• Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods
    Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods
    ISBN: 9781743368671
    Title: Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods
    Author: DAVIS HOLLY

    How to make gut-friendly fermented foods by the grande dame of whole foods.

    Format: Hardback
    Price: $50.00
    $50.00
  • Fermented Vegetables
    Fermented Vegetables
    ISBN: 9781612124254
    Title: Fermented Vegetables
    Author: SHOCKEY KIRSTEN

    Fermented foods are a delicious, healthy addition to any diet, including the Paleo diet. They're full of nutritious bacteria and probiotics that aid in digestion and boost the immune system. A classic preserving method, the laco-fermentation process yield nutrient-dense live foods packed with vitamins, minerals, enzymes -- and flavor! -- and is easy enough for complete beginners. This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches -- even just a single pint.

    Format: Paperback
    Price: $55.00
    $55.00
  • Fermented: a Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi & More
    Fermented: a Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi & More
    ISBN: 9780857832863
    Title: Fermented: a Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi & More
    Author: PIKE CHARLOTTE

    Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Japanese Kimchi. Use fermented ingredients in dishes such as Sauerkraut, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savoury yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.

    Format: Hardback
    Price: $60.00
    $60.00
  • Fiery Ferments: Hot Sauces, Spicy Chutneys, Kimchis with Kick, & Other Blazing Fermented Condiments
    Fiery Ferments: Hot Sauces, Spicy Chutneys, Kimchis with Kick, & Other Blazing Fermented Condiments
    ISBN: 9781612127286
    Title: Fiery Ferments: Hot Sauces, Spicy Chutneys, Kimchis with Kick, & Other Blazing Fermented Condiments
    Author: SHOCKEY KIRSTEN

    The authors of the best-selling Fermented Vegetables are back, and this time they've brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za'atar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrees, and beverages highlight the many uses for hot ferments.

    Format: Paperback
    Price: $50.00
    $50.00
  • Fire & Spice: Fragrant Recipes from the Silk Road & Beyond
    Fire & Spice: Fragrant Recipes from the Silk Road & Beyond
    ISBN: 9781848993761
    Title: Fire & Spice: Fragrant Recipes from the Silk Road & Beyond
    Author: GREGORY-SMITH JOHN

    Spices have been bringing fragrance and fire to food for thousands of years, and they are as relevant today as they have always been - versatile, healthy, economical, and, more importantly, utterly delicious. However, many people find spices confusing and equate them to endless shopping lists or old jars gathering dust in their cupboards. This treasure trove of recipes from 'spice master' John Gregory-Smith will demystify the spice cupboard and show readers how to blend these delicious flavours for mouthwatering results.

    The book opens with a fascinating introduction to spice cookery and a full glossary of the different spices, their flavour notes and how to use them. Drawing inspiration from all over the world, the recipes in this book offer a culinary passport to China, Vietnam, Cambodia, Thailand, Indonesia, Malaysia, India, Sri Lanka, Lebanon, Turkey, Morocco, Mexico and beyond. Try Vietnamese Star Anise & Lemongrass Chicken Claypot, Indian Fish Cakes with Coriander & Coconut Chutney or Manchurian Lamb with Tamarind Slaw and Griddled Chilli Potatoes.

    The recipes are divided into chapters on street food, curries, salad, grills, stews, vegetables, meat and desserts and drinks, and offer delicious dishes for any time of the week, from quick and easy mid-week meals to sumptuous weekend feasts. Every recipe is accompanied by a stunning photograph of the finished dish and accompanied by wonderfully evocative stories from John's travels. Whatever the occasion, the food contained in these pages is a feast for the senses that will make any meal a celebration.

    Format: Hardback
    Price: $65.00
    $65.00
  • Fired Up Vegetarian: No Nonsense Barbecuing
    Fired Up Vegetarian: No Nonsense Barbecuing
    ISBN: 9781743363539
    Title: Fired Up Vegetarian: No Nonsense Barbecuing
    Author: DOBSON ROSS

    Who said barbecues were just for meat lovers? Ross Dobson turns traditional barbecue recipes on their heads to create colourful and flavoursome dishes that every vegetable fan and vegetarian will love. Drawing on culinary influences from around the globe, including South East Asia, India, the Middle East and Europe, Fired Up Vegetarian features 80 easy-to-cook recipes, with everything from Silverbeet and feta gozleme to Jalapeno jam. Fired Up Vegetarian is a refreshing and versatile selection for anyone who savours good food.

    Format: Hardback
    Price: $40.00
    $40.00
  • First Catch Your Weka: a Story of NZ Cooking
    First Catch Your Weka: a Story of NZ Cooking
    ISBN: 9781869404109
    Title: First Catch Your Weka: a Story of NZ Cooking
    Author: VEART DAVID

    Analyzing more than 150 years of recipes and cookbooks, this study chronicles the culinary history of New Zealand, looking at curious dishes such as boiled calf's head and stewed liver with macaroni, to the more traditional favorites such as homemade jams and chutneys. It explores what makes New Zealand cooking distinctive, and examines how the culture has changed, from the prevalence of whitebait and mussels in the 1920s, to the arrival of Asian influences in the 1950s, and finally to the modern emphasis on fresh ingredients and fusion cooking

    Format: Paperback
    Price: $50.00
    $50.00
  • Fish Cookbook
    Fish Cookbook
    ISBN: 9781740338103
    Title: Fish Cookbook
    Author: DORLING KINDERSLEY

    How to buy, prepare and cook the best fish and seafood from around the world. Fried, steamed, poached or baked, we are a nation of fish lovers and the FISH COOKBOOK is the ultimate guide to making the most delicious seafood dishes. With over 300 inspiring recipes, the detailed step-by-step sequences explain every preparation and cooking technique to help you cook all types of fish and crustacean from sea bass to snapper and monkfish to mussels. Take a journey around the globe by creating classic fish dishes such as New England Clam Chowder and Thai Fish Cakes or choose one of the 200 further recipes written with today's time-pressed cook in mind using quick, simple methods and readily available ingredients. Advice on sustainability will also help you make environmentally conscious choices at the fish counter. An amazing photo gallery of over 200 varieties of fish and seafood completes the FISH COOKBOOK making it the essential encyclopedic guide on the edible fishes of the world and perfect for every keen cook.

    Format: Paperback
    Price: $50.00
    $50.00
  • Five Fat Hens the Chicken & the Egg Cookbook
    Five Fat Hens the Chicken & the Egg Cookbook
    ISBN: 9781906502881
    Title: Five Fat Hens the Chicken & the Egg Cookbook
    Author: HALKET TIM

    'I was born at home just in time for lunch the doctor lured me out with a cold roast chicken sandwich. Dad had just popped downstairs to make up a few rounds one for the doctor, another for the midwife and one for himself. Mum was busy...' So says Tim Halket in the introduction to his engaging and original book, Five Fat Hens. A love of eating and good ingredients led Tim to build a hen house in the corner of his garden for a daily harvest of fresh eggs.His take on the role of keeping chickens is amusing and insightful but this book is more than just a DIY guide to keeping a few free range birds, or a new slant on a chicken themed cookbook. Much in the style of Nigel Slater's Kitchen Diaries, it takes the reader through an entire year, month by month, skillfully interweaving the author's passion for cooking in diary form with his recipes, his thoughts and observations and with the premise that even the smallest garden can be home to a supply of the freshest eggs imaginable. Tim is neither a trained chef nor a small-holding farmer, his recipes draw on his real experience in the kitchen and he reproduces food that he enjoys cooking on a daily basis for his family and friends. He ranges from the highly original such as Duelos y Quebrantos and Persian Chicken Supper through variations on everyday Italian or French classics to simple and comforting nursery food.This timely book passionately describes an appealing style of life and will inspire all food lovers whether they intend to keep chickens or not.

    Format: Hardback
    Price: $60.00
    $60.00
  • Five Ways to Cook Asparagus (and Other Recipes): the Art & Practice of Making Dinner
    Five Ways to Cook Asparagus (and Other Recipes): the Art & Practice of Making Dinner
    ISBN: 9781419723933
    Title: Five Ways to Cook Asparagus (and Other Recipes): the Art & Practice of Making Dinner
    Author: MILLER PETER

    Offering a detailed plan for getting dinner on the table, no matter how busy your day has been, Peter Miller reveals five brilliant ways to cook a group of indispensable ingredients. These versatile, healthy foods--a carefully curated range of vegetables, grains, legumes, pastas, and proteins--form an adaptable toolbox for making simple, delicious meals. With five tried-and-tested methods for a wide range of common ingredients at their fingertips, busy home cooks can quickly focus on how to prepare whatever is on hand and in season.
    Offering more than 90 recipes, plus menus, tips for giving new life to leftovers, and detailed advice on sourcing ingredients, Five Ways to Cook Asparagus shows you how to cook dinner with only one or two fresh ingredients and be confident that you will eat well.

    Format: Hardback
    Price: $40.00
    $40.00
  • Flavorwalla: Big Flavor. Bold Spices. a New Way to Cook the Foods You Love.
    Flavorwalla: Big Flavor. Bold Spices. a New Way to Cook the Foods You Love.
    ISBN: 9781579656218
    Title: Flavorwalla: Big Flavor. Bold Spices. a New Way to Cook the Foods You Love.
    Author: CARDOZ FLOYD ; STETS MARAH (AS TOLD TO)

    At his many successful restaurants, including New York City s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In "Floyd Cardoz: Flavorwalla," readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients such as eggs, steak, and vegetables benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz s Tamarind Margaritas, of course."

    Format: Hardback
    Price: $70.00
    $70.00
  • Flavour Thesaurus
    Flavour Thesaurus
    ISBN: 9780747599777
    Title: Flavour Thesaurus
    Author: SEGNIT NIKI

    Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all and 200 recipes or suggestions are embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, lobster & vanilla, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster. Beautifully packaged, "The Flavour Thesaurus" is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking - it's the sort of book that might keep you up at night reading.


    Format: Hardback
    Price: $50.00
    $50.00
  • Flexible Pescatarian
    Flexible Pescatarian
    ISBN: 9780711239708
    Title: Flexible Pescatarian
    Author: PRATT JO

    'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!'
    Gordon Ramsay

    &
    'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.'
    Mitch Tonks

    &
    Whether you're looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you'll find something for you in this& book filled with delicious and practical recipes for every lifestyle from celebrated chef Jo Pratt.& Choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes.

    From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac 'n' cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills.


    Format: Hardback
    Price: $45.00
    $45.00
  • Food & Beer
    Food & Beer
    ISBN: 9780714871059
    Title: Food & Beer
    Author: BURNS DANIEL & JARNIT-BJERGSO JEPPE & JOSHUA DAVID


    A 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining.


    The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus - both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining.


    With a dialogue running throughout the book, Food & Beerexamines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces - Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.


    Foreword by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the #3 restaurant in the world.



    Format: Hardback
    Price: $70.00
    $70.00
  • Food & Cooking of Chile: 60 Delicious Recipes from a Unique & Vibrant Cuisine
    Food & Cooking of Chile: 60 Delicious Recipes from a Unique & Vibrant Cuisine
    ISBN: 9780754829898
    Title: Food & Cooking of Chile: 60 Delicious Recipes from a Unique & Vibrant Cuisine
    Author: BENELLI BORIS BASSO

    Chile enjoys a privileged position in South America, with a diverse climate and geography that hosts a wide variety of ingredients, from fabulous seafood to grass-raised cattle, and an amazing variety of fruit and vegetables. Chile's cuisine is deeply rooted in its past, with a successful fusion of indigenous foods, such as potatoes, corn and quinoa, with traditional Spanish cooking techniques brought to the region by the conquistadores. The recipes in this book are full of taste and individuality, with fritters, dumplings and salsas to whet the appetite, hearty stews and tender fish dishes as main courses, and luxurious creamy desserts.

    Format: Hardback
    Price: $40.00
    $40.00
  • Food Artisans of Japan: Who They Are, Why They Inspire, & What They Create
    Food Artisans of Japan: Who They Are, Why They Inspire, & What They Create
    ISBN: 9781743794654
    Title: Food Artisans of Japan: Who They Are, Why They Inspire, & What They Create
    Author: HACHISU NANCY SINGLETON

    An& intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.

    In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015).

    Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.

    The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.

    The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart.

    Format: Hardback
    Price: $60.00
    $60.00
  • Food for Friends & Family
    Food for Friends & Family
    ISBN: 9781408801796
    Title: Food for Friends & Family
    Author: RAVEN SARAH

    A sumptuous collection of over 400 seasonal recipes for sharing and savouring, from award-winning cookery writer Sarah Raven.

    Format: Hardback
    Price: $75.00
    $75.00
  • Food from the Fire: Back to Basics Scandinavian Cooking
    Food from the Fire: Back to Basics Scandinavian Cooking
    ISBN: 9781910904343
    Title: Food from the Fire: Back to Basics Scandinavian Cooking
    Author: EKSTEDT NIKLAS


    The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods.


    Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding.


    Niklas' book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn't expect you to go foraging for ingredients or to give up cooking in a traditional kitchen - a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing.


    From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.&


    Word count: 30,000



    Format: Hardback
    Price: $45.00
    $45.00
  • Food Infographics: a Visual Guide to Culinary Pleasures
    Food Infographics: a Visual Guide to Culinary Pleasures
    ISBN: 9783836568487
    Title: Food Infographics: a Visual Guide to Culinary Pleasures
    Author: KLABIN SIMONE

    Delicious Data
    A compendium of cooking, eating, and drinking infographics

    Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning.

    A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form.

    You'll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavor pairings, baking, beverages, cooking tools and techniques, and coffee and tea.

    The book opens with a historic survey of food imagery, exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness.

    "Food Infographics is filled with curiosities and useful information on the ways we eat, drink, and enjoy food."
    -- Simone Klabin

    Text in English, French, and German

    Format: Hardback
    Price: $110.00

    $110.00
  • Food Lab: Better Home Cooking Through Science
    Food Lab: Better Home Cooking Through Science
    ISBN: 9780393081084
    Title: Food Lab: Better Home Cooking Through Science
    Author: LOPEZ-ALT J. KENJI

    Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining ) and use a foolproof method that works every time?

    As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don t work that well, and home cooks can achieve far better results using new but simple techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more."

    Format: Hardback
    Price: $90.00

    $90.00
  • Food of Sichuan
    Food of Sichuan
    ISBN: 9781408867556
    Title: Food of Sichuan
    Author: DUNLOP FUCHSIA

    'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi

    Format: Hardback
    Price: $60.00
    $60.00
  • Food52 Dynamite Chicken 60 Never-Boring Recipes for Your Favorite Bird
    Food52 Dynamite Chicken 60 Never-Boring Recipes for Your Favorite Bird
    ISBN: 9781524759001
    Title: Food52 Dynamite Chicken 60 Never-Boring Recipes for Your Favorite Bird
    Author: KORD TYLER; HESSER AMANDA; STUBBS MERRILL (FOREWOR

    Sauteed, fried, or nestled in a sheet pan, chicken is a clear winner for home cooks around the world--from jerk chicken and chicken adobo to Vietnamese chicken noodle soup, pho ga. But because chicken is so popular, you may feel like you've run out of new ways to love it. That's where Food52 and Tyler Kord come in, bringing you a clever collection of deliciously inventive chicken dishes. In this book, you'll find creative recipes for every occasion- Winning weeknight dinners and ambitious-but-worth-it weekend projects; meals to impress guests and satisfy picky kids; and cozy comfort foods to curl up with.

    Tyler's new classics will soon join your regular recipe lineup, with dishes like Roast Chicken with All of the Vegetables in Your CSA, Broiled Chicken Thighs with Plum Tomatoes & Garlic, Patrick's Fried Chicken with Spicy Pickles, and Tangy Rose's Lime-Glazed Wings. He throws in a few surprises, too, like Chicken & Kimchi Pierogies and Spicy Parmesan Chicken Potpie, along with an ingenious combination of chicken and lasagna (called Chickensagna, naturally). And thanks to handy how-tos on carving, trussing, spatchcocking, making stock from scratch, and much more, you'll learn every chicken trick in the--well--book. So even if chicken's already your trusty dinner go-to, Dynamite Chicken will have you eating lots more of it, and never getting bored.

    Format: Hardback
    Price: $48.00
    $48.00
  • Franklin Barbecue: a Meat-Smoking Manifesto
    Franklin Barbecue: a Meat-Smoking Manifesto
    ISBN: 9781607747208
    Title: Franklin Barbecue: a Meat-Smoking Manifesto
    Author: FRANKLIN AARON & MACKAY JORDAN & MCSPADDEN WYATT

    A resource for home cooks from an award-winning pitmaster unlocks the secrets behind great barbecue, including building a smoker, curing the right wood, and tending fires, with recipes for brisket, spare ribs, beef ribs, and turkey breast.

    Format: Hardback
    Price: $60.00
    $60.00
  • French Country Cooking: Meals & Moments from a Village in the Vineyards
    French Country Cooking: Meals & Moments from a Village in the Vineyards
    ISBN: 9781784881108
    Title: French Country Cooking: Meals & Moments from a Village in the Vineyards
    Author: THORISSON MIMI

    A captivating journey to French wine country, here are 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village. Readers everywhere fell in love with Mimi Thorisson, her family, and their band of fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old chateau in Medoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Souffle, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi's husband, Oddur Thorisson, this cookbook is a charming jaunt to an untouched corner of France.

    Format: Hardback
    Price: $55.00
    $55.00
  • French for Everyone
    French for Everyone
    ISBN: 9780143574262
    Title: French for Everyone
    Author: FEILDEL MANU

    I want to encourage people to enjoy cooking and sharing great, inexpensive, easy-to-prepare meals with family and friends. Cooking should be celebrated as an everyday thing.' After a recent trip to his homeland, Australia's best-loved French chef, Manu Feildel, was inspired by a way of life that values the quality of food, and the importance of sharing it around a table each day. If you think cooking French food involves tricky techniques and long lists of ingredients, you'll love these easy dishes. From Manu's take on vol au vents, quiche and crepes, to perfect steak with red-wine and little chocolate pots for dessert, Manu shows you how to enjoy cooking French food at home every day.

    Format: Paperback
    Price: $48.00
    $48.00
  • French Kitchen: Recipes from the Master of French Cooking
    French Kitchen: Recipes from the Master of French Cooking
    ISBN: 9780297867234
    Title: French Kitchen: Recipes from the Master of French Cooking
    Author: ROUX JR MICHEL


    French gastronomy is renowned for its classic recipes passed from generation to generation. From Burgundy to the Auvegne, Provence, the Loire and the Pyrenees, traditional family cooking has always been at the heart of the French kitchen and lifestyle. With its delicious dishes and exquisite ingredients as diverse as they regions from which they came from, heritage cooking and family values from provincial France have stood the test of time.


    In this book Michel Roux Jr., star of MasterChef and owner of the two-Michelin star Le Gavroche in London, explores the heritage of his native French cuisine. With classic recipes using delicious ingredients, Michel Roux Jr. will help you brings provincial French cooking into your kitchen and helps you to recreate the 'je ne sais quoi' that only French cuisine can embody.



    Format: Hardback
    Price: $60.00
    $60.00
  • French Laundry Cookbook
    French Laundry Cookbook
    ISBN: 9781579651268
    Title: French Laundry Cookbook
    Author: KELLER THOMAS

    Thomas Keller, chef/proprieter of the French Laundry in the Napa Valley-""the most exciting place to eat in the United States,"" wrote Ruth Reichl in The New York Times -is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautÉes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre montÉ to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen-no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as ""as close to dining perfection as it gets.""

    Format: Hardback
    Price: $112.00
    $112.00
  • French Regional Food
    French Regional Food
    ISBN: 9780711236059
    Title: French Regional Food
    Author: BIENASSIS LOIC & ROBUCHON JOEL

    A detailed, highly illustrated celebration of French traditional food, region by region, with recipes and an introduction by Joel Robuchon. Featuring more than 250 recipes and products, the book is divided into 27 chapters each corresponding to a distinctive regional cuisine. A culinary exploration of the French terroirs, landscapes, atmospheres and traditions, as well as iconic ingredients, traditional dishes and emblematic recipes.

    Format: Hardback
    Price: $60.00

    $60.00
  • From Scratch: 10 Meals, 150 Recipes, & Dozens of Techniques You Will Use Over & Over
    From Scratch: 10 Meals, 150 Recipes, & Dozens of Techniques You Will Use Over & Over
    ISBN: 9781419732775
    Title: From Scratch: 10 Meals, 150 Recipes, & Dozens of Techniques You Will Use Over & Over
    Author: RUHLMAN MICHAEL

    An indispensable new cookbook from James Beard Award-winning food writer Michael Ruhlman

    From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella--and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.
    There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.

    Format: Hardback
    Price: $65.00
    $65.00
  • From the Earth: World's Great, Rare & Almost Forgotten Vegetables
    From the Earth: World's Great, Rare & Almost Forgotten Vegetables
    ISBN: 9781743793480
    Title: From the Earth: World's Great, Rare & Almost Forgotten Vegetables
    Author: GILMORE PETER

    From the Earth& celebrates the diverse world of heirloom vegetables.

    Peter Gilmore, one of Australia's most acclaimed chefs, takes you on a culinary and historical journey into the world of unique and almost& forgotten vegetables. Each vegetable features at the heart of a recipe, and is further explored& through a detailed profile and stunning photographs by Brett Stevens.& The book looks at chef Gilmore's decade-long passion for growing vegetables, and how it has informed and inspired his work as a chef. Also featured are four dedicated, like-minded growers he works closely with. They share their passion and knowledge for producing vegetables with a focus on flavour and sustainability.& From the Earth& is an embodiment of this passion, illuminating the amazing world of vegetables from seed to plate.
    &


    Format: Hardback
    Price: $90.00
    $90.00
  • From the Oven to the Table: Simple Dishes That Look after Themselves
    From the Oven to the Table: Simple Dishes That Look after Themselves
    ISBN: 9781784725846
    Title: From the Oven to the Table: Simple Dishes That Look after Themselves
    Author: HENRY DIANA

    Whether you're short of time or just prefer to keep things simple, From the Oven to the Table shows how the oven can do much of the work that goes into making great food.


    Diana Henry's favourite way to cook is to throw ingredients into a dish or roasting tin, slide them in the oven and let the heat behind that closed door transform them into golden, burnished meals. Most of the easy-going recipes in this wonderfully varied collection are cooked in one dish; some are ideas for simple accompaniments that can be cooked on another shelf at the same time.


    From quick after-work suppers to feasts for friends, the dishes are vibrant and modern and focus on grains, pulses and vegetables as much as meat and fish. With recipes such as Chicken Thighs with Miso, Sweet Potatoes & Spring Onions, Roast Indian-spiced Vegetables with Lime-Coriander Butter, and Roast Stone Fruit with Almond and Orange Flower Crumbs, Diana shows how the oven is the most useful bit of kit you have in your kitchen.


    Praise for How to Eat a Peach:


    'This is an extraordinary piece of food writing, pitch perfect in every way. I couldn't love anyone who didn't love this book.' - Nigella Lawson

    '...her best yet...superb menus evoking place and occasion with consummate elegance' - Financial Times


    Food Book of the Year at the André Simon Food & Drink Book Awards 2019



    Format: Hardback
    Price: $45.00
    $45.00
  • Future Food Today
    Future Food Today
    ISBN: 9789492311405
    Title: Future Food Today
    Author: SPACE10

    What we eat today shapes tomorrow. Considering the world's food production is challenging the planet, we need to eat in alternative ways - now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from from the SPACE10 food lab and test kitchen.Future Food Today is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10's beliefs around food and food production. From "dogless hotdogs" and "algae chips", to "bug burgers" and "microgreen popsicles", it's packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology-such as hydroponic farming-to offer an alternative to the planet's growing demand for food and excessive consumption of meat.

    Format: Hardback
    Price: $70.00
    $70.00
  • Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, & Lifelong Outsider
    Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, & Lifelong Outsider
    ISBN: 9781328954350
    Title: Gaijin Cookbook: Japanese Recipes from a Chef, Father, Eater, & Lifelong Outsider
    Author: ORKIN IVAN & YING CHRIS

    The New York Times "Best Cookbooks of Fall 2019"
    Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For"
    Epicurious'"Fall 2019 Cookbooks We Can't Wait to Cook From"

    Amazon's Picks for "Best Fall Cookbooks 2019"

    Ivan Orkin is a self-describedgaijin(guy-jin), a Japanese term that means "outsider." He has been hopelessly in love with the food of Japan since he was a teenager on Long Island. Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.
    &
    Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. InThe Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan's cooking.


    Format: Hardback
    Price: $62.00
    $62.00
  • Garden Chef Recipes & Stories from Plant to Plate
    Garden Chef Recipes & Stories from Plant to Plate
    ISBN: 9780714878225
    Title: Garden Chef Recipes & Stories from Plant to Plate
    Author: PHAIDON EDITORS


    An exclusive glimpse into the gardens of the world's leading restaurants - and access to innovative recipes inspired by them


    For many chefs, their gardens are a direct extension of their kitchens. Whether a small rooftop in the city for growing herbs and spices, or a larger plot with fruit trees and vegetables, these fertile spots provide the ingredients and inspiration for countless seasonal dishes. Here, for the first time, The Garden Chef presents fascinating stories and signature recipes from the kitchen gardens of more than 35 of the world's best chefs, both established and emerging talents, with a wealth of beautiful images to provide visual inspiration.



    Format: Hardback
    Price: $70.00
    $70.00
  • Gary Mehigan Cookery Classics
    Gary Mehigan Cookery Classics
    ISBN: 9781921383151
    Title: Gary Mehigan Cookery Classics
    Author: MEHIGAN GARY

    Lantern is proud to publish some of Australia's most celebrated cooks and chefs. Now, in a new series of indispensable books for your kitchen bookshelf, Lantern Cookery Classics brings you timeless recipes from these much-loved authors. Each book has more than sixty recipes - all photographed, and with clear instructions to help you achieve a great result every time.Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.Why not treat yourself to the complete set?

    Format: Paperback
    Price: $26.00
    $26.00
  • Gastronomy of Italy
    Gastronomy of Italy
    ISBN: 9781862059580
    Title: Gastronomy of Italy
    Author: DEL CONTE ANNA

    Revised, updated, and illustrated with new photography, this is the seminal work on Italian cooking--its regions, ingredients, and techniques This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna del Conte, the doyenne of Italian cooking, defines the countrys regions, ingredients, dishes, and techniques for a new generation in her comprehensive explanation of its culinary terms. The 200 recipes include the great dishes from every major region of Italy. Variations on the classics--pasta, polenta, gnocchi, risotto and pizzas--sit alongside Annas recipes for versions of Italian favorites, such as peperonata, lamb fricasee, and ossobucco. Specially commissioned photographs of the dishes and illustrations of the ingredients and techniques make this a truly unique and invaluable book. Includes dual measures.

    Format: Hardback
    Price: $75.00
    $75.00
  • Gennaro's Italian Bakery
    Gennaro's Italian Bakery
    ISBN: 9781910904350
    Title: Gennaro's Italian Bakery
    Author: CONTALDO GENNARO


    Making bread has always been a natural passion for Gennaro Contaldo.& Ingrained since childhood with memories of his mother's weekly bread-making and visits to his uncle's village bakery, it is a skill which has followed him throughout his career as a chef.&


    In this book, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions.& And not only bread - have you ever walked into an Italian panetteria (bakery) and marvelled at the amazing variety of freshly baked goods?& Not only filone, filoncini, ciabatta, campagnia, panini, but also amazing focaccia, pizzette, biscuits and cakes.& Included will be Gennaro's fabled focaccia made in different regional varieties as well as mouth watering torte salate (Italian savoury pies) using seasonal ingredients such as spinach & artichoke oozing with fontina cheese for spring or escarole, black olives & anchovy for winter. There will be a section of rustic pane dolce (sweet breads) as well as delicious crostate (sweet pastry tarts), biscuits and traditional homemade cakes just like Nonna used to make.&


    This book will be the ultimate in Italian bread and baking - it will be your Italian panetteria bible where you will be able to almost smell that dreamy, irresistible aroma of fresh baking as you flick through the pages.& & & &


    Word count: 55,000



    Format: Hardback
    Price: $45.00
    $45.00
  • George Calombaris Lantern Cookery Classics
    George Calombaris Lantern Cookery Classics
    ISBN: 9781921383120
    Title: George Calombaris Lantern Cookery Classics
    Author: CALOMBARIS GEORGE

    Lantern is proud to publish some of Australia's most celebrated cooks and chefs. Now, in a new series of indispensable books for your kitchen bookshelf, Lantern Cookery Classics brings you timeless recipes from these much-loved authors. Each book has more than sixty recipes - all photographed, and with clear instructions to help you achieve a great result every time.Soon you'll be whipping up your favourite dishes from Stephanie Alexander, Maggie Beer, George Calombaris, Kylie Kwong, Gary Mehigan and Matt Moran.Why not treat yourself to the complete set?

    Format: Paperback
    Price: $26.00
    $26.00
  • German Cookbook
    German Cookbook
    ISBN: 9780714877327
    Title: German Cookbook
    Author: SCHUHBECK ALFONS


    The only comprehensive collection of German recipes - from authentic traditional dishes to contemporary cuisine


    Germany is made up of a series of distinct regional culinary cultures. From Hamburg on the north coast to Munich in the Alpine south, and from Frankfurt in the west to Berlin in the east, Germany's cities and farmland yield a remarkable variety of ingredients and influences.


    This authoritative book showcases this diversity, with 500 recipes including both beloved traditional cuisine and contemporary dishes representing the new direction of German cooking - from snacks to desserts, meat, poultry, and fish, to potatoes, dumplings, and noodles. An introduction showcasing the culinary cultural history of the country introduces the origins of the classic recipes.


    These recipes have been tested for accuracy in a home kitchen, making them fully accessible to a wide range of cooking abilities. Icons indicate everything from vegetarian, gluten-, and dairy-free options to recipes with five ingredients or fewer and simple one-pot dishes.


    The German Cookbook is the latest in Phaidon's bestselling series of authoritative cookbooks on global cuisines.



    Format: Hardback
    Price: $70.00
    $70.00
  • Ginger Pig Kitchen
    Ginger Pig Kitchen
    ISBN: 9781845337247
    Title: Ginger Pig Kitchen
    Author: WARDE FRAN & WILSON TIM

    The highly successful Ginger Pig brand is a byword for high-quality meat and meat cookery. In their second book, Ginger Pig owner Tim Wilson and Fran Warde share recipes from the Ginger Pig farmhouse kitchen table. From how to cure meat to making preserves, from the perfect roast to accompaniments from the kitchen garden and even food from the wild, this collection encompasses all the wonderfully robust flavours and dishes that one would expect to enjoy around a well-worn kitchen table. Organised according to type of food - Pates and Terrines, Casseroles and Stews, Pies, Roasts, Preserves and so on - the book focuses on the superb meat cooking for which The Ginger Pig is renowned. With recipes ranging from Home-cured Ham with and Orange and Mustard Glaze and Pot-roast Chicken to Duck Rillettes, Spiced Damsons and Orchard Pear and Almond Bake, the book is also full of personal stories, offering a lovely insight into life on a working farm.

    Format: Hardback
    Price: $50.00
    $50.00
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