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 ns that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.  These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way: S - short on time: less than 30 minutes, I - 10 ingredients or less, M - make ahead, P - pantry, L - lazy, E - easier than you think. Ottolenghi SIMPLE is the stunning new cookbook we have all been wishing for - Yotam Ottolenghi's vibrant food made easy.   ...Show more

Sour: More Than Mere Taste: the Magical Element That Transforms Your Cooking by Mark Diacono

$45.00 AUD

Category: Professional Chefs

Sour is the definitive book on this unique taste. From cheese to vinegar, throughout the centuries we have deliberately let - and even encouraged - food to go sour to enhance its flavor.   Sour foods have never been more fashionable, with the spotlight falling on foodstuffs as disparate as Belgia n sour beer and Korean kimchi. But what is it that makes sourness such an enticing, complex element of the eating experience? And what are the best ways to harness sour flavors in your own kitchen?   Mark Diacono sets out to demystify the sour world, and explore why everyone's extolling the virtues of kombucha and fermenting for their digestive health. By grappling with gooseberries and turning his hand to sourdough, experimenting with ultra-cool shrub cocktails, and making his own yogurt, keffir and pickles, Mark tells the story of what makes things sour, and offers recipes that maximize the transformative power of this amazing taste. ...Show more

Wild Food From Land and Sea by WHITE MARCO PIERRE

$33.95 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

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

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

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

Nopi : The Cookbook by Yotam Ottolenghi; Ramael Scully

$59.99 AUD

Category: Professional Chefs

Yotam Ottolenghi has changed the way people cook and eat. His emphasis on inspiring flavours, bold spicing and freshness of ingredients has ensured every meal is a celebration. Following on from Yotam's seminal first cookbook, Ottolenghi- The Cookbook, in this brand-new collection Yotam and long-time c ollaborator and Head Chef Ramael Scully offer recipes from their outstanding central London restaurant, NOPI. The NOPI Cookbookincludes over 100 of the most popular dishes. Written with Scully, who brings an Asian-inspired pantry to Ottolenghi's more traditional staples, this stunning book delivers original, inspirational, flavour-packed dishes. Recipes include Celeriac Tahini Puree with Spiced Cauliflower and Quail's Eggs; Roasted Duck Breast with Hazelnut Beer Butter; Buttermilk Cod with Urid Dhal; Wilted Kale with Fried Chilli and Garlic; Lavender Labneh, Roasted Rhubarb and Pine Nut Biscotti; Cornbread with Grilled Peaches and Maple Cream, and there are even a few cocktails - such as a Sumac Martini and a Saffron Chase. So whether you have already experienced the joy of NOPI or you just want to make their most popular dish - Burrata with blood orange, coriander seeds and lavender oil - The NOPI Cookbookwill provide you with all the best-loved recipes from Ottolenghi's innovative London restaurant. ...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 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

Under Pressure by KELLER Thomas

$130.00 AUD

Category: Professional Chefs