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Fast Food
By Gordon Ramsay
Chuck out the chilled foods and takeaway menus. Who better to show you how to cook real food, real fast and make it really tasty than Gordon Ramsay, 3-star Chef and TV celebrity? Taking its inspiration from Channel 4’s popular series, Gordon Ramsay’s fast food includes over 100 delicious recipes that are super-fast and easy to prepare.
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Field Guide to Meat
By Aliza Green
An essential resource for every home cook or chef, Field Guide to Meat offers details on virtually every kind of meat available. This practical guide includes more than 200 full-colour photographs of cuts of beef, veal pork, lamb game and poultry as well as more than 100 different kinds of cured meats and sausages.
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Food of Australia (The)
Edited by Wendy Hutton
The remarkable geographic and ethnic diversity of Australia has laid the foundations for the country’s new culinary identity. Drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles, the country’s young and innovative chefs have melded these influences into a fresh and unique style of cooking.
This book presents a cross section of recipes from 22 of Australia’s leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of Australian cuisine.
The Food of Australia presents over 70 easy to follow recipes with detailed descriptions, enabling enthusiastic cooks anywhere to capture the unique flavours of this remarkable continent.
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Food of Israel (The)
By Sherry Ansky
The storied land of Israel, formerly Palestine, is best known as the cradle of three great world religions f formerly Palestine, is best known as the cradle of three great world religions: Judaism, Christianity and Islam. Since ancient times, the rich interplay of cultures in this region has fostered one of the world’s most diverse and fascinating cuisines.
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Food of New Orleans (The)
By John Demers
New Orleans, the sultry city at the mouth of the great Mississippi River, is known for its charming architecture, cool jazz and riotous Mardi Gras celebration. But most of all, it is revered for its food. In sumptuous colour images and over 70 recipes, The Food of New Orleans presents the authentic flavours of Cajun and Creole cuisine.
Lively essays by native New Orleans writers describe the culture and history from which traditional recipes like Jambalaya, Creole Gumbo, and Beignets came to be. And the best recipes from today’s young hot chefs reveal the cuisine’s new directions. This volume, edited by New Orleans food writer John DeMers, will allow you to savour the rich flavours of the Big Easy.
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French Selection (The)
By Arthur Eperon
Everyone who has enjoyed Arthur Eperon’s recommendations before will welcome his hand-picked collection of good French hotels—and those of you taking advantage of his experience for the first time can be sure of an excellent holiday if you follow his suggestions.
The author is a professional bon viveur—and that means high standards in every hotel he’s chosen plus that little extra ‘je ne sais quoi’ which makes every one special in its own way.
They all offer good value for money and each is described in detail, complete with photographs, nearby places of interest and a true gourmet guide to what’s on the menu and the wine list.
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Fruit and Nut Book (The)
By gail Duff
Gail Duff brings her own special brand of knowledge and inspiration to one of the most exciting ranges of ingredients available to the cook—fruits, nuts and seeds. Never before has the choice been so wide—there are over 100 of them featured in The Fruit and Nut Book.
Gail Duff describes the origins, taste and character of each fruit and nut: gives their nutritional benefits; explains how to buy and store them; how to prepare and cook with them; and, for inspiration, there are recipes to demonstrate their versatility.
In all, there are 200 delicious dishes, which will not only please family and friends lucky enough to be served them, but leave them feeling healthy and vital. |
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Fruit and Vegetable of the World By John Goode and Carol Willson
Fruits and vegetables has re-occupied a central place on the plates and palates of the world. Their fibrous characteristics and vitamin richness makes them a natural antidote to the dietary ailments now so common in the western world; their abundance, cheapness and enormous variety of use and flavour provide an unparalleled richness to our cuisines.
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Galloping Gourmet (The) By Graham Kerr
This is the second volume of the television cookbook series. It contains chapters on First Courses, Fish and Shellfish, Main Courses, Desserts and an Introduction & Autobiography by Graham Kerr.
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Game Cookery
By Patricia Lousada
Game of all kinds, whether feathered, furred or scaled, has been a staple part of the British diet from the beginning, and although after the Industrial Revolution it became restricted to the rich and those living in country districts, it is now enjoying enormous popularity again.
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Good Things from the Deep
By Christian Coupe
A celebration of the wonderful diversity of seafood now available in Australia and New Zealand markets, Good Things From The Deep provides 270 superb recipes for almost 50 varieties of fish.
While many of the richer and more traditional dishes are included, the emphasis is on light, appetising, fresh and healthy meals.
Full details are given on buying, preparation and storage, and the recipes, which include soups, sauces and salads, reflect a wide variety of national and ethnic cuisines.
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Great Book of Buffets (The)
The buffet is the most sent and joyful display of dishes. These simple reasons explain why, Rossano Boscolo, Giorgio Nardelli and Fabio Tacchella, three of Italy’s top chefs, have decided to tackle such a complex subject with a book. Collectively they have invested in over two years in research and studies. The result is a useful reference tool for their colleagues throughout the world.
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Great Chefs of Australia Exposed
Presented by James Mussak
· 350 Cooking hints and tips
· 115 Top Australian chefs and culinary experts
· 45 Leading Australian companies
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Grill (The) - The Art of Gourmet Grilling
By Karen Hendler-Kremerman, Avi Ganor & Erez Komarovsky
Grill cookery is traditionally associated with robust hamburgers and steaks, yet these are only the outliers of a world of al fresco cooking possibilities. With a little imagination and pre-preparation, a grilled meal can be subtle, stylish, memorable—a gourmet occasion. ‘Gourmet’ does not mean complicated—complicated cookery belongs in the kitchen.
The Grill features appetizers, salads, seafood, poultry, meats, vegetables and fruit. There are 70 full colour photographs, more than 100 recipes and fourteen complete menus to choose from.
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Healthy Appetite
By Gordon Ramsay
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Herb Bible (The)
By Jennie Harding
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Herb and Spice Companion (The)
By Marcus A. Webb and Richard Craze
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Home Guide to Cake decorating (The)
By Jane Price
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Hopewood Healthy Living Recipe
With Jevan Sayer and Michelle Procek
Hopewood’s Healthy Living Recipe Collection encompasses a wide variety of delicious, vegetarian cuisine based firmly on the principles of natural health. The recipes are low in saturated fat, high in fibre, complex carbohydrates and fresh fruit and vegetables.
Developed by Hopewood’s experienced vegetarian chefs with the guidance of naturopaths, the recipes are easy to prepare, delightfully different and truly demonstrate how incredibly tasty vegetarian food can be. To ensure these recipes are easy to follow and the results are just as delicious at home as they are at Hopewood, every recipe in this book has been prepared and tested by a food critic.
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Ingredients
By Loukie Werle and Jill Cox
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International School of Sugarcraft (The)
By Nicholas Lodge
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Jams and Preserves
By Jill Norman
Perishable soft fruits—raspberry, strawberry, currants—were always natural subjects for our attempts to have their pleasure out of season, but citrus fruit, wild fruit such as the elderberry and the blackberry, dried fruit, nuts and all the staples of the temperate European orchards (pear, apple, cherry) or the more fragile fruit of warmer climates (apricot, peach, mango) have long provided the cook and housekeeper with their own challenges,
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Les Routiers Cookbook
Selected by Raymond Blanc
The famous red & blue Routiers sign has become well known in Britain as a symbol of good quality food, and for twelve years the company’s reliable, independent guides have been leading travellers to the places where they can find it. Now, with Les Routiers Cookbook, you can enjoy the essence of Routiers at home.
Selected by masterchef Raymond Blanc, the book includes over 200 of the best and most imaginative recipes from Les Routiers establishments throughout Britain. There are great dishes for whole families to enjoy, with suggestions for simple lunches as well as special occasions, for breakfast and brunch, snacks and vegetarian dishes. If you ever thought Les Routiers meant hearty trucker’s fare, think again!
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Make it Meat
Meat & Livestock Australia is proud to bring you this collection of recipes & information featuring fine Australian beef, veal, lamb, mutton and goat.
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Matt Moran
Using the best-possible produce as his starting point, Matt Moran creates food with extraordinary depth of flavour. In addition to signature dishes from ARIA, adapted for the home cook, his much-anticipated first book also includes recipes for some of the impromptu dishes he cooks for family and friends.
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Menus from the Cupboard
By Charlotte Coleman-Smith
What do you cook if friends drop in unexpectedly? As long as you’ve got some pasta, some pesto or tins of tomato and some dried herbs & garlic, a tasty meal is only minutes away. All you need is a certain amount of backup in your fridge, freezer, larder or cupboard and the recipes in this book will show you how to make your day-to-day cooking more adventurous.
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Modern Cooking
By Drew Smith
From the first inns on the drove roads to the back street garrets of Lyons, Drew Smith follows the rise of the restaurant kitchen through Escoffier and nouvelle cuisine right up to the elegance of today’s finest dining rooms. More than a cookery book, Modern Cooking focuses on the regional roots of English and French cooking and shows the forces—political, social and agricultural—that fashioned the food we now eat.
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Modern French Cooking
By Wolfgang Puck
“Wolfgang Puck has taken French cuisine basics and translated them into terms American cooks and diners understand. Wolfgang Puck’s Modern French Cooking documents this philosophy in recipes, menus and well-defined techniques which are marked by their simplicity, creativity and freshness. The recipes are simple to follow and certainly right on target with dishes one actually will want to do at home. Most importantly, the book inspires the reader.”
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Nature's Wild Harvest
By Eric Soothill & Michael J Thomas
In Nature’s Wild Harvest, the authors explain in detail how to recognise, gather, prepare, and cook most of the common foods found in the wild. All the species of plants, shellfish, seaweed and fungi are described for identification purposes, as well as being illustrated in 71 colour photographs. The text is augmented with many attractive line drawings by Vanessa Luff, and special sections in the Introduction have been devoted to jam, jelly and country wine-making. Numerous recipes are given, as well as interesting historical information regarding the traditional uses of each natural food.
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New Country Kitchen
By Conrad Octopus
In the rush to develop ever more convenient. Ever more processed foodstuffs, the food we eat has become increasingly divorced from its starting point as a simple raw ingredient. Henrietta Green’s New Country Kitchen is a rediscovery of these culinary roots, tracing food back to its all important source, the land. It combines essential information on understanding, choosing and preparing quality produce with a superb collection of recipes which make the very best of fresh, seasonal ingredients.
Over 130 delicious recipes provide wonderful opportunities to sample the text. In addition, the text contains instructions and tips which makes this the book to turn to for both basic techniques and for imaginative ideas, from how to stabilise yoghurt to unusual stuffings for a goose.
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Noodles
By Beverly Le Blanc
If you think of noodles as just a stir-fry ingredient, then these delicious dishes may make you think again. Her is an imaginative selection of recipes that includes soups, salads, canapés, fusion-style dishes and traditional Asian-style meals. From crunchy mango salad and monk’s broth to noodle-wrapped teriyaki fish and sesame-marinated asparagus with noodles, these dishes are ideal for entertaining, as well as for light lunches and informal suppers.
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