At home with sous vide is the first cookbook from Dale Prentice. Dale takes what has traditionally been the realm of fine dining chefs and presents it in a clear simple format that is easily achievable by the home cook with full color images of every recipe. This book is ground breaking in bridging the secrets of some of the worlds best chefs to a format achievable at home. A must have addition to you cookbook collection.
Sous Vide: A New Approach to Cooking
Our new cookbook, At Home with Sous Vide celebrates the gentle art of low-temperature cooking. Discover the way an exact approach to cooking can transform food, and the incredible flavour and texture that can be achieved when cooking meat, fish, eggs, vegetables and even fruit sous vide. Director of Sous Vide Australia, teacher and chef, Dale Prentice provides 74 easy-to-follow recipes, including 37 dishes from some of the world’s most renowned chefs, restaurants and sous vide enthusiasts. Each recipe is beautifully photographed and broken down into step-by-step components. From simple salads to easy dinner recipes for beginners to more elaborate dishes for the confident cook, At Home with Sous Vide takes this amazing new style of cooking out of the restaurant world and into the home.
Clockwise from top: Confit Garlic, Moroccan Carrot Salad, Kipfler Potato Salad with Seeded Mustard Dressing, and Pickled Quince.
Bill Granger’s Every Day applies his straightforward yet stylish approach to cooking behind the scenes in his home kitchen. Every Day takes you through a typical week in the Granger household, from packed school lunches on Tuesday, to a Friday night dinner for friends, and on to a relaxed big breakfast on Sunday.
Every Day has a fresh and dynamic feel, with stunning reportage-style photographs of food being prepared, cooked, and enjoyed in Bill’s Sydney beach-side home kitchen.
In Food for Family, celebrated French–Australian chef Guillaume Brahimi visits some of Australia's most charming and stylish homes, creating delicious menus inspired by the people and place, and discovering what makes a house a home.
Join Guillaume as he prepares a laidback lunch for restaurateur Justin Hemmes at his harbourside home, cooks up a Greek feast at the heritage cottage of The Apprentice's Mark Bouris, and serves a hearty winter luncheon hosted by actor Cate Blanchett in an iconic country woolshed.
Guillaume then shares his own family's favourite recipes, relaxed, easy meals designed to satisfy a household of hungry children (and a busy French chef), including Crispy potato cakes with speck, garlic and thyme. Chicken risotto with peas and lemon, and Pineapple crumble.
This is big-hearted, full-flavored food, perfect for sharing with those you love.
Royalties from the book will support the National Breast Cancer Foundation.
In his much-anticipated sixth cookbook, Pizza, Pete Evans shares his mouthwatering recipes, covering classic pizzas and more modern versions including breakfast pizzas, seafood pizzas, vegetarian pizzas and pizza desserts.
Pete Evans has had a life long love affair with pizza. His mother would make them from scratch for him and his friends, he later trained with an Italian pizzaiolo so he could learn all the tricks of the pizza-maker’s trade and as an executive chef at Hugo's restaurants for many years, Pete created pizzas that customers couldn't get enough of.
In the hopes of one day writing a book about pizza, he continued to develop and collect his best recipes. Now in Pizza, Pete shares his recipes with beautiful photography and easy, accessible instructions for cooking delicious and exciting pizza at home.
Quick Fix in the Thermomix is a celebration of delicious & wholesome meals – prepared quickly and easily..
Alyce Alexandra uses fresh ingredients to produce nourishing meals everyone will enjoy – whether it be a quick mid-week meal for the family or an elaborate dinner party for friends.
This practical cookbook contains easy to follow formatting and symbols for simplicity in the kitchen. Many of these recipes can be finished in less than thirty minutes, qualifying as a ‘quick fix.’ Each recipe is accompanied by a colour photograph intended to guide and inspire the reader.Quick Fix in the Thermomix is a celebration of delicious & wholesome meals – prepared quickly and easily.
This title is a fantastic companion to Tenina Holder’s For Food’s Sake, Recipes for use with a Thermomix.
Following the success of his first book Seasonal, restaurateur, Sydney Herald columnist, author and chef Stefano Manfredi returns with a collection of the best modern and classic Italian meals.
Manfredi draws on his Italian heritage and blends it with Australian produce to deliver his take on real Italian cooking. The recipes are simple and authentic, relying on fresh seasonal ingredients. Four seasonal chapters include recipes for starters, mains and desserts. Each spread has three recipes, a history of the ingredient as well as serving suggestions.
There are delicious recipes for classic favourites like baked beans and meatballs, perfect roast potatoes, calamari with braised spinach and chilli, homemade pasta and sugar plum crumble.
•Following the success of The Silver Spoon, this book contains everything you will ever need to know about making and serving authentic pasta
•Greatly expanded from the selection in the original book, these 350 recipes come from every region of Italy and are suitable for any occasion
•The Silver Spoon: Pasta includes tips on choosing the right shapes for the right sauce, preparing your own dough and serving up pasta like the Italians do includes tips on choosing the right shapes for the right sauce, preparing your own dough and serving up pasta like the Italians do
•Whether you are feeding the family, cooking for one or preparing a dinner party, The Silver Spoon: Pasta has the perfect dish for every night of the year
Author: Jones, Bridget. This series of cookbooks encourages you to get there and discover the season's finest, freshest ingredients. The last two books in this series finish off the year and show how to bring seasonal creativity into your kitchen.