Magnolia Table #2: A Collection of Recipes for Gathering by Joanna Gaines

$49.99 AUD

Category: chefs cooks & restaurants

Following the launch of her #1 New York Times bestselling cookbook, Magnolia Table, and seeing her family's own sacred dishes being served at other families' tables across the country, Joanna Gaines gained a deeper commitment to the value of food being shared. This insight inspired Joanna to get back in the kitchen and start from scratch, pushing herself beyond her comfort zone to develop new recipes for her family, and yours, to gather around. Magnolia Table, Volume 2 is filled with 145 new recipes from her own home that she shares with husband Chip and their five kids, and from the couple's restaurant, Magnolia Table; Silos Baking Co; and new coffee shop, Magnolia Press. From breakfast to dinner, plus breads, soups, and sides, Magnolia Table, Volume 2 gives readers abundant reasons to gather together. The book is beautifully photographed and filled with dishes you'll want to bring into your own home, including: Mushroom-Gruy re Quiche Pumpkin Cream Cheese Bread Grilled Bruschetta Chicken Zucchini-Squash Strata Chicken-Pecan-Asparagus Casserole Stuffed Pork Loin Lemon-Lavender Tart Magnolia Press Chocolate Cake   ...Show more

Community (New Edition) by Hetty McKinnon

$39.99 AUD

Category: chefs cooks & restaurants

Community moves salads firmly to the centre of the plate, injecting colour, life and flair into everyday vegetables, and showing you how to achieve exciting flavours and hearty main meals with simple, nourishing ingredients. These are the kind of recipes you will want to share with your family, friends and neighbours, time and time again. Originally released in 2014, Community became an instant classic and favourite in kitchens all over Australia and around the world, creating a community of salad-lovers who are just as passionate about cooking and sharing. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories - with accompanying interviews and beautiful imagery - to give the book back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love.   ...Show more

A Year of Picnics : Recipes for Dining Well in the Great Outdoors by Jen (PHT) Ashley; Altman English

$42.99 AUD

Category: chefs cooks & restaurants

Rick Stein's Secret France (HB) by Rick Stein

$49.99 AUD

Category: chefs cooks & restaurants | Reading Level: 5 Cooking

Real French home cooking with all the recipes from Rick's new BBC Two series. Over fifty years ago Rick Stein first set foot in France. Now, he returns to the food and cooking he loves the most ... and makes us fall in love with French food all over again. Rick's meandering quest through the byways and back roads of rural France sees him pick up inspiration from Normandy to Provence. With characteristic passion and joie de vivre, Rick serves up incredible recipes- chicken stuffed with mushrooms and Comte, grilled bream with aioli from the Languedoc coast, a duck liver parfait bursting with flavour, and a recipe for the most perfect raspberry tart plus much, much more. Simple fare, wonderful ingredients, all perfectly assembled; Rick finds the true essence of a food so universally loved, and far easier to recreate than you think. ...Show more

The Commons: A Year of Growing, Cooking and Eating on Fat Pig Farm (HB) by Matthew Evans

$60.00 AUD

Category: chefs cooks & restaurants | Reading Level: 5 Cooking

We all want more air in our lives. Brighter skies, slower days, more time for growing, for cooking, for family. In The Commons, a book inspired by the hit SBS television show Gourmet Farmer, Matthew Evans captures Fat Pig Farm's year of growing, cooking and feasting. It's part how-to, part evocative dia ry, part cookbook (with more than 100 recipes). It's the perfect inspiration for those about to embark on a simpler life, a handy reference for those who already have done just that, and a vicarious solution for those who just want to dream the dream without leaving home.       ...Show more

The Edible Garden Cookbook and Growing Guide by Paul West

$39.99 AUD

Category: chefs cooks & restaurants | Reading Level: 5 Cooking

The Edible Garden Cookbook & Growing Guide is a book about growing food wherever you may be and however much space you have. It is about cooking simply with fresh, seasonal produce and about celebrating life through sharing food with friends and family and the community around you.This book has lots of practical gardening advice, with information on how to set up a garden using a sunny windowsill, courtyard, backyard and even no yard (hint: check out your local community garden!). There are step-by-step guides to building a no-dig garden and the best way to compost depending on the space you have, as well as an A-Z guide for growing the most popular (and easiest to grow) veg.Paul then shares more than 70 simple, produce-driven recipes that are bursting with freshness and flavour. This is easy family food - vibrant, healthy and delicious. And finally, Paul looks at how to develop relationships around food and shares some wonderful ideas for various events, from throwing a pickle party and hosting a harvest festival to building a mud-brick oven in your backyard and inviting your neighbours over for a wood-fired pizza night!The Edible Garden Cookbook & Growing Guide is for everyone who is interested in food and community. It will inspire and give you confidence to try your hand at growing your own produce and making more of your own food, and help you to find real meaning in everyday life. ...Show more

The Missoni Family Cookbook by Quincy Jones (Foreword by); Francesco Maccapani Missoni (Introduction by)

$99.99 AUD

Category: chefs cooks & restaurants

While Missoni clothes have been handed down by fashionistas since the 1970s and are covetable and prized, Francesco Maccapani Missoni, the son of designer Angela Missoni, feels the same way about the family's distinctive recipes. With a healthy respect for tradition, Francesco has collected his parents' and grandparents' favorites. For the first time, The Missoni Family Cookbook chronicles the Missoni culinary tradition, making these delicious, well-guarded family recipes available to the home cook. Beyond the glitz and glamour of the family known so well through fashion, you can now be at home-and a tavola-with the Missonis. ...Show more

Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz; Terry Hope Romero

$49.99 AUD

Category: chefs cooks & restaurants

Vegan powerhouses Isa Chandra Moskowitz and Terry Romero update their beloved cookbook with 25 new dishes, revisions throughout for more than 250 recipes, stunning color photos, and tips for making your kitchen a vegan paradise.   Who knew vegetables could taste so good? Vegan powerhouses Isa Chandra Moskowitz and Terry Romero bring a brand new edition of this beloved vegan cookbook to celebrate its 10th anniversary. You'll find 25 new dishes and updates throughout for more than 250 recipes (everything from basics to desserts), stunning color photos, and tips for making your kitchen a vegan paradise. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. Veganomicon also includes meals for all occasions and soy-free, gluten-free, and low-fat options, plus quick recipes that make dinner a snap. ...Show more

Don't Give Me Eggs That Bounce: 118 Cracking Recipes for People with Alzheimer's by Peter Morgan-Jones; Emily Colombage (As told to); Danielle McIntosh (As told to); Prudence Ellis

$39.99 AUD

Category: chefs cooks & restaurants

Don't give me eggs that bounce: 118 cracking recipes for people with Alzheimer's is a breakthrough cookbook that reclaims the enjoyment of food for many who have missed out for too long, making it wonderfully accessible through innovative recipes and extensive practical knowledge. Don't give me eggs tha t bounce celebrates-and hopes to give voice to-the dignity of older people, people with dementia and those with eating disabilities by offering nutritious, glorious food across a range of dietary needs, letting the 'flavours do the talking'. All in the context of being carefully analysed and clinically appropriate. No compromise on taste or safety. Australia's leading aged care chef, Peter Morgan-Jones, has prepared innovative recipes which draw on his extensive international experience, with one recipe even inspired by cooking for a 'young prince' at Highgrove House. Many of the dishes have been shared in his daily work in HammondCare's dementia cottages, much to the delight of residents and families. He is ably supported by HammondCare experts - dietitian Emily Colombage, dementia consultant Danielle McIntosh and speech pathologist Prudence Ellis who join Peter in writing on how to make mealtimes a pleasurable, social and safe experience in the context of dementia, ageing, swallowing difficulties and texture-modified diets. Such is the skill and experience of Peter Morgan-Jones, even people facing major eating difficulties will find a tasty range of food and drink that they can enjoy. At the same time, people who eat a regular diet will find dozens of recipes, tips and techniques to enhance their culinary experience. Carers are especially supported with time saving techniques, easy options and a special chapter on caring for the carer, along with lists of support organisations and resources Oh, and the title... as the book's introduction says: 'Eggs cooked just the way you like them are one of the great symbols of choice, health and flavour in food. But when it comes to food for older people and those with dementia, too often eggs have come to symbolise just the opposite. When HammondCare's Chief Executive, Dr Stephen Judd, wrote about eggs served to some older people as being more like 'kiln-fired organic pottery' than real eggs, he sparked a conversation that has led all the way to this book, and beyond. Don't give me eggs that bounce: 118 cracking recipes for people with Alzheimer's is a deliberately provocative title aimed at continuing this important food conversation.' Don't give me eggs that bounce will be launched by Maggie Beer at Sydney Hilton on June 26. She is already working closely with Peter Morgan-Jones in her own aged care food campaign. Peter will be speaking and cooking at Tasting Australia in Adelaide in late April 2014 and regular features in the media, including The Australian on March 30. ...Show more

Soulful Baker From highly creative fruit tarts and pies to chocolate, desserts and weekend brunch by Julie Jones; Lisa Linder (By (photographer))

$39.99 AUD

Category: chefs cooks & restaurants

Baking became a form of therapy for Julie when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Her devoted followers regularly send supportive messages and photos of their own bakes. Her effortless style and amazing skills encourage everyday bakers to aspire to go 'one step beyond' and create something beautiful and imaginative. Using natural and colourful ingredients, considered decoration, and beautiful pastry designs, Julie Jones provides ideas on how to make bakes that beg to be presented in a way that feeds your soul as well as your stomach. Across the 175+, heavily illustrated pages, you'll find chapters on: -Fruit Tarts and Pies, containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques -Cakes, Bakes and Treats, with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time -Bread and Yeasted Dough, with trampoline bread and grissini -Chocolate, including a stunning triple chocolate celebration cake and chocolate ganache -Desserts, with delizia di limone and a meringue sharing nest wreath -Weekend Breakfast and Brunch, with banana, pecan, and chocolate muffins and fluffy pancakes. ...Show more

Plenty More by Yotam Ottolenghi

$49.99 AUD

Category: chefs cooks & restaurants

Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plentychanged the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty Morepicks up where Plentyleft off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for. ...Show more

Ottolenghi: The Cookbook by Yotam Ottolenghi; Sami Tamimi

$55.00 AUD

Category: chefs cooks & restaurants

Ottolenghichanged the way we cook in this country just as surely and enduringly as Elizabeth David?s A Book of Mediterranean Foodhad in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.? Nigella LawsonInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi?s and Sami Tamimi?s original cookbook Ottolenghi- The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.A new introduction sheds fresh light on a book that has become a national favourite.Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi- ' A book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of? Nigel Slater, The Observer Magazine 'Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.? Caroline Jowett, Daily Express 'A wonderful book for vegetarians and cake lovers alike? Bee Wilson, Sunday Times ...Show more