Tapas is part of the Spanish gastronomic culture and offer a creative outlet that enables chefs to make full use of their talents. Cocktails continue to go from strength to strength creatively and innovations are the order of the day. This book blends both the skills together. The talent of Chef Mario Sandoval and bartending consultant and mixoligist Miguel Perez. There are also thirteen of SpainÆs leading mixologists included as well. Throughout its 265 pages with text in English Cooktail...
$110.00
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In this delicious collection of new recipes, Madhur Jaffrey shows us that Indian food need not be complicated or involve hours in the kitchen. Take a few well chosen spices and readily available ingredients, and in a few easy steps you can make a delicious prawn curry from Goa; succulent chicken baked in an almond and onion sauce; hearty Sri Lankan beef with coconut milk; a creamy potato and pea curry; tasty swiss chard stir fried with ginger and garlic; and, a spicy dip with beans (canned of...
$60.00
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A stunning hardback cookbook with great meat recipes for the home cook from MasterChef NZ judge Josh Emett. This beautifully photographed and designed book is divided into sections: duck; chicken; lamb; beef; quail; rabbit; pork; veal; and venison. Also includes a section on pies because Josh is a huge fan of them. In addition to information on all the cuts of meat for each animal this book includes usage of each different cut, and recipes for using each defined cut plus each of those recipes...
$65.00
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'I believe that cuisine is the most important link between nature and culture.' Alex Atala 'A cuisine unlike anything I've ever had in my life.' Daniel Humm, Eleven Madison Park 'Whenever I see that Dos Equis commercial - the most interesting man in the world - I always think, no, that's not true. The most interesting man in the world is Alex Atala.' David Chang, Momofuku At D.O.M. in Sao Paulo, widely regarded as one of the best restaurants in the world, you won't find traditional staple...
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This year's most anticipated cookbook, from London's most talked-about restaurant Occupying an urban space in London's Fitzrovia, DABBOUS is the restaurant that has stunned critics and diners since it opened in 2012. Behind the sheet metal door, Ollie Dabbous creates light, modern dishes that are both sophisticated and delicate; jewel-like creations that are in stark contrast with the restaurant's industrial d cor. The book's Spring season includes 'Mixed alliums in a chilled pine infusion' and...
$67.50
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El Celler de Can Roca is the three Michelin starred Catalan restaurant in Spain opened in 1986 by the Roca brothers. The restaurant is compared favouribly with El Bulli.This is an amazing book showing the definitive work of the Roca brothers. Fully illustrated in colour throughout it gathers the thoughts of writer Josep Maria Fonalleras in "A day at El Celler". Here is the history, philosophy, techniques and values of these extaordinary chefs with overr 90 detailed recipes and a collection of...
$90.00
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El Portal de Echaurren is a dream. A dream belonging to a man: Francis Paniego. The dream was sown in his head long before he even knew what would become of it. It is a dream rooted in a valley with paths that lead into the essences of fresh grass and of dry leaves, and the essence of soil and tradition. And, above all, onto family. Francis Paniego was awarded the National Gastronomic Prize as the best chef in Spain in November 2012. A year later, the Michelin Guide bestowed on El Portal del...
$85.00
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Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest...
$120.00
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This book will lead you down the aisles of Asian cuisine, from Goa to Kyoto, from Myanmar to Manila, shedding light on the shapes, aromas, colours and flavours that festoon these far-flung exotic lands. Charmaine Solomon's 55 years of experience - writing, cooking and exploring the breadth of Asia - is the ingredient that brings all other ingredients to life. There are over 500 recipes, made richer still by Charmaine's anecdotes and reminiscences. Heed her advice on Asian cooking techniques -...
$70.00
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50 Herbs and Spices That Will Transform the Way You Cook The key to becoming a skilled home cook isn't about tracking down the perfect recipes or mastering the techniques of professional chefs. It lies in understanding the vast world of flavor, one that can be difficult to navigate. Essential Spices and Herbs introduces you to the 50 must-know herbs and spices that will take your cooking to the next level. Detailed profiles of these game-changing flavors for the modern kitchen include pairing...
$23.00
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Introducing new and advantageous ingredients, simplifying the process, improving the performance and applications of each product in short, optimizing the technical side of pastry to the maximum. This is what evolutionary pastry is about, which Jordi Puigvert practices and teaches all over the world as a technical advisor for countless firms. And this is in fact the subject which this book, published by Grupo Vibo and So Good, magazine revolves around. In a didactic way and with numerous...
$120.00
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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 the 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...
$90.00
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Paula Wolfert's name is synonymous with revealing the richres of authentic Mediterranean cooking, especially the cuisine of Morocco. In The Food of Morocco, she brings to bear more than forty years of experience of, love of, and original research on the traditional food of that country. The result is the definitive book on Moroccan cuisine, from tender Berber skillet bread to spiced hariria (the classic soup made with lentils and chickpeas), from chicken with tangy preserved lemon and olives to...
$80.00
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French Lessons is a comprehensive and colourful guide to mastering French cooking from New Zealand's popular and innovative chefs. Drawing on his training and experience in the kitchens of French restaurants in Europe and Australia, Justin North has compiled this beautifully designed, all-encompassing volume that demystifies French cooking, explaining each technique in clear language as Justin guides home cooks through each recipe. A guide to the basics, listing essential ingredients and...
$50.00
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Gastronomy of Italy - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. This classic book leaves no stone unturned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms. This simple A-Z format covers all elements of Italian gastronomy from...
$75.00
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Iconic Melbourne restaurant gingerboy is renowned for its funky decor, Asian-inspired dishes and hip laneway location. Serving creative street food, based around plates for sharing, chefs Teage Ezard and Chris Donnellan take a unique and bold approach to the food of the region. gingerboy serves traditional and modern Asian dishes with flavours from Thailand, Malaysia and China -- perfect for the urban foodie. Soak up the atmosphere of the restaurant on every page of this amazing book. On the...
$80.00
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Food brings people together but, in the case of those with coeliac disease, it can set people apart. Goodbye Gluten bridges the gap with tasty, regular food that can be enjoyed by everybody. The secret of its success lies in the flour mix around which the recipes are based. Commercial gluten-free flours can vary greatly, yielding different results. Made from inexpensive, easy-to-source ingredients, the flour mix recipe used in Goodbye Gluten will work successfully every time when used for the...
$80.00
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On the second leg of his Great Escapes series, Gordon Ramsay sets out to discover the flavours of Asia, on a remarkable journey that leads him through Thailand, Cambodia, Malaysia and Vietnam. 100 new recipes are inspired by the tastes and experiences he encounters along the way. In this book to accompany the TV series, stunning photography and Gordon's inspirational travel stories combine to depict a richly-textured portrait of a continent. With breathtaking landscapes as his backdrop, Gordon...
$40.00
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"Herbs & Spices" is the essential cook's companion, now redesigned and updated with all new recipes. A classic reference, the best-selling "Herbs & Spices" is a trusted resource in the kitchen, with more than 200 unique herbs and spices from around the world showcased alongside gorgeous, full-color photography, flavor notes, and pairings. This new, updated edition includes the newest herbs, spices, and flavorings influencing global cuisine today, plus more than 180 recipes for main dishes,...
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Sean Brock is the chef behind the game-changing restaurants Husk and McCrady's, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavours of his youth in Appalachia and his adopted hometown of Charleston. The recipes include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there s more time to cook) for which he has...
$95.00
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Once upon a time there was a Chef called Heston who opened a small restaurant called the Fat Duck. At first, he served only simple French classics but gradually, as is the way of things, the Chef's curiosity got the better of him and he began thinking up more unusual dishes, such as Snail Porridge and Chocolate Wine. There was even talk of a meringue that made diners snort plumes of vapour, like a dragon. Word spread and reached the ears of the Executives who ran a television channel, and they...
$70.00
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From the acclaimed team behind Manhattan's three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York. After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion Manhattan's ultimate destination restaurant into a showcase for New York's food artisans. Instead of...
$106.00
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Born: 1 July 2014; Name: DSTAgE. Weight: irrelevant. This is the first gastronomic delivery in which the true weight is conferred on the customers, and not the newbornÆs ideology. And that is the greatness of this gastronomic concept. Everyone who gets close, whether for enjoyment or merely to visit, by design or not, has already become part of the DSTAgE universe. Like a mantra, Diego Guerrero cannot stop evoking the wonderful things that are happening to him. It is his way of pinching...
$133.00
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Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi: The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city: Jerusalem. Both were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food. Jerusalem sets 100...
$65.00
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One of Britain's best-loved food writers and presenter of BBC One's Dish of the Day and Simple Suppers, returns with his beautiful and inspiring companion volume to the acclaimed Kitchen Diaries. The Kitchen Diaries was one of the most acclaimed food books of recent times. With Kitchen Diaries II: A Year of Simple Suppers, Nigel Slater returns to this inspiring structure - recording the food he buys, prepares, eats and shares throughout the year. With over 300 recipes, many from his hugely...
$60.00
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