A book dedicated to wooing gardeners back to the flower garden, written for Australian conditions and explains how to choose beautiful plants that won't disappoint. How to select and combine the best plants to create colour-themed flower gardens for you to enjoy. Learn the basics for gardening success; from soil and composting to plant nutrition and life-cycles - feed the soil not the plant.
Featuring 125 seminal cookbooks from the last 100 years, Cookbook Book is a celebration of the world's most beautiful, influential and informative cookbooks.
The Thinking Drinkers are Ben McFarland and Tom Sandham, two alcohol experts who have embarked on a selfless mission to improve your liquid life. Their mantra? 'Drink less, drink better.' Professional journalists with over 30 years of academic elbow-bending combined, this award-winning duo distil their drinks knowledge into this intoxicating armchair read, a cerebral sip through the culture of drink in its most fabulous fermented forms. The illuminating and amusing journey careers through the colourful agave fields of tequila and Wild West saloons of the USA, to the whisky wilderness of the Outer Hebrides, Gin's degenerate London lanes and the anarchic absinthe-addled avenues of France. Among the distinguished drinkers you'll meet along the way are Humphrey Bogart, Peter the Great, Mayahuel the Aztec Goddess, Jesus Christ, Hunter S Thompson and Vincent Van Gogh. Dedicated to more than 15 different kinds of drink, each chapter is steeped in extraordinary anecdotes, quirky historical facts, expert recommendations and eye-catching illustrations, bringing together the people, the places and the past behind each illustrious beverage. Through this hugely entertaining and highly convivial companion for the enlightened imbiber, the Thinking Drinkers prove that, contrary to common perception, some of life's answers can, in fact, be located at the bottom of a glass.
Here are 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook. This is Australian country cooking at its best, making the most of seasonal produce and inexpensive, tasty ingredients. Here you will find salmon puffs, fricassee of rabbit, peach and raisin pie, rice flummery, Country Women's raffle cake - recipes that evoke the indomitable spirit of the country women of New South Wales.
Ketchup began as a fermented fish sauce from China's Fujian province: ke for fermented fish, tchup for sauce. The British were the first to add tomatoes to their anchovy catsup in 1817. A century later, Heinz changed the spelling again - and added sugar. In The Language of Food, Dan Jurafsky opens a panoramic window onto everything from the modern descendants of ancient recipes to the hidden persuasion in restaurant reviews. Combining history with linguistic analysis, Jurafsky uncovers a global atlas of premodern culinary influence: why we toast to good health at dinner and eat toast for breakfast and why the Chinese don't have a word for dessert . Engaging and eclectic, Jurafsky's study reveals how everything from medieval meal order to modern menu design informs the way we drink and dine today. Tuck in!
The English language version of Jeremy Oliver's Australian Wine Annual is released nationally on 28th October. Also translated into Mandarin Chinese and sold throughout mainland China, the 18th edition of this bestselling guide to Australian wine takes all the hard work out of selecting what wines to drink and cellar. This fully independent expert catalogue of the very best Australian wines at each price point features more than 300 wineries and nearly 14,000 wines, each of which Oliver has tasted himself! Amongst the hot tips are Jeremy's Wine of the Year and 9 finalists, his Top 100, plus his ever popular list of the best Australian wines for under $20. Non-technical and simple to follow, it presents a score out of 100 and a tasting note for the current release of each wine listed with colour coded charts of drinking windows indicating quality cellaring potential of back vintages. The book also features full colour labels of every wine making it as easy as possible for people to find the wines they want to taste and enjoy.
The brainchild of Henri Gault and Christian Millau, Gault & Millau published its first food guide in 1972, transforming modern cuisine with its revolutionary approach to food, which emphasised innovation and fresh produce. More than forty years on, Gault & Millau is one of the most trusted brand names in Europe. Its restaurant and wine guides are definitive: authoritative, rigorous and independent.
Following the standards set by the original French guide, the 2015 Melbourne & Sydney Restaurant Guide focuses on what really matters: the food. We prize the skill and creativity of chefs and the quality of the food above all other aspects of restaurant dining. With fully-independent, internationally-trained judges, reliable, unbiased reviewing is the cornerstone of the guide. Adopting the 20-point and 5-hat system currently used in France, the 2015 Melbourne & Sydney Restaurant Guide also enables global benchmarking of Australian restaurants and chefs.
With over 600 restaurant reviews across Melbourne & Sydney, the 2015 Melbourne & Sydney Restaurant Guide is dedicated to epicureans and is a must have for locals and visitors to navigate the restaurant scene in the two states capital cities.
How often do you find yourself grumpy or angry because you are starving? How much do you love going out to dinner, lunch or breakfast? How good is the feeling when your big plate of food arrives in front of you with the smell going straight into your nostrils? Sound familiar?
It is through this passion and love for food that we get a true rush of happiness thanks to the relationship with our hormones. By eating, you create a sense of enjoyment and this is well supported by the release of endorphins and serotonin from your glands. In my opinion some of the best times of the day revolve around our food.
Widely-acclaimed cook, certified physical trainer, and a dynamic new voice on health and fitness issues, Dan Churchill rose to fame in 2013 when, at the age of 23, he gained international attention and legions of fans after appearing on MasterChef Australia which aired in over 90 countries.
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
From Maeve O'Meara and the top rating SBS TV show Food Safari comes the new fourth book in the Food Safari series, New Food Safari. Take a trip around the world to cook with exotic ingredients from thirty-four different cuisines that are guaranteed to impress your friends and extend your week night dinner repertoire. From Germany to Korea, Britain to India, Lebanon to Brazil and beyond, the recipes in New Food Safari have been gathered from talented cooks and chefs who have grown up learning from their mothers and grandmothers - their kitchen wisdom brings each cuisine alive. With mouth-watering descriptions of traditional herbs and spices, seasonal vegetables, favourite drinks and snacks as well as tips on key ingredients and cooking implements, the recipes are simple, delicious and will work every time. Lavishly designed and illustrated this New Food Safari will include over 260 recipes in 416 pages.
120 all-new recipes inspired by Valli Little's favourite flavours from around the world. There's no better way to bring fresh inspiration to your everyday cooking than looking beyond your own kitchen. In Love to Eat, you'll find a feast of 120 new recipes with a global twist, all translated into simple, exceptionally delicious dishes to take you from weeknight dinners to stress-free entertaining. From Margarita Chicken, Tuscan Pork, and Kashmiri Prawns to Anzac Ice-Cream Sandwiches, Coconut Crepe Layer Cake and Turkish Delight Pavlova, if you love to eat, then you will absolutely love this book. Love to Eat is the ninth book from bestselling author and food director Valli Little, with the team behind one of Australia's leading food magazines, ABC delicious. Each recipe is brought to life with stunning images created by photographer Jeremy Simons and noted stylist David Morgan.
Just as honeybees are found all over the world so are recipes that use their honey. Caribbean jerk, Spanish tapas, French sauces, British biscuits and Turkish cakes all gleam with the sweet stuff. It can take no more than a spoonful of honey to bring its deep flavour to a dish. As a marinade it can enhance meat and poultry, and it works particularly well with nuts and fruits, cream and cheese, herbs and spices. Spoonfuls of Honey explores varieties of honey, explains what to consider when buying and storing it, gives tips on how to use it in your cooking, and also explores the benefits to your health and the role bees and honey play in nature. It also features over 80 recipes covering meals throughout the day and also snacks, preserves, sweets and drinks. Praise for Sweetness & Light: The Mysterious History of the Honeybee by Hattie Ellis 'Like the densely packed honeycomb of the hive, [Ellis'] book is jam-packed with information, ideas, stories and questions. Fascinating.' The Independent 'Richly informative and beautifully written.' Richard Mabey, The Times
What Katie Ate: At the Weekend takes favourite recipes from Katie Quinn Davies' wildly successful blog, along with many never-seen-before recipes, and presents them in this gorgeous book filled with Katie's unique and beautiful photography. She shares her inspiring ideas for informal get-togethers, whether it be for a couple or a crowd. Entice your guests with Katie's refreshing take on flavour-packed pizzas, salads, tapas, cocktails and decadent desserts.
More than just a cookbook! This is a culinary journey through the period when the Anzac legend was born. A collection of delicious recipes influenced by the battle locations and era of WWI, combined with short narratives tracing the contributions and history of the Anzacs, this book brings the wartime conditions and flavoursome food from the ...
With two children of his own, Pete Evans knows how hard it can be to get a healthy and delicious meal on the table night after night. That's why he's put together his absolute favourite recipes for busy parents and their kids in Family Food. These meals follow Pete's paleo style of eating - no grains, refined sugar or dairy, and a focus on sustainable meat and seafood, nuts and seeds, and loads of fresh veggies. There are heaps of quick, healthy and satisfying dinner ideas: Chicken Drumsticks with Rosemary and Lemon, Ginger and Chilli Fish Stir-fry, Cauliflower Fried Rice with Garlic Prawns, and Easy Pulled Pork Tortillas. While all of the recipes in Family Food can be enjoyed by young and old, there are also specific chapters on baby and toddler food as well as kids' lunches and snacks that you can be sure won't be left in the bottom of the lunchbox: Chicken Pad Thai, Ham and Pineapple Pizza with Pete's special paleo pizza dough, Kale Caesar Salad and Homemade Fruit Roll-ups. Guilt-free paleo treats include Strawberry Bliss Balls, Red Velvet Cupcakes and Blueberry and Chia Ice Cream. Family Food is filled with Pete Evans' go-to recipes when he's looking for something quick, tasty and nutritious to cook for his own loved ones, and these meals are sure to become favourites in your home too.
In this first edition of the Sydney series, Flavours of Urban Sydney uncovers the urban haunts, nooks and crannies – from the beach shack to the cliff top fine dining restaurant. Featuring beautiful photography, the history of how the city came to be, recipes, restaurants and café’s - all coming together in this exciting new book about the flavours in suburban Sydney.
Not only is this book your guide to Sydney’s surrounding suburbs but it’s your at-home recipe guide to Sydney’s dining scene. With recipes from all your favourite restaurants, where head chefs use the local produce that surrounds New South Wales.
Julie Goodwin is more than just a TV cook - she's an Aussie mum. She knows what you need to feed your family without breaking the bank or spending hours slaving over a hot stove. 20/20 Meals is a revolution in home cooking - keeping your dinners simple, wallet-friendly and delicious at the same time. Alongside beautifully illustrated recipes you'll find Julie's tips to keep your kitchen organised for tasty and efficient family meals, leaving you with more money to spend on yourself and more time to relax!
A sumptuously photographed French cookbook with simple, elegant recipes that will transport food lovers, Francophiles, and armchair travelers to an old farmhouse in southwest France. When Mimi Thorisson and her husband moved with their children from Paris to a small town in out-of-the-way Medoc, she did not quite know what was in store for them. She found wonderful ingredients from local farmers and the neighboring woods and, most important, time to cook. Her aspirational blog, Manger, was born, chronicling the family's seasonal meals and life in an old farmhouse, all photographed by her husband. These recipes - including Roast Chicken with Herbs and Creme Fraiche, Cepe and Parsley Tartlets, Winter Vegetable Cocotte, Apple Tart with Orange Flower Water, and Salted Butter Creme Caramel - will bring a touch of the French countryside into any home.
** AUSTRALIAN AUTHOR/CONTENT ** 'MELT!' is an accessible, informative, always entertaining and entirely spectacular cookbook that delivers everything it promises -- and more. It is the highly anticipated first co-creation from the fertile minds of two of Australia's most respected food commentators -- internationally acclaimed cheese guru, author, activist, marketer and television host Will Studd and celebrated Melbourne food journalist, broadcaster, television presenter and cook Bob Hart. Studd has long been a major contributor to Australia's developing passion for the great cheeses of the world and an effective campaigner for their approval by our inflexible and often tedious food regulators. He and Hart have shared a lengthy friendship fired by mutual admiration and a shared obsession with fine food - fine cheese, in particular. For decades, Hart has written glowingly and entertainingly of Studd's battles with the food police over his importation of France's Roquefort -- the king of cheeses -- and other activities. While Studd recently listed Hart's legendary barbecue bible, 'Heat & Smoke', a national best-seller, as one of his favourite cookbooks. Their literary partnership, therefore, was probably inevitable. And their formidable skills and stores of complementary knowledge and food experiences have long amounted to a joyous joint venture waiting to happen. So now, 'MELT!' - a Hart & Studd book that takes us deep into the world of great cheeses through the eyes of two masters of their crafts, and through a collection of extraordinary and innovative recipes. Try English potted cheese from 1920s London, oysters presented in a Roquefort and champagne sauce, four of the most ingenious approaches to making macaroni cheese ever contemplated and, if you don't mind, Roquefort madeleines which, according to Hart, would have caused Proust to blow a fuse, at the very least. There is also enormous fun in this book which opens with an exquisite parody of a venerable hymn called A Friend in Cheeses, features a flip-animation of a cheese-loving mouse called Algernon P. Nibbles III through the recipe pages, and is written with all the wit and irreverence for which the duo is known. This, in short, is a food book for our times: one which not only shares secrets from our glorious food past but also invites us to elevate the home-cooking of our present and explore some exciting possibilities for our culinary future.
Mexico: The Cookbook is the definitive bible of home-cooking from Mexico. With a culinary history dating back 9,000 years, Mexican food draws influences from Aztec and Mayan Indians and is renowned for its use of fresh aromatic ingredients, colorful presentations and bold food combinations.
The book features more than 700 delicious and authentic recipes that can be easily recreated at home. From tamales, fajitas, and moles to cactus salad, blue crab soup, and melon seed juice, the recipes are a celebration of the fresh flavors and ingredients from a country whose cuisine is revered around the world.
Organized by food type/style (Street Food, Starters, Drinks, Fish and Seafood, Meat and Poultry, Vegetables, Pulses and Rice, and Dessert), Mexico: The Cookbook also includes an extensive introduction to Mexican culinary history, ingredients, and techniques, while a Chef Menu section proffers inspirational recipes and menus by some of the world's most prominent Mexican chefs.
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. The Maloufs have you covered with sections dedicated to butters and preserves, cooked vegetable dishes, dips and spreads, pickles and relishes, pastries, pastas, salads, grains and legumes - to name but a few. Full of stunning photography of food and scenery, New Feast offers a rich and diverse compendium of recipes in a beautiful, cloth-bound package.
A spectacular guide to Australian, New Zealand and international wine from the country's leading magazine on the subject. Written by well-respected wine commentator Huon Hooke, the full-colour pages contain rankings, vintage guides, price benchmarks and tasting notes for recently released top wines with glorious photographs of the most beautiful vineyards. An attractive gift and must-have handbook for anyone interested in wine.
Ant and Lou Bentley gave up the corporate rat race in London to realise their dream of running a cooking school in beautiful Akaroa in NZ's South Island. Here they share their story, their recipes and their food philosphy, with ravishing photography to match their ravishing location.
Without an understanding of tradition, you cannot make real Italian food! Lucio Galletto grew up in a village on the Ligurian coast of Italy, where his parents had a restaurant. In The Art of Traditional Italian, he celebrates La Cucina Italiana: the flavours, the history and the techniques of Italian cuisine, perfected over centuries. All you favourites are here - vitello tonnato, spring minestrone, risotto alla milanese, eggplant parmigiana, veal saltimbocca and tiramisu, along with many more classic dishes you'll wish you'd tried sooner. This book is a feast for the eyes as well as the tastebuds - original artworks from some of Australia's finest artists accompany the recipes in this exciting collaboration between Lucio and the long-time friends whose art famously lines the walls of his Sydney restaurant, Lucio's. This is food from the heart - passionate, generous and authentic. Lucio's eponymous restaurant is famously lined with artworks by some of Australia's most accomplished artists, and this book follows suit - each chapter features original artwork from one of his artist friends. A feast for the eyes as well as the tastebuds, this glorious book will become a treasured addition to the shelves of cooks and artists everywhere.
Gourmands everywhere will be delighted by the publication of Les Marquis de Laduree a magic door that opens into a chocolate lovers paradise, where the precious and the delicious are combined in a world dedicated exclusively to chocolate. Laduree share their finest recipes for chocolates, chocolate pastries, cakes and sweets all for the home cook. The recipes are complemented by a diverse text on the magical substance itself: the history of chocolate, the making of chocolate, its benefits, how to taste it, and hints and advice on pairing it with other flavours, interspersed with quotes from famous chocolate lovers past and present.
Welcome to the pleasure dome! Desserts are all about pleasure - and what's life if there isn't pleasure? Acclaimed chef Christine Manfield believes that desserts should appeal to all the senses. They should be utterly seductive, ethereal and delicious, with aesthetics that capture your imagination. Desserts must also be big on personality, which is why she has christened this collection Dessert Divas - they are dramatic showgirls! In a sumptuously illustrated tribute to the desserts created at her Sydney restaurant Universal, Christine unveils the mystery, elegance, whimsy and fantasy behind such iconic desserts as Gaytime Goes Nuts, which stepped into the limelight in the finale of the 2012 season of MasterChef Australia. Her 'dessert divas' are designed to capture the four seasons, and to celebrate cheese and chocolate, ingredients people eternally lust after. A good dessert takes you on a taste journey. Let Christine Manfield be your guide as she shares the techniques, craft and precision that go into her signature creations. Be inspired and let the seduction begin, then taste with pleasure.
A feast for the eyes and the senses, Feast is a must for every kitchen, in the tradition of Nigella's classic How to Eat. Whether you're hosting Christmas dinner, planning a wedding or having a children's party, you'll find a deliciously simple recipe for any occasion. With warm and witty food writing, clear recipes and ingredients lists and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious gift for friends and family. Features: Thanksgiving and Christmas - turkey and ham, mince pies and Christmas cake ...and everything in between; New Year - indulgent dinner menus for friends and family; Meatless feasts - mouthwatering vegetarian recipes that everyone will love; Valentine's day - romantic dinner ideas for two; Easter - slow-cooked lamb, hot cross buns and indulgent baking; Passover - Seder night suppers and feasts; Breakfast - something delicious for everyone, from how to boil eggs to morning muffins; Kitchen feasts - everyday celebrations: suppers for friends and family meals; Kiddie feast - delicious and healthy recipes for kids; Chocolate cake hall of fame - a chocolate cake recipe for every occasion. Features: Eid - a fast-breaking curry banquet of Mughlai chicken curry, pheasant and lamb; Breakfast - something delicious for everyone, from how to boil eggs to morning muffins; Ultimate feasts -roast chicken, homemade burgers, steak, apple pie and other home comforts; [Hallowe'en - party food] and spooky treats; Rosh Hashana - food for sharing to celebrate the Jewish New Year; A Venetian feast - glorious Italian recipes for the ultimate banquet; Festival of lights - indulgent baking recipes for a happy; Hannukah Partytime - party food ideas that go beyond the sausage roll; Midnight feast - deliciously easy recipes to satisfy those late-night cravings, from carbonara to alcoholic hot chocolate; and Wedding feast - wedding ideas for the perfect banquet.
This book is a collection of cake recipes from contributors from all over the country. These precious recipes have been handed down the generations and have never failed. They include squidgy ginger cakes, luscious chocolate cakes, and the lightest most delicious sponges. With these foolproof recipes even novice bakers will be able to delight friends and family with easy but delicious home baking.
DISCOVER THE EASY AND SATISFYING WAY TO ACHIEVE A HEALTHFUL, MEAT-FREE, CRUELTY-FREE LIFE IN JUST 30 DAYS! Going vegetarian is a lifestyle change that millions strive for. But it isn't as simple as eat this and not that. Such a radical lifestyle change can be daunting in the face of a culture and food industry based on eating animals. How does one get the necessary protein and nutrition without eating meat? How can one enjoy delicious, fulfilling meals when the main course has lost its primary ingredient? This helpful guide will answer readers' every question and concern about going vegetarian. More importantly, it offers a step-by-step, 30-day course that helps readers navigate the tough spots and reach their goal without suffering along the way. Meal plans that gradually wean one off a meat-based diet, recipes for foods that are not only delicious but packed with essential nutrients, tips on how to deal with ordering at restaurants, and even strategies for making holiday dinners that are normally turkey-centric are all in the book. Written by Trudy Slabosz, a popular blogger and longtime vegetarian, Go Veggie! will inspire readers and shows that going veg is going to be great!
Superfoods. Food as medicine. Supergrains. Fermented foods. Wholefoods. Keep it simple. In Janella's Super Natural Foods every recipe will help you to achieve better health and beauty. With over 150 delicious recipes for healthy breakfasts, lunches, dinners, desserts, snacks, drinks and sauces, Janella uses wholefoods to satisfy everyone. A dynamic mix of superfoods and a good old-fashioned plant-based diet, Janella's philosophy of using food as medicine is simple and easy to follow. Many of the recipes have been influenced by Janella's travels to Italy, Japan, India, the Middle East and South East Asia - healthy food has never been so tantalising nor so easy to create in your kitchen. Clearly marked throughout with symbols for gluten-free, vegan, vegetarian, dairy-free, raw, soy-free, nut-free or grain-free, each recipe also contains alternative ingredient suggestions to please all your friends and family.
In the middle of the twentieth century, Pierre Des Fontaines, cousin of Louis Ernest Laduree, created the first Laduree macaron by having the genius to stick two macaron biscuits together and fill them with a flavourful ganache they are still prepared the same way today. Every season Laduree celebrates this little round delicacy crunchy on the outside and soft inside, a perfect balance of aromas and textures by creating new flavours. Each year the palette of flavours and colours grows, from the classic chocolate or raspberry to celebratory macarons; unique flavours inspired by exotic destinations, fashion designers, perfumes and so on. This book presents, for the first time, all of the eighty Laduree macarons, their flavours and inspirations and, of course, all of the recipes on how to make them at home including a practical, step-by-step section illustrating exactly how Ladurees chefs make the famous biscuits and the ganache fillings, so you can be assured of success.
In Vegetarian Mediterranean Feasts, Aglaia Kremezi is going back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with. In this book, Kremezi explores the traditional plant-based foods of the Mediterranean in 150 inspiring recipes, including Flat Bread with Dried Figs, Roquefort Cheese and Rosemary; Santorini Fava with Braised Capers and Onions and Rose Petal and Yogurt Mousse. Vegetarian Mediterranean Feasts will appeal to even the most avid meat lover with a cornucopia of simple, yet abundantly flavouful, seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremezi's arsenal of master recipes for spice, nut and herb mixtures and sauces, jams and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish.
More than fifty recipes that celebrate the versatility of meatballs, fritters, and other bite-sized rounds of deliciousness! I love meatballs! people say around the world. Round morsels of bite-sized savory foods--meat, poultry, fish, grains, and vegetables--have never been more popular. In Turkey alone, there are more than 150 traditional recipes for meatballs. It's nearly impossible to get a seat in New York City's Meatball Shop, and food trucks that feature an enormous array of meatballs are popping up all over the United States and beyond. More Than Meatballs offers dozens of recipes, from classic Italian polpetti and French boule de viande to Spanish and Mexican albondigas, Moroccan merguez meatballs, Sicilian arancini (stuffed risotto balls), and carrot fritters. A final chapter features meatballs in traditional and contemporary contexts, with soups, salads, tacos, sandwiches, and, of course, spaghetti. In addition, the book offers natural options for gluten-free meatballs and practical suggestions for making your kitchen meatball friendly. Highlights of the recipes include: Roasted Garlic Meatballs Fresh Herb Meatballs with Fried Padrons & Aioli Lamb & Chard Caillettes Carrot Fritters Dirty Rice Boulettes with the Devil's Mustard Sauce Chef John Ash's Chicken & Shrimp Meatball Soup And many more!
Christmas is a time for family and friends, for tradition and treats. But when the pressure to deliver the perfect Christmas dinner builds up, the festive season can lose its sparkle. Let Nigella come to your rescue, with her glorious celebration of the festive season, full of inspirational ideas, reassuring advice and easy-to-follow, reliable Christmas recipes. Here is everything you need to make your Christmas easy and enjoyable, from party food ideas and scrumptious cakes and puddings to the main event itself - turkey with all the trimmings, a vegetarian Christmas dinner or a wide range of delicious alternatives. With lusciously warm photography, evocative food writing and a beautiful hardback design, this is a book you will treasure for many years as well as a delicious Christmas present for friends and family. Features: The more the merrier - cocktails, canapes and other scrumptious party food; Seasonal support - soups, salads, sauces and serve-later side dishes; Come on over - easy dinner ideas for stress-free suppers with friends; The main event - from traditional roast turkey to the ultimate Christmas pudding ...with all the timings you need for a stress-free Christmas Day; Alternative Christmas dinners - goose, beef, pork and a vegetarian feast; Joy to the world - Christmas baking and sweet treats; All wrapped up - mouthwatering gift ideas for a personal touch; and Christmas brunch - recipes to make Boxing Day special.
Originally published by Constable in 1930, the Savoy Cocktail Book features 750 of the Savoy's most popular recipes. It is a fascinating record of the cocktails that set London alight at the time - and which are just as popular today. Taking you from Slings to Smashes, Fizzes to Flips, and featuring art deco illustrations, this book is the perfect gift for any budding mixologist or fan of 1930s-style decadence and sophistication. Updated with a new introduction and recipes from The Savoy.
Delicious alcoholic and soft drinks to make at home The taste and flavours of freshly made drinks cannot be beaten. Farm shops and delis now stock craft-made, authentic products that retain the integrity of the ingredients they are made with. Artisan Drinks celebrates the pleasure to be had from making your own drinks - a pursuit that gets under your skin, encouraging you to create more and more, and one that equips you with new skills and a wealth of expertise. Lindy Wildsmith takes a wholesome approach to sourcing natural ingredients for infusing, macerating, pressing, brewing and fermenting your own drinks, both with and without alcohol, and enthuses on the pleasures of the outdoors and of becoming intimate with the seasons and the plants, fruits and flowers that grow around you. Lindy starts by covering the subjects of sourcing and safety, storing and keeping - elements of which are featured throughout the book. She then divides the book by style of drink, covering everything from cordials and sparkling drinks to wines, liqueurs, cocktails, and tisanes and teas. Artisan Drinks is packed with useful tips on how to conserve drinks to enjoy with friends and family, or on giving them as gifts with the satisfaction of knowing you made them yourself.
Take your love of bacon to the next level in Bacon 24/Seven with Theresa Gilliam, who guides you through the adventure of curing and smoking your own bacon at home. The distinctive smell of bacon alone is enough to make your mouth water. Then there's the sublime taste: bacon has been scientifically proven to contain unami, the seductive 'fifth taste' that rises beyond sweet, sour, bitter and salty. No wonder so many of us are infatuated with it. Proving that bacon deserves so much more than to stand guard over a plate of scrambled eggs at breakfast, Gilliam offers more than 40 recipes for any time of the day, from dawn through to dark. Enjoy Maple Bacon Twists in the morning, BLT Mac and Cheese for lunch, and Bacon-wrapped Scallops with Papaya Pineapple Glaze for dinner, washed down with a Bacon Manhattan. And don't forget dessert: Apple Pie with Bacon Streusel. With photographs that bring out the salty-sweet smoky crunch of bacon in all its glory, this is a cookbook that will stimulate all of the senses.
Feeling a bit under the weather, carrying the weight of the world on your shoulders, tired and hungry after a hectic day or rather delicate after a late night? Help is at hand. Comfort is packed full of hale and hearty, wholesome and warming, quick and easy favoutites, to pick you up, dust you down and put a smile on your face and a spring in your step. In Comfort, Carolyn Caldicott offers tasty and uncomplicated ideas for nutricious soothing suppers, lazy Sunday morning brunches, relaxed evenings with friends and indulgent treats. Try her recipe for beef and ale stew with herb dumplings, creamy fish pie, roast chicken with all the trimmings, whisky and crea, porridge, strawberry and rhubarb trifle...and, of course, lashings of cake, pies and custard.
Whether you have a garden suffering from lack of attention, damaged from weather events or suffering pest attacks, Australian Garden Rescue will guide you through practical solutions, helpful tips and preventative tactics to minimise future harm. Best-selling author Mary Horsfall explores how our harsh climate can impact gardens including the affects of bushfires, floods, frost, storms and heatwaves. She also addresses various pests from possums, snails and caterpillars to fungal problems and weeds. With an emphasis on environmentally-friendly strategies and simple advice, this highly-illustrated guide will provide tactics for gardeners repairing recent damage or tackling prolonged neglect. Regardless of your garden's size or location, this book should be part of your gardening toolkit.
From the much-loved TV show, ABC Gardening Australia, comes the bible for novice gardeners and green thumbs. Love Your Garden is a comprehensive guide to the best gardening advice, tips, hints and information from ABC TV's beloved Gardening Australia. Celebrating 25 years of horticultural wisdom, Love Your Garden has got you and your garden covered, with the collective expertise of Gardening Australia's green thumbs - Josh Byrne, Tino Carnevale, Jerry Coleby-Williams, Jane Edmanson, Costa Georgiadis, John Patrick, Clarence Slockee, Angus Stewart and Sophie Thomson. Whether you are gardening in a conventional backyard, on a balcony, in a courtyard, in pots and containers, on a verge or nature strip, or on a large block, Love Your Garden is an inspiring guide for every Australian gardener.
Lying behind the urban facades of Paris is a hidden landscape. Whether grandiose or miniscule, highly manicured or exuberantly untended, these fifty secret gardens are rarely seen by casual passersby. Traditional French-style gardens, such as those of Hubert de Givenchy, Kenzo, or Pierre Berge, are attached to private town houses, and their designs mirror the elegance and restraint of the classic dwellings. The late Yves Saint Laurent's romantic, picturesque kitchen garden reflects his taste for outdoor living. Exotic hideaways include giant tropical ferns and rare flowers, greenery surrounding a Russian datcha, and a Japanese zen garden, demonstrating an eclectic range of urban gardens and providing inspiration to the expert gardener and armchair enthusiast.
The ultimate garden book - both a collection of gardens from around the world and a resource for those seeking inspiration on garden design and planting. Featuring over 250 permanent gardens by leading garden designers, horticulturalists and landscape architects, from the 14th century to the present day, and covering all key types and styles of garden, this well-illustrated compendium combines images, text, key information and captions for each of the featured gardens, appealing to both amateur and professional gardeners, as well as garden designers.
Bonsai--the Japanese art of training plants to form elegant sculptures--is an age-old craft that appeals to gardeners and non-gardeners alike. Bountiful Bonsai presents a radical new approach that applies bonsai techniques to everyday container gardening, instantly turning houseplants and herbs into beautiful and unusual bonsai sculptures! Bonsai expert Richard Bender not only expects his plants to look good but to yield pleasant fragrances, fresh herbs and fruits for his table. He shows readers how to create instant bonsai by shaping a range of common house plants, including: Fragrant hibiscus and jasmineKitchen herbs such as rosemary and thyme Luscious fruits like cherries and oranges Medicinals such as tea tree and camphor laurelThis beautifully illustrated volume provides all the information you need to get started, from plant choice advice to care requirements and bonsai carving tips. Suitable for indoor gardening, or shaping exquisite bonsai fruit trees for outside gardens, Bender turns a finicky art into a hobby accessible to all. Bonsai have graced Japanese homes for centuries, now they can yield useful crops that will simultaneously satisfy your artistic sensibility and also provide some wonderful meals!
Australian landscape designer Phillip Johnson became an international household name after winning Best in Show at the Royal Horticultural Society's Chelsea Flower and Garden Show in 2013 - the equivalent of winning a gold medal at the Olympics. This book explores Phillip's philosophy of connecting with nature in a sustainable way. Connected focuses on his key passions, including integrated sustainable water management and the creation of natural, chemical-free pools; recreation of thriving habitats for indigenous plants and animals; and the thoughtful connection of the landscape to the home. Illustrated with lavish photography, garden plans and practical water-flow diagrams for each garden featured, Connected tells the stories behind the commissioning, design and execution of 19 gardens designed by Phillip (with insights from their owners). The showcased gardens range from small suburban to large rural spaces, and include the author's own home garden 'laboratory'. Phillip's account of the design and construction of his award-winning garden at Chelsea is also featured.
A haven. A work of art. A legacy. In 1998 Australian designer Stuart Rattle purchased the dilapidated Musk schoolhouse and surrounding grounds. Over the following few decades it was to become his most enduring project - a true labour of love, with every detail of the buildings and grounds carefully considered. A sanctuary where Rattle could freely express his own taste. Now, this tribute to the much-loved designer takes you through every room and garden, with stunning photography by Earl Carter and Simon Griffiths. A beautiful memento of an extraordinary person. All royalties from sales of this book go to Friends of Wombat Hill Botanic Gardens.