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Ottolenghi SIMPLE by Yotam Ottolenghi
$49.99 AUD
Category: Professional 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
Wild Food From Land and Sea by WHITE MARCO PIERRE
$33.95 AUD
Category: Professional Chefs
Sweet by Yotam Ottolenghi; Helen Goh
$55.00 AUD
Category: Professional Chefs
The Sunday Times and New York Times Bestseller. There's nothing like a perfectly light sponge flavoured with spices and citrus or an icing-sugar-dusted cookie to raise the spirits and create a moment of pure joy. In his stunning new baking and desserts cookbook Yotam Ottolenghi and his long-time collabo ...Show more
Africola: Slow Food Fast Words Cult Chef by Duncan Welgemoed; James Brown
$49.99 AUD
Category: Professional Chefs
Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars. Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-ins ...Show more
Marriage of Flavours: Four Seasons of Beautifully Balanced Food by Scott Pickett
$39.99 AUD
Category: Professional Chefs | Reading Level: 5 Cooking
Sweet. Sour. Bitter. Salty. Spicy. Umami. Temperature. Texture. It's one thing to be able to make a dish from a technical perspective, but it's something else when you have that exciting lightbulb moment around flavour that illuminates your cooking, allowing you to understand, develop and enjoy it even ...Show more
The Cook's Apprentice: Tips, Techniques and Recipes for New Foodies by Stephanie Alexander
$45.00 AUD
Category: Professional Chefs | Reading Level: 5 Cooking
This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, it includes 56 ingredient chapters--from Apples to Zucchini--and more than 300 achievable recipes ranging from classics every cook will want to try, t ...Show more
Stephanie Alexander (Lantern Cookery Classic) by Stephanie Alexander
$19.99 AUD
Category: Professional Chefs | Series: Lantern Cookery Classics
Highly acclaimed cook, writer and seasonal food pioneer Stephanie Alexander shares some of her all-time favourite recipes in this classic collection. Lantern is proud to publish many of Australia's most celebrated cooks and chefs. Lantern Cookery Classicsgathers timeless recipes from these much loved ...Show more
Gather by Gill Meller
$49.99 AUD
Category: Professional Chefs
Gather is a cookbook that celebrates simplicity and nature, both in ingredients and cooking styles. Head Chef at River Cottage for 10 years, Gill Meller showcases 120 brand new recipes inspired by the landscapes in which he lives and works. Featuring chapters on foods from Moorland (game and herbs), G ...Show more
Parwana: Recipes and Stories from an Afghan Kitchen by Durkhanai Ayubi
$45.00 AUD
Category: Professional Chefs
Vibrant recipes, one family's memories of their homeland and a fascinating insight into Afghanistan's rich heritage. Interwoven with traditional Afghan recipes is one family's story of a region long afflicted by war, but with much more at its heart. Author Durkhanai Ayubi's parents, Zelmai and Farida Ay ...Show more
The French Laundry, Per Se by Thomas Keller
$120.00 AUD
Category: Professional Chefs | Series: The\Thomas Keller Library
Bound by a common philosophy, linked by live video, staffed by a cadre of inventive and skilled chefs, the kitchens of Thomas Keller's celebrated restaurants--The French Laundry in Yountville, California, and per se, in New York City--are in a relationship unique in the world of fine dining. Ideas boun ...Show more
Nose Dive - A Field Guide to the World's Smells by Harold Mcgee
$65.00 AUD
Category: Professional Chefs
The long awaited new book from Harold McGee, winner of the André Simon Food Book of the Year & the James Beard Award. What is smell? How does it work? And why is it so important? HAROLD McGEE, leading expert on the science of food and cooking, has spent a decade exploring our most overlooked sense ...Show more
Heston Blumenthal at Home by Heston Blumenthal
$65.00 AUD
Category: Professional Chefs
Until now, home cooking has remained stubbornly out of touch with technological development but Heston Blumenthal, champion of the scientific kitchen, changes all that with this radical book. With meticulous precision, he explains what the most effective techniques are and why they work. Heston's instru ...Show more