The Great Australian Cookbook

$30.00 AUD

$49.95 (39% off)

Category: SECONDHAND BOOKS

The ultimate celebration of the food we love from 100 of Australia's finest cooks, chefs, bakers and local heroes.Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia's ethnic diversity and fresh local produce, THE GREAT AUSTRALIAN COOKBOOK is a celeb ration of local cuisine. One hundred of Australia's finest cooks, chefs, bakers and local heroes let us into their homes and their hearts as they share their favourite recipes they make for the people they love. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours. With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love, and is set to become a classic. ...Show more

THE PHYSIOLOGY OF TASTE by JEAN ANTHELME BRILLAT-SAVARIN

$45.00 AUD

Category: SECONDHAND BOOKS

GOOD HOUSEKEEPING'S PICTURE CAKE MAKING

$25.00 AUD

Category: SECONDHAND BOOKS

Thriving on Plants: by Cherie Tu by Cherie Tu

$34.99 AUD

Category: COOKING | Series: AUSTRALIAN WOMENS WEEKLY

Since becoming vegan on 20 January 2014, Cherie Tu has made it her mission to help inspire others through cooking. Whether you're looking to incorporate more vegies in your diet or simply curious about plant-based foods, Thriving On Plants allows you to learn, create and have fun in the kitchen. This bo ok is full of Cherie's favourite recipes for delicious breakfasts to start your day, satisfying mains to keep you going through the afternoon and an epic spread of scrumptious desserts and sweet treats. She also shares her list of must-have fridge and pantry staple ingredients as well as recipes for 12 essential basics which include nut butter, easy chocolate sauce and vanilla cashew cream. You'll also find simple recipes for vegan dressings, 'parmesan' and 'sour cream'. Cherie shows just how easy it is to thrive on a vegan lifestyle, and how amazing it is to eat an abundance of delicious food without harming animals. ...Show more

VEGEMITE COOKBOOK

$40.00 AUD

Category: SECONDHAND BOOKS

Australian Food by Bill Granger

$49.99 AUD

Category: COOKING

The hotly anticipated new book from Bill Granger celebrates today's bright picture of Australian food - 20 years since he released the bestselling Sydney Food. In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Aust ralian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same. ...Show more

Charcuterie Craft of Salting Smoking and Curing by Michael Ruhlman

$57.95 AUD

Category: COOKING

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and c onfits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. ...Show more

Festive Gingerbreads by Evelyn H. Fryatt

$40.00 AUD

Category: SECONDHAND BOOKS

Making Artisan Breads in the Bread Machine - Beautiful Loaves and Flatbreads from All over the World by Michelle Anderson

$39.99 AUD

Category: COOKING

Making Artisan Breads in the Bread Machine unlocks the full potential of your bread machine. Now you can make genuine artisan loaves and flatbreads easily, quickly, and inexpensively.  

Middle Eastern by The Australian Women's Weekly

$39.99 AUD

Category: COOKING

At the heart of Middle Eastern culture is a glorious cuisine coupled with a strong tradition of hospitality. Eating is a communal experience, and the table is covered with generous amounts of food for all to share. A typical meal starts with mezze plates of dips, olives, cheeses and breads. Grilled lamb and chicken are popular mains, as well as vegetables, rice dishes, fruit, nuts and more bread. This book captures the essence of Middle Eastern hospitality in every recipe. ...Show more

Bella: My Life in Food by Annabel Langbein

$44.99 AUD

Category: COOKING | Reading Level: near fine

Bursting with tender and funny anecdotes and gorgeous recipes, Bella is Annabel Langbein's must-read memoir. For the first time, Annabel Langbein, New Zealand's most popular cookbook author, writes about her remarkable life and how food has shaped it, highlighting some of the recipes that have resonated most strongly with her over the years. From her childhood fascination with cooking to a teenage flirtation as a Maoist hippie, to possum trapping and living off the land as a hunter and forager, to travelling and starting her own croissant business in Brazil, Annabel's life has always been centred on food and nature. Out of this came an obsession with creating cookbooks, introducing a generation of cooks to her simple recipes for delicious, stylish meals. Annabel has lived a huge and varied life, and she writes vividly about her many adventures. From throughout this rich life in food she has chosen 60 key recipes, created with her signature style and flair that make cooking easy for everyone, sharing them in this beautifully photographed book. ...Show more

Vegan: The Complete Collection by The Australian Women's Weekly

$45.00 AUD

Category: COOKING

Are you looking to transition from vegetarian to vegan, wanting to consume less meat for environmental or ethical reasons or just looking to eat more plant-based foods for your overall health? Collecting our best vegan recipes, this book offers fresh meal ideas for both long-time vegans and those just s tarting out, with everything from healthy weeknight dinners to decadent desserts.     ...Show more