Cooking

Visit our mouthwatering recipe book section, which includes general and specialist books (such as vegetarian or various cuisines). We also sto9781742702407ck books about cooking, and a small range of wine/beverage guides and restaurant guides.

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Ferment
Cover Image, North Water

Holly Davis
Murdoch
ISBN 9781743368671    
Hardback 2017
Price $AU 45.00
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Ferment: The art of making cultured foods answers your questions about fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Wholefood pioneer Holly Davis shares her wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance will make your heart and stomach sing.


The Desserts of New York
Cover Image, North Water

Yasmin Newman
Hardie Grant
ISBN 9781743792124    
Paperback 2017
Price $AU 39.99
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Be dazzled by the wide array of original desserts that await the hungry diner in New York City.  Australian food writer Yasmin Newman has trawled the boroughs of NYC to bring this combined travelogue and cookbook to life, and if there ever was a love letter to this city, this could be the sweetest one.


The Grammar of Spice
Cover Image, Jellyfish

Caz Hildebrand
Thames and Hudson
ISBN 9780500519677     
Hardback 2017
Price $AU 39.99
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Step back in time to trace the history of spices and their origins in this stylishly presented reference and cookbook.  


Gastrophysics
Cover Image, Jellyfish

Charles Spence
Viking
ISBN  9780241270097     
Trade Paperback 2017
Price $AU 32.99
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Gastrophysics is a ground-breaking book by the world-leading expert in sensory science. Why do we consume 35% more food when eating with one more person, and 75% more when with three? Why are 27% of drinks bought on plane journeys tomato juice? How are chefs and companies planning to transform our dining experiences, and what can we learn from their cutting-edge insights to make memorable meals at home? These are just some of the ingredients of Gastrophysics, in which the pioneering Oxford professor Charles Spence shows how our senses link up in the most extraordinary ways.


On Eating Insects

Cover Image, North Water

Nordic Food Lab
Phaidon Press
ISBN 9780714873343    
Hardback 2017
Price $AU 75.00
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Nordic Food Lab are a non-profit organisation who have a strong interest in finding ways to encourage sustainable food production .  The concept of eating insects has taken off in recent years in the West, yet little has been written about how they taste, how diverse they are as ingredients, and how to prepare them as food. On Eating Insects is the first book to take a holistic look at the subject, presenting essays on the cultural, political, and ecological significance of eating insects, alongside stories from the field, tasting notes, and recipes by the Nordic Food Lab.


From the Menu HobartCover image, Community

Philip Kuruvita
(self published)
ISBN 9780992348557
Hardback 2016
Price $AU 49.95
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Hobart is a city that is riding the crest of a wave of interest, expansion and positive energy. This change in attitude has been by eager restaurateurs with both hands. Bespoke restaurants, specialty farmers and producers, and hipster coffee shops work together to create a foodie destination that is drawing people from all over the country and from all over the world. This book will make the perfect gift for anyone with links to Hobart, and includes some stunning scenic photography interspersed with recipes from Hobart's key restaurants and vineyards.


The Field Guide to Australian ProduceCover image, Community

Alison Fogarty, Jacqui Hagen, Eoin McEoin
Thames and Hudson
ISBN 9780500500743
Hardback 2016
Price $AU 59.99
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This book showcases the most progressive and respected producers at the heart of Australia’s vibrant food industry. Interviews with leading chefs and food heroes accompany 100 profiles on the most important artisanal growers and producers on the land today.  This timely guide is a must-have tool for anyone interested in sourcing the best ingredients Australia has to offer – from cheese and meat to heirloom vegetables, seafood, specialty ingredients and much more. Building upon years of research by the authors into the artisanal food sector The Australian Produce Book features the best small food enterprises the country has to offer. From the saffron fields of southeast Tasmania to the Gubinge plantations near Broome, this guide will tell the stories of the people growing and producing the most interesting and unique food products with integrity and sustainability in mind.


The Forest Feast: GatheringsCover image, Community

Erin Gleeson
Abrams
ISBN 9781419722455
Hardback 2016
Price $AU 49.99
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In this new book more than 100 fresh, innovative vegetarian recipes are arranged in a series of artfully designed menus, tailored to specific occasions like a summer dinner party, a laid-back brunch or holiday cocktails. Lushly illustrated with hundreds of watercolour drawings and photographs, The Forest Feast Gatherings is an inspiring reference for anyone who wants to share good food with good friends in Erin's irresistible style and the perfect companion to the Erin's first book The Forest Feast.


AlimentariCover image, Community

Linda and Paul Jones
Hardie Grant
ISBN 9781743791295
Paperback 2016
Price $AU 39.99
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Like having your favourite corner cafe at home, Alimentari shares the secrets of the best recipes for how we eat today.  Alimentari literally means 'good food and camaraderie' and that is just what is celebrated at this cult cafe. Full of cafe and deli favourites, Alimentari recipes are perfect for sharing and entertaining with friends and family. Mediterranean meets Middle Eastern, with delicious, wholesome ingredients and accessible techniques combine to create the perfect book for home cooking. Think incredible salads, beautiful breakfasts and dinners for entertaining or for the family. The book starts with morning (early breakfast and brunch), midday (light salads, takeaways, mains salads, sitting in), later (Lebanese, from the woodfire, sweets). And finishes with pickles, preserves and condiments.


NeighbourhoodCover Image, Art Making

Hetty McKinnon
Plum
ISBN 9781743538982     
Paperback 2016
Price $AU 39.99
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This is a new and delicious collection of salads (and sweets!) from indie favourite Hetty McKinnon.  Hetty is back with a second cookbook that is equally sure to delight and inspire as much as her first book Community. Neighbourhood ventures a little bit further, with salad and sweets recipes inspired by many different places, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia and many other places around the world for inspiration.


Milk MadeCover Image, Milk Made

Nick Haddow
Hardie Grant
ISBN 9781743791356
Hardcover 2016
Price $AU 55.00
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Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. He moved to Tasmania in 2001, first to work at the internationally renowned Pyengana Dairy, before moving on to his own business in 2003. Milk Made takes readers behind the scenes of cheese-making, sharing the history and busting the myths. At once casual, familiar, sophisticated and cultured, this book is the ultimate guide to cheese-making and the best cheeses of the world. As a successful cheese-maker himself, Nick also shares his knowledge of making, serving and storing cheese at home, as well as more than 70 recipes that celebrate it in its myriad glorious forms.


Super Food Family ClassicsCover Image, Jamie Oliver Family

Jamie Oliver
Michael Joseph
ISBN 9780718178444 
Hardcover 2016
Price $AU 55.00
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If you're looking for fresh ideas and an easy way to make healthy eating a part of everyday family life, Jamie's Super Food Family Classics is the book for you. Use ingredients you know the family already love in new and exciting ways, with Sweet Potato Fish Cakes or Chocolate Porridge, and get ahead with freezer-friendly Jumbo Fish Fingers or Proper Chicken Nuggets. Every recipe is tried and tested, has clear and easy-to-understand nutritional information on the page, and includes the number of vegetable and fruit portions in each dish.  There is also a bumper back-section packed with valuable advice on everything from cooking with kids and tackling fussy eaters, to good gut health, the importance of fibre, budgeting and of course, getting more of the good stuff into your family's diet.


Garlic FeastCover Image, Garlic Feast

Janice Sutton
ISBN 9780994480101
Hardback 2016
Price $AU 69.95
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Garlic Feast is a sumptuous celebration of garlic - its cultivation, its flavours and its importance in the kitchens of amateurs and professionals. Inspired by the Koonya Garlic Festival on Tasmania's Tasman Peninsula it is an unapologetic culinary celebration of the hardy bulb and its importance. Including over one hundred recipes from renowned chefs such as Luke Burgess, Sally Wise, Rodney Dunn, Maggie Beer and many more.


OctophilosophyCover Image, Octophilosophy

Andre Chiang
Phaidon
ISBN 9780714871158     
Hardback 2016
Price $AU 79.95
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The culinary philosophy of premiere chef Andre Chiang, whose Restaurant Andre is in the top 50 world's best restaurants list. Headed up by chef-owner Andre Chiang, Restaurant Andre's menu centres around his 'Octaphilosophy' taking into account Chiang's eight elements of gastronomy: salt, texture, memory, purity, terroir, south, artisan and uniqueness. Octaphilosophy, explores one year in his restaurant. Including snacks, mains and sweets over each season, and the stories and processes behind each dish, Chiang will share his unique approach to food combining the technical precision of Asian gastronomy with the Western culinary preference for produce, producers and seasonality. Heavily illustrated with photos of the working kitchen, and the final results, Octaphilosophy will be one of the first cookbooks to capture the emerging gastronomic scene in Asia and its leading proponent.


A Year Of Practiculturecover image practiculture

Rohan Anderson
Hardie Grant Books
ISBN 9781743790540
Hardback 2015
Price $AU 49.95
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Rohan Anderson left his desk job in the city for the richer pleasures of living a simpler life on the land. Over the years he has developed his own principle of practical living. Practiculture is a lifestyle choice. It’s about direct involvement in the day to day elements of living, and at the heart of it, the rewarding choice to grow, hunt and forage beautiful, healthy, sustainable food.

A Year of Practiculture features 100 of Rohan's simple, rustic, seasonal recipes, as well as his observations, victories and failures, and the realities of living a practical life surrendered to the bounty (and hardships) of the land through the seasons. All written in Rohan’s passionate, funny, no-nonsense style. For fans of Rohan’s blog and previous book, Whole Larder Love.


Plenty MoreCover image, Plenty More

Yotam Ottolenghi
Ebury Press - Trade
ISBN 9780091957155
Hardback 2014
Price $AU 49.99
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Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding. Yotam Ottolenghi's Plenty changed the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing and freshness of ingredients, caused a revolution not just in this country, but the world over. Plenty More picks up where Plenty left off, with 150 more dazzling vegetable-based dishes, this time organised by cooking method. Grilled, baked, simmered, cracked, braised or raw, the range of recipe ideas is stunning. With recipes including Alphonso mango and curried chickpea salad, Membrillo and stilton quiche, Buttermilk-crusted okra, Lentils, radicchio and walnuts with manuka honey, Seaweed, ginger and carrot salad, and even desserts such as Baked rhubarb with sweet labneh and Quince poached in pomegranate juice, this is the cookbook that everyone has been waiting for.


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