Culinary Books

Cooking delicious low carbohydrate meals in the Thermomix has never been easier with the Alyce Alexandra miniseries: low carb. This book inspires you to cook mouth-watering meals that everyone will love, while also improving the health of you and your family.

With almost every recipe being gluten free, miniseries: low carb is also a great resource for people with gluten sensitivities. There are also many variations to cater for a wide variety of eating preferences – from vegetarian to dairy free. The nutritional information per serving is also provided for each recipe to support people following specific diets.

Continuing the precedent set by Alyce Alexandra’s first publication, Quick Fix in the Thermomix, this cookbook contains easy to follow formatting and symbols, plus informative tips on cooking, recipe variations and health. Every recipe is accompanied by a full page colour photograph to guide and inspire you, with dishes that can be faithfully recreated in your kitchen.

Code: 102171

Qty: 1234567891011121314151617181920

Price: $29.99

An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home.

This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads.

Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.

In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.

Includes tips, troubleshooting answers, and nearly170 full-color photos of techniques and finished breads.

Covers the basics of bread making as well as advanced techniques-from lean dough breads and rolls to flat breads and enriched doughs.

Author Eric Kastel, CMB, CHE is now Senior Manager of Bakery Projects at Panera Bread and a former associate professor of baking and pastry arts at The CIA. He has also been the head baker for Whole Foods and Bread Alone.

Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.

Code: 100888

Qty: 1234567891011121314151617181920

Price: $47.95

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

Qty: 1234567891011121314151617181920

Price: $75.00

Special order item.

Dispatch delay approximately 1 week.

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order.

The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart.

"Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations.

This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Code: 100732

Qty: 1234567891011121314151617181920

Price: $69.95

Bertrand and Marand, whose inventiveness and expertise are world-famous, present their latest creations: more than 70 commercial chocolate compositions of various inspirations: animals, folding, architecture as design, traditional subjects.

Code: 100466

Qty: 1234567891011121314151617181920

Price: $250.00   $210.00   You save $40.00!

Chocolate and candy making today is undergoing a renaissance in public awareness and status.

This comprehensive book combines artisan confectionery techniques with accessible explanations of the theory and science as well as formulas for use in production.

Fundamental information for the confectioner includes ingredient function and use, chocolate processing, and artisan production techniques.

The book contains 140 formulas and variations for beautiful confections, including dairy-based centers, crystalline and noncrystalline sugar confectionery, jellies, and nut center and aerated confections.

Code: 100350

Qty: 1234567891011121314151617181920

Price: $110.00

From Philip Johnson's acclaimed Brisbane restaurant, e'cco, comes a glorious collection of lush, decadent desserts that will have your tastebuds tingling with pleasure. Dreamy, creamy, chilled, chocolatey, hot, luscious...whatever you're craving you'll find it here, with over 90 exquisite, show-stealing, mouth-dropping extravaganzas to choose from. Whether you're out to impress or just to indulge, this is a book to treasure and adore.

Code: 100848

Qty: 1234567891011121314151617181920

Price: $39.95   $28.00   You save $11.95!

Desserts have been a lifelong passion for Michel Roux and he is widely regarded as an authority on them. Here he takes a fresh new look at the whole subject, presenting updated great classics and mouthwatering contemporary recipes, inspired by his travels and designed to suit today's fresher, lighter palate.

Each chapter focuses on a particular type of dessert from simple fruit ideas, hot soufflés and puddings, ice creams and sorbets – through meringues, mousses and parfaits – to delectable tarts, pastries and gateaux. Step-by-step recipes guide you through specific techniques throughout. Creative, diverse and lavishly illustrated, this superb collection of over 120 recipes includes desserts for all seasons and to suit al occasions.

Code: 101762

Qty: 1234567891011121314151617181920

Price: $29.95

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

Qty: 1234567891011121314151617181920

Price: $44.95

Tenina Holder is well known to the Thermomix community. This book features stunning Australian styled globally inspired recipes and tips. A tried and proven approach for everyday cooking, that will expand the boundaries of cooking with a Thermomix.

Code: 102055

Qty: 1234567891011121314151617181920

Price: $49.99