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

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 rator 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

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 pired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg. The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts. Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food. ...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

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

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

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 arden (tomatoes, salads, soft fruits), Farm (pork, dairy, honey), Field (rye, barley, wheat, oats), Seashore (crab, seaweed, oysters), Orchard (apples, pears, cherries), Harbour (fish and seafood), and Woodland (mushrooms, damsons, blackberries), Gill gently guides the reader through simple recipes, with no need for obscure ingredients or complicated cooking.  With great food at its heart, Gather is the most contemporary of cookbooks, with photography that captures a year of the best cooking and eating.  ...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 ubi, fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share with the world their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind. These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell.   ...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 ce back and forth in a dance of creativity, knowledge, innovation, and excellence. It's a relationship that's the very embodiment of collaboration, and of the whole being greater than the sum of its parts. And all of it is captured in The French Laundry, Per Se, with meticulously detailed recipes for 70 beloved dishes, including Smoked Sturgeon Rillettes on an Everything Bagel, "The Whole Bird," Tomato Consommé, Celery Root Pastrami, Steak and Potatoes, Peaches 'n' Cream.   Just reading these recipes is a master class in the state of the art of cooking today. We learn to use a dehydrator to intensify the flavor and texture of fruits and vegetables. To make the crunchiest coating with a cornstarch-egg white paste and potato flakes. To limit waste in the kitchen by fermenting vegetable trimmings for sauces with an unexpected depth of flavor. And that essential Keller trait, to take a classic and reinvent it: like the French onion soup, with a mushroom essence stock and garnish of braised beef cheeks and Comté mousse, or a classic crème brûlée reimagined as a rich, creamy ice cream with a crispy sugar tuile to mimic the caramelized coating.   Throughout, there are 40 recipes for the basics to elevate our home cooking. Some are old standbys, like the best versions of beurre manié and béchamel, others more unusual, including a ramen broth (aka the Super Stock) and a Blue-Ribbon Pickle.   And with its notes on technique, stories about farmers and purveyors, and revelatory essays from Thomas Keller--"The Lessons of a Dishwasher," "Inspiration Versus Influence," "Patience and Persistence" The French Laundry, Per Se will change how young chefs, determined home cooks, and dedicated food lovers understand and approach their cooking. ...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 . Nose Dive is the amazing result: it takes us on an adventure across four billion years and the whole globe, from the sulphurous early Earth to the fruit-filled Tian Shan mountain range north of the Himalayas, and back to the keyboard of your laptop, where trace notes of phenol and formaldehyde are escaping between the keys. A work of astounding scholarship and originality, Nose Dive distils the science behind smells and translates it into an accessible and entertaining sensory and olfactory guide. We'll sniff the ordinary (wet pavement and cut grass) and extraordinary (ambergris and truffles), the delightful (roses and vanilla) and the challenging (swamplands and durians). We'll smell each other. We'll smell ourselves. Here is a story of the world, of all of the smells under our noses. DIVE IN! ...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