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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From the Menu Hobart
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.
Bourdain has spent his life on the fringes of normality - he worked while normal people played, and played while normal people slept. Since then he has settled (kind of) into family life and is cooking for the people he loves rather than people who pay. These are the recipes he turns to when called in for pancake service at sleepover parties or when preparing a violence-free family dinner. Illustrated with photography that somehow manages to be both strangely beautiful and utterly grotesque, this cookbook - Bourdain's first in ten years - is a home-cooking, home-entertaining cookbook like no other.
Alphabet Cooking: M is for Mexican
Welcome to Quadrille's new cookbook series Alphabet Cooking. This brand new series is a collection of must-have books filled with 50 of the most on-trend dishes from cuisines around the world. These 50 recipes cover the fundamental recipes from these zeitgeist cooking traditions, merging both ancient dishes and modern reinterpretations. M is for Mexican includes the traditional Huevos Rancheros and Enchillada dishes, but also offers more adventurous contemporary reinterpretations such as Caldillo de Chambarete (broth with beef shanks) and Baja (battered fish tacos).
The Field Guide to Australian Produce
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: Gatherings
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.
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.
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.
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 Classics
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 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.
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.
Summer at Fat Pig Farm
Welcome to Summer on Fat Pig Farm, where the garden prospers, the berries ripen and the aroma of fresh herbs linger in the air...Summer is the season of surplus, a time when the sun is high and the cooking is easy. Dig in to indulgent waffles with salty butterscotch pears. Enjoy a rustic farm meal of cider chicken or zucchini and buffalo mozzarella lasagne, while sipping white peach and mint sangria. Finish with vanilla-poached nectarines or raspberry cake drizzled with elderflower syrup...Gourmet farmer Matthew Evans showcases beautiful seasonal produce with this collection of fresh and simple recipes to help you bring summer into your kitchen.
The Antarctic Book of Cooking and Cleaning: A Polar Journey
The Antarctic Book of Cooking and Cleaning is a unique journey through an austral summer, when a group of dedicated individuals picked up nearly three decades' worth of garbage during a three-month period in Antarctica. In this visually captivating polar journal, Wendy Trusler and Carol Devine transport readers back twenty years and thousands of miles to Bellinghausen, the Russian research station that became their temporary home. Devine, a humanitarian who piloted the project, and Trusler, a visual artist and cook, use journal entries, letters, provision lists, recipes, and menus to document their voyage. Trusler reveals the challenges of cooking in a makeshift kitchen during long, white nights at the bottom of the world. The Antarctic Book of Cooking and Cleaning includes forty-two eclectic, tasty, and hearty recipes tinged with Russian, Chinese, and South American influences, such as Honey Oatmeal Bread, Cheese Fondue, Great Wall Dumplings, Roasted Pepper Goulash with Smoked Paprika, Roast Leg of Pork, and Frozen Chocolate Cream. All beautifully photographed, these dishes reflect the expedition's colorful cultural fabric and the astonishing raw beauty of their surroundings-a continent uniquely devoted to peace, cooperation, and science.
A Year Of Practiculture
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.
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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