Cooking to Inspire
Everybody enjoys eating a home cooked meal. Though it's great when someone else does the cooking we all feel a wonderful sense of accomplishment serving a beautiful cuisine to our family and friends.
This sumptuous range of cooking books has all the answers to make your dinner table mouthwatering. Whether you're looking for gourmet recipes, secret ingredients or salivating fudge tips these cooking books will have the answers you need
Coast: Seaside Recipes from Australia's Leading Chefs
Australian chefs and their fearless way with food are taking the world by storm. In Coast, a stellar gathering of Australia's most accomplished chefs have contributed recipes that draw their inspiration from our coastal lifestyles and the diverse culinary cultures of the Asia-Pacific, Europe and the Americas.With stunning photos taken on location along Australia's pristine shores, this timely and beautiful book celebrates a cuisine widely acknowledged to be among the most innovative in the world.
The Essential Finger Food Cookbook
Finger food is made to be shared with friends, but with an emphasis on simplicity and taste. Fresh ingredients create Eastern treats from dim sum to sushi; a cool plate of antipasto is perfect for a summer lunch; and simple but mouthwatering tapas and meze can be passed around at a party. With over 600 full-color photographs, we see that finger food can be exciting and a bit risky -- even the most cautious will try a new taste sensation if it's only one bite!
The Cook's Companion
Often called 'The Bible' in many Australian kitchens, if you don't already have this tome, you should. With over 800 pages of practical and reliable advice relating to more than 100 common ingredients, 700 delicious recipes and many more quick ideas, and inspiring suggestions for marrying flavours and making the most of fresh produce, The Cook's Companion: The Complete Book of Ingredients and Recipes for the Australian Kitchen entices with lasting pleasure from the tastes, treats and delights of the kitchen.
The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste.
Cooking with Verjuice
Verjuice, the juice of unripe grapes, was once a staple of French provincial cooking. It lends a gentle acidity to food and is lemony but not harsh on the palate, fresh but not too tart. Its balance of acidity and sweetness make it a marvelous ingredient, particularly in sauces and dressings. Maggie Beer is renowned for her love of regional produce and for championing traditional methods. After working for years to perfect her verjuice, she now sells it commercially, and her interest in the product has encouraged other grapegrowers to produce their own versions. In Cooking with Verjuice, Maggie reveals all you need to know about verjuice and offers countless tips and recipes.
Fans of Italian food will be transported by this book to Tuscany and immersed in its culinary traditions, which emphasize fresh, seasonal ingredients cooked with a light hand to preserve flavors. Central to the cuisine are olive oil, bread, tomatoes, wine, and grilling over an open flame. Because the regional style is steeped in history, every dish here tells a story, whether Roasted Rabbit with Onions, Pancetta, and Thyme; Porcini in Grape Leaves; Gnocchi with Sage and Burnt Butter; or Amaretti-Stuffed Peaches with Blood Orange Juice. The authors, both experienced cooking teachers, make the recipes accessible for the home cook and provide a fascinating tour through traditional Tuscan kitchens from Florence to Sienna. This cookbook is fully indexed by course and main ingredients, and contains 300 color photographs of ingredients, finished dishes, as well as images of Tuscan culture, architecture, and the beautiful countryside.
The Penguin Companion to Food
Renowned food expert and cookbook writer Alan Davidson, along with more than fifty specialists from all over the world, packs this fascinating volume with more than 2,600 entries on every type of food-from plant and dairy products, meats, poultry, and nuts to seafoods, cereals, and exotic foods. They examine famous dishes from around the world, from cassoulet to sonofabitch stew, and include more than 140 entries on national and regional cuisines-even edibles from Antarctica. Handsomely illustrated and augmented with information on food preservation, food science, and more, this extraordinary book is an essential resource for anyone with a serious interest in the central place of food in human life.
French Natural Remedies & Recipes From Beautiful Tasmania
Cook delicious meals and fill up your shelves with homemade remedies and liquors. This is the perfect gift for anyone who enjoys gardening, cooking and good food but wants to stay slim and in excellent form. All with a touch of French cuisine and beautiful pictures of Green Tasmania.
This beautiful, full color cookbook has more than 50 recipes from Maine's famous windjammer fleet as well as photographs and information on the windjammers, their owners, cooks and crew and the beautiful coast of Maine. Windjammer Cooking: Great Recipes from Maine's Windjammer Fleet include hearty seagoing favorites like chowders, bisques and stews as well as inventive new creations like Baked Salmon With Sour Cream Dill Caper Sauce, and Chocolate Zucchini Cake. And of course recipes from the windjammers' famous lobster bakes on the beach.
Lobel's Meat and Wine: Great Recipes for Cooking and Pairing
When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyère cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.