Joyful, life-affirming, greedy. I loved it' – DIANA HENRY ‘Whether you are an avid cyclist, a Francophile, a greedy gut, or simply an appreciator of impeccable writing – this book will get you hooked' – YOTAM OTTOLENGHI The natio... read more

One More Croissant for the Road
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 Writing/Reference/Essays

Reading Level:5 Cooking

'Book of the decade, if you ask me... Every cook should have it' Elisabeth Luard'What makes this book really special, just like The Flavour Thesaurus, aside from Niki's impressive expertise, is her humour and personality. It's a joy to read' OlivemagazineA ground-break... read more

Lateral Cooking
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 Gift & Humour

The 2019 edition of this acclaimed, highly trusted national guide - the home of the hats - reviews 500 restaurants around Australia and award the best eateries from Darwin to Hobart, Melbourne to Perth, and Sydney to Brisbane. The Age Good Food Guide was launched in 1... read more

The 2019 Good Food Guide
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 Writing/Reference/Essays

Awards:Winner of Fortnum and Mason Food and Drink Awards: Food Book 2015.

Based on ten years of surveying farming communities around the world, top New York chef Dan Barber's The Third Plate offers a radical new way of thinking about food that will heal the land and taste incredible. The 'first plate' was a clas... read more

Third Plate: Field Notes on the Future of Food
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 Writing/Reference/Essays

Reading Level:4 Non Fiction

Is the future of food looking bleak - or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates what it will take to feed a hotter, hungrier, more crowded world. She expl... read more

The Fate of Food: What We'll Eat in a Bigger Hotter Smarter World
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 Biography & Memoir

M. F. K. Fisher, whom John Updike has called our "poet of the appetites," here pays tribute to that most enigmatic of ocean creatures, the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared #65533; la Rockefeller or au naturel--and of... read more

Consider the Oyster
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‘The thing to do is just begin. The question, of course, is where?’ So opens Thom Eagle’s hymn to a singular early spring meal. A cookbook without recipes, this is an invitation to journey through the mind of a chef as they work. St... read more

First, Catch: Notes on a Spring Meal
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 Writing/Reference/Essays

Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good that it will never be forgotten; an environment that makes that extr... read more

Truth, Love & Clean Cutlery World
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 Writing/Reference/Essays

Even the most enthusiastic cooks and food lovers have jars of dusty powders inhabiting kitchen cabinets long past their expiration dates. We often don't know much about them, where they come from, or how to use them. And yet, spices can elevate the everyday act of... read more

The Grammar of Spice
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Britain's culinary Moses brings us the new foodie rules to live by, celebrating what and how we eat The Ten Commandments may have had a lot going for them, but they don't offer those of us located in the 21st Century much in the way of guidance when it comes ... read more

The Ten (Food) Commandments
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 Writing/Reference/Essays

"Lucky Peach" is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes.

Lucky Peach Issue 16
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