Culinary Books

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

Qty: 1234567891011121314151617181920

Price: $59.95

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

Qty: 1234567891011121314151617181920

Price: $34.99

Written by three Michelin-starred chefs, Charlie Trotter, Marcus Wareing, and Shaun Hill, this book covers every cutting technique--cutting, slicing, dicing, carving, and filleting--for every relevant ingredient.

More than four hundred full-color photographs take readers step by step through every cutting technique--chopping, slicing, dicing, carving, filleting, and more--used by master chefs to prepare meat, fish, poultry, shellfish, vegetables, herbs, fruits, and other foods. 25,000 first printing.

Code: 102237

Qty: 1234567891011121314151617181920

Price: $29.95

-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

Qty: 1234567891011121314151617181920

Price: $145.00

This is the first step by step guide to the innovative cuisine of Molecular Gastronomy.

Heiko Antoniewicz describes the fundamentals and techniques of molecular cuisine using some of the most commonly found ingredients and showcases them in 60 fantastic recipes.

For example: Tomato Sheet with Goat's Milk Cream Cheese, Scallops with Raspberry Vinaigrette, Woodruff Punch with Berries or Tee Pasta with Pineapple - just very few of the wide range of delicious dishes and drinks that can be made. The recipes explain what spherification, foams, gels, thickeners and combined agents are, and how they are used.

In addition, step-by-step colour photographs and comprehensive information about the texturisers will guarantee success.

Red Spoon Company

Contents-

-Applications Table
-Description of the Texturisers, Step-by-Step Descriptions of the Most Important Techniques and Recipes
-Spherification
-Foams
-Gelling
-Thickeners
-Combined Applications
-Suppliers
-Recipe Index

Code: 102151

Qty: 1234567891011121314151617181920

Price: $79.95

Chang, master restaurateur and chef, and Meehan, a New York Times food writer, join forces in this stellar collection of recipes from Chang's restaurants—Momofuku, Ssäm Bar and Ko.

Chang is a man possessed with a deep love of ramen and a clear passion for food.

This book pays tribute to the humble noodle, which Chang has elevated to a near art form, and the wide array of cuisine he serves.

Filled with 150 gorgeous, full-color photos and an engrossing narrative, this book is a treat for the eye, mind and palate.

Chang's special touches are seen in every dish. Chicken wings are cooked with bacon in rendered pork or duck fat, and pan-roasted asparagus are adorned with poached eggs and miso butter. Fried (or roasted) cauliflower is drizzled with fish sauce vinaigrette, and roasted New Jersey diver scallops are served with kohlrabi puree and iwa nori.

Of course, recipes for noodles abound, including Momofuku ramen, ginger scallion noodles, and Alkaline Noodles. Other staples include ramen broth, ramen toppings, and rice with miso soup. Be forewarned: Chang gears the cookbook to only the most experienced of cooks, with many dishes requiring several steps.

Nevertheless, Chang presents a collection both stunning and engaging.

Code: 101414

Qty: 1234567891011121314151617181920

Price: $49.99

Mugaritz in northern Spain, has long been considered one of Spain's most influential restaurants, and Andoni Aduriz one of its most talented and creative chefs.

Mugaritz was recently voted number three in the S. Pellegrino World's 50 Best Restaurant Awards. Aduriz has been called a "genius" by 'Food and Wine Magazine', and "a cult figure among Europe's young avant-garde Chefs." In 'Mugaritz', his first major cookbook, Aduriz reveals for the first time the creative process behind his dishes, wile featuring 70 recipes sure to inspire chefs and food lovers around the world.

Anduriz is well known for his interest and knowledge of nature, his embracing of new techniques, and his collaborations; all visible in this beautiful, richly illustrated cookbook. 'Mugaritz' is organized into thematic chapters about the history of the restaurant, it's relationship with nature, the new culinary language that Aduriz has developed, the techniques behind the dishes, and the experience of the guest.

Each chapter is illustrated with exclusive Mugaritz archive material, and atmospheric recipe photographs. This is a must have book for anybody interested in fine dining, avant garde cusine, creativity and food culture. 'Mugaritz' will be one of the most talked about cookbooks of the season.

Code: 101936

Qty: 1234567891011121314151617181920

Price: $69.95

*Dispatches in 3-5 business days

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

Qty: 1234567891011121314151617181920

Price: $299.00

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

Qty: 1234567891011121314151617181920

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

Qty: 1234567891011121314151617181920

Price: $85.00