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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Tokyo is an explorer’s dream and a food-lover’s paradise. Tokyo Local brings you 70 recipes for the dishes that define the city, so you can capture the magic of Tokyo at home. It’s the chicken skin yakitori you eat at 2am in a bar the size of a cupboard. It’s the pork curry you devour after having to line up for 45 minutes with a bunch of excited teenagers. It’s the yuzu ramen you slurp after ordering it from a vending machine. It’s the tonkatsu you buy in a vast shopping-center basement. And it’s the Oden that’s served to you by a laid-back surfer from Okinawa.
Eat Drink Love Tasmania
Tasmania is a wonderful place with ancient rain forests, unique sea cliffs, mighty rivers and incredibly fertile farming areas that produce some of the worlds best produce.
This book brings together adventure and stunning scenery, with fine dining and great wines from some of Tasmania's finest establishments and quirky eateries. See a glimpse into a world where there is still time to savour the really good things in life.
Green Kitchen at Home: Quick and Healthy Food for Every Day
In Green Kitchen at Home, bestselling authors David Frenkiel and Luise Vindahl share over 100 vegetarian recipes for the family favourites which feature in their own kitchen every day of the week. From quick, delicious weekday breakfasts and dinners, to more elaborate meals for weekend celebrations, this is food that will make you look and feel great. Recipes are smartly composed so they are easy to make, featuring prep and cook times as well as helpful tips along the way. Start with the staples such as Big-batch Tomato Sauce, Rice Crepe Batter and Lazy Lentils and you'll have the building blocks for some standout meals throughout the week.
CIBI is the love and life of Meg and Zenta Tanaka. After meeting at university in Adelaide and spending time travelling in Europe, they established CIBI ('a little one') in Melbourne more than 11 years ago as an expression of their way of living, their desire to create a space for people to enjoy and feel at home in, and to blend their backgrounds and experience in food, wine, design and architecture. CIBI contains more than 80 seasonally relevant recipes across vegetables, fish and seafood, meat, grains and noodles, and sweets, plus small features on elements of Japanese cooking and food culture, accompanied by beautiful photography and illustrations.
Sticky Fingers, Green Thumb invites your imagination to travel out of the kitchen and into the garden. Almost sixty recipes celebrate vegetables, herbs and edible flowers in cakes and other sweet snacks. Tips on how to harness their unique flavours, prep them for baking and even grow them yourself will inspire you to create flavour-packed baked treats that aren't loaded with empty gestures. Say goodbye to mushroom risotto and zucchini fritters and hello to porcini caramel and chestnut cake, and apple cider and zucchini muffins. This is earthy, seasonal baking at its best.
Perfect Simple: Inspired eating from a Nordic kitchen
Perfect Simple embraces the clean, fresh flavours of modern Scandinavian cuisine to provide a compelling new blueprint for the way we eat now. Drawing on the traditional ingredients and contemporary preparations of Denmark, Sweden, Finland, Iceland and Norway - as well as taking inspiration from further afield - Perfect Simple is a celebration of nourishing, vegetable-centred food that is simple to prepare, sometimes surprising and, above all, truly satisfying. Perfect Simple also features Simon Bajada's stunning food styling and photography. A standout feature are the landscape shots that evoke the seasons and show-off Scandinavia's incredible natural beauty.
New Feast: Modern Middle Eastern Vegetarian
The Middle East - from North Africa and Moorish Spain, through Turkey, Lebanon, Syria and Jordan to Iran and the Arabian Peninsula - has long had a vibrant tradition of home-style vegetarian cuisine - from their abundant fresh salads, dips and breads to a diverse collection of delicious and hearty main meals. Based on the freshest ingredients and cooked from the heart, Greg and Lucy Malouf's recipes are designed for sharing and enjoying in company. Their approach to vegetarian food comes from their love of traditional Middle Eastern flavour combinations and the importance of colour and texture. The recipes are new interpretations of Middle Eastern Food, inspired by the spirit of generosity and sharing that characterises the region. Think Glazed apple-raisin fritters, zucchini blossom and preserved lemon risotto with ricotta and parmesan or Griddled broccolini with almonds and harissa butter. With sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - this is a beautiful cookbook for anyone wanting to take vegetarian cuisine to new, flavoursome heights. Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.
Real Food by Mike reminds us of the age-old truth that we are what we eat. Inspired by the concept of a physic garden, acclaimed chef Mike McEnearney reminds us that everything we put in our bodies has a profound effect on our wellbeing and long-term health, but this doesn't mean it can't also be delicious, diverse and indulgent! Following on from his successful first book, Kitchen by Mike, Mike harnesses the best produce available to bring you fresh, wholesome and incredibly delicious recipes that you'll want to cook and eat over and over again. Divided into seasons and beautifully photographed and illustrated, Real Food by Mike reminds us of the sometimes lost art of joyful eating.
The Grammar of Spice
The ultimate stylish kitchen resource, exploring the history of sixty spices and their uses. A must have for cooks and food lovers alike.
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.
Sirocco: Fabulous Flavours from the East
The No. 1 Sunday Times bestseller Shortlisted for the Book of the Year - Food & Travel Reader Awards From the author of Persiana - the golden girl of Middle Eastern cookery - Sirocco will bring tastes of the East to Western-style dishes in a collection of 100 delicious and accessible recipes. With an emphasis on simple ingredients and strong flavours, Ghayour will bring her modern inspirational touch to a variety of dishes ranging from classics and comfort food to spectacular salads and sweet treats.
Smith & Daughters: A Cookbook (That Happens to be Vegan)
Many people believe veganism is a trend, that all vegan food tastes the same, boring, bland way and, above all, that it is uncreative, not filling and lacks flavour. Shannon Martinez and Mo Wyse from celebrated restaurant Smith & Daughters don't! In this their first cookbook Smith & Daughters: A Cookbook (That Happens to be Vegan) they ignore convention in favour of plant-based innovation in the kitchen. Across 7 chapters, including big plates, small plates, salads, sweets, dressings and drinks, Smith & Daughters offers 80+ delicious vegan recipes with a Spanish twist to recreate at home. From `chorizo' and potato, Spanish `meatballs' in a saffron almond sauce, chipotle cashew `cheese', `tuna' and green pea croquettes to warm Spanish doughnuts or spiced Mexican flan, the recipes give new inventive life to classics that will appeal to meat and vegetarian eaters alike. Forget your preconceptions of vegan food. In Smith & Daughters: A Cookbook (That Happens to be Vegan) Shannon and Mo are here to challenge them all. Their aim is for people to experience delicious plant-based food the way it should be: big, bold, flavourful, noteworthy and celebration-worthy.
Cornersmith: Recipes from the Cafe and Picklery
When Alex Elliott-Howery and James Grant opened the doors to Cornersmith, their neighbourhood cafe on an unassuming street corner in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love. From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and trading system where customers can swap home-grown produce for a coffee or a jar of pickles. This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.
Cumulus Inc. holds a firm place in our hearts - with its open kitchen, industrial architectural elements and light streaming in through the bank of windows, it is somewhere to gather, talk and eat at any time of day. And the food fits like a glove, starting with the perfect breakfast and ending with a late-night charcuterie plate. Based around the ebb and flow of a day at Cumulus, Andrew McConnell's first book gathers his recipes for the signature dishes that keep people coming back for more. This is food for the way we eat now.
Green Pickled Peaches
From comforting Sunday noodles to sweet dumplings and spicy crab, the recipes Chui Lee Luk creates u both at home and in her high-end restaurant Claude's u hold some essence of her earliest, and most revered, food memories. In Green Pickled Peaches Chui recollects memorable and influential eating experiences from her childhood in Sabah, Malaysia u and how the sense memory has inspired the food she recreates today.
Winner of the Observer Food Monthly Cookbook of the Year 2013. 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 of Yotam and Sami's inspired, accessible recipes within the cultural and religious melting pot of this diverse city. With culinary influences coming from its Muslim, Jewish, Arab, Christian and Armenian communities and with a Mediterranean climate, the range of ingredients and styles is stunning.
Maggie's Harvest brings together over 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends. Maggie lives her life according to the seasons of her beloved Barossa Valley and this is evident on every page, where her overwhelming love of and enthusiasm for the Barossa, its produce and people shines though. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available and treating it simply. Divided into four chapters based on the seasons, this book provides information on the local seasonal ingredients which Maggie is most passionate about, which she either grows on her farm and orchard in the Barossa, or sources from local suppliers.
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