FREE DELIVERY WITHIN AUSTRALIA
with this in your order
SIGNED COPIES • SHIPPING NOW!
If you are someone who prepares for guests by sweeping bills, laundry and newspapers behind sofa cushions, take heart! It's possible to be an imperfect host, but happily so. The essential ingredient is not, paradoxically, the food, nor the perfect house to host in, but the sentiment you convey when you open the door. Do your eyes say: 'I like you and I enjoy your company,' or does a weepy cloud of visceral horror descend as pine nuts burn quietly in the kitchen?
Special Guest is a gentle guide to turning easy basic fare into something of a celebration. For when you want to say to your friends with their spouses and ten small children, 'Why don't you stay for lunch?' without hating yourself afterwards. Learn the lesson of 'one splendid thing done well' without regard to the hundred other things, and call the day a success. Pick up some pointers for the modern conundrum that is cooking for people with seemingly incompatible dietary requirements.
Hosting your friends is not about showing off; it is about delighting others. Your dining table might be decorated with a pile of unmatched socks and kids' homework, but that's no reason not to invite friends in for a chat, a sit-down and something delicious to eat.
Annabel Crabb is one of Australia's best-loved TV and media personalities and a joyfully imperfect host. Wendy Sharpe is Annabel's oldest friend, a recipe consultant on Kitchen Cabinet and co-conspirator in mad-capped cookery projects.
Packed with show-stopping dishes for the weekend and special occasions, this is the ultimate in indulgent food. Learn and master the dishes made in the famous caff on Southend pier by Jamie and his star-studded guests. From Party-time Mexican tacos with zingy salsa and sticky BBQ British ribs, to Steak & Stilton pie and the Ultimate veggie lasagne made with smoky aubergine, we're talking about big-hitting, crowd-pleasing recipes that everyone will love. Peppered with beautiful photography of the pier and cafe, bringing that wonderful sense of seaside nostalgia, this is certainly a visual as well as a culinary feast.
It's all about sharing and celebrating the joy of good food. Treat yourself and your loved ones to this incredible selection of full-on weekend feasts from Jamie.
Everything Happens for a Riesling is the wine book that says boo to acting like a snob. It's your ultimate guide to hacking the world of vino. Grace De Morgan is here to help you get more of the wine experiences you want, minus the pretentiousness. This is a toolkit, not a textbook - a cheat sheet for all the vino-related questions you didn?t realise you had. I mean, where do you store wine if you don?t have a cellar? Who (or what) is Gewurztraminer? Are decanters a thing? Whether you can?t tell your rose from your Riesling or are busy studying to be a Master Sommelier, Everything Happens for a Riesling has got something to make you go 'Mmm, more please.'
'You hold the right book in your hands. Learning from it will be delicious.' Anthony Bourdain
At a time when we need to be more thoughtful about our meat consumption, this landmark publication offers the most important ingredient: knowledge.
Meat: The Ultimate Companion is designed to walk you through the topic from the eyes of the farmer, the butcher and the best cooks to help you with the questions you might want to ask before you buy your meat. Carefully curated by Anthony Puharich, legendary butcher and supplier to Australia's leading restaurants, together with accomplished food writer Libby Travers, this comprehensive and ambitious project covers the history of every major animal we raise for meat, international breed maps, cut diagrams and descriptions, as well as illustrated butchery techniques and expert tips on selecting, storing and cooking all kinds of meat. Over 110 recipes showcase the major cuts and draw on cuisines and chefs from around the world.
Lavishly photographed and illustrated, it is sure to become a modern classic and a requirement for every kitchen.
Of all the qualities that distinguish a truly outstanding restaurant or food experience, perhaps truth, love and care are the most important: a passion for creating food that is so good it will never be forgotten; an environment that makes that extraordinary food taste even better; and a care for the ground or water from which that food is derived and the community in which it is served. Truth, Love & Clean Cutlery identifies truly exemplary restaurants and food experiences, offering a new, kinder way of choosing where to eat. It recognises the enormous efforts our most caring restaurateurs, chefs and cooks are making to reduce carbon emissions, support their communities, and make the world a better place plate by plate. Restaurants that care about these things aren't just good... they're good.
An inspirational and practical how-to guide for people keen to attract fauna into their garden: for their own enjoyment and as a contribution to the health and sustainability of the environment.
In a world where suburban nature is declining and diversity is shrinking, Habitat is a practical guide for those of us who want to encourage insects, reptiles, frogs, birds and animals into our garden. Not only for our own enjoyment, but as a direct contribution to the health and sustainability of our local environment and wildlife. AB Bishop shows how to design, plant and maintain fauna-friendly landscapes, stressing the importance of understanding how all aspects of the backyard ecosystem are interlinked in order to create a truly authentic and effective habitat.
This information-packed resource includes a detailed plant directory; information on what plants (native and exotic) suit what creatures and why; and advice on how to factor in the shelter, nesting, food and water requirements of different types of wildlife. A practical projects chapter features step-by-step instructions for soil testing; making compost tea; building and planting a frog pond; and constructing nesting boxes and insect hotels.
In this spectacular volume, acclaimed landscape photographer Richard Woldendorp AM, best known for his book Down to Earth with Tim Winton, explores Australian trees of all shapes and sizes. From abstract close-ups to aerials, Woldendorp's images reveal the beauty and wonder of trees.
This expert guide takes out the mystery and adds some fun into ensuring you know exactly which Australian wines to look for this coming year. Jeremy Oliver, author of the bestselling Australian Wine Annual narrows his focus and selects the very best Australian wines: by variety, by region, and by occasion - with his favourite choices for every budget and even a few tips for cellaring. Interweaving the hundreds of selections, Jeremy guides us through the wine-making process - further informing our choices - and ensures we know all we need to know about appreciating, handling and storing wine. He also guides us through his favourite cellars in every Australian wine-making region, making this book the ideal companion both at home and while travelling. The book is rounded out with Jeremy's annual awards for the best available Australia wines in several price brackets.
SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavours - ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.
The traditional time to eat sweets in the Middle East is not after meals (when fruit is served) but at breakfast, with coffee in between meals or on religious holidays and special occasions. The repertoire of these dishes is vast and varied. In SUQAR, acclaimed chef Greg Malouf and writing partner Lucy Malouf share the best and most delectable sweet treats from the region (alongside some personal favourites and tried-and-tested creations from Greg's restaurant kitchens). The recipes merge the spices, flavours and scents of Greg's childhood with the influence of Greg's training in the West to create dishes in Greg's signature Modern Middle Eastern style.
The book's ten chapters cover: Fruit; Dairy; Frozen; Cakes; Cookies; Pastries; Doughnuts, Fritters & Pancakes; Halvas & Confectionery; Preserves; and Drinks. Accompanied by beautiful photography and illustrations, SUQAR is a journey through the sweets of the Middle East.
Australian Wine Vintages is the longest running wine guide in Australia. First published in 1979, it has been much imitated but never beaten. This pioneering work has made fine Australian Wine accessible to generations of drinkers through the simple and clear layout. It states what is good, when to drink it and what the wine is worth.
The author Rob Geddes MW (Master of Wine) has been responsible for this publication since the 25th edition. He and his tasting team bring new energy and accuracy to this Australian classic.
Says Rob, 'I am proud that our scores correlate very strongly to the scores given by judges in wine shows.' However, it is not just about the points. 'Our tasting panel of extremely experienced judges, plus our experience with consumer wine events means we are able to understand consumers and suggest wines that will be interesting to them as well.'
Donna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats.
I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern sweets bring a little magic into your kitchen.
Whatever your reason for doing it, removing or reducing animal products from your diet doesn?t have to mean sacrificing on convenience or flavour. Nor does it require obscure, expensive ingredients or meat substitutes. By making best use of fresh produce and unlocking the versatility of plants, you can create simple and delicious dishes while knowing that your food choices are helping your health and the planet. Drawing on years of expertise as a professional chef, Tobie Puttock turns to plant-based cooking to bring you 100 recipes for a reliable repertoire of weekday and weekend meals that are free of meat, fish, dairy and eggs. Easy and satisfying, this is naturally healthy food that just happens to be vegan - from adaptations of classic favourites such as banana bread, shepherd?s pie and chocolate brownies, to recipes inspired by Tobie?s travels and clever new ways of using everyday ingredients. You don?t need a label for the way you eat. You just need SuperNatural.
Foreword by Jamie Oliver.
Curling up with a book was never so delicious This gorgeous, whimsical gift hardback celebrates beloved works of literature in the shape of beautiful iced biscuits. Feast your eyes on 60 mouth-watering classics in full colour from Jane Austen and Mary Shelley to Tolkien and F. Scott Fitzgerald, modern masterpieces by Margaret Atwood, Neil Gaiman, Geraldine Brooks and Melissa Ashley, and beloved children's tales by Dr Seuss and J.K. Rowling. With all the tender love and care of a true book lover, author and baker extraordinaire Lauren Chater shows you how to translate your favourite books to the plate - and start making your very own sweet morsels of edible art. Filled with beautiful photographs and insider tips on achieving cookie nirvana, now you can have your books and eat them too. Lauren Chater is the founder of the popular blog, The Well-Read Cookie, and author of the acclaimed historical novel The Lace Weaver.
Christine Manfield's ode to Indian cooking quickly immerses you in the colour, spice, strong flavours and glorious chaos of the sub-continent ... a cookbook that's practical, yes, but also full of heart.
Gourmet Traveller `This is my story of India, a story gathered across many visits, connecting with people in various walks of life. The recipes I've collected along the way reflect the stories of countless mothers, grandmothers, daughters, sons of daughters, brothers, sisters and aunts, as told to me during my travels.' Tasting India is a gastronomic odyssey through home kitchens, crowded alleyways, fine restaurants and street shacks to explore the masterful, complex and vibrant tapestry of Indian cuisine. Along the way, this captivating country comes alive as Christine Manfield describes its food, landscape, culture and traditions with her trademark passion, curiosity and expertise. This award winning cookbook has been fully revised in paperback and includes three new chapters on the Punjab, Gujarat and Hyderabad, plus Christine's insider tips on where to sleep, eat and shop throughout India.
Awards International Cookbook of the Year, 2012 International Association of Culinary Professionals, New York Best Culinary Travel book, 2012 IACP awards, New York Best Illustrated Book, 2012 Australian Book Industry Awards Finalist, Andre Simon 2012 Book Awards, London
Angel Strawbridge cordially invites you to accompany her on a journey to create your perfect vintage tea party!
The Vintage Patisserie is a haven of all things glamour, vintage and retro. Run by Angel Adoree, the outstanding character you may have seen on Dragon's Den or Channel 4's Escape to the Chateau, the Vintage Patisserie is a vintage hosting company, originally founded in East London where it spent years wowing its clientele with unforgettable tea parties from a bygone era. In 2015, the company (and Angel) relocated to the beautiful Chateau-de-la-Motte Husson in France, and now offers fairytale vintage weddings, among other unique celebrations. For that reason, there's nowhere better to get simple, elegant advice for hosting your very own Vintage Tea Party at home than from Angel and The Vintage Tea Party Book.
As well as providing sumptuous elegant recipes to cover every time of the day, Angel's The Vintage Tea Party Book covers the full breadth of those little touches that make the perfect vintage party: Invitations, attire, decorations, props and more. The book is broken into:
BRUNCH What do you mean, morning is no time for a party?! High Breakfast is the height of civilization and, here, I share my most refined brunch dishes, for a morning tea party fit for a Queen. Don your headscarf and on with the preparations!
AFTERNOON Is your pinkie finger raised at the ready? There's nothing more British than Afternoon Tea. This chapter is a treasure trove of tea-time delights, from classics to decadent treats, and I show how to make a Union Flag for the ultimate traditional tea party.
EVENING The evening tea party is all about glamour, giggles and good friends. On these pages, I share my most impressive recipes, for maximum impact on the eye and taste buds, to give the special people in your life the treat they deserve.
STYLE You've organized the perfect vintage do, now it's time for the perfect vintage hairdo, and the perfect vintage dress, and for getting your make-up - and your man - looking just stunning. You'll be the most glamorous hostess in town!
From the phenomenally successful Food Safari series comes the new highly anticipated book from Maeve O'Meara that explores the beauty of cooking with ingredients from the earth's elements.
In Food Safari: Earth, Fire, Water Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks and chefs from Asia, Europe, the Americas and the Middle East who are all passionate advocates of cooking with the best and most natural produce they can get. Discover the pleasures of baking, roasting, one-pot cooking, or cooking Asian-style in a wok, with the people across the globe that know how to do it best. Maeve guides the reader through the regions she visits throughout the book - their ingredients and influences - while explaining local techniques in the practical and accessible style that has already won her so many followers. Food Safari: Earth, Fire, Water is packed with more than 170 recipes, full of crunch, bite and flavour, which explore age-old techniques and cutting-edge cookery.
From the sweet to the savoury come recipes - drawn from the earth: vegetables that range from sweet potato, carrots and sugar snaps to sour and bitter vegetables like radicchio and kale; cooking with fire: meats and fish smoked to perfection, slow-cooked pulled pork, barbecued street foods like souvlaki, kebabs, skewers and the high-octane tandoor; and lastly dive into the seafood bounty in water: hot and sour Vietnamese soups, jungle curry from east Asia, and jambalaya from southern America ... these are just some of the intense and inspirational flavours in Food Safari: Earth, Fire, Water.
The official book to accompany not just one but three of Food Safari's most popular SBS television series: Food Safari Earth, Food Safari Fire and Food Safari Water.
Pete Evans makes eating green easy with more than 130 mouth-watering dishes that take veggies from sides to stars.
Even the pickiest eater will be won over by crispy carrot fritters with garlicky yoghurt dipping sauce, oh-so-simple sweet potato waffles topped with guacamole and a fried egg or the oozy deliciousness that is eggplant parmigiana.
Eat Your Greens also includes simple tips on: - increasing your family's veg intake for breakfast, lunch and dinner - buying and growing seasonal, organic produce - harnessing the health benefits of different veggies.
Based on the success of Yummy, Easy, Quick, Matt Preston has done it again, and this time he's gone global.
Here are 135 of Matt's favourite iconic dishes from 11 of the world's great cuisines, all of which are quick to prepare using easy-to-find ingredients.
Ditch the food-delivery app and up your kitchen game with more yummy, easy and quick meals the whole family will love.
The Cellar Bar, a Melbourne institution since the 1950s, has always been synonymous with Italian dining. The place where many had their first mouthful of spaghetti bolognese, it?s long been the meeting point for Melbourne society and one of the reasons dining out has woven itself into the fabric of this wonderful city. The Cellar Bar is a place that is always the same in the best kind of way. It?s a place where you can go for a comforting favourite dish or something new. You can go anytime, eat anything. There are no rules and everybody is welcome. The produce is always the best, made with love by some of the city?s finest chefs. Its dark, warm and burnished interior is cosy and relaxed. As Guy says, 'The aim of the food is not to just have you leave feeling full, but it?s also to have you feel fulfilled.? Now you can take this feeling home and nourish your friends and family with 80 simple, delicious, authentic Italian recipes.
How could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has provided European and Asian peoples with vitamins A and C, and also babies - according to folktales about infants found 'under a cabbage leaf'. It has appeared in senator's speeches in ancient Rome and the luggage of South Korean astronauts. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is easy to grow because it contains sulphurous compounds that repel insect pests in the wild - and human diners indoors who smell its distinctive aroma. We can't live without cabbage, but we don't want to stand downwind of it.
In this lively book, Meg Muckenhoupt traces cabbage's culinary paradox, exploring the cultural and chemical basis for its smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe.
A sweeping culinary journey across the Islamic world, and a celebration of its most iconic recipes.
A diverse and rich culinary tradition has evolved in every place touched by Islam, always characterised by deliciousness and fragrance, a love of herbs and the deft use of spices.
Anissa Helou's Feast represents an extraordinary journey through place and time, travelling from Senegal to Indonesia via the Arab, Persian, Mughal or North African heritage of so many dishes. This exploration of the foods of Islam begins with bread, and its myriad variations, from pita and chapatti to Turkish boreks and Lebanese fatayer. From humble grains and pulses come slow-cooked biryanis, Saudi Arabia's national dish of Lamb kabsa and magnificent jewelled rice dishes from Iran and Pakistan. Instructions for preparing a whole lamb or camel hump sit alongside recipes for traditional dips, fresh salads and sharp pickles. And numerous sugary sweet treats suitable for births, weddings, morning coffee and after dinner glint irresistibly from the pages.
With more than 300 recipes, spectacular food photography and interspersed with enchanting anecdotes, Feast is a comprehensive and dazzling mosaic of Islamic food culture across the globe.
Michel Roux Jr's delicious collection of French recipes for the modern home cook.
Michel Roux Jr is one of the best-known and most loved French chefs in Britain. He runs the renowned two-Michelin star restaurant Le Gavroche in London, as well as a number of other restaurants, and has presented many popular food programmes on TV.
In The French Revolution, Michel revisits the classic dishes from his traditional French upbringing, but takes a modern approach that adapts his favourite recipes to suit home cooks today who are looking for light, healthy and easy-to-make options. Gone are the very rich creamy sauces, heavy meat dishes and complicated cooking techniques, as Michel replaces these with recipes that delight the palate without threatening the waistline. For instance, a delicate pea tart with filo-like brik pastry, a new hollandaise sauce containig hardly any butter and lots of clever low-calorie dressings. Michel also features recipes that can be made in one pot for speed and convenience, such as the delicious Poulet Basquaise - a fragrant, simple stew of chicken, peppers and spices. Other dishes can be put together from store cupboard ingredients for a quick mid-week supper - such as Chickpea and harissa soup, to be served alongside one of his many simple salads, tempting vegetable dishes or speedy desserts.
These are not restaurant dishes - this is the food that Michel and his family cook and eat at home. In his beautiful new book, Michel brings the great cuisine of his native land into the 21st century - truly a French food revolution!
The acclaimed chef featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table explores the rich baking tradition of the Nordic region, with 450 tempting recipes for home bakers Nordic culture is renowned for its love of baking and baked goods: hot coffee is paired with cinnamon buns spiced with cardamom, and cold winter nights are made cozier with the warmth of the oven. No one is better equipped to explore this subject than acclaimed chef Magnus Nilsson. In The Nordic Baking Book, Nilsson delves into all aspects of Nordic home baking - modern and traditional, sweet and savory - with recipes for everything from breads and pastries to cakes, cookies, and holiday treats.
No other book on Nordic baking is as comprehensive and informative. Nilsson travelled extensively throughout the Nordic region - Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden - collecting recipes and documenting the landscape. The 100 photographs in the book have been shot by Nilsson - now an established photographer, following his successful exhibitions in the US.
From the pubisher of Nilsson's influential and internationally bestselling Faviken and The Nordic Cookbook.
The national borders contain one of the most fertile swathes of land on the continent. All this makes for a food culture as fascinatingly distinct as it is startlingly delicious.
Chef Yohanis takes the reader on a journey through all the essential dishes of his native country, along the way telling wondrous stories. There are recipes for Doro Wat, chicken slowly stewed with berbere spice; Yeassa Alichia, curried fish stew; and Siga Tibs, flashfried beef cubes. The cuisine also boasts a wealth of vegetarian dishes. Among these are Gomen, minced collard greens with ginger and garlic; Azifa, green lentil salad; and Key Shir, marinated beet and potato salad. Then the book explains the intricacies and variations of Injera, the foundational sourdough flatbread made from the teff grain (which is gluten free and more nutritious than wheat).
Complete with photography of the country's stunning landscapes and vibrant artisans, this volume demonstrates why Ethiopian food should be considered as one of the world's greatest, most singular and most enchanting cuisines.
Classic Italian vegetable dishes with a modern twist.
A brand new collection of recipes from Anna Del Conte that make vegetables the star of the show. Organised in an A-Z format from asparago to zucchina, Anna presents classic dishes alongside her own personalised (many previously unpublished) recipes created throughout her years as a writer. These range from classic recipes such as insalata caprese, parmigiana di melanzane, courgette fritters and squash ravioli with sage butter to more adventurous dishes such as tomato cappuccino. Whilst Anna embraces classic Italian flavours, she ensures that the vegetable in the dish is at the heart of each recipe in her signature style. This is a celebration of vegetables that praises the flavour and texture of each individual root, squash, herb and pulse to teach a new generation of cooks how to enjoy fresh seasonal produce at any time of year.
The research is clear that a plant-based diet is the healthiest diet on earth. But what many people don't realise is that nothing else we do comes close to the environmental impact of what we eat.
Just as Michael Moseley does the research on key topics and synthesizes it into digestible chunks in a compelling package, Suzy Amis Cameron pulls together a vast number of sources, marshalling key facts to drive her OMD mission home. She explains how we can boost energy, feel better, live healthier and heal the earth, starting with just one meal a day. Developed at MUSE school in California, the school she founded with her sister Rebecca Amis, Suzy's program makes it possible for anyone and everyone to reverse climate change while they embrace a healthier lifestyle. This one simple step will begin to help readers lose weight and stay naturally thin, reverse chronic health concerns, improve overall health, enjoy newfound energy and slash their carbon footprint in half.
In OMD, Suzy shares her field-tested plan, outlining the latest science and research on whey a plant-based diet is better for one's health and the environment. Featuring fifty delicious, nourishing recipes and complete with inspiring success stories, shopping lists, meal plans, and pantry trips, OMD is an all-in-one resource for anyone who wants to improve their health and take care of our planet at the same time.
A glorious way to celebrate Christmas'Throughout her distinguished career, eminent food writer Elizabeth David published many articles on Christmas cooking and countless seasonal recipes. Elizabeth David's Christmas brings these together into a beautiful and timeless festive volume to treasure and return to, year after year.
Containing over 150 recipes, all the classics are here- mince pies, stuffings, sauces and - of course - the perfect turkey, as well as simple party dishes, indulgent desserts and some less conventional ideas inspired by the author's travels and her own personal favourites. Peppered with her practical advice and wry commentary, this book will inspire an elegant and memorable Christmas while taking the strain out of cooking for a crowd..
We often associate fruit in recipes with jams, cakes and puddings - but fruit can be an incredible complement to savoury dishes too. Adding blackberries to a duck breast and chard recipe or caramelised pears to a pork and sage recipe can create an amazing dish. This book shows you how to make the most of out the fruit that's in season - whether the dishes are sweet or savoury.
The seasonal arrangement of the recipes and the use of a wide array of fruit varieties, supplemented by citrus and dried fruits, make this book a kitchen staple that promises to be used again and again. The more than 70 recipes in the book include Roast pork with apples, Tagliatelle with mushrooms and blackberries and Chicken with balsamic cherries and cauliflower cream.
The Food of Argentina celebrates the very best recipes from a passionate foodie nation which, until now, have been kept under relative lock and key.
The Food of Argentina is a rich and visual celebration of Argentinian food filled with beautiful location and food photography that takes the reader on a gastronomic journey into a little-known cuisine that is tipped to become the next global food trend for food lovers everywhere. Some people may have heard of Argentinian asados - the legendary meat barbecues that are so beloved by locals, but The Food of Argentina celebrates so much more than a carnivore's dream.
Come inside the homes and families of Argentina and discover the very best recipes this huge food-loving nation has to offer. Often influenced by their European heritage but with a distinct South American feel, home-style dishes include pastas and gnocchi, potato tortillas, stews and casseroles as well as sweet offerings including dulce de leche, strudels and caramel flans. Or head outside and discover the local delicacies offered in Argentina's tiny bars and eateries: chorizo rolls with salsa criolla, traditional empanadas, veal croquettes and fruit-filled pastries. And let's not forget the famous mate - strong herbal tea that is Argentina's traditional drink and adored by locals country-wide. Lose yourself in The Food of Argentina and discover a whole new cuisine from the comfort of your own kitchen.
In Korean Home Cooking, Sohui Kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family. Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to taste of the hand, or an ease and agility with making food taste delicious. With 100 recipes, Korean Home Cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, crisp mung bean pancakes, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae (blood sausage) and yuk hwe (beef tartare). With Sohui's guidance, stories from her family, and photographs of her travels in Korea, Korean Home Cooking brings rich cultural traditions into your home kitchen.
Gyoza dumplings are the ultimate Asian comfort food. Whether eaten in an exclusive restaurant or at a humble street stall, these tasty morsels burst with flavor and are impossible to resist.
Dumplings are surprisingly easy to make once you learn a few basic techniques. And they come in a wide array of shapes and fillings, so the possibilities are endless. This book contains 50 surprising dumpling recipes, including:
* Shiitake Mushroom Dumplings
* Bacon and Cheese Carbonara Dumplings
* Lamb and Coriander Dumplings
* And many more including dessert recipes.
Step-by-step instructions, photos, and helpful tips show you how to wrap dumplings like the "Gyoza King" himself. Impress your friends and family at your next casual gathering or major event with these satisfying and easy-to-make morsels!
Let this Filipino cookbook introduce you to the tempting multicultural cuisine of the Philippines!
Home chef turned internet cooking sensation, Chris Urbano brings the world of Filipino cuisine and adobo cooking to your kitchen with over 90 easy-to-follow recipes. Filipino food is an exciting blend of flavors from China, Spain, Malaysia, and the Philippines' Indigenous community. World of Filipino Cooking brings you both the classic mainstays and Urbano's experimental takes on traditional dishes. Plus, all recipes are made with easy-to-find ingredients and cookware you already have in your kitchen, and the detailed instructions and photographs are geared to all levels of cooking expertise.
From the markets of Metro Manila to the thousands of islands that span the country; these regional Filipino recipes will tempt those familiar with Filipino cooking as well as those ready to experience the flavors of the Philippines for the first time!
The traditions of Syrian cooking, which go back hundreds of years, are notable for their sensory components, in which aroma and texture are as important as taste and nutrition. Over the centuries, the unique dishes of Greater Syria (bilaad al-shaam) were preserved by those who cooked them. For cooks in imperial households, family homes, or on simple peasant farms, recipes were handed down from generation to generation. Despite centuries of occupation, economic hardships, and political strife, the people of Greater Syria continued to cook their bulgur, lentil, chickpea, kishk, and yogurt dishes as if life around them never changed.
Syrian-born Habeeb Salloum and his daughters, Leila and Muna, have researched and explored the far reaches of Syrian cuisine for many years (and in Habeeb's case, decades). Their resulting cookbook provides a succinct window into the dining tables of eighteenth- and nineteenth-century Syria, when the region was influenced by the Ottoman Empire's reach into Persiaand the Arab world. The book includes delectable, heart-healthy recipes-some familiar, some never before published in English-many of which have been updated and simplified for modern sensibilities. The book also provides a poignant window into Syrian culture and everyday life then and now-framed by ageless and truly beautiful food traditions.
Over 500 pages of stunning photography and unique stories about the best places to eat and drink throughout Australia.
Eat and drink your way across our sunburnt country with this collection of our most loved and decorated destinations. Modern Australian cuisine is a melting pot of cultures and flavours, so let us share with you the histories of some of our country's most decorated venues that have helped to develop that iconic Aussie food identity.
Travel from the white sandy beaches of Bondi to the graffiti-clad laneways of Melbourne and onto the rolling hills of Adelaide. Or wander to the far reaches of Perth's sunset-over-water views and over to Queensland's tropics.
Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with the signature recipes of our most coveted restaurants.
Flavours of Australia celebrates the unique culinary landscape of our country, including indigenous ingredients and beloved local produce.
Art Wolfe's immersive photos capture the wonder humans have felt about trees for millennia.
From the biblical Tree of Life to the Native American Tree of Peace, trees have played an archetypal role in human culture and spirituality since time immemorial. An integral part of a variety of faiths-from Buddhism and Hinduism to Native American and aboriginal religions-trees were venerated long before any written historical records existed.
Through the vivid images of legendary photographer Art Wolfe, Trees focuses on both individual specimens and entire forests, and offers a sweeping yet intimate look at an arboreal world that spans six continents. Author Gregory McNamee weaves a diverse and global account of the myths, cultures, and traditions that convey the long-standing symbiosis between trees and humans, and renowned ethnobotanist Wade Davis anchors the text with a penetrating introduction. Humans have always shared this planet with trees, and Trees by Art Wolfe is a breathtaking journey through and homage to that relationship and its past, present, and future.
Come rain or shine, flowers feature perennially in the landscape of human history. Their beauty has inspired some of the greatest works of art and literature, captivating creative minds from Ovid to O'Keeffe, Wordsworth to Van Gogh, Botticelli to Beatrix Potter.
But flowers have also played a key part in forming the past, and may even shape our future. Some have served as symbols of monarchs, dynasties and nations - from the Wars of the Roses to the Order of the Thistle. And while the poppy is often associated with WWI, it was the elderflower that treated its wounded soldiers, joining a long line of healing flowers that have developed modern medicine, including lavender and foxgloves.
From the personal to the political, flowers play a part in all aspects of life: the right rose, according to the Victorian language of flowers, might mend a broken heart, while sunflowers may just save our planet.
This beautifully written collection is at once enchanting and intriguing, weaving together art, science, history and horticulture to offer a fresh perspective on the world around us. The Brief Life of Flowers reveals how even the most ordinary of flowers have extraordinary stories to tell.
Morocco in Bloom is a celebration of the beauty and richness of Moroccan flora. Author Giuppi Pietromarchi shares her deep-rooted passion for the designs and plants of the contemporary Moroccan garden. The famous Jardin Majorelle in Marrakech features extensively, its rich palatte of dazzling flowers and deep Majorelle Blue illustrated with a magnificent array of photographs. The garden was rediscovered and restored by Yves Saint-Laurent and Pierre Berge.
Legend tells us that the first garden was born at the foot of a tree. As a mark of respect, the area around it was swept, and so it became sacred. Gardens - places where nature is imitated and ordered by human intervention - have been a part of history since the days of ancient Mesopotamia. Harmony is the key component, and this book invokes this harmony on every page.
Illustrated with a magnificent array of photos and antique botanical prints, Morocco in Bloom is more than just a celebration of Moroccan flora. It is also a practical manual, dedicated to the cultivation, creation and maintenance of southern Mediterranean gardens. The author's words will resonate with any garden lover based in the broader Mediterranean Basin, from Spain to Greece, Provence to Tunisia. The book has been composed in the style of an almanac, guiding the reader through the year month by month. Each chapter provides vital advice on how to plant, prune and care for the most beautiful and rare plants in the Mediterranean climate region.
A celebration of the exceptional and ordinary ways people engage with the world around them through plants. In gardens we find shelter, nurture and respite from the noise and rush of everyday life. To garden is a wonderful thing but you don't have to have a large plot of land or immense knowledge to reap the benefits of a little nature. The Planthunter uncovers all the ways in which people around the world find purpose, beauty, wellness and connection through the act of gardening.
Japanese gardens don't have to be large or elaborate to be beautiful.
Bring the tranquility of a classic Japanese garden into any space in your home or office. Miniature Japanese Gardens shows you how to create simple Japanese-style container gardens using inexpensive plants and materials that are available everywhere!
A detailed plan of each garden provides a basic template along with information about plant types and containers. The container itself can be an old pot, ceramic bowl, or just about anything you might have lying around. Such found objects lend themselves to the Japanese art of wabi-sabi, the beauty of imperfection. Add rocks and other elements to produce Zen-like gardens that enhance any interior.
Step-by-step photos of over 40 different container gardening projects-ranging from a kokedama (moss ball) to a miniature bamboo grove-and the amazing landscapes in Japan that inspired them will appeal to gardeners, Zen students, and small space enthusiasts alike!
Karen leads you through organic heirloom tomato growing, from seed sowing to feeding, pruning and training. She outlines a variety of ways to grow, tells the stories of some passionate growers and helps you keep problems at bay with an extensive illustrated pest and disease section.
Penny chronicles the history of heirloom tomato varieties in Australia and explains how to breed your own heirloom tomatoes. She also details why tomatoes are so good for you, and why a red tomato is red! Finally, Penny lists, and describes in detail, more than 220 different heirloom tomatoes that can be sourced in Australia today.
Janice explores the enticing and diverse range of heirloom tomato flavours, describes in detail how to select, prepare, preserve and cook heirloom tomatoes, and explains how to create the perfect tomato passatta and paste. Finally, she shares more than 60 delicious tomato recipes from renowned chefs and passionate tomato lovers throughout Tasmania, Australia and beyond! For tomato lovers, gardeners and cooks; and all those who love beautiful books.
This is the ultimate book on tomatoes, brimming with information based on experience. It covers everything anyone ever needs to know about selecting, growing and using the best and tastiest tomatoes in all districts and climates.
Peter Cundall 2018