Visit our mouthwatering recipe book section, which includes general and specialist books (such as vegetarian or various cuisines). We also stock books about cooking, and a small range of wine/beverage guides and restaurant guides.
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Yotam Ottolenghi's award-winning recipes are always a celebration- an unforgettable combination of abundance, taste and surprise. Simple is no different, with 130 brand-new dishes that contain all the inventive elements and flavour combinations that Ottolenghi is loved for, but with minimal hassle for maximum joy. Bursting with colourful photography, Simple showcases Yotam's standout dishes that will suit whatever type of cooking you find easy - whether that's getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you're ready.
In The Village, Matt and Lentil from Grown & Gathered focus on the life-giving value of cooking and eating with your village - whether made up of family or friends. Wholesome staples, like Kombucha and Sourdough flatbreads. Pickles and preserves, like Pear, lemon and chilli jam and Zucchini pickles. Delicious meals including Honey onion, buckwheat and lentil salad, Nonna’s leek and spinach fritters, and Pan-fried gnocchi, pea and ricotta salad. Desserts include baked plums, sage and warm cheese, and Raw chocolate and espresso bowls.
The Little Swedish Kitchen
Bestselling food writer Rachel Khoo bid farewell to her Parisian kitchen and moved to Sweden in pursuit of love. Having made the country her home, Rachel now shares over 100 delicious and seasonal Swedish recipes from her new little Scandi kitchen - celebrating traditional fare, embracing local ingredients, exploring what the locals eat at home and offering her own fresh and delicious takes on Swedish recipes. This book may be the next best thing if you can't make it to an IKEA for Swedish meatballs!
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.
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.
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.
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.
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.
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.
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.
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.
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.
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