Cooking Books

18 Item(s)

  • Adelina's Kitchen Recipes from my Italian table

    Join Adelina as she shares the traditinal Italian recipes she learnt from her mother.  Enjoy learning about the essential ingredients of Italian cooking.  The entree, first and second courses and a selection of Italian sauces in English and Italian all have easy to follow recipies that work.

     

    $40.00
  • Adelina’s Kitchen & Cucina

    Adelina’s cookbook encompasses more than 50 years of cooking experience from her young days in Calabria to her extensive restaurant experience in Melbourne. This book contains 52 mouth-watering biscotti, dessert and cake recipes in both English and Italian.

    $40.00
  • Mangia, Mangia Cookbook

    The debut and best-selling book by authors Teresa Oates and Angela Villella. Teresa and Angela are passionate in their quest to preserve the customs and vibrant food culture of their native Calabria and to introduce new generations to the joys of simple and generous cooking.

    $39.90
  • Mangia, Mangia! Gatherings Cookbook

    The second book by Teresa Oates and Angela Villella. Gatherings is all about the spirit of coming together and the traditional recipes that go along with this. Featuring more than 100 recipes from everyday meals to elaborate feasts to feed a crowd.

    Winner of The Gourmand World Cookbook Awards – Australian Division - “ Best Italian Cuisine Book”.

    $39.90
  • Preserving the Italian Way

    Pietro De Maio is a Melbourne born GP from Italian parents. He has been collecting traditional Italian recipes mixed with childhood memories from his travels and traditional Italian upbringing.  Includes preserving vegetables and fish, making cheese and salami, tomatoes and other produce, preserving fruit in grappa, baking bread and preserving olives. This wonderful, entertaining and witty book is for the enthusiastic cook and for anyone who appreciates the rich traditions of Italy.

    $39.90

    Out of stock

  • Adriatico (Hardback)
    A beautifully crafted cookbook that charts the food traditions in the towns that skirt the coastline of Italy’s striking Adriatic Sea. The food of Italy’s eastern coastline mirrors the memories and traditions of peoples past and present who have lived on the shores of the Adriatic, with ingredients reflecting the climate and terrain—of course with seafood in abundance, as well as an array of incredible pasta, rice, polenta, and meat dishes. The Adriatic coastline runs from the heel of the boot-shaped peninsula at the Ionian Sea, through Puglia and Venice, to the northern waters of the Gulf of Trieste on the border with Slovenia. Along its length are rugged rocky coastlines, sandy stretches of beach, lagoons, and wetlands. Spindly wooden fishing piers, white washed walls, colorful villages, and sea-facing piazzas dot the 750-mile coastline with a rich history touched by Etruscan, Greek, Roman, Venetian, and Austrian populations. Join Paola on this beautiful journey where she travels the length of this relatively unexplored coastline, to find ancient food traditions still thriving. About the Author Paola Bacchia is one of Australia’s most popular Italian food bloggers. Her blog, Italy On My Mind, tells the story of family memories and their connections to food. It won awards for best food blog in 2013 and 2015 by ITALY magazine. Paola returns to Italy every year to expand her knowledge of Italian food, its traditions and innovations. Paola previously published Italian Street Food with Smith Street Books in 2016.
    $54.50
  • A Year in a Bottle
    How to Make Your Own Delicious Preserves All Year Round By: Sally Wise Recipes and tips to create your own jams, jellies, pickles, relishes and chutneys from an ABC Local Radio regular. Zesty yet simple raspberry jam on steaming fresh scones from the oven; tasty pickles, relishes and chutneys to complement roasts; and plump, tasty pickled onions and sumptuous fruit cheeses for the cheese platter ... just a small taste of what readers will find in Sally Wise s wonderful preserving cookbook. Containing a lifetime of passion and preserving wisdom, A Year in a Bottle is an inspiring and practical collection of more than 100 recipes and hints for making your own glorious jams, jellies, marmalades, drinks, pastes, fruit cheeses, chutneys, relishes and pickles. Includes easy and simple recipes, technical advice and helpful hints from selecting ingredient to safety tips to ensure success.
    $19.99
  • Complete Preserves
    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 fruit and vegetables into a dazzling variety of jellies, jams, pickles, chutneys, preserves, conserves and cordials. And she also provides recipes for the dishes in which preserves play an integral part - from stir-fries to roasts and curries, from savories to sweets. As always, Sally's emphasis is on flavour, nutrition and ease of preparation. Once you've tasted these home-made goodies you'll never reach for mass-produced sauces or tinned fruit again.
    $29.99
  • Out of the Bottle
    Easy and Delicious Recipes for Making and Using Your Own Preserves By: Sally Wise The author of the bestselling SLOW COOKER and A YEAR IN A BOTTLE shows you how to incorporate homemade preserves into a range of recipes, turning what would have been a nice meal into a truly sublime one! Sally Wise has been a passionate preserver of fruits and vegetables for over three decades. Easy to make, nutritious and additive-free, preserves are sensational as stand-alone products - but that is just the beginning of their potential. A jam can be far more than an accompaniment to scones and cream, and a pickle is far more than a mere friend to meats or cheese. A simple dish can be turned into something sublime by the addition of a spoonful or two of home-preserved product - and that is why Sally's pantry shelves are lined with dozens of bottles of preserves each year, a veritable storehouse and toolbox from which to create amazing dishes. OUt OF tHE BOttLE contains tips and basic methods for the novice home preserver, as well as a collection of Sally's favourite preserving recipes and the dishes in which they play an integral part. From stir-fries to roasts, curries, vegetable dishes and savoury tarts; from delicious Mini Cherry Mud Cakes to Hummingbird Muffins, Sally's recipes have been developed over a lifetime of experimentation. they range from comfort food to contemporary dishes, and always focus on flavour, quick and easy preparation and natural ingredients. Never again will you reach for a bottle of pasta sauce - not when your own tomato relish will have friends and family demanding to know what your secret ingredient is, and keep them coming back for more!
    $24.95
  • What's Old is New Again
    What's Old is New Again" celebrates the 100th anniversary of Australian icon Fowlers Vacola and captures the very best of Australia's food preserving history. Together with some of Australia's most-loved chefs, we take you on a delicious journey from Matt Wilkinson's old family recipe for Yorkshire pickled onions to Andrew McConnell's inspired baby iceberg lettuce salad with pink grapefruit, asparagus, mint and pickled ginger. You'll find traditional favourites from the Country Women's Association, along with tips and recipes from the culinary winners at leading agricultural shows. Chefs and food experts Stephanie Alexander, Maggie Beer, Jean Paul Bruneteau, Simon Bryant, Raymond Capaldi, Rita Erlich, Andrew McConnell, Matt Wilkinson and Alla Wolf Tasker are among those who guide you through chapters on preserving, pickling, bottling, dehydrating, jams, jellies and more. If you want to extend your own repertoire or learn how to preserve foods that are naturally full of flavour without chemicals and artificial preservatives, this book is for you. Limited edition 100th anniversary book.
    $38.95
  • Italian Street Food
    By the talented Paola Bacchia (Italy on my mind) We're all familiar with Italy's classic recipes, but few are aware of the traditional dishes that come from a burgeoning street-food scene. Hidden behind the town squares, away from the touristy restaurants and down laneways are little-known gems offering up some of Italy's tastiest and best-kept secret dishes that the locals don't want you to know about. Italians are a social bunch who love to share, therefore it comes as no surprise that food is often prepared and shared on the streets and in the laneways. Italian Street Food is not just another Italian cookbook; it delves into these back streets to bring you some of Italy's most exciting food. Learn how to make authentic polpettine, arancini, stuffed cuttlefish, cannolis and fritters, and perfect your gelati-making skills with authentic Italian flavors such as lemon and basil, affogato and aperol and orange. With beautiful stories and photography throughout, Italian Street Food brings an old and much-loved cuisine into a whole new light.
    $39.90
  • BEATRIX BAKES
    From the tiny North Melbourne treat heaven of Beatrix Bakes, comes the baking bible for die hard Melbourne cake fans. For Natalie Paull, baking is a gift. It’s also a powerful elixir of pleasure, connection, generosity and joy. In Beatrix Bakes, Natalie indulges in baking’s sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own – whether it’s a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls. Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart. Try The Cheesecake (That You Will Love The Most) with a crumb base, or a bought biscuit base, or no base, or a sponge base, or even a failed cookie base! And from there, pick a topping from sour cream, to crumb, to fruity bits. The recipes are divided across eight chapters: Doughs, pastries & crusts; Tarts, pies, a crostata & a galette; The cake list; One in the hand; Yeasted bakes; Fruit-full; Creams, custards, fillings, glazes and buttercreams; and Finishing touches. While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that – once they get the foundations right – the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!). Beatrix Bakes will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.
    $45.00
  • PASTA GRANNIES By Vicky Bennison
    “When you have good ingredients, you don’t have to worry about cooking. They do the work for you.” – Lucia, 85 Inspired by the hugely popular YouTube channel of the same name, Pasta Grannies is a wonderful collection of time-perfected Italian recipes from the people who have spent a lifetime cooking for love, not a living: Italian grandmothers. Featuring over 70 easy and accessible recipes from all over Italy, you will be transported into the very heart of the Italian home to learn how to make great-tasting Italian food. Pasta styles range from pici – a type of hand-rolled spaghetti that is simple to make – to lumachelle della duchessa – tiny, ridged, cinnamon-scented tubes that take patience and dexterity. More than just a compendium of dishes, Pasta Grannies tells the extraordinary stories of these ordinary women and shows you that with the right know how, truly authentic Italian cooking is simple, beautiful and entirely achievable. About the Author Vicky Bennison spent many years working in international development in places like Siberia, South Africa and Turkmenistan. The next decent meal was always on her mind and so she began writing about her culinary adventures, from mushroom hunting with the Russian mafia to cooking zebra stew near Lake Turkana in Kenya! She is the author of The Taste of a Place and co-wrote Seasonal Spanish Food with Jose Pizarro.
    $36.95
  • ADELINA'S CUCINA Dolce e Salato
    Adelina's KITCHEN & CUCINA Dolce e Salato - Sweet & Savoury join in Adelina's journey from Calabria to Australia 70 all new recipes
    $40.00
  • OSTRO
    'My approach to food favours intuition over strict rules and is about using your hands, rushing a little less and savouring the details. It is food that slowly weaves its way into the fabric of your daily life - food for living and sharing.' Julia Busuttil Nishimura has gained a strong and loyal following for her generous, uncomplicated, seasonal food. Her interpretations of dishes from Italy and the Mediterranean feel both timelessly familiar and altogether fresh and new. This is modern Australian eating with respect for the past. Julia guides us through the uniquely satisfying experience of making pasta or pizza dough from scratch, with recipes such as ricotta tortelloni with butter, sage and hazelnuts or taleggio and potato pizza. She also shares plenty of flavourful salads and simple meals for days when time is scarce, such as roasted cauliflower and wheat salad or tray-roasted chicken with grapes, olives and walnuts. Baking and desserts, too, needn't be overly complicated. As Julia shows us, some of the best recipes are those that have been passed down the generations and streamlined to perfection along the way, such as the perfect lemon olive oil cake. But we also need the odd show-stopper like a chocolate layer cake with espresso frosting on standby for special occasions! This is simple food that is comforting and generous in spirit. Slow down, take your time and enjoy it.
    $44.50
  • KEEPING TRADITIONS
    Our 50 year commemorative cookbook is on sale now. This cookbook contains over 80 recipes, some our family traditions, and some contributed by chefs and friends. Including in the book are collaborations by Guy Grossi, Adelina's Kitchen, Bar Idda, Mangia Mangia, Si Mangia, Il Sogno, Estelle Bistro, Mister Bianco, Rosa Mitchell, Supermaxi, The Fermentary, Kalaparee Olives, Paola Bacchia and also the Consulate General of Italy has sent in his favourite. Recipes include preserves, jams, olives, quince, kimchi and giardiniera. Passata, salumi and salumi products. Pastas, sauces, arancini, risotto, arrosticini, sweets and biscuits. A beautifully presented book. A must have for your collection.
    $44.50
  • FERMENT for GOOD
    Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
    $35.50
  • The Secrets of Preserving
    The Secrets of Preserving is a special guide developed by Fowlers Vacola which gives detailed step-by-step instructions for the preparation and processing of fruits. This 49 page, soft cover book instructs preservers on today’s new methods, developed in the pursuit of a healthier, more balanced approach to food preservation. It is comprehensive and highlights the versatility of preserved fruit as well as introducing readers to the more gourmet opportunities involving wines and liqueurs when bottling. * includes processing instructions for the following preserving units: - Professional / Royal and earlier Thermostat Preserving Units - Simple Natural / Year Rounder Preserving Units - Stove Top Thermometer / Hi-Low Switch Preserving Units
    $17.50