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 more. The marriage of contrasting and complementary flavours has driven Scott Pickett's way of cooking since the early days of his career, earning him a reputation for brilliant combinations and incredibly tasty food. Inspired by the changing seasons, the abundance of quality Australian produce and the principle of eight key flavour profiles, with this collection of irresistible recipes he opens the door into his kitchen for a masterclass in putting together a dish or meal that's perfectly balanced. From Scott's interpretations of the classic combinations to more unusual pairings that bring unexpected sensory delight, these are dishes and ideas to help you find a new harmony in the way you cook. ...Show more

A Cook's Guide by Donna Hay

$35.00 AUD

Category: Professional Chefs | Reading Level: General Adult

A compilation of the very best from Donna Hay magazine's How To Cook section, this everyday cookbook is filled with classic recipes, cooking techniques and essentials that should be in every cook's repertoire. From perfect pav to crispy crackling and chicken soup to chocolate cake, this book will teach you how to cook - Donna's way. ...Show more

Wild Food From Land and Sea by WHITE MARCO PIERRE

$35.00 AUD

Category: Professional Chefs

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 authors in this new series of indispensable books for your kitchen bookshelf. 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? ...Show more

Ottolenghi: The Cookbook by Yotam Ottolenghi; Sami Tamimi

$55.00 AUD

Category: Professional Chefs

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

Organum by Peter Gilmore

$100.00 AUD

Category: Professional Chefs

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal yet grounded cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity, and purity. In his new book, Peter invites the reader to share in his private obsession with nature. When not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots, to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location. ...Show more

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 collabor ator Helen Goh bring the Ottolenghi hallmarks of fresh, evocative ingredients, exotic spices and complex flavourings - including fig, rose petal, saffron, aniseed, orange blossom, pistachio and cardamom - to indulgent cakes, biscuits, tarts, puddings, cheesecakes and ice cream.Sweetincludes over 110 innovative recipes with stunning photos by award-winning Peden + Munk - from Blackberry and Star Anise Friands, Tahini and Halva Brownies, Persian Love Cakes, Middle Eastern Millionaire?s Shortbread, and Saffron, Orange and Honey Madeleines to Flourless Chocolate Layer Cake with Coffee, Walnut and Rosewater and Cinnamon Pavlova with Praline Cream and Fresh Figs. There is something here to delight everyone - from simple mini-cakes and cookies that parents can make with their children to showstopping layer cakes and roulades that will reignite the imaginations of accomplished bakers. ...Show more

CHEFS OF THE MARGARET RIVER REGION by ALDRAIN-MOYLE SUE-LYN

$55.00 AUD

Category: Professional Chefs

A culinary journey through the picturesque Margaret River wine region with its celebrated chefs, their mouth-watering recipes and beautiful photographs of the region.Described in The West Weekend magazine as A sumptuous celebration of the many talented folks heading up the kitchens in the leading wine d estination. With glorious images of the landscape peppered throughout, this would also make a great gift and Robert Broadfield in Fresh, The West Australia, this glossy, beautifully photographed book is also a brilliant advertisement for the region. Nineteen of the region's acclaimed chefs share some of their best recipes and memorable moments. The profiles of local icons, Tony Howell from Cape Lodge, Dany Angove from Leeuwin and Aaron Carr from Vasse Felix, tell us who and what have inspired them and what keeps them in this picturesque region. ...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 o exciting new dishes that reflect our diverse nation. Stephanie explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know: How do I whisk eggs to soft peaks? What does it mean to "make a well" in dry ingredients? Why should I roast spices? How do I prepare fresh chilies safely? What is "resting meat" and why should I do it? How do I prepare a mango? What flavors work well together?What is fresh mozzarella? How do I say "quinoa?" The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen. Includes conversion charts. ...Show more

Signature Dishes That Matter by Pat Nourse; Susan Jung; Richard Vines (Contribution by); Christine Muhlke (Contribution by); Howie Kahn; Andea Petrini; Mitchell Davis (Introduction by)

$65.00 AUD

Category: Professional Chefs

A global celebration of the iconic restaurant dishes that defined the course of culinary history over the past 300 years Today's food-lovers often travel the globe to enjoy the food of acclaimed chefs. Yet the tradition of seeking out unforgettable dining experiences goes back centuries, and this gorge ous book reveals the closely held secrets behind the world's most iconic recipes - dishes that put restaurants on the map, from 19th century fine dining and popular classics, to today's most innovative kitchens, both high-end and casual. Curated by experts and organized chronologically, it's both a landmark cookbook and a fascinating cultural history of dining out. ...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 ctions are precise and easy to follow, with lots of helpful tips, and each chapter is introduced with an explanation of Heston's approach to 1) Stocks 2) Soups 3) Starters 4) Salads 5) Meat 6) Fish 7) Sous-vide 8) Pasta and grains 9) Cheese 10) Sides and condiments 11) Ices 12) Desserts and sweets 13) Biscuits, snacks and drinks. Recipes include Green bean and radish salad; Prawn cocktail; Roast chicken; Shepherd's pie; Sea bass with vanilla butter; Liquorice poached salmon; Carbonara; The ultimate cheese toastie; Strawberry sundae; Liquid centre chocolate pudding and Raspberry sherbert. And, of course, Heston's famous Triple-cooked chips. Heston Blumenthal at Home will change the way you think about cooking forever - prepare for a culinary revolution! ...Show more

The Fat Duck Cookbook by Heston Blumenthal

$75.00 AUD

Category: Everyday Cooking

In this beautiful, smaller format edition of the award-winning Big Fat Duck Cookbook, we hear the full story of the meteoric rise of Heston Blumenthal and The Fat Duck, birthplace of snail porridge and bacon-and-egg ice cream, and encounter the passion, perfection and weird science behind the man and th e restaurant. Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has twice been voted the Best Restaurant in the World by a peer group of top chefs. But he is entirely self-taught, and the story of his restaurant has broken every rule in the book. His success has been borne out of his pure obsession, endless invention and a childish curiosity into how things work - whether it's how smell affects taste, what different flavours mean to us on a biological level, or how temperature is distributed in the centre of a souffle. In the first section of The Fat Duck Cookbook, we learn the history of the restaurant, from its humble beginnings to its third Michelin star (the day Heston received the news of this he had been wondering how exactly he would be able to pay his staff that month). Next we meet 50 of his signature recipes - sardine on toast sorbet, salmon poached with liquorice, hot and iced tea, chocolate wine - which, while challenging for anyone not equipped with ice baths, dehydrators, vacuum pumps and nitrogen on tap, will inspire home cooks and chefs alike. Finally, we hear from the experts whose scientific know-how has contributed to Heston's topsy-turvy world. With an introduction by Harold McGee, incredible colour photographs throughout and illustrations by Dave McKean, The Fat Duck Cookbook is not only the nearest thing to an autobiography from the world's most fascinating chef, but also a stunning, colourful and joyous work of art. ...Show more