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Food & Wine > Food

Large 9781785038938

Ottolenghi FLAVOUR by Yotam Ottolenghi; Ixta Belfrage

$55.00 AUD

Available Stock:
17

Category: Food

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspir e. Ottolenghi FLAVOUR combines simple recipes for weeknights, low effort-high impact dishes, and standout meals for the relaxed cook. Packed with signature colourful photography, FLAVOUR not only inspires us with what to cook, but how flavour is dialled up and why it works. The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate veg to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With surefire hits, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzel, plus mouthwatering photographs of nearly every one of the more than 100 recipes, Ottolenghi FLAVOUR is the impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.     ...Show more

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Large 9781529332445

The Emperor's Feast: A History of China in Twelve Meals by Jonathan Clements

$33.00 AUD

Available Stock:
8

Category: Food

From the humble takeaway in the middle of a tiny English village to the embarrassment of riches offered in a big-city Chinatown, Chinese food is everywhere to be found. But the meals on offer merely scratch the surface of a rich and dizzyingly varied culinary tradition, spread across 5,000 years of hist ory and over the more than thirty provinces and regions that constitute modern China - not to mention the Chinese diaspora communities all across the world. In The Emperor's Feast, author and TV presenter Dr Jonathan Clements invites us into the history of Chinese food, starting with the earliest grain stews and the rudimentary chopsticks of the Bronze Age and taking us through the development of dining etiquette under Confucius, the popularisation of rice and the dawn of the dumpling in the 4th century. We see how Chinese cuisine morphed and adapted to the eating habits of invaders such as the Mongols and the Manchus, and how food - like the heady, fiery cuisine of Sichuan or the hardy wheat-based dishes of the north - often became a stand-in for Chinese regional and national identities. Dr Clements then traces the journey of Chinese food to our modern Chinatowns and takeaways, from the tumultuous early days of the 19th century to the profound impact of the rapid industrialisation and globalisation of post-Mao China on the national diet. As we enter the 21st century with food scandals and a Guinness World Record attempt involving fried rice, The Emperor's Feast shows us that the story of Chinese food is inextricably entwined with the story of China: not only the one that history tells us, but also the one that China tells about itself. ...Show more

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Large 9781921383816

Edible City by Indira Naidoo; Alan Benson (Photographer)

$45.00 AUD

Available Stock:
8

Category: Food

A look at some truly creative and unique urban gardening solutions, along with practical tips and recipes When Indira Naidoo transformed her tiny 13th-floor balcony into a bountiful kitchen garden, it changed her life forever. She joined the quiet revolution rolling through our cities--the army of urba n gardeners turning concrete into crops, and harvests into hope. She also came to realize that gardening spaces in cities are limited only by the imagination. Join Indira as she visits some of Australia's most innovative and memorable kitchen gardens--the audacious garden in the sky providing a haven (and honey) for homeless visitors, the school bush-tucker garden reconnecting Indigenous kids with their heritage, the rooftop worm farm combating food waste at a Melbourne restaurant, and the community gardens bringing neighbors together to share meals and stories. Indira also offers gardening tips and practical advice on beekeeping, worm farming, composting and setting up your own community garden, as well as 40 of her delicious recipes. Includes dual measures. ...Show more

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Large 9781760523862

Africola: Slow Food Fast Words Cult Chef by Duncan Welgemoed; James Brown

$50.00 AUD

Available Stock:
8

Category: Food

Ottolenghi on steroids, with a sense of humour and a bit of a Kitchen Confidential vibe - it's brash, bold, boozy and it roars.  Duncan Welgemoed's food is exciting some of the most exacting palates. He cooks African-inspired vegetables, grilled and smoked meats, flatbreads, pickles, ferments, vegan-ins pired desserts and serves cocktails and natural wine. The food and the experience he recreates links directly back to his South African birthplace, Johannesburg. The food is all about using sustainably sourced, low -impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that have big, powerful flavours, are punchy, bold, butch and that 'open another box in your palate and in your mind'. The range of recipes covers vegetarian and vegan; full-on South African meat dishes cooked on fire, in embers and ashes, in ovens and cast iron pots; ferments, dips, pickles and sauces that are good for the gut and good on the palate; South African inspired vegan desserts. Expect to find recipes for peri peri chicken; roast rib of beef with pap (polenta); wood-roasted sardines with poached plums; charcoal prawns with preserved pumpkin; kingfish muamba (crudo) with pickled kohlrabi; prawns grilled with kombu butter; firepit sausages; squid with seaweed tapenade; bush meats (charcuterie) with smoked oysters; boom chakalakka (radicchio-based kimchi pickles); caramelised corn kernels with white chocolate and hazelnuts - and a soundtrack to accompany the food. ...Show more

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Large 9781743795194

Pardiz: A Persian Food Journey by Manuela Darling-Gansser

$60.00 AUD

Available Stock:
7

Category: Food

Pardiz is a personal journey into Manuela Darling-Gansser's "paradise past". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautif ul recipes that underline the depth and broad appeal of this great and enduring food culture.  In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book - and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food - whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming - recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself. ...Show more

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Large 9780241431153

7 Ways: Easy Ideas for Every Day of the Week by Jamie Oliver

$50.00 AUD

Available Stock:
7

Category: Food

7 WAYS TO REINVENT YOUR FAVOURITE INGREDIENTS WITH MORE THAN 120 NEW, EXCITING AND TASTY RECIPES Jamie's looked at the top ingredients we buy week in, week out. We're talking about those meal staples we pick up without thinking - chicken breasts, salmon fillets, mince, eggs, potatoes, broccoli, mushroo ms, to name but a few. We're all busy, but that shouldn't stop us from having a tasty, nutritious meal after a long day at work or looking after the kids. So, rather than trying to change what we buy, Jamie wants to give everyone new inspiration for their favourite supermarket ingredients. Jamie will share 7 achievable, exciting and tasty ways to cook 18 of our favourite ingredients, and each recipe will include a minimal amount of ingredients. Across the book, at least 70% of the recipes will be everyday options from both an ease and nutritional point of view, meaning you're covered for every day of the week. With everything from fakeaways and traybakes to family and freezer favourites, you'll find bags of inspiration to help you mix things up in the kitchen. Step up, 7 WAYS, the most reader-focused cookbook Jamie has ever written. ...Show more

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Large 9781760525989

Australian Food by Bill Granger

$50.00 AUD

Available Stock:
7

Category: Food

The hotly anticipated new book from Bill Granger celebrates today's bright picture of Australian food - 20 years since he released the bestselling Sydney Food. In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Aust ralian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same. ...Show more

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Large 9781760787677

To Asia, with Love by Hetty McKinnon

$40.00 AUD

Available Stock:
6

Category: Food

'To Asia, With Love is my homecoming, a joyous return to the humble, yet deeply nurturing flavours and meals of my childhood as a Chinese girl born in Australia. It is also a celebration of the exciting and delicious possibilities of modern Asian cooking.'Recipes range from the traditional - salt and pe pper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before. ...Show more

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Large 9781760855802

Good Food New Classics by Bernoth, Ardyn

$40.00 AUD

Available Stock:
6

Category: Food

The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight ​of Australia’s ​best-loved chefs.​Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix’s inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell’s addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh’s Irish coffee cake has Bailey’s Irish Cream in the filling! Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.​ Classic and new classic recipes by Australia's leading chefs as seen and cooked by Good Food fans all over Australia. Contributors: Danielle Alvarez, Jill Dupleix, Helen Goh, Kylie Kwong, Adam Liaw, Andrew McConnell, Katrina Meynink and Neil Perry.   ...Show more

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Large 9781784743666

Cook, Eat, Repeat: Ingredients, Recipes and Stories by Nigella Lawson

$50.00 AUD

Available Stock:
6

Category: Food

'Food, for me, is a constant pleasure- I like to think greedily about it, reflect deeply on it, learn from it; it provides comfort, inspiration, meaning and beauty, as well as sustenance and structure. More than just a mantra, "cook, eat, repeat" is the story of my life.' Cook, Eat, Repeat is a delicio us and delightful combination of recipes intertwined with narrative essays about food, all written in Nigella's engaging and insightful prose. Whether asking 'What is a Recipe?' or declaring 'Death to the Guilty Pleasure', Nigella's wisdom about food and life comes to the fore, with tasty new recipes that readers will want to return to again and again. 'The recipes I write come from my life, my home', says Nigella, and in this book she shares the rhythms and rituals of her kitchen through over fifty new recipes that make the most of her favourite ingredients. Dedicated chapters include 'A is for Anchovy' (a celebration of the bacon of the sea), 'Beetroot and Me', 'A Vegan Feast', a shout out for 'Brown Food', a very relatable 'How To Invite People for Dinner Without Hating Them (or Yourself)', plus new ideas for Christmas. Within these chapters are recipes for all seasons and tastes- Burnt Onion and Aubergine Dip; Butternut with Chilli, Ginger and Beetroot Yoghurt Sauce; Brown Butter Colcannon; Spaghetti with Chard and Anchovies; Beef Cheeks with Port and Chestnuts; Oxtail Bourguignon; and Wide Noodles with Lamb in Aromatic Broth, to name a few. Those with a sweet tooth will delight in Rhubarb and Custard Trifle; Chocolate Peanut Butter Cake; Rice Pudding Cake; and Cherry and Almond Crumble.     ...Show more

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Large 9781743796245

Vegan with Bite: Because Taste Matters by Shannon Martinez

$35.00 AUD

Available Stock:
6

Category: Food

In Vegan With Bite, Australia's number one vegan chef, Shannon Martinez, presents more than 80 thoughtful but easy meals (complete with shopping tips and cheffy hacks) that are guaranteed to take the meal beyond the meat-and-dairy-free predictable. It is all part of Shannon's mission to show readers tha t generous, delicious and environmentally sustainable food is entirely achievable - regardless of budget. Alongside her recipes, Shannon shares her essential kitchen larder, a did-you-know guide to ingredients that are not actually vegan (but that many cooks think are, and vice versa), plus advice on leftovers and cutting back on waste. There's also a chapter on dips, condiments and sauces described by Shannon as the essential glue that brings her meals together. Vegan With Bite is everything you wouldn't expect of a book presenting winning meals on a shoestring.     ...Show more

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Large 9781784722906

The Art & Science of Food Pairing by Peter Coucquyt

$60.00 AUD

Available Stock:
5

Category: Food

"We build tools to create culinary happiness" - Foodpairing.com" "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris ...Show more

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