Feast : A history of grand eating by Roy Strong
$40.00 NZD
Category: Cook Books
Toenails cut while dining, meals served to wax effigies of the dead, napkins concealing singing birds, dishes descending from the ceiling - this title covers five millennia of formal eating, from the splendours of the Renaissance banquest to the rigours of the Victorian dinner party.
Hamlyn Herb Book by Arabella Boxer
$23.50 NZD
Category: Cook Books
This guide introduces the principles of herb gardening and cookery. Each herb is comprehensively covered detailing origins, culinary use, medicinal purposes and folklore. It contains 170 recipes as well as sections on drying and freezing herbs.
Hiakai: Modern Maori Cuisine by Monique Fiso
$65.00 NZD
Category: Cook Books
Monique Fiso is a modern-day food warrior, taking Māori cuisine to the world. After years overseas in Michelin-star restaurants, Monique returned to Aotearoa to begin Hiakai, an innovative pop-up venture that's now a revered, award-winning restaurant in Wellington. Monique has also gone on to feature on ...Show more
Pies Glorious Pies - Mouth-Watering Recipes for Delicious Pies by Maxine Clark
$17.50 NZD
$35.00 (50% off)
Category: Food and Drink
From comforting classics to contemporary takes, discover why pies are the perfect way to create luscious, fresh, and seasonal dishes�that everyone is sure to enjoy. Nothing beats a proper pie.�Whether savoury or sweet, for a crowd or just for one, there's something irresistible about breaking throug ...Show more
HANGOVER FOOD by Dog 'n' Bone Books
$10.00 NZD
$20.00 (50% off)
Category: Cook Books
Wave goodbye to your hangover with these 35 tasty recipes--each one the perfect antidote to alcohol overindulgence. Overdid it on the G&Ts? Went a bit too big at your friend's birthday? Did "one swift beer after work" descend into a full-scale session? Sound familiar? Then it's likely that you'r ...Show more
Jerusalem by Sami Tamimi, Yotam Ottolenghi
$70.00 NZD
Category: Cook Books | Reading Level: very good
Yotam Ottolenghi and Sami Tamimi are the men behind the bestselling Ottolenghi- The Cookbook. Their chain of restaurants is famous for its innovative flavours, stylish design and superb cooking. At the heart of Yotam and Sami's food is a shared home city- Jerusalem. Both were born there in the same year ...Show more
The Food Chronology - A Food Lover's Compendium of Events and Anecdotes - from Prehistory to Present by James Trager
$20.00 NZD
Category: Food and Drink
A food lover's compendium of events and anecdotes from prehistory to the present. More than 13,000 entries cover the subject in 28 specialized areas such as agriculture, environment, transportation and food retailing. Also covers celebrated chefs and famous restaurants, great food writers and films, foo ...Show more
The New Joys of Wine by Clifton Fadiman; Sam Aaron; Darlene Geis (Editor)
$35.00 NZD
Category: Cook Books
Feasts of Veg by Nina Olsson; Kyle Books
$20.00 NZD
$39.99 (49% off)
Category: Cook Books
Following on from the success of Bowls of Goodness, Nina moves from casual bowl food to celebrating in style. This joyful book focuses on delicious festive vegetable dishes that are easy to make. The recipes are driven by modern plant-based cooking inspired by kitchens from around the world: with Medite ...Show more
Marque: A Culinary Adventure by Mark Best
$79.99 NZD
Category: Cook Books
Marque is a highly illustrated, contemporary recipe book, celebrating and reflecting on Marque, the succesful Sydney restaurant. Also included will be the personal journey of chef and owner Mark Best and approximately 80 of Marque's signature recipes. Most will be complete dishes but the book will also ...Show more
Green Pickled Peaches: A Collection of Recipes and Memories by Chui Lee Luk
$45.00 NZD
Category: Cook Books
An intelligent, inspiring cookbook by one of Australia's most respected chefs. From comforting Sunday noodles to sweet dumplings and spicy crab, the recipes Chui Lee Luk creates - both at home and in her high-end restaurant Claude's - hold some essence of
Sous-vide by Heiko Antoniewicz
$20.00 NZD
Category: Cook Books
Theorie 8 Wichtige Grundlagen und Techniken, um Sous-Vide zu verstehen und sinnvoll einsetzten zu konnen. Fleisch 36 Je hoher der Bindegewebsanteil im Fleisch, desto langer muss die Garzeit sein. Fisch 128 Gartemperaturen zwischen 38 und 65 °C bei absolut frischer Ware ergeben ein exzellentes Ergebnis. ...Show more