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.
Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends.
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.
This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.
The highly anticipated cookbook from Jeremy Fox, the California chef who is redefining vegetable-based cuisine with global appeal
Known for his game-changing approach to cooking with vegetables, Jeremy Fox first made his name at the Michelin-starred restaurant Ubuntu in Napa Valley. Today he is one of America's most talked-about chefs, celebrated for the ingredient-focused cuisine he serves at the Los Angeles restaurant, Rustic Canyon Wine Bar and Seasonal Kitchen. In his first book, Fox presents his food philosophy in the form of 160 approachable recipes for the home cook. On Vegetables elevates vegetarian cooking, using creative methods and ingredient combinations to highlight the textures, flavours, and varieties of seasonal produce and including basic recipes for the larder.
So Good is a biannual publication in English aimed at professionals of sweet and savoury pastry, the chocolate and ice cream industry, as well as the world of dessert in general.
Measures: 230 x 297 cm
-frank haasnoot, ‘I always try to use the inspiration to twist it’
-emmanuele forcone, the golden pen
-dinara kasko, when geometry is beautiful
-andoni luis aduriz, surprising developments
-francisco migoya, an explorer’s curiosity
-nick muncy, artistic but realistic
-michel willaume, think pastry
-jean paul hévin, ‘japan has made me rethink how I work, ...’
-raúl bernal, it’s not only chocolate
-jean-françois deguignet, savoir-faire and something else
-lilian bonnefoi, dominating both worlds
-naoki fujiwara, sense of season, ingredients and nara-ness
-laurent jeannin, a palace’s pleasures
-jordi guillem, by force of centrifuge
-joel lindqvist, forest pastry
-bachour bakery and bistro, the place
-gabriele riva, out of his comfort zone
-john kraus, in the name of the rose
-cécile farkas, studied fantasies
-julia soria, local products and argentinian diversity
-yoshinari otsuka, taking pride in making patisserie française in the far east
tidbits united for knafeh, yehiye qadari & yoav deckelbaum
-valerija livanova, a country’s pâtissier awakening sorting out pastry