Chefs from Australia
& New Zealand
Bentley Contemporary Cuisine
Technology and taste collide with remarkable results in chef Brent Savage's food. This beautiful book includes step-by-step recipes, technique masterclasses, and gorgeous photos... Savage brings his food into the home kitchen! Hardcover, 255 pp. $52.95.
Mark Best & Pasi Petanen
Who could have predicted that a mining electrician would morph into one of the top chefs in the world? Visually exquisite, Mark Best’s food uses the tools of modernist cuisine while preserving the essential flavors and character of traditional Australian food. 302 pp. $69.95.
Rockpool Bar & Grill
Neil Perry's sixth cookbook dishes out recipes from his critically acclaimed Rockpool Bar & Grill which boast several locations around Australia. Not only does this book feature mouth-watering elegant dishes, but their is also discussion on the history of the restaurant, background of the suppliers, and signature cocktails. Perry delivers recipes that marry the classic with the modern such as confit duck with roasted mango and tuna tartare with Moroccan eggplant. Colour photos. Hardcover, 455 pp. $79.95.
The chef of Sydney's Red Lantern restaurant has previously written Secrets of the Red Lantern and The Songs of Sapa. Here he addresses the intermarriage of Vietnamese tradition and French influence so that on one page you might find a terrine while on another you might see warm beef and winged bean salad with shaved coconut. Between recipes, lyrical essays captivate the imagination. Colour recipes. Hardcover, 319 pp. $59.95.
Chef Evans goes outdoors for a waltz with the barbie in his latest book. Learn to take full advantage of such a primal style of cuisine. Roast whole fish or infuse stews and braises with the rich smokiness of the outdoor grill. Recipes range from simple to more elegant, presenting an increasing challenge level as one becomes more familiar with the nuances of open flame. Hardcover, 255 pp. $34.95.
Quay: Food Inspired By Nature
Ranked 27th on San Pellegrino's Top 50 Restaurants list, Peter Gilmore's Quay in Sydney, Australia is sure to be a huge hit this holiday season. Based around Gilmore's love of the elegance and grace that nature itself possesses, Quay provides recipes to celebrate the enormous bounty that Australia has to offer. Recipes are generously provided for such signature dishes as "Sea Pearls" and "8-Texture Chocolate Cake". While this book may not appeal to the casual cook, intermediate to advanced-level cooks, as well as those working in the food industry, are sure to appreciate Quay on grounds of sheer inspiration alone. Hardcover, 285 pp. $82.95.
Australian culinary mogul Bill Granger's latest book serves as a friendly introduction to the aspiring cook. Recipes provide simplicity while also introducing enough challenge so as to inspire a feeling of accomplishment at the conclusion of each dish. Recipes cover the broad range of international classics like Tarte Tatin, Fish and Chips and Fried Chicken. Pictures are wonderfully shot in full color while Bill's words of guidance inspire and instruct every step of the way. Hardcover, 249 pp. $52.95.
As per the title, each recipe in this book features as the main ingredient one or some combination of whole beans, lentils, peas, or grains. Meat and fish dishes are present, however, vegetarian variations are often included. In his quest to feature whole foods to their finest, Dobson has drawn from international cuisines (e.g. the Moroccan-inspired honeyed couscous with fresh figs and rosewater cream, Dobson's version of the Italian pasta e fagioli, or the Japanese-influenced chocolate and aduki bean paste phyllo fingers). He doesn't forget his Australian roots though, with recipes such as heirloom tomato salad with borlotti beans, mozzarella, and summer herbs or, Anzac cookies (biscuits) for those with a sweet tooth. With rustically-charming photographs featured throughout, this book is a wholesome feast for both the eyes and the stomach. Hardcover, 160 pp. $29.95.
Market Vegetarian is a delicious no-fuss recipes from top Sydney's cook Ross Dobson. He proves that vegetarian cookingt doesn't have to be labour intensive or dull. this book features more the 80 recipes. Ross has contributed to a number of cookbooks and is the auther of the bestselling Chinatown and Kitchen Seasons. Hardcover, 160 pp. $28.95.
Luke Mangan at Home & in the Mood
With restaurants in Australia, Asia and America, Chef Luke Mangan is a busy man, so when he is at home it is amazing that he has the energy to cook. Regardless of that, this book is a tempting collection of what influences Mangan has brought home from his travels, and how he entertains himself and friends at home. Colour photography. Hardcover, $47.95.
Greek Cookery from the Hellenic Heart
The anticipated second book from Chef George Calombaris (the first was based on his restaurant The Press Club), this freshly designed and beautifully photographed collection brings recipes from his second restaurant, Hellenic Republic taverna. It includes Calombaris' siganature modern Greek dishes as well as more traditional recipes as passed down to him by his mother. Hardcover, $47.95.
Mirabella's interest in graphic design comes through in this his latest book. Based in Australia, the Mornington Peninsula south of Melbourne to be exact Mirabella runs and cooks at his Shop Ate Cafe and Store. Chapters are laid out not traditionally but according to themes such as extravagance, generosity tradition. Hardcover, 183 pp. $41.95.
Cooking With Kurma
A wide-ranging and conprehensive vegetarian cookbook from Australian chef Kurma Dasa, Cooking With Kurma offers a variety of meat-free dishes, heavily influenced by world food and particularly Indian cuisine. There are also chapters on bread, accompaniments such as chutney and pickles, and desserts. In a special ingredients section Dasa also provides instruction for making homemade spice blends and ingredients such as coconut milk. Lots of colour photographs throughout. Hardcover, 244 pp. $19.95.
Quick Vegetarian Dishes
From Kurma Dasa, proclaimed as Australia's vegetarian guru, comes this cookbook specifically aimed at the short of time. Full of recipes quick to prepare and cook, such as koftas in tomato sauce and open faced sandwiches of pears and gorgonzola, this book will will have you whipping up meat-free meals in no time. Also includes a section on cooking with fruit, as well as soups and finger foods. Colour photographs throughout. Hardcover, 220 pp. $19.95.
Vegetarian World Food
Australian vegetarian chef Kurma Dasa offers his take on flavours and specialities from around the world in this well presented vegetarian cookbook; Mediterranean recipes include ricotta cheese filled pastries and pumpkin dumplings with sage scented butter. There are also chapters from India, Europe, the Middle East, South East Asia and the Americas. Dasa doesn't restrict himself to the savoury though, there are also delectable sweet recipes such as Turkish nut pastries in syrup and carob fudge cake. Full colour photographs throughout. Hardcover, 213 pp. $19.95.
Maggie Beer has operated the Barossa Vally's famous Pheasant Farm Restaurant for fifteen years in the South of Australia. This book bring together over 350 of Maggie's signature recipes, detailed description of her favorite ingredients and inspiring accounts of memorable meals with her family. Maggie cooks from the heart and is passionate about instilling in others this same confidence to use recipes as a starting point. Hardcover, 716 pp. $75.00.
The Press Club
Chalk up another victory for the restaurant scene in Melbourne, Australia. Opened in 2006, the Press Club, by blending modern techniques think foaming with traditional Greek dishes and ingredients such as skordalia, risogalo, squid, and rabbitbrings an ancient cuisine to new heights. As other Australian chefs have done with Asian fusion, George Calombaris makes Greek cuisine new while still respecting the original. Colour photos. Hardcover, 207 pp. $65.00.
Executive chef at the luxury hotel Blanket Bay Lodge, Jason Dell is one of New Zealand’s culinary stars. While this collection highlights both Dell’s signature dishes and New Zealand’s unique ingredients the emphasis is on the former so that North American cooks can recreate most recipes. Crab, lime and corn dumplings with ocean scallops, currants, Parmesan, and nut-brown butter look particularly tempting. Landscape and culinary photos. Hardcover, 128 pp, $55.00.
MoVida: Spanish Culinary Adventures
Frank Camorra & Richard Cornish
A Spanish restaurant in Melbourne that comes by its roots honestly,
chef Camorra was born in Spain and comes from a family of exceptional
Spanish home cooks. This book will give the cook a chance to prepare
lots of dishes for sharing, without the intimidation that sometimes
is present in chef books. Softcover, 365pp, $45.00.
Greg Doyle Grant King and Katrina Kanetani
Accolades continue to rain upon Pier restaurant in Sydney. Most recently chosen as Restaurant of the Year in the magazine Australian Gourmet Traveller 2008 Restaurant Guide awards. And if the book is any indication this is a stunning place to dine. The presentation is innovative, creative and basically jaw dropping. Recipes, are mostly for the accomplished cook, yet, inspiration for the home cook is plentiful in the beautiful photography. Leaning toward molecular cooking with recipes such as Crab Meat with a Tomato Water Bubble (this is truly spectacular); Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts; Mango Cheesecake Foam with Sablee Crumbs - Lemon Beurre Noisette. Too bad it doesn't come with plane tickets! Hardcover, 280 pp. $89.95.
Holiday food doesn't have to be fussy nor does it require slavish attention at the stove. In Bill Granger's (Simply Bill, Every Day) newest book, holiday translates into the kind of cooking you want to have when time with loved ones matters more. Recipes are based around events like beach picnics, birthday parties, and Christmas, to name a few. As in the previous books, recipes are simple to prepare and feature bold, fresh flavours. Colour photographs. Hardcover, 248 pp. $49.95.
From the iconic Melbourne restaurant comes this beautiful chef book. Recipes
by Paul Wilson, former head of Conran's Quaglino's in London. Like the restaurant
which is open for breakfast lunch and dinner, Botanical the book, also runs the
gamut of breakfast to dinner. A real eye opener of delights and inspiration.
Hardcover, 270 pp, $88.00. Import.
Now chef/owner of Melbourne’s Vue de Monde, Shannon Bennett’s
interpretation of modern French cooking was shaped by the likes of
Albert Roux and Marco Pierre White. This book is a primer in classic
French culinary building blocks - stocks and fine ingredients from
flour to caviar. Poached oysters with scrambled duck eggs, potato
confit, and foie gras baked in brioche are among the recipes. Colour
photos and drawings. Softcover, 420 pp. $59.95.
Using a blend of slow food techniques and of-the-moment presentation,
new Zealander Justin North has garnered acclaim for his Sydney-based
restaurant, Becasse. Mentored by Raymond Blanc, North has utmost
respect for his raw ingredients part of the book is devoted to showcasing
his sources. Slow-poached filet of pork, tournedos of lamb, and carmelised
blood orange tart are among his exquisite dishes. Colour photos highlight
the European-influenced refinement of his plating. Import, hardcover,
289 pp. $71.95.
Danks Street Depot
Jared Ingersoll’s Dank Street Depot is one of the best restaurants in New South Wales. Here he serves up a selection of his restaurant dishes and favourites from his home kitchen. Spaghetti with cauliflower strascicata, lamb shoulder and cardamom curry, and toasted reuben sandwich are some of the variations on his haute-home cooking. Some recipes offer quantities for two while others are for party-size occasions. Colour photos. Hardcover, 159 pp. $34.95.
An alumnus of Bill's in Sydney and a food journalist and stylist (Olive, Sainsbury’s Magazine), Ross Dobson presents a collection of simple recipes based on fresh produce in its season. Spaghettini with baby peas and mint, sage pork chops with kale colcannon, and almond and blood orange syrup cake are a sample of Dobson’s range of recipes. Tempting colour photos. Hardcover, 160 pp. $32.95.
Raised in Melbourne by Russian immigrants, Alla Wolf-Tasker has made the pursuit of all things culinary her life’s work. While establishing a sense of Australian regional cooking, she has also managed to maintain her European sensibilities. Borscht terrine, escabeche of freshwater trout with remoulade-style salad, and honey panna cotta with quince soup are fine examples of Euro-Australian esthetic. Colour photos and painting reproductions. Hardcover, 309 pp. $75.00.
Originally published as Paramount Cooking, this collection represents the best of celebrated Australian chef Christine Manfield. Playing with an international array of ingredients and methods, she has created a unique culinary style with dishes like crispy duck and scallop rice - paper rolls with coriander peanut pesto or tropical cassata ice cream. Some recipes are organized by ingredient, others by type. Colour photos. Paper, 168 pp, $32.00.
Wild Weed Pie
Transplanted to Australia from Greece at age 24, Janni Kyritsis taught
himself English by reading cookbooks. Then, under the tutelage of
Stephanie Alexander, he transformed himself from an electrician
to an award-winning chef. This collection of recipes is a testament
to his unique fusion of Greek and Australian cooking with an emphasis
on game and offal for example,roast squab with heart and liver cabbage
rolls. Desserts include a stunning pink grapefruit peel and almond
tart. Superb photographs. Hardcover, 185 pp, $49.00.
Granger Every Day
This latest book from popular Australian Bill Granger was not picked up for distribution
in Canada so we are importing this directly. The book has a somewhat different
look to it, more of a British layout than Australian. However, this does not
affect the recipes in any way! Nourishing comfort food that can be good for a
hectic weekday, or a Saturday night dinner party. Hardcover, 254 pp. $39.95 Import.
Australia's answer to Jamie Oliver. This is Granger's fourth book
and he seems to be re-invigorated by his young family, not unlike Oliver.
Easy, flavourful recipes, lots of colour photos to inspire quick meals.$29.95.
The Food I Love
Apparently the chefs, en masse, have decided to get a life outside
the restaurant. Like so many others, Neil Perry's magnificently produced
latest book concentrates on home cooking. Along with recipes from
gazpacho to poached quince, Perry includes loads of notes to give
the user a better sense of methods and how to vary the recipes. Colour
photos. Hardcover, 440 pp, $60.00.
Bill's Open Kitchen
Like his fellow Australian Donna Hay, Bill Granger is a master of fabulous simplicity.
There are more of his great salads and bowl foods but this time the desserts
shine, often with a touch of Asian or Middle Eastern accents to pique one’s
interest -- coconut and lime macadamia cake or rosewater pistachio icebox cookies.
Colour photos. Paper, 192 pp, $29.95.
Bill Granger's lovingly-crafted second book of fresh meals with a minimal effort.
Succulent and beautiful colour photos. The Pear and Vanilla Cake with Custard on
page 98 is our favourite. Softcover, 192 pp. $29.95.
The Instant Cook
Once again Donna does what she does best: uses the freshest ingredients in the
quickest, least fussy way. Lamb baked on figs and fennel, yellow tomato and parmesan
salad and simple rhubarb tart are a few of the recipes that will have you reaching
for this book again and again. Colour photos. Hardcover, 192 pp, $49.95.
Manfield's 14 basic spice pastes translate into 100 dishes - including quick
stir-fries and slowly simmered curries. Fried eggplant salad, seared salmon
with spiced red pepper jelly and preserved lemon guacamole are examples of
Manfield's creativity. Colour photos. Hardcover, 208 pp. $60.00.
This volume of Donna's books could become the contemporary commonsense cookbook
of a new generation of cooks. Filled with more inspiration and gorgeous photos
from Donna Hay. The Roast Vegetable Frittata on page 73 is divine. Softcover,
192 pp., $34.95.
In her fourth book in two years, Hay concentrates on flavours -- vanilla, lemon
and lime, and ginger amongst them. While some ideas are vintage Hay -- or at
least as vintage as someone barely 30 can be, the vanilla and lemon and lime
chapters seem fresh and particularly appealing. $29.95. 2001. Recipes: Veal
with Lemon and Spaghetti
with Lime and Rocket.
New Food Fast
The latest book from Australia's favourite food writer. Quick, elegant and
easy, the recipes in this book are a delight to the eye and the palate. Colour
illustrations. 2000. $34.95.
It's party time and you don't know what to prepare. Donna Hay pulls it all
together for you. The basics, the menus, the wines. All you have to do is cook,
look as beautiful and delicious as the food and sit back and listen to the
compliments. Colour illustrations. 1998. $34.95.
Simple, elegant, easy to prepare. The New Cook makes new cooks out of
experienced cooks and give novice cooks the courage to try new and unusual
dishes. Colour illustrations. $34.95.
Off The Shelf, 2001, $29.00.
The New Tastes of India
Delicious vegetarian creations from southern India, as imagined by London (UK)
chef Das Sreedharan. Gorgeous photos and easy-to-follow recipes, including Rasa
Biryani and Spice Roasted Tomatoes. 160 pages, $29.95.
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