Books -
Food & Wine
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Healthy Appetite by Gordon Ramsay
By Gordon Ramsay
With over 2 million viewers of his top rating ‘Gordon Ramsay’s Kitchen Nightmares’ in Australia each week, Gordon Ramsay is fast becoming Australia’s favourite chef. Gordon has sold over 200 000 copies of Healthy Appetite in the UK, he’s knocked Delia Smith off her number 1 selling cook book perch in the UK, and is poised to do the same here in Australia.
Gordon has just completed a huge publicity tour of Australia with appearances and interviews with A Current Affair, Daily Telegraph, Who Weekly, OK, Time Out Sydney, and much more and is now writing as a guest contributor in the Herald Sun's new food supplement on Tuesdays. Gordon’s interview with Andrew Denton will also be launching the new series of Enough Rope with Andrew Denton. He’s also set to open a new restaurant in Melbourne, which is sure to keep him in the public eye.
www.news.com.au
The Book
What you are is what you eat – and everyone wants to be healthy and look their best. Gordon Ramsay – super-fit chef, marathon-runner and high-energy TV presenter – is a great advertisement for eating well and staying in the peak of good health. In Healthy Appetite, he has put together over 100 dishes that are completely in tune with the way we want to eat today – packed with fresh, vital ingredients cooked in the most healthy way to achieve maximum flavour.
Geared around our daily lives Gordon gives ideas and recipes for healthy breakfasts, lunches, barbecues, dinners, desserts, kids and entertaining, demonstrates healthy cooking methods that guarantee optimum flavour, and tells us which are his favourite healthy ingredients. With its fresh, colourful photographs and clean modern design, this is a worthy follow up to his hugely successful Fast Food and Sunday Lunch.
RRP $45.00 Hardback |
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EatAte
By Guy Mirabella
EatAte celebrates author and book designer Guy Mirabella’s passion for Italianfood – the spirit and simplicity, the freshest of ingredients, the textures, colours and flavours – as well as his inspirations, influences and heritage. Themes of extravagance, generosity, love, tradition, life and food are woven throughout the book with stories, recipes and images. The delightful personal anecdotes and reflections on these themes incorporate childhood, family, travels and his Italian upbringing on the Mornington Peninsula and are interspersed throughout with photographs and artworks. With around 80 recipes, EatAte tempts the reader with simple, fresh and seasonal dishes
prepared with love and respect for the ingredients.
RRP $49.95, hardback
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French Lessons
By Justin North
French Lessons is a comprehensive and colourful guide to mastering French
cooking from one of Australia’s most 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 – essential ingredients and equipment – is the heart of the book: 23 individual lessons, each based on a particular course or technique. Chapters include basic Stocks and Soups, Sauces and Pastries, and also Steaming, Poaching, Braising, Grilling and Frying. Sweeter courses are Sorbets and Ice Creams, Fruit and Chocolate.
French Lessons contains more than 300 recipes. They are simple and
straightforward, and each comes with Justin’s recommendations for
accompaniments. Recipes are illustrated in full colour throughout, and are teamed with step-by-step technique shots to ensure clarity and understanding. This is a must-have for every kitchen benchtop – and will become a well worn companion to anyone interested in French cookery and expanding their repertoire.
RRP $59.95 Hardback |
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Lighten Up
By Jill Dupleix
Lighten Up is a refreshing new approach to modern healthy eating. It is not a
diet book but a book for all food lovers who believe good food can be good for you. Containing over 100 recipes there are chapters on Sustaining Breakfasts, Scrumptious Salads, Nourishing Soups, Spicy Food, ‘Veggo’ Food, Fast Food that’s good for you, Slow Food that cooks itself, Easy Food, Pure Steamy Food and Fruity Food to round off a meal, plus a selection of dishes for special occasions. The balance in Jill’s cooking has shifted away from meat meals and dairy produce towards fish, fruit, salads, grains and vegies. She still looks to provide big flavours, creamy textures and crisp edges, but without the cream, the pastry, refined sugars and animal fats. The recipes are essentially simple and easy to prepare, with tempting dishes such as Tagliatelle with Salmon, Lemon and Rocket; Grilled Chicken with Salsa Verde; Japanese Mushroom Noodles; and Pineapple and Coconut Soufflé. Throughout the book are features on key ingredients and techniques, whilst stunning recipe photographs make the food look irresistible..
RRP $39.95, paperback
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Recipes For A Great Life
By Gabriel Gaté and Rob Moodie
Do you ever feel stuck in a rut? Unfi t and unhealthy? Do you wish you had
more time to enjoy yourself, to spend with friends, to eat well and feel better?
Recipes for a Great Life will provide you with the blueprint for achieving the
life ‘balance’ that so many of us fi nd diffi cult to get right. Respected food and health experts Gabriel Gaté and Rob Moodie share their experience and wisdom in discussing all aspects of a busy modern lifestyle – time management, motivation, food and alcohol, health and fi tness, sexuality and friendship and managing stress. Each topic is tackled with clarity and a practical, step-by-step guide to achieving a balance and improving your overall wellbeing. Features include a 10-week program to improve all elements of your overall health, as well as more than 60 simple and nourishing recipes. All fully illustrated throughout. An inspiring and timely book to motivate and help turn your life and health around.
RRP $34.95, paperback |
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The Biggest Loser Cookbook
The smash-hit Australian TV series The Biggest Loser is back, this time with 110
exciting recipe ideas for all the family.With extra calorie-saving suggestions an an esy-to-read analysis for each recipe, a healthy and satisfying diet is simpler than ever to maintain. Introduced by Clare Collins, Th e Biggest Loser’s nutritionist, this cookbook is packed with informative family-centred tips and know-how on losing weight healthily. A practical recipe book with expert nutritionist advice illusrated with well over 50 vibrant and tasty looking images to make sure you can happily stick to your healthy-eating plan, and still create delicious meals for all the family.
RRP $34.95, Paperback
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The Big Red Wine Book
By Campbell Mattinson
What is Australia’s best red wine? What makes a great red? Are $50
reds just for snobs? Is it okay to drink red wine by itself, or is it
only for the dinner table? There is a glut of wine guides out there, but wine writer Campbell Mattinson reckons that most people buy them for the sections on red wine, and that it’s a trickier area to navigate. So this will be the first guide of its kind in Australia: one for those wanting to know the best quality and best value red wines available. The Big Red Wine Book includes reviews for more than 1000 red wines, including more than 500 new releases across all prices and styles. Each new wine is rated and judged on its price, investment value and value for money. Tasting notes and ratings for past vintage favourites are also listed.
Also featured:
* 100 current release wines under $20
* the Big Red Wine of the Year
* the Big Red Winery of the Year
The Big Red Wine Book is the only guide that will help you find the best
quality red wines, the best value reds, and the best red wines for investment in
no time at all.
RRP $24.95, paperback |
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James Halliday Australian Wine Companion 2008
By James Halliday
James Halliday’s Australian Wine Companion is the No.1 bestselling guideto wineries and wine in Australia. Keenly anticipated by winemakers, faithfulcollectors and wine lovers alike, the 2008 edition has been completely revised and updated to bring you up-to-the-minute information. Halliday shares his extensive knowledge of wine via detailed tasting notes, each of which includes vintage-specific ratings and advice on optimal drinking, as well as each wine’s closure, alcohol content and price. He provides important details on wineries – including opening times, contact details and web addresses – in addition to biographies on each, and information about the winemakers. An indispensable reference for all enthusiasts of Australian wine, the Australian Wine Companion is a must-have for anyone planning to visit a wine-growing region or to replenish their cellar or wine rack. It is the most authoritative and entertaining guide to Australian wine.
RRP $32.95, paperback
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Quaff 2008
By Peter Forrestal
So you’ve spent the last 12 months drinking $1-a-bottle clean-skins and now
you realise it’s not that different to drinking paint stripper. You’re ready to go
back to the bottleshop, but you’re still looking for value. Luckily, leading wine
expert Peter Forrestal has done all the hard work for you, tasting and researching Australia’s best wines under $15, and publishing them in Quaff 2008. Quaff 2008, the essential guide for the savvy wine-drinker, provides tasting notes for more than 400 good-value local and imported wines, listing them by variety in an easy-to-folloW-format. This year Forrie has also selected his top 100 wines, provided food and wine tasting notes, and included information on which wines work best for particular situations – wines to impress and wines for the mid-week dinner at home. An annual favourite, Quaff remains the only guide to affordable drinking.
RRP $19.95, paperback |
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MODERN ITALIAN FOOD
By Stefano de Pieri
Modern Italian Food offers recipes with roots from the Old World into the New; from the Treviso dishes that Stefano and his family used to cook in Italy to the recipes that Stefano has developed using regional produce. These recipes will tempt and encourage; with Stefano, there is no standing on ceremony or being precious. Food for him is about conviviality and hospitality, to be made and consumed with immense enjoyment and in the company of family and friends.The recipes cover all meal types, and favour the domestic cook.With his lively prose and accessible recipes, Modern Italian Food is a valuable addition to the kitchen bench and reference shelf.
RRP $39.95, paperback
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The Basics
By Filip Verheyden and Tony Le Duc
From the black canvas cover, to the gilt-edged pages, The Basics is one of themost unique cookbooks ever. Over 150 concise descriptions of the skills and techniques no cook should be without, from how to make fundamental sauces to how to master core cutting and preparation techniques, plus a collection of basic but astonishing recipes to try it all out − from mashed potatoes to “foie gras foam” − illustrated with stunning photographs.
How do you make the perfect béarnaise sauce? What’s the difference between slicing julienne and brunoise? Whether amateur or expert, if you want to cook well, you need The Basics.
RRP $45.00, hardback |
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Cheese Slices
By Will Studd
Cheese Slices offers a unique glimpse into the skills and traditions responsible
for the wonderful variety of cheese in the world today. If you’re partial to the odd hunk of cheddar or wedge of brie you’ll love this fascinating, entertaining and sumptuously illustrated book as Master of Cheese, Will Studd, reveals the many stories and secrets behind one of the world’s oldest man-made foods. Cheese Slices is the essential guide to understanding the world’s greatest cheeses – their production, development and origin, both at home and abroad. Discover the wonderful Australian dairies that craft the finest specialist cheeses – from the complex, lively biodynamic goat’s cheese of W.A to the silky soft buffalo mozzarella of the Shaw Valley. Venture a little further from home and explore the ripening caves of Tallegio, the underground cellars of Gorgonzola and the alpine delights of Gruyère, whilst learning the difference between Normandy Camembert and Brie, who makes the best English cloth-bound farm Cheddar, and the easiest way to tell Parmigiano Reggiano, Grana Padano, and Pecorino Toscano apart. Once you have read Cheese Slices, eating cheese will never be the same again.
RRP $79.95, deluxe hardbac
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Turquoise
By Greg and Lucy Malouf
Following on from their success with Saha, Greg and Lucy Malouf delight yet again, bringing their inimitable blend of food and travel writing to the Turkish culinary landscape. In Turquoise, Greg and Lucy journey through a land where the rich diversity of climate, countryside and architecture provide a fitting background for an equal variety and richness of cuisine. Join them as they visit spice markets and tiny soup kitchens, taste fish sandwiches on the Bosphorus, enjoy Ottoman banquets in fine restaurants and drink chay in ancient tea houses.
Inspired by the foods they discover along the way, the recipes in Turquoise range from classics, such as Slow-cooked Lamb with Quince and Sticky Pistachio Baklava, to recipes that spring from Greg's unique talent and imagination, like Spicy Red Pepper Soup with Hamsi Toasts; Braised Wild Greens with Lemon and Clotted Cream Ice Cream with Apricots and Fresh Honeycomb.
Turkey is a fascinating land, teeming with memories of Sultans, Byzantine churches and Seljuk mosques. With gorgeous photography that brings the engaging stories and exciting cuisine to life, in Turquoise you will share the Malouf's unforgettable journey and discover an extraordinary world that will surprise and delight.
RRP $69.95 Hardback |
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Arabesque (deluxe edition)
Modern Middle Eastern food
By Greg and Lucy Malouf
Greg Malouf is widely admired as one of Australia’s most innovative and influential chefs. His passion for the food of his Lebanese heritage, combined with his extensive travels, have led him to forge a modern Middle Eastern cuisine. Arabesque, co-written with Lucy Malouf, is a much-loved guide to the food of the Middle East. The collection of 170 recipes is not slavish to tradition, but rather Greg’s modern takes on the food he has grown up with. Arabesque is a volume to treasure and a cookbook to read and enjoy while discovering new experiences in the kitchen. It is a must for anyone interested in new flavours, techniques and culinary history, and is a source of inspiration for professional chefs, keen home cooks and gourmets alike.
Arabesque (deluxe edition) recently won the Best Designed Cookbook of the Year category at the 55th Australian Publishers Association Book Design Awards (2007).
RRP $49.95, hardback
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Lotus:
Asian Flavours
By Teage Ezard
Teage Ezard is a chef who pushes the boundaries of his craft. His groundbreaking cuisine has won him international acclaim; his experimentation with flavours and textures is fearless. Inspired by the roadside vendors and hawker markets of Thailand and Malaysia, and by the simple art of Chinese dim sum, Lotus is a wonderful collection of new recipes and stunning photographs. This is food for all occasions, to be shared around a table with family and friends. The dishes are designed to be served generously in bowls or on platters, and eaten with chopsticks, forks or fingers – casual, communal and simple dining at its best. Generously designed and a delight to cook with, Lotus is a book to be used and treasured by anyone who enjoys sharing good food.
Lotus recently came runner-up in the Best Designed Cookbook of the Year category at the 55th Australian Publishers Association Book Design Awards (2007).
RRP $49.95, paperback |
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Lake House
Recollections and recipes for all seasons
By Alla Wolf-Tasker
Showcasing the splendour and produce of the Daylesford region is Alla Wolf-Tasker’s very personal story of creating a country restaurant and hotel from humble beginnings on a patchy hillside, to the award-winning, luxury food lover’s destination it is today. The Lake House is an exquisitely designed collection of recipes and photographs of the restaurant it’s food and surrounds. The collection of over 100 recipes included in the book reflect Alla Wolf-Tasker’s Russian heritage and her very classic European training.
Lake House recently came runner-up in the Best Designed Cookbook of the Year category at the 55th Australian Publishers Association Book Design Awards (2007).
RRP $75.00, hardback
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Zest
Recipes for Vitality & Good Health
By Catherine Saxelby & Jennene Plummer
From Catherine Saxelby, Australia's leading nutritionist, and Jennene Plummer, Food Director of Woman's Day, comes this companion to the bestselling Nutrition for Life. Now you can put Nutrition for Life into action to boost your energy and set you firmly on the path to wellbeing. With 120 delicious and nutritious recipes, Zest is perfect for the busy modern lifestyle – this is food for everybody, every day. Get the right balance in your eating and notice the difference. Eat well and you'll feel great – it's that simple. Zest will show you how.
RRP $34.95, paperback
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Winter in the Alps
By Manuela Darling-Gansser
In Winter in the Alps, Manuela Darling-Gansser and photographer Simon Griffiths take a culinary journey from the peaks of St Moritz down to the glittering streets of Zürich. They showcase the culture, lifestyle and, of course, food, of this remarkably diverse region. Be tempted by delicious Alpine-inspired dishes such as Cloud Soufflé and Pappardelle with Duck Ragù; indulge in melt-in-your-mouth Spätzle, Rösti and Creamy Zabaione; sip warming Glühwein and roast chestnuts over the open fire – and be transported right to the enchanting heart of continental Europe in winter. Winter in the Alps is a stunning depiction of the unique cuisine and breathtaking beauty of the Alps.
RRP $59.95, hardback
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Laughing Stock
In Laughing Stock, Australia's biggest names in comedy share their favourite recipes, kitchens and good humour for the Mirabel Foundation - an organisation that provides support to children who have been orphaned or abandoned due to parental illicit drug use. Comedians featured include: Dave Hughes, Eddie Perfect, Peter Rowsthorn, Tripod, Lawrence Mooney, Julia Zemiro, Fiona O'Loughlin, Jimeoin, Scared Weird Little Guys, Corrine Grant, Judith Lucy, & Rosso, Mikey Robins and many more. When times are tough, there's nothing like a great big belly laugh to make life feel a little brighter! www.mirabelfoundation.org.au
RRP $24.95, paperback
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Margaret Fulton’s Kitchen
By Margaret Fulton
Spanning a lifetime of cooking, this fresh, modern collection features Margaret Fulton's best, most loved recipes. Gathered for the first time and illustrated with stunning photography and original Australian artwork, each recipe is introduced with Margaret's own entertaining anecdotes of the people, places and events in her life that have influenced her cooking. Recipes for summery salads, impressive starters and dishes for dinner parties sit alongside timeless favourites such as tender Roast Chicken, hearty Beef Provencale, and Saltimboca. Sweet treats include classics such as Lemon Delicious, Crème Caramel and Meringues, rich cheesecakes and muffins, and of course, the perfect Pavlova.
RRP $49.95, hardback
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Everyday Italian
125 simple and delicious recipes
By Giada De Laurentiis
On her hit television show (currently screening on the Lifestyle Channel in Australia), Everyday Italian, Giada De Laurentiis shows viewers how to cook delicious, beautiful food in a flash. And here, she does the same – helps you put a fabulous dinner on the table tonight, for friends or just for the kids, with a minimum of fuss and maximum flavour. She makes it all look easy, because it is. Everyday Italian is true to its title: the fresh, simple recipes are incredibly quick and accessible, and also utterly mouthwatering – perfect for everyday cooking. The book is organised according to what type of food you want tonight – whether a soul-warming stew for a Sunday supper, a quick sauté for a weeknight or a baked pasta.
RRP $39.95, paperback
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Modern Italian Food
By Stefano de Pieri
Modern Italian Food offers recipes with roots from the Old World into the New; from the Treviso dishes that Stefano and his family used to cook in Italy to the recipes that Stefano has developed using regional produce. These recipes will tempt and encourage; with Stefano, there is no standing on ceremony or being precious. Food for him is about conviviality and hospitality, to be made and consumed with immense enjoyment and in the company of family and friends. The recipes cover all meal types, and favour the domestic cook. ‘His food is approachable and packed with flavour, plus he radiates an enthusiasm, warmth and generosity of spirit rarely seen . . .’ Australian Gourmet Traveller
RRP $39.95, paperback
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Secret Destinations
Asian spa cuisine
By Susie Donald
More than just a collection of recipes, this masterful work of art has been cleverly created to please mere armchair travellers as well as serious cooks and health enthusiasts.
Workable restorative recipes are written with enlightenment and sensory pleasure. Passionate, informative and detailed, the prose is as nourishing as the recipes Susie has chosen. Based in Asia since 1997, Susie Donald works as a food stylist and lifestyle writer, contributing regularly to a range of regional and international publications. Successful titles behind her include The Oriental Hotel Cookbook, Sushi and Sashimi and Japanese Homestyle Dishes.
RRP $85.00, hardback
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Susur
A culinary biography
By Susur
For over a decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous ‘fusion’ label with his wholly original style, dubbed nouvelle Chinoise. Susur: A Culinary Life offers readers an intimate look at the evolution of this master chef, who has made it his ambitious plan to modernise the ancient repertoire of classical Chinese cooking.
RRP $59.95, hardback
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Under the Olive Tree
Italian summer food
By Manuela Darling-Gansser
Under the Olive Tree is a story of family life and food in Lugano, an elegant city clinging to the edges of a Swiss Lake near the northern Italian border, and the sapphire seas of the Costa Smeralda in Sardegna, Italy. Manuela Darling-Gansser, along with photographer Simon Griffiths, goes on an inspirational journey as she revisits the memories, sights, smells and tastes of her home town and the summer holidays of her childhood.
Manuela Darling-Gansser has cooking in her blood, her greatgrandfather founded a restaurant in Lugano 120 years ago and his son, her grandfather, made it famous. She is your perfect guide, intimately translating the food and flavours of her heritage. Under the Olive Tree is a celebration of Mediterranean al fresco living at its best!
RRP $39.95, paperback |
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The Art and Science of Wine
Revised edition
By James Halliday and Hugh Johnson
‘Systematically covers all vineyard practices, is well and pertinently illustrated, and not the least bit stuffy or pretentious. A very useful book.’ The Guardian Good wine is a complex blend of nature, art and science. In this fully revised edition of The Art & Science of Wine, the world’s favourite wine writer, Hugh Johnson, joins forces with Australia’s leading wine authority, James Halliday, to unravel the magic and the mystery behind every great glass of wine. From cool climate viticulture to the great cork debate, this unique book is both topical and comprehensive. As you follow the choices winemakers make in their quest for perfection, from young vine to bottled wine, you will find out how wine is made and appreciate the factors that play a key role in why different wines taste the way they do.
RRP $45.00, hardback
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Real Flavours
The handbook of gourmet and deli ingredients
By Glynn Christian
Real Flavours is the handbook of ingredient information - from beans, breads and charcuterie through salt, pepper and olive oil to teas and vinegars: it not only tells you what an ingredient is and what it should look and taste like, it also tells you what it goes with and how to use it. With plenty of wit and anecdotes from a life spent travelling, cooking on TV, and writing for magazines and newspapers, Glynn Christian’s book is a work of reference you’ll end up reading like a novel. In his introduction he says ‘Ingredient knowledge means kitchen power, it means you know what goes with what and how to make something much more delicious in far less time. Real Flavours even answers the questions you didn’t know you should have asked. It’s the ingredient handbook that makes every other cookbook work.’
RRP $39.95, paperback |
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The Cocktail Deck
By Jane Rocca
Illustrations by Kat Macleod
The Southern Belle and the Karma Sip Tra. The Alabama Slammer and the Autumn Thunder. The Couture Fizz and the Vanilla Kiss. These are not just drinks, but statements of intent: accessories every bit as vital as shoes when you’re planning a night on the town. What you think determines what you drink. Awash with recipes, The Cocktail Deck captures the spirit of every spirit. Learn about the warm companionship of vodka, the old-school primness of gin and the tropical abandon of rum. Drink in the geisha chic of sake, and discover why whiskey and its white trash cousin bourbon are no longer just a guy’s best friend.
RRP $29.95, Deck
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The Juice 2007
100 wines you should be drinking
By Matt Skinner
The Juice 2007 has landed – a fresh new approach to buying this year’s hottest 100 wines from around the globe, with loads at under $30. Matt Skinner divides these 100 wines into the top 25 for every occasion: for budget days, to accompany TV dinners, for making an impression, and with cash to splash. Boasting a stash of special bottles to live it large with, this straight-talking wine guide has been put together by Australian born and bred, Matt Skinner, author of Thirsty Work and ‘London’s funkiest sommelier’. This is the perfect guide for hip and eager-to-learn drinkers who enjoy a glass of wine and want a few tips without having to wade through loads of information to find them.
“Just by being sincere and helpful he can get you the best bottle of wine – that puts him light years away from everyone else.” Jamie Oliver
RRP $19.95, paperback |
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The Foodies' Guide to Sydney
By Helen Greenwood and John Newton
Discerning food lovers Helen Greenwood and John Newton have travelled north, south, east and west in their quest for flavour. They take the guesswork out of locating the city's best shops, markets and outlets. Find the best pasta, ice cream and barbecued pork from Coogee to Cabramatta, and the freshest seafood and organic fruit from Haberfield to Hornsby. With The Foodies' Guide to Sydney, the city's food secrets are yours too!
RRP $29.95, paperback |
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The Margaret Fulton Cookbook
By Margaret Fulton
Discover the recipes that have taught and nourished so many Australians in this long-awaited edition of the classic original. Included are those much-loved classics, plus fresh new recipes to inspire a new generation of home cooks. The Margaret Fulton Cookbook is a kitchen bible to use and treasure. Margaret Fulton is Australia's best known and most loved cookery writer. Her interest in food has taken her across the globe, and she is credited with being one of the first people to bring international cuisine to the Australian table.
RRP $49.95, paperback |
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Every Day in the Kitchen
500 essential recipes for the modern home
By Allan Campion and Michele Curtis
Every Day in the Kitchen is the bestselling bible of Australian home cooking – whether you're stepping into the kitchen for the first time or looking for new ideas to revamp old favourites. Chefs and food writers Allan Campion and Michele Curtis have translated their knowledge into this highly practical collection of dishes than can be prepared with equipment no fancier than a second-hand Kenwood, a small food processor, a wok or a toaster. Every recipe is within the grasp of the novice and those who want good, fuss-free food on the table most nights of the week.
RRP
$35.00, paperback |
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The Foodies' Guide to Melbourne and Regional Victoria 2007
By Allan Campion and Michele Curtis
Whether you're looking for wild mushrooms in autumn, wonton wrappers for homemade dim sum, or just a waffle cone of Melbourne's best gelati, The Foodies' Guide to Melbourne is where you'll find it. Great bakeries, butchers, delis and food stores are unearthed across the city and suburbs, as are hundreds of places to visit in regional Victoria – from Port Fairy to Beechworth. Fabulous wineries, walnut groves, farmers' markets and fish and chip shops are here waiting for you to discover. Make room for The Foodies' Guide in your glove box!
RRP $29.95, paperback |
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Bécasse
By Justin North
Justin North is the talent behind the award-winning Sydney restaurant Bécasse, and at the heart of his food is a love of great produce. In this enticing collection of recipes, photographs and travelogue, Justin visits a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, a fishing village on the east coast of Tasmania and many places in between. He introduces you to truffles, ocean trout, goat's cheese and wagyu beef, meeting Australia's great producers – the people and landscapes behind his favourite ingredients. Then chapter by chapter, Justin creates mouth-watering recipes around each theme. His approach to food is classically European: elegant and exquisite. Try the Confit of Smoked Ocean-Trout Belly with Cauliflower, Horseradish and Parsley Beignets, Pot au Feu of Squab with Foie Gras and Thyme Dumplings, or Terrine and Sorbet of Blood Orange. These dishes are a labour of love, never compromising on quality or flavour. They are slow food in essence and refreshingly modern in presentation.
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$69.95, hardback
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Every Day Cooking
600 essential recipes for the modern home
By Allan Campion and Michele Curtis
The follow up to the bestselling Every Day in the Kitchen, this book has recipes to sustain you through a busy working week – cheesy bean and tomato pasta bake, homemade fish fingers and southern fried chicken. But with recipes such as roast sirloin with mustard and balsamic crust and braised rabbit with cider and rosemary, served perhaps with pumpkin and parmigiano mash, toffee tomatoes or walnut tabouli, this is also weekend food to impress. You’ll find dishes for every circumstance – mouthwatering brunches, slow-cooked stews and casseroles, quick vegetable side dishes and wonderfully satisfying salads. The chapters on preserves, desserts, pastry and baking, and healthy ideas for kid’s lunch boxes, will delight and refresh you with their down to earth advice and ever achievable recipes.
RRP $39.95, paperback |
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Cooking from Memory
A journey through Jewish food
By Hayley Smorgon, Gaye Weeden and Natalie King
Food has always been a central focus in Jewish life, whether a medicinal bowl of chicken soup or a slice of rugelach after dinner. But precisely what style of food – which spices, grains, cooking utensils – has depended on the world directly outside the kitchen. Vegetables are pickled to withstand the fierce winters of Russia and Georgia, and plump, dried fruit happily accompanies lamb and fragrant couscous in the tagines of Morocco. Scottish Jews serve Scotch Eggs and South Africans fire up the braai, while Argentinians carefully fold beef into golden empanadas to celebrate Chanukah. Following the lives of twenty-one cooks, Cooking from Memory is a sumptuous collection of personal and culinary journeys. Cooks who have come to Australia from as far afield as Uzbekistan, Japan and Iraq share their favourite dishes and reveal remarkable stories – the rites and customs of their cultures, the secrets behind family recipes and a lifetime of cooking and food.
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$59.95, hardback |
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Cook
Recipes, stories & kitchen wisdom
By
Kate McGhie
From Australia's most-trusted food columnist read by over a million people each week in the Herald Sun
Millions of readers turn to Kate McGhie each week for her cooking advice in her much-loved newspaper column. Now, for the first time, Kate's wisdom and experience are distilled in this comprehensive and engaging book. Reliable, colourful and beautifully written, Cook is a lifetime's collection of recipes; a source of information on cooking methods, shopping and equipment; and a companion in the kitchen to help you get the most out of your cooking. The recipes in Cook range from the traditional and comforting to more modern interpretations. They will nourish a hungry family on a weeknight, impress guests for a big Sunday lunch and tempt kids into the kitchen to cook. Richly illustrated with photography by John Hay, the recipes are easy to follow and make use of readily available ingredients. And they work – every time.
RRP $49.95, paperback
Australian Food Media Awards WINNER (Best soft-cover recipe book over $30)
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Nutrition for Life
20th anniversary edition
By Catherine Saxelby
All you need to know to eat well, feel healthier, look better and live longer. In the same clear style that made previous editions of Nutrition for Life a classic comes this fully updated and expanded anniversary edition. Once again, Catherine Saxelby reveals everything you need to know about food and nutrition. Menu plans, food tables and shopping guides will help you make healthy choices. If you want to stop feeling sluggish and start making the most out of what you eat, look no further than Nutrition for Life.
RRP
$29.95, paperback |
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The
Food and Wine Lover's Guide to Melbourne and Surrounds
Melbourne
• Geelong • Bellarine • Yarra Valley • Mornington
Peninsula • Phillip Island • Dandenong Ranges •
Ballarat • Daylesford • Macedon Ranges • Nagambie
By
Michael Harden, Michele Curtis, Allan Campion and Claude Forell.
Photography by Simon Griffiths, Adrian Lander and Mark Roper
This new touring guide celebrates the fantastic food and wine
of Victoria. The Food and Wine Lover's Guide to Melbourne and
Surrounds is for people who like to get out on the road, discover
new places, and enjoy themselves. A team of well-known food
and wine writers and photographers have journeyed around Victoria,
visiting all sorts of establishments, discovering new and unusual
produce, and the people behind them (owners, chefs, vintners and
cheese-makers). In doing so, they paint a unique portrait of food
and wine tourism in Victoria. The recipes using local produce
the authors gather from chefs along the way enable readers to
recreate the unique regional foodie experience at home. The
Food and Wine Lover's Guide to Melbourne and Surrounds is an indispensable guide for Victorians and interstate and international
visitors. More than a guide book, much more than a recipe book,
it is the essential touring companion.
RRP $39.95, paperback |
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Saha
By Greg and Lucy Malouf
In Saha, Greg Malouf travels to the land of his ancestors to explore its broad and influential cuisine – his cuisine – that has its origins in cultures that date back thousands of years. Together with writing partner Lucy Malouf, Greg travels through the ancient landscapes of Lebanon and Syria, documenting traditional recipes and unearthing new culinary delights along the way. The recipes in Saha are as rich and varied as the lands themselves, combining local versions of classics with new recipes inspired by the journey. Evacative and engaging stories are teamed with stunning photography that brings alive this exciting cuisine and the breathtaking landscapes of Lebanon and Syria.
Gourmet Voice WINNER Best food book and grand prix 2006 (Gourmet Media World Festival)
Check out Greg Malouf's website at www.gregmalouf.com.au
RRP
$69.95 Hardback |
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Margaret
Fulton's Encyclopedia of Food & Cookery
By
Margaret Fulton
Margaret Fulton's classic and essential kitchen companion
has been revised and updated for today's cooks. Margaret Fulton's
Encyclopedia of Food & Cookery contains more than 1000 entries
and over 1500 recipes organised alphabetically. You will find
everything you need to know about preparing food, buying fresh
produce, storing and preserving, with step-by-step guides to basic
cooking methods, plus a multitude of serving suggestions and short
cuts. An extensive index and cross-referencing throughout the
book make the encyclopedia easy to use and ensure that this book
will be the most valuable cookbook on your kitchen shelf.
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$59.95, hardback |
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Autumn
in Piemonte
By Manuela Darling-Gansser
Autumn in Piemonte is a story of friends and family, of
people and places and of course of food and drink. Manuela Darling-Gansser,
along with photographer Simon Griffiths, captures the heart and
soul of this naturally beautiful and culturally fascinating part
of the world. From Crissini con le Noci to Fritatta Gialla e Verde,
and from tiny countryside trattorias to opulent Torino cafes,
Autumn in Piemonte is also a culinary delight. Manuela
Darling-Gansser has cooking in her blood, her great-grandfather
founded a restaurant in Lugano 120 years ago and his son, her
grandfather, made it famous. She is your perfect guide host, intimately
translating the food and flavours of her heritage.
RRP
$59.95, hardback
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The
Cocktail
By
Jane Rocca. Illustrated by Kat Macleod
The Southern Belle and the Karma Sip Tra. The Alabama Slammer
and the Autumn Thunder. The Couture Fizz and the Vanilla Kiss.
These are not just drinks but statements of intent, says hard-sipping
rock journalist Jane Rocca. Awash with recipes and dripping romance, The Cocktail captures the spirit of every spirit. Learn
about the warm companionship of vodka, the old-school primness
of gin and the tropical abandon of rum. Stunning drawings by Kat
Macleod evoke the essence of each cocktail and make this book
a work of art.
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$29.95, hardback |
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The
Food and Wine Lover's Guide to the Great Ocean Road
By Max Allen
Photography by Simon Griffiths
The Food and Wine Lover's Guide to the Great Ocean Road
is a completely new and revised edition of the original bestselling
food and wine touring guide. Offering a panoramic view of the
well-loved touring coast from Geelong all the way to Portland
and into the Hinterland, The Food and Wine Lover's Guide to
the Great Ocean Road celebrates the fantastic food, wine,
produce, people and stunning coastline. The travel stories give
readers practical "insider" information on what to do and see,
and where to eat and stay. The recipes Max gathers along the way
from the chefs who create the unique flavour of the region enable
readers to recreate the Great Ocean Road foodie experience at
home. With beautiful and evocative photography by Simon Griffiths,
stylish design, and practical menus reflecting the local produce
and restaurant fare, the Food and Wine Lover's Guide to the
Great Ocean Road is the essential touring companion.
RRP
$35.00 Paperback |
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Thirsty
Work
By
Matt Skinner
This book is about wine, pure and simple.
"The
best thing about wine is knowing that you'll never know it all,"
says Matt Skinner. "But Thirsty Work will arm you with
a little more wine confidence, knowledge, and enthusiasm." Matt
Skinner celebrates wine and all that goes into making it and all
who are involved in sharing it. Based on the way he teaches the
subject of wine to his students at Fifteen, he breaks down all
the key topics - covering drinking and tasting, the red and white
grapes, where and how wine is made, and the range of soft, serious
and fizzy styles. Serious but unpretentious, inspiring and fun,
Skinner presents his subject on a unique, personal level.
RRP $34.95 Paperback
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Longrain
Modern Thai food
By Martin Boetz
Welcome to Longrain, a sumptuous collection of Thai-inspired
recipes for the modern kitchen. Chef Martin Boetz from the acclaimed
restaurant in Surry Hills, Sydney, has translated 100 of his favourite
dishes for cooks to recreate in their home. The recipes are organised
into dish types: starters, soups, salads, and mains, and the book
is illustrated throughout with colour photos. Most ingredients
are readily found in supermarkets, fresh food markets and good
Asian produce stores, and a comprehensive illustrated glossary
will help cooks identify more obscure ingredients. Also featured
are recipes for the cocktails and 'stick drinks' that have made
the Longrain bar a much-loved meeting place. If you enjoy
cooking and eating, you will revel in the flavours that can be
found in these eclectic dishes. Longrain will delight all
who search for flavour.
RRP $39.95 Paperback
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The Really
Useful Pocket Wine Book
Indispensable advice for the curious wine
drinker
Written and Illustrated by Max Allen
Have you ever stumbled around a bottleshop wanting some advice,
but felt too timid to ask? Or looked at the gobbledegook on a
wine label, knodding away intelligently, but thought to yourself
'What does that mean?' If you've had these sorts of experiences
- or if you simply enjoy a glass, and want to know a little more
about what's in it - then Max Allen's latest effort is The
Really Useful Pocket Wine Book for you. Divided into three
parts - Enjoying Wine, Buying and Storing Wine and Understanding
Wine - this little book is bursting with useful, accessible information
on just about everything the beginner needs to know, all at a
price you can stomach.
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$9.95 paperback |
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Luke
Mangan Classics
Over 200 favourite recipes
By Luke Mangan
Luke Mangan is a man who adores food and his acclaimed restaurants
- Salt, Bistro Lulu and Moorish - are testaments to his irrepressible
enthusiasm. Now, in Luke Mangan Classics, his world-famous recipes
have been brought together in one incredible volume. This book
is packed with wonderful tastes and the dishes are so simple to
recreate, while making use of sophisticated ingredients and exciting
flavours. There's homely comfort food such as Steak and Kidney
Pie; impressive dinner party dishes such as Poached Fillet of
Beef with Mushroom Custards; and Mediterranean and South East
Asia inspired dishes such as Garlic and Rosemary Pizzas and Salmon
Sashimi with Soy, Ginger and Shallot Dressing. This is Luke Mangan
at his best and with these recipes you will be able to bring a
little of that magic into your home.
RRP
$35.00 Paperback
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The
G.I. Handbook
How the glycaemic index works
By Barbara Savage
Planet Diet is currently in the grip of carbophobia. The glut
of low-carbohydrate diets has sown a lot of confusion - but there
is a way out. It's called G.I. In 1981 Dr David Jenkins of the
University of Toronto devised the glycaemic index, or G.I. Put
simply, it's a way of ranking foods by the effect they have on
blood sugar. Blood-sugar surges play havoc with your insulin levels,
appetite and fat-storage capabilities, so it makes sense to find
a way to control them. Switching to lower-G.I. foods can help
you do that without having to stick to a monotonous one-trick
eating program. The G.I. Handbook explains who needs the
G.I., how to use it for healthier eating, and which foods are
okay and which off-limits. It is the perfect size to slip into
a handbag, pocket or briefcase, for ready reference at home or
on the go.
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$22.95 paperback |
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SNIFF
SWIRL & SLURP
By Max Allen
This book is about drinking wine, enjoying wine, laughing about
wine, and treating wine in the same way as every other pleasurable
part of your life. Sniff Swirl & Slurp provides no nonsense
advice on how to get maximum enjoyment from drinking wine. Straight
talking wine writer Max Allen explores in detail how countries,
regions, grapes and winemaking in all corners of the world affect
the taste of wine. This equips you to easily understand why
wines from different areas taste the way they do.
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$39.95 paperback |
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Eating for the Healthy Heart
By Catherine Saxelby
Do you have high cholesterol or blood pressure? Does your family have a history of heart disease? Or do you simply want to learn good eating habits to prevent heart problems later in life? Nutritionist Catherine Saxelby gives you the information and strategies you need to lower your cholesterol and look after your heart. Divided into six easy-to-read sections, Eating for the Healthy Heart includes: a quiz to assess your risk of heart disease, a 10-step plan to improve your heart health, meals and menus for maximising the 'heart protectors' in your diet, tips on understanding food labels, advice on how to choose the best food and restaurant meals and more than 50 delicious, heart-healthy recipes.
RRP
$22.95 Paperback |
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Longrain
Modern Thai food
By Martin Boetz
Longrain is a sumptuous collection of Thai-inspired recipes for
the modern kitchen. Chef Martin Boetz from the acclaimed restaurant
in Surry Hills, Sydney, has translated 100 of his favourite dishes
for cooks to recreate in their home. If you enjoy cooking and
eating, you will revel in the flavours that can be found in betel
leaves with chicken and chilli relish; eggnets with beansprouts,
pork and prawns; warm salad of tea-smoked oysters and chilli jam;
and braised beef shin with mint and coriander. Also featured are
recipes for the cocktails and 'stick drinks' that have made the
Longrain bar a much-loved meeting place. Basic techniques and
preparations are demystified, with recipes organised into dish
types: starters, soups, salads, and mains, and a comprehensive
illustrated glossary will help cooks locate ingredients in supermarkets,
fresh food markets or Asian produce stores.
RRP
$49.95 hardback
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ezard
By Teage Ezard
Known for his bold and imaginative dishes, Teage Ezard has quickly
become one of Australia's most exciting chefs. Teage terms his
distinctive food "Australian freestyle" with the primary influences
being the cuisines of Asia, particularly China and Thailand. In
this, his first book, Teage aims to enthuse the home cook to extend
their culinary boundaries and create dishes along the theme of
'hot and sour, sweet and salty'. Dishes incorporate a variety
of seasonings by using the complex flavours of a diversity of
oils, vinegars and pastes, rather than traditional sauces.
RRP
$49.95 paperback
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Sri
Lankan Flavours
By Channa Dassanayaka
Chef Channa Dassanayaka returns to Sri Lanka to rediscover the
flavours, places and memories of his childhood.
'Huge glass jars stood on the shelves, full of cardamom, curry
powder and cloves. Dried fish hung from the ceiling. Sambols were
made using huge mortars and pestles. Chutneys and pickles were
mixed by women sitting on low stools. And outside in the lush
garden grew curry leaf plants, lime trees, pepper and coffee plants,
while red rice was delivered straight from the surrounding paddies.'
Eat as the Sri Lankans do combining a mixture of curries - lamb
with coriander, hot fish, cauliflower, cashew and green pea, mango
or mustard potatoes - with some sambols - coconut and tamarind,
caramelized onion with dried fish and spices, date chutney or
tomato and lime pickles. A stunning mix of travelogue and food,
Sri Lankan Flavours celebrates the food and traditions
of this exotic island.
RRP
$39.95 paperback
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Under
the Olive Tree
By Manuela Darling-Gansser
Under the Olive Tree is a story of family life and food
in Lugano, an elegant city clinging to the edges of a Swiss Lake
near the northern Italian border, and the sapphire seas of the
Costa Smeralda in Sardegna, Italy. Manuela Darling-Gansser, along
with photographer Simon Griffiths, captures this inspirational
journey as she revisits the memories, sights, smells and tastes
of her home town and the summer holidays of her childhood. Eat
salami and mountain cheeses with red wine in the tiny grotto restaurants
in the remote valleys of southern Switzerland. Sample traditional
Sardinian fare of Culligiones, large pasta cushions filled with
potato and wild mint and Semifreddo Di Miele Amaro, a soft ice
cream flavoured with the unique Sardinian bitter honey in the
picturesque harbours on the Mediterranean. Under the Olive
Tree is a celebration of Mediterranean al fresco living at
its best!
RRP
$59.95 hardback
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