This cook book was a result of Stephanie’s growing belief that despite all the interest in restaurants and ‘fancy food’, most people were raising children and young adults with little if any understanding of what to do with fresh food in their daily lives so she needed to change that situation by giving us this little gem.
Stephanie is so passionate, and meticulous with this 1,000-page cook book / bible that she inspierd a whole generation of people to source and cook better food.
Delia Smith is the most trusted name in British cooking and in this amazing cook book ‘How to Cook’. Delia Smith goes back to basics – with over 700 pages , 350 recipes and step-by-step photography, covering every technique you will ever need from how to boil an egg to Apple Crumble, this cook book will satisfy your every cooking desire.
Fresh from hosting Channel 7′s popular cooking show, ‘My Kitchen Rules’, bestselling author and chef Pete Evans brings cooking back to his home kitchen in My Kitchen. Focussing on casual home cooking as a lifestyle, Pete keeps it relaxed with fresh ingredients and flavours for every meal of the day. Featuring the dishes Pete loves to prepare for his family, My Kitchen offers all the inspiration you need to regularly cook simple, interesting meals that are bursting with flavour.
Whether you want to create the ultimate seafood curry, a succulent sirloin with mint, lemon and chilli, or a classic lemon and lime cheesecake, My Kitchen is packed with fabulous meal ideas for the entire family.
Jamie’s 30 Minute Meals Cookbook by Author: Jamie Oliver. Jamie’s 30 Minute Meals Cookbook; I’m going to show you how to put a whole meal on the table in 30 minutes flat! Not just one dish, a whole spread of beautiful things. If, like me, you love food, and have hungry mouths to feed when you get home after a long day, then allow me to let you in on a totally revolutionary new way of cooking. In this book I’m going to show you how to make a complete meal in the time you’d normally spend on one dish. What you’ll be able to achieve in just 30 minutes will absolutely blow your mind. It’s certainly blown mine! This is not about compromising on quality. It’s about being organized, working fast and using shortcuts and clever tricks to put insanely delicious plates of food on the table in no time. Each of the 50 meals inside has been carefully written so there’s no faffing about – just good, fast cooking. I’ve created complete menus of food that go beautifully together and planned the recipes in a really unique, easy-to-follow way. This kind of cooking is all about using every minute wisely, having fun, and reclaiming your kitchen for the job it was meant for. You might think it can’t be done, but I promise you it can. Have a look inside to see the sort of meals you’re going to get. Once you start cooking this way, not only will you absolutely love it; you’ll never look back. In his new book, “Jamie’s 30-Minute Meals”, Jamie proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you’d normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal. They include main course recipes with side dishes as well as puddings and drinks, and are all meals you’ll be proud to serve your family and friends. Jamie has written the recipes in a way that will help you make the most of every single minute in the kitchen. This book is as practical as it is beautiful, showing that with a bit of preparation, the right equipment and some organization, hearty, delicious, quick meals are less than half an hour away. You’ll be amazed by what you’re able to achieve.
The Cookbook is from the MasterChef Series 2 which became compulsory viewing for Australian households, with over 4 million people tuning for the final episode. Over the course of fourteen weeks, we watched the contestants cook their way through signature dishes, pressure tests, mystery boxes and invention tests. Now here¡äs your chance to cook and taste the dishes that enticed, thrilled or just plain baffled you with their brilliance. From university students, farmers, tradespeople, teachers and stay-at-home mums and dads to doctors, lawyers, engineers and accountants, they all applied with one common ingredient ¨C their love of food. From 8000 applications, they were eventually whittled down to just 50 people. This group of gourmands battled it out to take a place in the final 24. Over 14 gruelling weeks of cooking challenges, one person was eventually named as Australia¡¯s new MasterChef ¨C Adam Liaw. Three iconic figures once again took up their exalted role as judges ¨C award-winning and respected chefs and restaurateurs Gary Mehigan and George Calombaris, and one of the world¡¯s most acclaimed food critics Matt Preston. Individually, the judges¡¯ successes are astounding. As a group, their experience, advice and mentoring to a group of home cooks determined to be up there with the world¡¯s best chefs, is nothing short of inspirational. A cheeky smile fromGary, an uplifting comment from Matt, and a second spoonful of a dish from George means everything to a MasterChef Australia contestant. The MasterChef dream is one where ordinary Australians can have their cake and the icing too. The judges are putting their own reputations on the line to mould the best chefs they can, but make no mistake, the pressure to achieve that dream can reach boiling point. In Season Two of MasterChefAustralia, the challenges were be bigger, the expectations higher and the competition more intense. From incredible challenges aboard a P&O cruise ship, to time-pressure challenges with mystery boxes filled with exotic ingredients, cooking challenges against world renowned chefs, to tasks that tested their cooking creativity, it was an apprenticeship into the fiery world of cooking that certainly wasn¡¯t for the faint-hearted. MasterChefAustralia: The Cookbook ¨C Volume 2 will be released just in time for Christmas¡ So here is your chance to cook and taste the dishes that enticed, thrilled or just plain baffled you with their brilliance
Join chef, food critic and author of the hugely successful food bible, The Real Food Companion, Matthew Evans, as he embraces winter with more than 85 warming recipes – from Winter Potato and Bacon Soup, and Stout, Beef Shin and Mushroom Pie to an exceptionally delicious Kentish Cherry and Elderflower Fruit Pudding. Matthew grows much of his own produce on his farm in Tasmania, also the setting for his popular TV series ‘The Gourmet Farmer’, where he cooks these cosy feasts on his wood fired stove as the temperature drops outside. Winter on the Farm is the ultimate guide to cooking nourishing and hearty food, and will inspire you to create these rich, wonderful flavours as soon as you feel a winter chill in the air.
‘I am inspired by nature and have coined the term nature-based cuisine to describe my food. Nature offers us so much diversity – a natural elegance and beauty – and it is the organic nature of food, its textures and flavours that is at the heart of my cooking’. Peter Gilmore
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated, ground-breaking book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter’s recipes, including the irresistible eight-textured chocolate cake and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
Join Guillaume as he opens the doors of seven private homes and his two internationally acclaimed restaurants, Guillaume at Bennelong at the Sydney Opera House and Bistro Guillaume in Melbourne. There are menus and recipes to suit every style of entertaining, from a formal dinner in Leo Schofield’s heritage manor in Tasmania to a laidback lunch in the Pittwater home of Heidi Middleton of sass & bide.
Witness the high theatre of the professional kitchen as Guillaume shows us how to master his signature restaurant dishes, such as steak frites, basil-infused tuna and his legendary Paris mash. Then discover Guillaume’s favourite recipes to cook at home, from beef daube and gnocchi with beetroot, pumpkin and prawns to dark chocolate mousse and vanilla bean crème brûlée.
Buon ricordo is Italian for ‘fond memories’. This is Armando’s newest cookbook and contains more than 100 recipes, fully illustrated accompanied with beautiful food photography. Armando has been cooking amazing food at Buon Ricordo, in Paddington for more than 25 years and is the most awarded Italian restaurant in Australia. Armando comes from Naples so his food is as he says la cucina povera with a sophisticated touch. This new book takes Armando’s Italian food heritage and all the tricks of the restaurant trade and makes it easy for the keen cook to recreate it at home. The book is very personal and showcases how eating together as a family will save western civilisation.
James Halliday’s “Australian Wine Companion” is the Number 1 bestselling guide to wineries and wine inAustralia. Keenly anticipated by winemakers, faithful collectors and wine lovers alike, the 2012 edition has been completely revised and updated to bring you up-to-the-minute information. Halliday shares his extensive knowledge of wine via detailed tasting notes, each of which includes vintagespecific ratings and advice on optimal drinking, as well as alcohol content, price and a value rating. He provides important details on wineries – including opening times, contact details, vineyard sizes and web addresses – in addition to biographies on each, and information about the winemakers. An indispensable reference for all enthusiasts of Australian wine, the “Australian Wine Companion” is a must-have for anyone planning to visit a wine-growing region or to replenish their cellar or wine rack. It is the most authoritative and entertaining guide to Australian wine.
