The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland

$55.00 AUD

Category: Cookery | Reading Level: 5 Cooking

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Australia's groundbreaking seafood chef Josh Niland reveals a completely new w ay to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat.   Featuring more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the The Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that it is indeed true what they say about there being more than just a handful of fish in the sea. ...Show more

Modern Australian Vegan: The Simple Guide to Going, Being and Staying Vegan by DK Australia

$49.99 AUD

Category: Cookery

Modern Australian Vegan is the perfect companion in your journey toward a plant-based diet. With expert guidance from Australian accredited dietitian and nutritionist Lucy Gwendoline Taylor, you'll be able to adopt a vegan diet in the healthiest way possible. Featuring tips on how to get started, eviden ce-based nutritional advice, easy substitutions, a sample weekly menu and over 160 recipes that don't compromise on flavour, you'll be surprised how easy it is to become and stay vegan. ...Show more

The Joy of Vegan Baking : More Than 150 Traditional Treats & Sinful Sweets by Colleen Patrick-Goudreau

$29.99 AUD

Category: Cookery

Baking without eggs or dairy is a joy and equally as delectable with The Joy of Vegan Baking, Revised and Updated Edition.Whether you want to bake dairy- and egg-free for health, ethical, or environmental reasons, this updated edition of The Joy of Vegan Baking lets you have your cake and eat it, too Wi th familiar favorites including cakes, cookies, crepes, pies, puddings, and pastries this book will show you just how easy, convenient, and delectable baking without eggs and dairy can be. Winner of the VegNews magazine award for Cookbook of the Year in 2008, The Joy of Vegan Baking has been updated, with all new photography and freshly revised recipes that use the latest natural ingredients and techniques. Learn just how easy it is to enjoy your favorite homespun goodies without compromising your health or values. These treats are free of saturated fat, cholesterol, and lactose, but full of flavor. Recipes include Chocolate Chip Scones, Lemon Cheesecake, Dessert Crepes, Cinnamon Coffee Cake, Chocolate Peanut Butter Cupcakes, Raspberry Sorbet, Soft Pretzels, Blueberry Cobbler, and Chocolate Almond Brittle.A seasoned cooking instructor and self-described "joyful vegan," author Colleen Patrick-Goudreau lays to rest the myth that vegan baking is an inferior alternative to non-vegan baking, putting it in its rightful place as a legitimate contender in the baking arena. More than just a collection of recipes, this informative cookbook is a valuable resource for any baker. ...Show more

Noma Guide to Fermentation - Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Fermented Vegetables, and Black Fruits by René Redzepi; David Zilber

$55.00 AUD

Category: Cookery | Series: Foundations of Flavor Ser.

A New York Times Best Cookbook of Fall 2018​ At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it's about to be taken to a whole new level. ...Show more

Halliday Wine Companion 2020: The Bestselling and Definitive Guide to Australian Wine by James Halliday

$39.99 AUD

Category: Cookery

For over thirty years James Halliday has been Australia's most respected wine critic, and his Halliday Wine Companion is recognised as the industry benchmark for Australian wine. A best-selling annual, the Halliday Wine Companion is the go-to guide for wine ratings, regions, best varietals, w inery reviews and a curated selection of the best wines in Australia. The 2020 edition has been completely revised to bring readers up-to-the-minute information, as well as re-designed in a modern new style to reflect the brand's ever expanding audience. In his inimitable style, Halliday shares his extensive knowledge of wine through detailed tasting notes with points, price, value symbol and advice on best-by drinking, as well as each wine's closure and alcohol content. He provides information about wineries and winemakers, including vineyard sizes, opening times and contact details. The perfect self-purchase or gift for the wine lover in your life. ...Show more

Delicious Recipes For Your Pressure Cooker and Slow Cooker by Australian Women's Weekly Weekly

$39.99 AUD

Category: Cookery

We've fallen in love with the pressure cooker and slow cooker, appliances that simplify our lives. And it is no wonder, when a tumble of ingredients into their vast cavities is transformed quickly (or slowly) into something scrumptious.

The CSIRO Low-Carb Diet Quick and Easy #3 by Grant Brinkworth; Pennie Taylor

$39.99 AUD

Category: Cookery

BOOK 3 OF THE #1 BESTSELLING LOW-CARB DIET The CSIRO Low-Carb Diet has proved phenomenally successful in helping Australians lose weight and transform their health through a low-carb eating plan in combination with regular exercise. Due to popular demand, this new book contains over 100 brand new, low- carb-friendly recipes that can be cooked in 20 minutes or less, making it easier than ever to incorporate this way of eating into a busy lifestyle. It includes: * an update on the science* answers to all your FAQs * two weekly meal plans with shopping lists * plenty of ideas for meal builders, drinks and snacks. This is a fully researched approach to better eating and improved health from Australia's peak science organisation. ...Show more

Hungry & Fussy Always Hungry Somewhat Fussy. Strictly Gluten Free. by Helen Tzouganatos

$39.95 AUD

Category: Cookery

'Ask anyone with a gluten allergy or intolerance what they miss most and I guarantee baked goods will rank highly on the list. If you feel yourself nodding in agreement or if you have experienced the exasperation of gluten intolerant friends and family, then this book is for you. These easily achievable , mouthwatering recipes are so delicious you would never even know they are gluten free. They are easy to make but do not compromise on taste or quality....After many years of experimenting with various gluten free ingredients, I can confidently say the recipes in this book will deliver the bounciest bread and yummiest chocolate cake you have ever tasted. Anyone who loves crispy, chewy molten cookies and 'you must give me the recipe' cakes will enjoy this book - gluten allergy or not.' - From Hungry & Fussy 'Introduction' Helen has a following of over 13.5 thousand people on Instagram alone. She is well known as an accomplished food photographer and for her delicious and easy gluten-free recipes. Not only are the recipes catered for a modern audience with short, easy methods and easy-to-find ingredients. Includes simple variations for Thermomix users. ...Show more

One Table - A Collection of Family Favourites - Salvation Army by ADAM. THE SALVATION ARMY PROJECT 614 & THOMSON

$19.99 AUD

Category: Cookery

Charcuterie Craft of Salting Smoking and Curing by Michael Ruhlman

$59.99 AUD

Category: Cookery

Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and c onfits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie. ...Show more

The Two Good Cook Book: Recipes, Stories, Community (HB) by Rob Caslick (Compiled by); Thomas Keneally (As told to); Liane Moriarty (As told to); Two Good Co., Staff (Editor); Charlotte Wood (As told to); Markus Zusak (As told to); Zoe Young (Illustrator)

$39.99 AUD

Category: Cookery

This beautiful book is about food, community and bringing people together around the table to eat and talk. It includes essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally - paintings by art ist Zoe Young, and more than 60 recipes by leading Australian and international chefs for simple nutritious family meals and celebratory feasts. From an organic soup kitchen in Kings Cross, social enterprise Two Good has expanded to sell restaurant quality salads and soups designed by some of Australia's leading chefs, delivered in distinctive glass jars. With every meal sold another is donated to a woman in a safe house. Two Good also provides training and employment pathways for domestic violence survivors.    Words by Liane Moriarty, Thomas Keneally, Charlotte Wood, Markus Zusak.   Recipes by Neil Perry, Maggie Beer, Ben Shewry, Nigella Lawson, Peter Gilmore, Yotam Ottolenghi, Skye Gyngell, Greg Doyle, Colin Fassnidge, Kylie Kwong, Pasi Petanen, Jackie Middleton, Danielle Alvarez, Chris Manfield, Analiese Gregory, Sarah Wilson, George Calombaris, Mitch Orr, Mat Lindsay, Hetty McKinnon, Matt Wilkinson, Jacqui Challinor, Mike McEnearney, Hamish Ingham, O'Tama Carey, Jonathan Barthelmess, Matt Moran.   ...Show more

AWW Basics: The Complete Collection by Australian Women's Weekly Staff

$45.00 AUD

Category: Cookery | Series: The\Australian Women's Weekly Ser.

Have you ever wondered about the secret to perfect roast potatoes or wanted new ways to serve up weeknight staples such as pasta or rice? Both practical and beautiful, this collection contains hundreds of recipes that are essential for a complete culinary repertoire, with loads of handy tips, profession al techniques and how-to steps making it a must-have resource for every kitchen. ...Show more