Culinary Books

Acclaimed Australian chef Shannon Bennett takes us on a rich journey into the heart of French cuisine.

In a glorious farmhouse just outside the village of Ménerbes, Shannon immerses himself in the life of Provence. With no recipes from home, his first task is to find old books and learn the history of local dishes. His aim is to re-engage with a culinary tradition that has been such a part of his life, and to nourish and enjoy time with his young family. He invites us to join them all and step inside this beautiful part of France, to grab a glass of Côtes du Ventoux and live life like à la français.

Exploring village markets, cooking with local and seasonal produce, learning classic food techniques and soaking up the culture are all part of the daily life of a chef and his family on holiday. What began as a diary has become a beautiful record of regional food and Shannon’s home cooking, and includes more than 60 original recipes: from slow-cooked duck with honey and thyme to lamb cassoulet with preserved lemons, from artichoke stuffed with ratatouille to figs wrapped in olive oil brioche—all created on the spot to incorporate the fresh ingredients Shannon sources every day.To round out this luscious feast, the book includes many other tips and treasures, including overviews of the region’s wines, as well as a personal guide to the best restaurants and hotels.

Shannon and his family’s journey will inspire and delight Francophiles and food lovers alike.

Code: 102084

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Price: $39.99

Author: More

Code: 3822

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Price: $44.00

Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery

The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.

Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.

Code: 102083

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Price: $75.00

The French Laundry - USA. Ranked #32 in the top 100 restaurants of the world 2010.

Bouchon cooking is about elevating to elegance the simplest ingredients, because the best food isn't necessarily what is served at white-tablecloth restaurants

Code: 7815

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Price: $99.00   $77.00   You save $22.00!

Author: Harden, Michael

Code: 4413

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Price: $59.95

Tobie Puttock's love affair with Italian food began when he was an eighteen-year-old working in Melbourne's acclaimed Caffé e Cucina. The passion flourished as he cheffed his way across Europe, working eighteen-hour days in Italian speaking kitchens, taking time out for snowboarding excursions and the odd very long lunch in a mountainside trattoria.

This simple, edgy and energetic cookbook is the result of that experience, with beautifully illustrated photographs it rewrites some of the rules and ignores others. However far it pushes the boundaries of tradition, it sticks closely to the guiding principle of great Italian cuisine: that cooking is, if nothing else, an act of love.

Code: 100333

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Price: $39.95   $28.00   You save $11.95!

By Francine Segan

Join Francine on a virtual tour of Italy with more than 125 recipes for cookies, cakes, pastries, frozen confections, and more. Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant.

In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs.

Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.

Code: 101765

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Price: $44.95

The legend has finally arrived. Alain Ducasse's Culinary Encycopedia: Grand Livre de Cuisine. Now in a smaller hardback format. Previously in large hardback format for $425.00.



Limited quantities so order now!

World-renowned French chef Alain Ducasse believes that food arouses all the senses.

In this sumptuous book, he takes us on a culinary journey for both eye and palate.

Here he shares the culinary experience, knowledge, and love of ingredients he has refined over the past 25 years.


Ducasse feeds his passion for cooking through restaurants all over the world and a professional-level cooking school.

He is now ready to bring his know-how and enthusiasm to American professional chefs and experienced home cooks, providing 700 recipes from French and Mediterranean cuisine that incorporate 100 basic ingredients and use 10 major cooking styles.

Each dish is described in full, with recipes for accompaniments included; complete instructions for plating the entire dish are given as well.

An appendix offers an encyclopedia of ingredients as well as basic recipes (sauces, stocks, and so on).

Illustrated with more than 1,000 photographs and original drawings, Grand Livre de Cuisine will be an indispensable reference-and inspiration-for years to come.

Code: 100318

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Price: $80.00

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.

Code: 100436

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Price: $59.95

The bible of French home cooking, Je Sais Cuisiner, has sold over 6 million copies since it was first published in 1932. It is a household must-have, and a well-thumbed copy can be found in kitchens throughout France. Its author, Ginette Mathiot, published more than 30 recipe books in her lifetime, and this is her magnum opus. It's now available for the first time in English as I Know How to Cook. With more than 1,400 easy-to-follow recipes for every occasion, it is an authoritative compendium of every classic French dish, from croque monsieur to cassoulet.

Clear, practical and comprehensive, it is an essential guide to the best home cooking in the world: no cuisine is better than French at bringing the very best out of ingredients to create simple, comforting and delicious dishes. The recipes have been carefully updated by a team of editors led by Parisian food writer Clotilde Dusoulier, to suit modern readers and their kitchens, while preserving the integrity of the original book. The great reputation of I Know How to Cook has been built over three generations by the fact that it is a genuine cookbook: each recipe has been cooked many times, and because it is used by domestic cooks rather than chefs. And with its breadth of recipes and knowledge of techniques, I Know How to Cook doesn't just teach you how to cook French, it teaches you how to cook, period.

In the tradition of Phaidon's other culinary bibles, The Silver Spoon, 1080 Recipes and Vefa's Kitchen, I Know How to Cook offers menus by celebrated French bistro chefs at the end of the book, including recipes by Daniel Boulud and Francois Payard.

Code: 100772

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Price: $69.95