Culinary Books

Author: 0'Shannessy & Richmond. This book works on the premise that all students of hospitality, irrespective of preferred areas of specialisation, would benefit from a comprehensive understanding of the operational structure of accommodation services.

Code: 7292

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Price: $55.95

Author: Greig, Denise. One of the most useful aids available to the serious cook. Features over 3500 entries for every aspect of cooking from ingredients, techniques, international dishes, cooking utensils, even macrobiotic terms.

Code: 7149

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Price: $19.95

Curated by Ferran Adrià, Mario Batali, Shannon Bennet, Alain Ducasse, Fergus Henderson, Yoshihiro Murata, Gordon Ramsay, René Redzepi, Alice Waters, and Jacky Yu

•10 of the best chefs of today reveal who the 100 chefs of tomorrow will be

•Provides unique insights into the incredible variety of culinary talent working today in places as diverse as Paris, Copenhagen, Kyoto, New Orleans, Bilbao, and Beijing

•Includes menus and recipes from each emerging chef, all illustrated in full colour alongside images of their kitchens and restaurants

•The first food book of its kind, Coco is an invaluable cookbook and a unique overview of contemporary gastronomy

Code: 101180

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Price: $39.95

Author: Dodgson, Graham. This book is the established market leader and standard reference text for commercial cookery students in Australia.

Code: 639

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Price: $69.95

Australia knows him as the cravat-wearing critic and hulking soulful judge on TV's crazily successful MasterChef Australia but it's his writing that has had the food world talking for the last ten years.

Here are all his best stories and columns. A collection of Matt's irreverent, intelligent, and amusing adventures in food.

This book will take you from the best restaurants in the world to grungy hole in the walls on the wrong side of town; from the ritual of a traditional pig annual kill to lunch at a Sikh temple in the suburbs; basically wherever the world's best food can be found.

There are Matt's insightful interviews with some of the world's most influential food thinkers, romps across continents in search of the world's finest salt and sugars, and more than a few insights - from the compelling to ther completely bizarre - from the set of Australia's biggest TV show, MasterChef.

You'll also find simple solutions for making everything from jam to the perfect risotto - even how to create an authentic Seventies soiree - each told in Matt's unique style. It's all here. The stories that won him the title of Australia's Best New Food Writer in 2000, those that subsequently saw him win top national awards for both his food and recipe writing and the pieces that earned him his current title, that of the Le Cordon Bleu World's Best Food Journalist.

Now read what's inside to see if that's a title he deserves.

"Matt Preston is dangerously close to becoming a fetish," Miranda Devine, Sydney Morning Herald.

"MasterChef judge Matt Preston … has earned near-cult status on the back of his dandified turn on the show," Ros Reines, Sunday Telegraph

"Debonair and cultured, this master critic is winning over Australian audiences with his wicked sense of humour," Rove, Network Ten

Code: 100741

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Price: $34.95

The long awaited re-print of Ingredients has finally arrived! Considered to be one of the best reference books for many years, the publishers have responded to customer demand and produced a re-run of this legendary title.

Enjoying relatively easy access to the world market, and vastly improved growing, production and importation methods, specialty shops and supermarkets are now filled with delicious foods from near and far.

It is little wonder that with this great 'food boom' has come general confusion about exactly what everything is, and how to use it.

Ingredients is designed as the essential reference for every cook and food lover. Containing more than 2000 colour photographs of produce from both hemispheres, with text that takes away any confusion, this is a fascinating, comprehenseve guide to all you need to know about the nuts and bolts of food.

Code: 5352

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Price: $35.00

-Includes elegent new display case.

"Larousse Gastronomique", the world's classic culinary reference book, is known for its authoritative and comprehensive collection of recipes.

Here it is brought up to date for 2009 in an attractive edition containing over 900 new colour and black and white photographs. All chapters have been read and edited by field specialists, and 85 biographies of chefs have been added. Entries have also been regrouped for increased accessibility.

Originally created by Prosper Montagne and published in 1938, this essential addition to any kitchen has withstood the test of time and become an invaluable source of information for every enthusiastic cook.

Without the exaggeration and extravagant distractions of many of today's cookery titles, "New Larousse Gastronomique" contains recipes, tips, cooking styles and origins for almost every dish in history.

Code: 195

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Price: $145.00

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.


Guru to a new generation of chefs from Chicago to Copenhagen, Spain’s Ferran Adrià has been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.

His restaurant, El Bulli, was ranked first on Restaurant Magazine’s Top 50 list in 2006, 2007, and 2008, and has retained this title in 2009.

Considered food’s preeminent futurist, a mad Catalonian scientist, and the godfather of culinary foam and other gastronomic advances, Adrià has distilled his culinary knowledge into a practical handbook that will more often be found face up on the counter than collecting dust on a shelf.

A dictionary of present-day cooking, Modern Gastronomy: A to Z puts equal emphasis on the nature of ingredients, their reactions and the processes they undergo to create the final product. You can quickly look up and find, in plain language, everything you need to know about the science of cooking and the art of combining flavors and textures.


The first English translation of the bestselling Lexico Cientifico Gastronomico, this book’s lexical format provides, for each ingredient or term, a definition, the ingredient’s source, and suggestions for its use.

A scientific exploration of the possibilities of food, this much-anticipated book includes a foreword by Harold McGee, author of On Food & Cooking and contributor to Nature, New York Times, Fine Cooking, and Physics Today.

It is this rigorous scientific viewpoint that sets the book apart, enabling you to develop processes, tastes, and textures that give your new products a competitive edge.

Code: 100901

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Price: $99.95

Author: Alexander,Stephanie. A completely updated, expanded new edition of the household bible, with 10 new chapters and over 300 new recipes. The definitive cook book for every Australian home.

Code: 5162

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Price: $130.00