Commonsense Cookery Book 1 by Home Econ Institute of Aust (NSW Div)
$27.99 AUD
Category: Food
A kitchen classic which has been teaching people basic kitchen skills for nearly a century. Modernised with a cleaner look and updated recipe list it also takes in contemporary food preparation and nutrition practices.
Complete Preserves by Sally Wise
$34.99 AUD
Category: Food
Two bestselling preserving books in one kitchen-friendly package. Sally Wise's great passion is for making preserves out of the seasonal produce she grows and buys. Here, in two of her most popular books, A YEAR IN A BOTTLE and OUT OF THE BOTTLE, she shares some of her favourite recipes for turning frui ...Show more
The CSIRO Total Wellbeing Diet by Peter Clifton, Manny Noakes
$34.95 AUD
Category: Food
Presenting a long-term eating plan that helps you feel good, this book contains 85 recipes and 12 weeks of varied meal plans. Providing information on the Total Wellbeing Diet, it shows you how to start, what to cook and how to keep the weight off Boost your health and vitality while losing weight. How ...Show more
Spice and Herb Bible by HEMPHILL / HEMPHILL
$49.99 AUD
Category: Food
The new edition of the IACP-award-winning book on spice. Cooks everywhere use spices and herbs to enhance food flavors and to create new taste combinations and sensations. From bay leaves to lemongrass to vanilla beans, a well-stocked kitchen must have a wide selection of herbs and spices. This expand ...Show more
Plenty More by Yotam Ottolenghi
$55.00 AUD
Category: Food | Reading Level: very good
Vegetables have moved from the side dish to the main plate, grains celebrated with colour and flair. It's a revolution that is bold, inspiring and ever-expanding.Yotam Ottolenghi's Plentychanged the way people cook and eat. Its focus on vegetable dishes, with the emphasis on flavour, original spicing an ...Show more
Salumi: The Craft of Italian Dry Curing by Michael Ruhlman, Brian Polcyn
$65.95 AUD
Category: Food
Michael Ruhlman and Brian Polcyn inspired a revival of artisanal sausage-making and bacon-curing with their surprise hit, the "excellent" (The Economist) Charcuterie (ISBN 978 0 393 05829 1). Now they delve deep into the Italian side of the craft with Salumi. Ruhlman and Polcyn give recipes for the eigh ...Show more