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Parisian chef Stéphane Reynaud writes beautiful recipes that stretch from simple home cooking to fanciful dishes. In Ripailles French for Feasts he presents the best of the French kitchen and delves into the very roots of French cuisine. Ripailles is gorgeously designed and is bursting with photographs and whimsical illustrations. More than just a cookbook, its a treasure to adore. Key points: 299 recipes with over 250 images; interspersed with wonderful cultural information of French regions; best-selling author of Pork & Sons, winner of the 2006 French Cookbook Award.
Following the success of his first book Seasonal, restaurateur, Sydney Herald columnist, author and chef Stefano Manfredi returns with a collection of the best modern and classic Italian meals.
Manfredi draws on his Italian heritage and blends it with Australian produce to deliver his take on real Italian cooking. The recipes are simple and authentic, relying on fresh seasonal ingredients. Four seasonal chapters include recipes for starters, mains and desserts. Each spread has three recipes, a history of the ingredient as well as serving suggestions.
There are delicious recipes for classic favourites like baked beans and meatballs, perfect roast potatoes, calamari with braised spinach and chilli, homemade pasta and sugar plum crumble.
Secrets of the Red Lantern is a bittersweet family saga in which treasured recipes form the threads that bind members together for life. It is both a moving memoir and a dazzling collection of sumptuous Vietnamese recipes, complete with beautiful food, location and personal photography.
Pauline Nguyen tells the honest, difficult story of her family, following the journey of her parents from their homeland in Vietnam on their escape to Thailand as refugees, and then on to their eventual resettlement in Australia. They moved to Sydney’s most vibrant and notorious Vietnamese enclave where Pauline and her brothers grew up.
At the heart of this story is a love of food. It helped to placate homesickness, became central to the family’s early success in Australia and was sometimes the only language the family could use to communicate with each other. In the end, it was this shared passion for food that reconciled the family and helped to create Red Lantern’s success.
Pauline Nguyen, along with recipe writers Luke Nguyen (Pauline’s brother) and Mark Jensen (Pauline’s husband), are the proprietors of Red Lantern, the acclaimed modern Vietnamese restaurant in Sydney’s inner-city area of Surry Hills. They hold in their hearts and their heads the Nguyen family’s amazing stories and food secrets.
The chef-author of Blue Ginger offers a time-saving, simplified approach to East-West cooking that presents detailed recipes for twenty-five flavor bases that can be made in advance and used to create a variety of innovative and easy-to-prepare dishes.
'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.'
Journey through India with Christine Manfield, tracing the food, spices and culture of this amazing country. Cook your way through more than 250 recipes for traditional and contemporary Indian dishes and plan your travels using the extensive directory of recommended places to stay, eat and shop.
New paperback edition.
It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson.
Join him on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: a float on the canals of Bangkok, on the streets and in the markets – then try your hand at cooking the fast, fresh, and irresistible food that sustains a nation.
With Earl Carter's photo essays of Thai street life and exquisite food photography, Thai Street Food so effectively captures the atmosphere of Thailand's streets and markets it's as if you were there.
The Great Australian Cookbook is the ultimate celebration of the food we love from 100 of Australia’s finest cooks, chefs, bakers and local heroes. Featuring 165 recipes, from tried and true Aussie classics to contemporary cuisine that reflect Australia’s ethnic diversity and fresh local produce.
The Great Australian Cookbook is a celebration of local cuisine. Each recipe is accompanied by stunning original photography shot entirely on location that captures the essence and nature of this beautiful country of ours. With original cover artwork from acclaimed artist Reg Mombassa, this Australian collection is a celebration of the food we love, made for the people we love and is set to become a classic.
•Following the success of The Silver Spoon, this book contains everything you will ever need to know about making and serving authentic pasta
•Greatly expanded from the selection in the original book, these 350 recipes come from every region of Italy and are suitable for any occasion
•The Silver Spoon: Pasta includes tips on choosing the right shapes for the right sauce, preparing your own dough and serving up pasta like the Italians do includes tips on choosing the right shapes for the right sauce, preparing your own dough and serving up pasta like the Italians do
•Whether you are feeding the family, cooking for one or preparing a dinner party, The Silver Spoon: Pasta has the perfect dish for every night of the year
In the West, we have identified only four basic tastes - sour, sweet, salty and that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct.
Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture of food, Mouritsen and Styrbæk encapsulate what we know to date about the concept of umami, from ancient times to today. Umami can be found in soup stocks, meat dishes, air-dried ham, shellfish, aged cheeses, mushrooms, and ripe tomatoes, and it can enhance other taste substances to produce a transformative gustatory experience. Researchers have also discovered which substances in foodstuffs bring out umami, a breakthrough that allows any casual cook to prepare delicious and more nutritious meals with less fat, salt, and sugar. The implications of harnessing umami are both sensuous and social, enabling us to become more intimate with the subtleties of human taste while making better food choices for ourselves and our families.
This volume, the product of an ongoing collaboration between a chef and a scientist, won the Danish national Mad+Medier-Prisen (Food and Media Award) in the category of academic food communication.
Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it was originally produced in 1990, it has gone on to become one of the most enduring classic cookbooks of our time. With its unique blend of outspoken opinion, recipes and dramatic photographs by the late legendary photographer Bob Carlos Clarke, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen.
This 25th anniversary edition features brand new material, including photographs from the late Bob Carlos Clarke and contributions from James Steen, Lindsey Carlos Clarke and a host of high-profile chefs: Jason Atherton, Sat Bains, Mario Batali, Raymond Blanc, Anthony Bourdain, Adam Byatt, David Chang, Phil Howard, Tom Kerridge, Paul Kitching, Pierre Koffmann, Gordon Ramsay and Jock Zonfrillo.
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