Acclaimed Miramar restaurant La Boca Loca has published a delicious new cookbook. Owners Lucas Putnam and Marianne Elliot have put together a collection of the most popular dishes from their menu over the past four years, along with some less well-known favourites of their own. You'll find inside: ò more than 130 gorgeous full colour photos by Nicola Edmonds ò a detailed pantry guide - everything you need and where to find it ò an introduction to the basic techniques of Mexican cooking ò...
$60.00
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This book includes 30 fabulous creations . These creations are presented with the vast knowledge of the author who reveals essential details of the elaborations. There is also a profuse explanation about the product or about the preperation it needs. The images as all the pictures that appear in the whole book are giving clear detailed step by step process. For instant the celebrated"Goana tripe" honoured as the most quintessential dish by Gastronomomic Academy of Madrid.
$135.00
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"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes. Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility. Originally created by Prosper Montagne and published in...
$153.00
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Le Livre Blanc is a glorious celebration of the extraordinary culinary talent that is Anne-Sophie Pic, the only woman in france with three Michelin stars, and is one of the most beautiful cookery books ever published. Presented in a slipcase with a cut-out title, the book is finished with silver-edged paper, three silver ribbons and is printed on three different high-quality paper stocks. Combined with the crystalline photography, the result is stunning. Anne-Siphie Pic has taken the...
$80.00
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The cuisine in Saha is traditional and inspirational; enticingly spiced and fragrant. From hearty peasant dishes to more subtly spiced specialties from ancient palaces. Heartwarming stories and recipes from the people Greg and Lucy meet on their journey through Persia and throughout the Mediterranean and North Africa, are teamed with evocative images and Greg's own unique take on this history-rich and exciting cuisine. In Turquoise Greg and Lucy delight us by bringing their own inimitable blend...
$100.00
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The long-awaited cookbook by one of the San Francisco Bay Area's star chefs, David Kinch, who has revolutionized restaurant culture with his take on the farm-to-table ethic and focus on the"terroir"of the Northern California coast. Since opening Manresa in Los Gatos in 2002, Kinch has done more to create a sense of place through his food specifically where the Santa Cruz Mountains meet the sea than any other chef on the West Coast. The restaurant s thought-provoking dishes and unconventional...
$90.00
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Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura.
$85.00
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In Mastering the Art of Indian Cooking, Sanjeev Kapoor presents 500 accessible, easy recipes that any home cook can create. Kapoor is known for his no-fuss approach (in fact, he first made his mark in India by presenting food that was the essence of simplicity in a culture known for its complicated dishes). In this book, Kapoor takes the same approach, showing the reader how to build the simplest pantry, explaining why no special equipment is needed with these recipes, and including simple...
$65.00
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This stunning cookbook combines beautiful photography and creative styling and design with excellent recipes that have been designed to make Japanese cooking accessible. It's also the story of Masu a Japanese restaurant in Auckland winning awards, including Metro Restaurant of the Year 2014, and much acclaim from diners...Every cook needs this book in their kitchen so they can make beautiful Japanese inspired food. Nic Watt gives you lists of the items you need for a Japanese pantry, the tools...
$60.00
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Winner of the 2011 Best Cookbook at the Gourmand Cookbook Awards. The cuisines of the South Pacific island nations are noted for their sensational use of coconut cream, fresh fruit and the most delicate fish. Away from the big resort hotels, skilled local cooks make the most delicious meals, whose range would surprise most tourists. Two years ago, New Zealand-born chef Robert Oliver, who has had a stellar career in the United States restaurant industry, went back to Fiji, where he grew up, to...
$75.00
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Bringing together authentic recipes from Italy, Greece, Provence, northern Africa, and the Middle East, DK's "Mediterranean Cookbook" gives cooks the necessary tools to recreate the flavors of the Mediterranean in their own homes. Fresh, healthy, and easy to make, the "Mediterranean Cookbook" contains more than 300 recipes, from Citrus Lamb Tagine and Leek Moussaka to Panzanella and Tzatziki. Whether it's the food of Tuscany, Provence, the Greek Islands, Morocco, or Spain, DK's "Mediterranean...
$70.00
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The definitive bible on Mexican home-cooking by Mexico's leading culinary authority, Margarita Carrillo Arronte.
$65.00
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The most significant stories from these decades of work will be looked at in depth over the 320 pages of this book and the TECHNIQUES from which they stemmed will be examined. The sources of inspiration from which Paco PÚrez has drawn to create them will also be reproduced. In short, Miramar. Paco PÚrez describes how Memory, Surroundings and the Avant-garde trigger an incredible cascade of creativity that makes flavours happen.
$110.00
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A professional guide to every aspect of the launch and management of a modern, upscale caf? The Modern Caf? is the first comprehensive, must-have reference for the aspiring restaurateur or caf? owner who wants to make sure he gets every detail right. This exquisitely illustrated volume is packed with professional guidance and master recipes for breakfast pastries, artisanal sandwiches, truffles and treats, and much more. Additionally, an entire chapter is devoted to the retail shelf, a key...
$110.00
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In Moroccan Cuisine, author Jeff Koehler reveals the landscape and culinary history, the ingredients, and the dishes that define this intriguing and ancient nation. The 80 recipes here reflect Koehler's wide-ranging travels throughout the country, which led him to such diverse areas as the Rif Mountains, coastal Asilah, the date-filled oasis of Zagora and the culinary capitals of FEs and Marrakech. Illustrated throughout with 80 location photographs of Moroccan markets, people, and food.
$59.99
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"Feel the pulse of its thriving tapas bars, watch the speed and grace of its wait staff, inhale the aroma of sizzling chorizo and savour the salty sweetness of crayfish straight off the grill ...From its flagship restaurant in Melbourne's Hosier Lane, to the opening of its latest venture Pulpo, MoVida has always embodied the heart and soul of Spanish cuisine. By fusing local and international flavours and pushing culinary boundaries, the MoVida restaurants have irrevocably changed the landscape...
$60.00
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The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. Spain is a renowned centre of gastronomic creativity, and with his refined, intelligent cooking and inspired approach to creating new dishes, head chef Andoni Aduriz is at the forefront of the movement. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the...
$85.00
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In The New Zealand Cook's Bible, you will find everything from how to saute a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious, easy-to-follow recipes. Now completely revised and updated, The New Zealand Cook's Bible includes a new chapter on one of the most difficult parts of entertaining at home: how to successfully cater,...
$80.00
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Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010 and received the unique 'Chef's Choice' award at the same ceremony in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At...
$85.00
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Nopi: The Cookbook includes over 120 of the most popular dishes from Yotam's innovative Soho-based restaurant Nopi. It's written with long-time collaborator and Nopi head chef Ramael Scully, who brings his distinctive Asian twist to the Ottolenghi kitchen. Whether you're a regular at the Nopi restaurant and want to know the secret to your favourite dish or are an Ottolenghi fan who wants to try out restaurant-style cooking, this is a collection of recipes which will inspire, challenge and...
$50.00
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Arto der Haroutunian takes adventurous cooks on a tour of the cuisines of Morocco, Algeria, Tunisia and Libya in this comprehensive guide to North African food. There are over 300 recipes for traditional dishes such as tagines, stews, soups, and salads using classic ingredients such as fiery spices, jewel-like dried fruits, lemons, and armfuls of fresh herbs. Simplicity is at the heart of the medina kitchen. The exotic fuses with the domestic to produce dishes that are highly flavored yet quick...
$70.00
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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...
$130.00
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"Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include Ben's famous 'Snow crab' and 'Potato cooked in the...
$165.00
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Ottolenghi is one of the most iconic and dynamic restaurants in the country. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other...
$65.00
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This is a very special book. Special in that this is the first Mexican restaurant in Europe to be awarded a Michein star, The book of 448 pages,125 creations and 800 photos is indeed a masterpiece. The book is described"As ancestral as contemporary. As sparkiling as delicate." If you forte is Mexican cooking this book is for you. Another interesting twist everything is projected in black on white in the restaurants first book..
$180.00
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