Culinary Books

Classical Cooking the Modern Way Recipes Third Edition Philip Pauli Classical Cooking the Modern Way: Recipes, Third Edition embodies over 780 extraordinary recipes from the famed Pauli family.

A wider breath of readers now have the opportunity to benefit from this newly revised translation. The original Rezeptbuch der Küche from Switzerland is the most widely–used culinary reference in German–speaking countries. Catering to everyone from apprentice to master chef, this comprehensive collection of classical recipes is one to be savored. Pauli makes recipes even easier to follow by including chef’s notes from over 60 respected European chefs he has gathered for review.

The translation stays meticulously faithful to the Swiss text.

-Listing recipe titles in English, German, and French.
-Providing weights and measures in U.S. equivalents.
-Suggesting substitutions for ingredients hard to find in Australia

This edition is deliciously highlighted with 32 full color photos (finished dishes elegantly arranged to spark ideas for presentation) and supported with significant background data about cooking methods, ingredients, nutritional information, and sanitation concerns.

Discover dishes seldom found on menus today, along with updated methodology that stresses basic tried and proven prep techniques that foster a foundation for experimentation.

As a reference you’ll find excellent answers to all your classical cooking concerns.

As a manual for learning basic skills you’ll be guided by clear descriptions for making sauces, stocks, main dishes, and desserts. Just one taste illustrates why Pauli’s Classical Cooking the Modern Way: Recipes, Third Edition remains a staple on every professional chef’s shelf.

Code: 101320

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Price: $82.95

The culinary bible that first codified French cuisine—now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan
When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine.

More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier’s classic work.

Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier’s original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine.

• Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d’oeuvres to fish, meats, poultry, and desserts
• Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies
• The only unabridged English translation of Escoffier’s original text, in a sleek, modern design
For anyone who is serious about French food, modern cooking, or culinary history,

Escoffier’s Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.

Code: 2780

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Price: $99.95

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

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: Bo Friberg

Code: 7620

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Price: $84.95

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The Fat Duck - UK. Ranked # in the top 100 restaurants of the world 2010.

The authoritative must-have from the culinary genius behind The Fat Duck, the restaurant named best in the world by Restaurant magazine.

Code: 100437

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Price: $299.00

Author: Reinhart, Peter. Mastering the Art of Extraordinary Bread

Code: 7474

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Price: $56.95

Written by one of Australia’s most talented culinary artists, The Cook’s Book – Patisserie Showpieces is an essential reference for all those wishing to produce specialised desserts and showpieces.

Brendan Hill provides comprehensive explanations of the products, methods and tools required in the specialist area of patisserie, as well as demonstrating the latest techniques for working with them. Understanding and working with chocolate and sugar are given special attention.

This fundamental grounding will give you a head start towards creating fabulous and original results. Producing stunning sweet buffet showpieces, traditional and modern petit fours, and modelling and moulding marzipan are all made achievable with the help of the many recipes and practical, step-by-step illustrations and photographs.

Code: 100760

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Price: $79.95

The Fat Duck - UK. Ranked # in the top 100 restaurants of the world 2010.

The cookbook hailed by the Los Angeles Times as a “showstopper” and by Jeffrey Steingarten of Vogue as “the most glorious spectacle of the season…like no other book I have seen in the past twenty years” is now available in a reduced-price edition.

With a reduced trim size but an identical interior, this lavishly illustrated, stunningly designed, and gorgeously photographed masterpiece takes you inside the head of maverick restaurateur Heston Blumenthal. Separated into three sections (History; Recipes; Science), the book chronicles Blumenthal’s improbable rise to fame and, for the first time, offers a mouth-watering and eye-popping selection of recipes from his award-winning restaurant.

He also explains the science behind his culinary masterpieces, the technology and implements that make his alchemical dishes come to life. Designed by acclaimed artist Dave McKean—and filled with photographs by Dominic Davies—this artfully rendered celebration of one of the world’s most innovative and renowned chefs is a foodie’s dream.

Code: 100786

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Price: $85.00

Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.

Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.

Code: 100859

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Price: $49.95