardamom Butter Chicken. This book contains a taste of the wonder and magic of umami, and once bitten you will forever be smitten.

    Format: Hardback
    Price: $60.00
  • At My French Table
    At My French Table
    ISBN: 9780670070329
    Title: At My French Table
    Author: WEBSTER JANE

    Format: Hardback
    Price: $67.00
  • At My French Table
    At My French Table
    ISBN: 9780670078240
    Title: At My French Table
    Author: WEBSTER JANE

    In 2006, Jane Webster bought a dilapidated chateau in France. She and her husband decided they didn't want to die wondering what it would be like to live in France, so they sold their house in Melbourne, took their four young children out of school and moved the whole family to a tiny village in Normandy.This is the magical story of their first year in France: with a new language to learn, new friends to make, and a whole new region - from Deauville to Rouen - to discover. It is also the story of Chateau de Bosgouet and how Jane lovingly brought this grand but neglected old house back to life.& Filled with exquisite photography, recipes and stories, At My French Table captures the simple pleasures of family life in a beautiful corner of France.& 'A love letter to France.' Sydney Morning Herald&

    Format: Paperback
    Price: $50.00
  • At My Table Delicious Recipes from 60 Celebrated Chefs for People With Diabetes
    At My Table Delicious Recipes from 60 Celebrated Chefs for People With Diabetes
    ISBN: 9781742377315
    Title: At My Table Delicious Recipes from 60 Celebrated Chefs for People With Diabetes

    Mouthwatering,& sophisticated recipes from top chefs& for people with diabetes, their families, and friends

    The& best chefs in the Southern Hemisphere have& contributed wonderful recipes to this delicious& collection, some for everyday eating, some for special occasions. While this is not a traditional cookbook for people with diabetes, each recipe has been assessed by& a senior clinical dietician from a hospital diabetes center. Nutritional information and tips from the dietician have been included not only for diabetics but also for anyone watching their weight, blood glucose levels, or cholesterol.& Recipes include Maggie Beer's Haloumi and Citrus Lentils, Adam Liaw's Scallops with Green Olive Tapenade & Preserved Lemon Powder, Luke Mangan's Warm Oriental Duck and Mango Salad, and Janni Kyritsis's Pink Gin Granita. Any cook is sure to discover new favorite recipes in this collection. Includes dual measures.

    Format: Paperback
    Price: $50.00
  • At My Table: a Celebration of Home Cooking
    At My Table: a Celebration of Home Cooking
    ISBN: 9781784741631
    Title: At My Table: a Celebration of Home Cooking

    Nigella Lawson is a champion of the home cook and her new book celebrates the food she loves to cook for friends and family. The recipes are warming, comforting, and inspirational, from new riffs on classic dishes - including Chicken Fricassee and Sticky Toffee Pudding - to adventures in a host of new dishes and ingredients, from Aubergine Fattet to White Miso Hummus. AT MY TABLE includes dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Indian-Spiced Chicken and Potato Traybake and Chilli Mint Lamb Cutlets; plus a host of colourful vegetable dishes, like Eastern Mediterranean Chopped Salad and Carrots and Fennel with Harissa. No Nigella cookbook would be complete without sweet treats, and AT MY TABLE is no exception, with Emergency Brownies, White Chocolate Cheesecake and a Victoria Sponge with Cardamom, Marmalade and Crome Fraiche set to become family favourites. As Nigella writes, 'happiness is best shared' and the food in this book will be served and savoured at your own kitchen table just as it is at hers.

    Format: Hardback
    Price: $60.00
  • Atelier Crenn: Metamorphosis of Taste
    Atelier Crenn: Metamorphosis of Taste
    ISBN: 9780544444676
    Title: Atelier Crenn: Metamorphosis of Taste

    The debut cookbook from the first female chef in America to earn two Michelin stars
    "Atelier Crenn" is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars and arguably the greatest female chef in the country. This gorgeous book traces Crenn s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation. To put it simply, Crenn s dishes are works of art. Her recipes reflect her poetic nature with evocative names like A Walk in the Forest, Birth, and The Sea. Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world."

    Format: Hardback
    Price: $95.00
  • Atul's Curries of the World
    Atul's Curries of the World
    ISBN: 9781906650797
    Title: Atul's Curries of the World
    Author: KOCHHAR ATUL

    This is a book for spice lovers of all cuisines. Atul explores curries of the world, looking to his native India, of course, but also to Asia and Africa, to the Americas, Europe and even the UK. Curry remains one of the world's most popular dishes and Atul's collection of mouth-watering dishes does more than enough to convince us why. Over 100 recipes show curry in all its fantastic forms, from mild to hot, continent hopping to reveal how one country shares with and differs from the next. A collection of inspiring, intoxicating spiced dishes that cover meat, fish and vegetable curries from all corners of the globe: this promises to be a book you will cook from again and again. A major publication. Winner Best TV Chef Cookbook, 2013 Gourmand Awards.

    Format: Hardback
    Price: $51.00
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