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.

If you can't find what you are after, please contact us via our enquiries page.

The Shared Table

Cover Image, North Korea Journals

Clare Scrine
Smith Street Books
ISBN 9781925811247
Flexicover 2019
Price $AU 39.99
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The Shared Table is a warm and inviting vegan and vegetarian cookbook that is also a celebration of shared homes and their most iconic dishes – the food designed to feed the crowd, without breaking the bank.

Only in TokyoCover Image, Plots and Prayers

Michael Ryan & Luke Burgess
Hardie Grant Books
ISBN 9781743794791
Hardback 2019
Price $AU 39.99
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From daybreak to late night, discover the creative people and compelling stories behind the restaurants, izakayas and tea houses of Tokyo. An amazing book for people travelling to the city and for those seeking an appreciation of its quirks and traditions.

On Eating MeatCover Image, Plots and Prayers

Matthew Evans
Murdoch Books
ISBN 9781760637699
Trade Paperback 2019
Price $AU 32.99
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Think beef is killing the world? What about asparagus farms? Or golf?   Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat - especially cheap meat. Former food critic and chef, now Tasmanian farmer and restaurateur, Matthew Evans grapples with the thorny issues around the ways we produce and consume animals.

SimpleCover Image, Maggies Harvest

Yotam Ottolenghi
Ebury Press
ISBN 9781785031168     
Hardback 2018
Price $AU 49.99
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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.

New Feast: Modern Middle Eastern VegetarianCover Image, New Feast

Lucy & Greg Malouf
Hardie Grant Books
ISBN 9781743793213
Paperback 2017
Price $AU 29.99
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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.

NeighbourhoodCover Image, Art Making

Hetty McKinnon
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.

Cornersmith: Recipes from the Cafe and PickleryCover Image, Cornersmith

Alex Elliott-Howery & James Grant
Murdoch Books
ISBN 9781743362969    
Hardback 2015
Price $AU 49.99
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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.

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