Ottolenghi SIMPLE by Yotam Ottolenghi
$60.00 AUD
Category: really famous chefs
Everything you love about Ottolenghi, made simple. Yotam Ottolenghi's award-winning recipes are always a celebration; an unforgettable combination of abundance, taste and surprise. Ottolenghi SIMPLE is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinatio ...Show more
Liquid Intelligence: The Art and Science of the Perfect Cocktail by Dave Arnold
$65.95 AUD
Category: drinks
In Dave Arnold's world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked. With Liquid Intelligence, the creative force at work in Booker & Dax, New York City's high-tech bar, brings readers b ...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: healthy eating guidance
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 ...Show more
The Flavour Thesaurus by Niki Segnit
$39.99 AUD
Category: appliances, special food skills
Niki Segnit was inspired to write The Flavour Thesaurus when she noticed how dependent she was on recipes. As she says- 'Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavours work together, on the other hand, is like lea ...Show more
The Food Lab Better Home Cooking Through Science by J. Kenji López-Alt
$82.95 AUD
Category: everyday cooking
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step- ...Show more
Orange Blossom & Honey Magical Moroccan Recipes From The Souks To The Sahara by John Gregory-Smith
$39.99 AUD
Category: food from around the world
Orange Blossom & Honey is a culinary journey across Morocco, from the souks of Marrakesh, through the Sahara, and onto the blustery shores of the Atlantic coast. In researching this book, John travelled into the heart of the High Atlas Mountains to learn the secrets of traditional lamb barbecue, the ...Show more
Modern Way to Cook by Anna Jones
$49.99 AUD
Category: vegie & vegan
From the author of the brilliant A Modern Way to Eat, a new collection of delicious, healthy, inspiring vegetarian recipes - that are so quick to make they're achievable on any night of the week. Many more of us are interested in eating healthier food on a regular basis but sometimes, when we're home la ...Show more
Maggie's Recipe for Life by Maggie Beer
$45.00 AUD
Category: really famous chefs
This book is so important to me.To have a healthy old age you must act now, whether you are 30 or 50.I have two great passions - sharing my love of cooking delicious simple food and improving the health and nutrition of older people. I hope this cookbook does both but it's not for 'old' people, it's for ...Show more
Fermented Vegetables by SHOCKEY / SHOCKEY
$34.99 AUD
Category: fermentation
Even beginners can make their own fermented foods This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include c ...Show more
French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts by École Ferrandi
$90.00 AUD
Category: baking
Ferrandi, the French School of Culinary Arts in Paris--dubbed "the Harvard of gastronomy" by Le Monde newspaper�--is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream-filled Paris-Brest to festive yule logs, this comprehensive book leads ...Show more
Home Sausage Making : From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes by Charles G. Reavis; Evelyn Battaglia; Mary Reilly (Contribution by)
$34.99 AUD
Category: meat
This completely revised and updated edition of the best-selling classic features detailed sausage-making instructions for a range of techniques and 100 recipes for pork, beef, lamb, veal, wild game, poultry, seafood, and vegetarian sausages -- plus 100 recipes for cooking with sausage.
The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz; Michael Pollan (Foreword by)
$69.99 AUD
Category: fermentation
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth ...Show more