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Once a chef steps onto the fame ladder, a cookbook is often not far behind. Restaurant fans like to give their favourite chef's dishes a go at home. Food shows on TV offer a chance to watch celebrities actually assembling a dish. More and more titles turn up every year. On this page I'll gradually build up a list of celebrity chefs, cooks and top food writers and their cookbooks and autobiographies. If you want to buy any of the books, click on the titles or the book covers to check current discount prices at Fishpond.

MahaMaha: Middle Eastern Home Cooking

Shane Delia, owner of Melbourne's award-winning Maha Bar and Grill, brings us his first cookbook that showcases his distinctive fusion of Middle Eastern and Mediterranean food, with a strong focus on the full-flavoured dishes prepared by Shane's large Australian-Maltese family. Shane's recipes are designed to be served at a shared table. They include classic meze dishes, new takes on old favourites, and recipes that have been handed down through the generations, such as Shane's grandfather's spicy rabbit stew, and his mother-in-law's duck and apricot sambusek. He has also included some of his restaurant's signature dishes, including the Turkish delight doughnuts with rosemary honey.

foodtruckThe Foodtruck Cookbook

Series One of The Foodtruck was one of the ratings hits of the year on New Zealand's TV One when it screened in mid 2011. The latest series is accompanied by a fabulous new cookbook which brings together all the show's host, chef Michael Van de Elzen's, recipes from both series and more. Michael's recipes transform favouritefoods like burgers and pies, chicken pieces and pizza from being tasty but unhealthy to super-tasty, health-giving meals that we do not need to feel guilty about. This is fast food that you can make at home at less cost and with no health worries.

Two greedy ItaliansTwo Greedy Italians Eat Italy

Nowhere is food as much a part of everyday life as Italy. Following the success of Two Greedy Italians, Antonio Carluccio and Gennaro Contaldo embark on a journey to explore Italy's distinct and varied terrains, and to find out how these have shaped the produce and, in turn, the peoples and their traditions. Containing more than 80 mouth-watering recipes and breathtaking photography, this book showcases the wisdom and passion of these two men for their native land, its people and produce. It is an essential book for anyone with an interest in this extraordinary country and its food

Mr WIlkinsonMr Wilkinson's Favourite Vegetables: A Cookbook to Celebrate the Seasons

For chef Matt Wilkinson, vegetables come first. Whether he's cooking in the kitchen of his Melbourne eatery, Pope Joan, or for his young family at home, Matt plans and builds his dishes around the vegetables in season, when they'll taste the best, be cheapest and most readily available. Today too many of us plan our meals around the meat (or protein) and carbohydrate components, letting the vegetables play second fiddle. Matt Wilkinson lets his favourite 24 vegetables take centre stage. Among the more than 90 recipes are plenty of dishes incorporating meat but vegetable are the true stars.

rodenThe Food of Spain

Claudia Roden has spent five years researching and writing about the food of Spain, resulting in this definitive, passionate and evocative cookbook which takes in the different regions and looks at the history, the people and the culture at the heart of this country, and at that which binds it all together - the delicious food and recipes passed down through generations. From simple, rustic tapas and delicately flavoured soups, to elaborate celebratory dishes served on silver platters and cakes and desserts each with a story to tell, this is the book about Spain to learn from and to cook from.

nadiaNadia's Kitchen

New Zealand Masterchef winner NadiaLim's half Kiwi/half Malaysian heritage means that her food style is modern Kiwi with Asian and Mediterranean influences. A few examples are: Mint and Caper Lamb, Roast Tomato, Asparagus, Feta and Butterbeans. Her training as a dietitian and nutritionist is evident throughout the book with the recipes being well thought out and balanced. Nadia has delivered a thorough, carefully thought-out cookbook. Her delight in cooking and eating is plain to see and the beautiful photography by Kieran Scott and styling by Tamara West add up to a stunner of a cookbook.

The Cook's Book

An essential ingredient for every kitchen. Master every technique and develop new ways of cooking by following the practical, step-by-step advice of 18 top chefs from around the world, including Marcus Wareing, Ferran Adria, Atul Kochhar, David Thompson and Shaun Hill. Includes over 600 delicious recipes from homely English food to international cuisine and is illustrated with sumptuous photography. Share their passion for food, broaden your repertoire - and cook for success every time.

Me'a KaiMe'a Kai

Kiwi chef Robert Oliver, who has had a stellar career in the United States restaurant industry, returned to Fiji - where he grew up - to rediscover the art of Pacific cooking. He travelled to Tonga, Tahiti, Samoa, Fiji, Vanuatu and the Cook Islands to track down the most skilled local cooks. This outstanding table-thumper of a book brings together a treasury of South Pacific cooking, arranged country by country, with 90-plus recipes and photos that capture the essence of the Pacific. Flipping through its pages is like going on holiday!


Coco presents 100 of the best emerging chefs from around the world selected by 10 superstar chefs: Ferran Adria (Spain), Mario Batali (US), Rene Redzepi (Denmark), Alice Waters (US), Jacky Yu (Hong Kong), Gordon Ramsay (UK), Ferguson Henderson (UK), Shannon Bennett (Australia), Alain Ducasse (France) and Yoshihiro Murata (Japan). The selected 100 chefs are creating the most innovative cuisine today. From Singapore to New York, Stockholm to Surrey, Hong Kong to Paris, these chefs are pushing their craft to new heights and have just begun to receive attention for their cooking.

The Complete Robuchon

Joel Robuchon's restaurant empire stretches from Paris to New York, London to Hong Kong. Now this great master offers his supremely authoritative renditions of virtually the entire French culinary repertoire, adapted for the home cook and the contemporary palate. The book contains more than 800 recipes.

Stirred But Not Shaken: The Autobiography

He was the first celebrity chef, the swashbuckling cook who crossed the high seas, on a BBC budget, communicating his love of food to millions of viewers. Make a wonderful dish and have a bloody good time: that was Keith Floyd's mission. After starting out in a hotel kitchen in Bristol, he made and lost fortunes, was married four times, and dealt with a level of fame that bemused him. In his honest and revealing memoir, completed just before he died, Keith reflects on the ups and downs of his career from the hilarious to the downright lunatic. Stirred But Not Shaken is a must-read for anyone who loves life, food, women ...and a quick slurp.

The Devil in the Kitchen: The Autobiography

Marco Pierre White's mother died when he was just six years old. Soon, his father was urging him to earn his own keep and by 16 he was working in his first restaurant. White went on to learn from some of the best chefs in the country then struck out on his own. At Harveys in Wandsworth, which he opened in 1987, he developed a reputation as a stunning cook and a rock 'n' roll sex god of the kitchen. But he was also a man who might throw you out of his restaurant, and his temper was legendary. He won every honour going and then realised that it still wasn't enough. Open the pages of this book and enter his domain.

Food and Stories

A collection of more than 100 recipes, More than French is a comprehensive cookbook on cooking and preparing French-inspired dishes heavily influenced by Philippe Mouchel's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.

Saraban: A Chef's Journey Through Persia

In Saraban, Greg and Lucy Malouf discover a land where the rich diversity of climate, countryside, architecture and poetry provide a fitting background for an equal variety and richness of cuisine. Join them as they visit bustling bazaars and tiny soup kitchens, pick saffron before dawn and fish, in time-honoured tradition, from wooden dhows in the Persian Gulf.

Fast Fresh Simple

Donna Hay brings her acclaimed signature style to Fast, Fresh, Simple with tips and tricks for presenting beautiful meals in the home kitchen. From quick weeknight dinner solutions to elegant dinner parties, Donna's latest offering is the ultimate guide to creating delicious meals that look as good as they taste.

When I Get Home

Join Aria head chef and television personality Matt Moran as he relaxes in the kitchen and around the table at home. Enjoy school-night dinners, long Sunday lunches and big weekend breakfasts. Learn how to make simple food special by adding that extra ingredient, and discover how home cooking can benefit adopting the odd restaurant technique.

MasterChef Australia: The Cookbook (Volume 1)

From the first series of the programme

Gary Mehigan's Comfort Food

Gary Mehigan's take on comfort food with a twist. He shares old classics and introduces new favourites, with a restaurant-quality edge.


Karen Martini welcomes us to her table. Here are 130 new recipes, organised into 20 menus - all easy to prepare and full of flavour. Karen invites us to choose just one delicious dish, put together an entire menu, or create our own unique feasts using recipes from different menus. Feasting reminds us that cooking is not just about producing good food, it is about creating a reason to connect and celebrate with family and friends.


From David Chang comes this his first book, written with New York Times food critic Peter Meehan, packed full of ingeniously creative recipes. Already a sensational world star, Chang produces a buzzing fusion of Korean/Asian and Western cuisine, creating a style of food which defies easy categorisation. That it is fantastic, there is no doubt, and that it is eminently cookable, there is also no doubt! In the words of Chang himself, it is 'Bad pseudo-fusion cuisine'.

Asian Flavors of Jean-Georges

Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, is the pioneer of Asian-fusion cuisine and cooks this food better than anyone on the planet. Now he presents dozens of recipes for reproducing the dishes that have made his restaurants - Vong, Spice Market, and 66 - the hottest dining destinations in New York City.

Kitchen Secrets

Years of experience have given Raymond Blanc a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities, Kitchen Secrets is all about bringing Gallic passion and precision into the home kitchen. Raymond has done all the hard work, refining recipes over months and even years until they are quite perfect. A must-have for anybody with a love of French cuisine and finesse.

Lake House: Recollections and Recipes for All Seasons

A stunning collection of more than 100 recipes from the internationally acclaimed and multi-award-winning Lake House restaurant. This luxurious volume is the very personal story of the creation of a country restaurant and hotel from humble beginnings, to the award-winning and luxury food-lover's destination it is today. The recipes reflect not only Alla Wolf-Tasker's Russian heritage and European apprenticeship, but also the changing seasons and all they have to offer. This collection of recipes and stories will delight and excite all foodies.

Angela Hartnett's Cucina: Three Generations of Italian Family Cooking

One of the brightest talents to have emerged on the UK food scene in the past few years, Angela Hartnett has been described by Gordon Ramsay as 'the new Elizabeth David'. As one of the few female British chefs to hold a Michelin star, her innovative cooking has been commended by reviewers and fellow chefs alike. But Angela's real inspiration comes from the food she grew up with - the classic dishes that she learned at her Italian grandmother's side. This is a unique collection of the family recipes she has nurtured and developed over the years.

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Great cooking goes beyond following a recipe - it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience, Andrew Dornenburg, Karen Page and Barry Salzman present the definitive guide to creating "deliciousness" in any dish.


Forgotten Skills of Cooking: The Time-honoured Ways are the Best

Darina Allen is Ireland's best-known food ambassador and runs the world-renowned cookery school at Ballymaloe, Ireland. In this book she reconnects you with the cooking skills that missed a generation or two. Forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your homemade produce to its best With over 700 recipes, this is the definitive modern guide to traditional cookery skills.

James Martin Desserts

There is nothing that James Martin doesn't know about desserts, cakes and puddings. In this acclaimed book he looks at all aspects of sweet-tasting treats, from chocolate heaven, perfect melt-in-the mouth pastries, tarts and pies to ice creams and sorbets and traditional comfort puddings. This book covers everything you need to know to make a memorable ending to any meal, or just a delectable dish to satisfy your sweet-tooth.

Simple Cafe Food

Julie Le Clerc is well-known for creating innovative flavours and trusted recipes you can rely on. As a former cafe owner, caterer and chef, she was able to develop and express her own individual recipe style before turning her talents to food writing. Simple Cafe Food is a stunning collection of Julie's favourite cafe-style recipes. Originally printed in 1999, this book has been reprinted many times and is now revised and updated for 2011.


This is a new edition of this ultimate cookbook for curry-lovers. Take your taste buds on a global curry adventure. Invite top chefs, writers and cooks into your kitchen, from Vivek Singh (The Cinnamon Club), Das Sreedharan (Rasa Restaurants) to David Thompson (Nahm) and they'll share their secrets for authentic, taste-tingling curries that are easy to create at home. Learn how to make authentic dishes like Thai green jungle curry, chicken makhani and South African bunny chow. You'll discover which ingredients make each dish special, and follow step-by-step techniques that make every recipe clear.

Orchards in the Oasis: Travels, Food and Memories

Celebrated cookery writer Josceline Dimbleby is widely credited with introducing new ways of using spices to the domestic kitchen. Orchards in the Oasis is an absorbing account of her lifelong love affair with food and flavouringsinterspersed with 75 inspiring recipes from the diverse cuisines she has experienced on her travels: Rose petal tart from Syria, Peruvian potatoes, Bosphorus mussel stew, Marrakesh meatballs and Chicken noodle hotpot from Vietnam. Evocatively illustrated with mouth-watering food photography and the author's personal photographs of her travels, it is an irresistible memoir.

The Red Spice Road Cook Book

A sumptuous collection of recipes from the kitchen of the popular Melbourne restaurant. Combining centuries-old recipes with modern ingredients and know-how, chef John McLeay shares his love of all things Asian. Mouth-watering recipes include: crab-filled betel leaves, prawn and sticky pork salad, prawn jungle curry, and crispy five-spice quail. There's also common favourites such as penang curry, chilli basil chicken, mapo tofu and pork belly as well as easy, delicious desserts.

Guillaume: Food for Friends

In his debut cookbook, celebrated chef Guillaume Brahimi creates exceptional food for friends in some of Australia's most beautiful houses. Join Guillaume as he opens the doors of seven private homes and his two internationally acclaimed restaurants, Guillaume at Bennelong at the Sydney Opera House and Bistro Guillaume in Melbourne. There are menus and recipes to suit every style of entertaining. Proceeds of the book will support the late Professor Chris O'Brien's Lifehouse at the Royal Prince Alfred Hospital in Sydney.

Black Pudding and Foie Gras

Michelin Star chef Andrew Pern's multi award-winning culinary autobiography. It strikes the perfect balance between showcasing many of his mouth-watering dishes and the heart-warming account of Andrew's fascinating life around food at The Star Inn in North Yorkshire. Its much more than a cookery book, it tells Andrew's story, delves deep into his philosophy on food, introduces you to his local suppliers and provides a captivating and humorous insight into the life of a family that run a successful British food institution.

Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef

Gabrielle Hamilton, one of America's most recognised chefs, serves up a sharply crafted and unflinchingly honest memoir about the search for meaning and purpose and the people and places that shaped her journey.

The Fat Duck Cookbook

Heston Blumenthal is widely acknowledged to be a genius, and The Fat Duck has been voted the Best Restaurant in the World by a peer group of top chefs. He is the man who turned the world of cuisine on its head and became a national hero with three Michelin stars. But he is entirely self-taught.

Heston Blumenthal: The Biography of the World's Most Brilliant Master Chef

Here is the full inspirational story of this enthusiastic genius. Heston Blumenthal is a gastronomic alchemist who sees the kitchen as a laboratory where he loves to experiment for new ways to tantalise the taste-buds of diners at his Fat Duck restaurant. This biography by Chas Newkey-Burden follows him as - constantly pushing the boundaries of his work - he reached the top of his profession and received an OBE.

Iron Chef Chen's Knockout Chinese

From the Japanese TV cooking sensastion, Iron Chef - the inspiration for the Food Network hit series of the same name - comes this cookbook by one of he original Iron Chefs, Chen Kenichi. And like the dishes on the show, each of more than 50 recipes in this book presents an unusual approach to familiar ingredients that is a signature and fan favorite aspect of the Iron Chef experience. But despite the pedigree of the recipes, the instructions are easy to follow and accessible to all.

Secrets of a Skinny Chef: 100 Decadent, Guilt-Free Recipes

Skinny Chef Jennifer Iserloh shows how anyone can make simple, almost effortless changes in their lives that will end their struggles with yo-yoing weight and equip readers with the knowledge to make quick, easy-to-prepare, wholesome foods for themselves and their loved ones. With more than 100 recipes that deliver great taste without adding inches to the hips, the book shows how to indulge in comfort-food cravings without the guilt.

Japanese Home Cooking with Master Chef Murata: Sixty Quick and Healthy Recipes

Yoshihiro Murata is owner chef of three restaurants in Kyoto and Tokyo: one 3* Michelin, and two 2*. He is very active in the field, appearing on TV and magazines and publishing books. He also uses his influence to train young Japanese chefs. This is the his first book in English. The 60 home-cooking recipes include standard and popular Japanese dishes like Teriyaki, Tempura, Sushi, Miso soup plus several of his unique signature dishes that have helped him earn his reputation as the best chef in Japan. All of these recipes are characterised by being easy to create, and by their use of ingredients that are readily obtainable.

Simple Indian: the Fresh Tastes of India's New Cuisine

Award-winning Indian chef Atul Kochhar shares his passion for Indian food with a wonderful collection of recipes based in the rich culinary tradition of the sub-continent. His style of cooking is contemporary and his enticing recipes reflect the diversity of modern Indian food with its vibrant colours and intriguing blends of flavours. Recipes are drawn from all parts of India, from the rich, meat-based Moghul food of the North to the vegetarian curries of Goa and Kerala and the aromatic fish dishes of Bengal and Assam. He provides a hands-on guide to cooking superb authentic Indian food at home. Kochhar runs Benares restaurant in London's Mayfair.


Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat

Grant Achatz was named one of the best new chefs in America by Food and Wine in 2002, received the James Beard Rising Star Chef award in 2003, and won the Beard Best Chef/Great Lakes award in 2007. Before opening Alinea in 2005, Achatz was sous chef at the French Laundry. Achatz shares how his drive to cook immaculate food won him international renown - and fuelled his miraculous triumph over tongue cancer. Life, on the Line is also a book about survival, about nurturing creativity, and about profound friendship.


Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in Grant Achatz's Alinea kitchen. And, of course, there are the recipes plus 600 full colour photographs.

The Sweet Life: Desserts from Chanterelle

Say the word "Chanterelle" to a food-loving New Yorker and the first thing she thinks of is the beloved restaurant that put SoHo on the culinary map in 1979 and is now approaching its 25th anniversary in its new location in Tribeca. Kate Zuckerman, Chanterelle's pastry chef, offers not only detailed, delicious, recipes for every kind of dessert from tarts and cakes to custards, souffles and frozen desserts but also detailed descriptions of methods, chemical changes that occur and a fascinating history and description of key ingredients.

Ducasse: Flavors of France

At 33, he was the youngest chef ever to be awarded three Michelin stars. In 1998, he became the first chef in over 60 years to earn three stars in two restaurants simultaneously. When Michelin gave his New York restaurant three stars, he became the only chef to have nine stars to his name. This book follows chef Alain Ducasse from his state-of-the-art kitchens at the Louis XV in Monte Carlo to his eponymous restaurant in Paris and his countryside auberge in Moustiers. In lavishly photographed recipes, the book shows the influences - Mediterranean, Provencal and the classic French of the capital - that permeate his cuisine.

Letters to a Young Chef: The Art of Mentoring

From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been witness to, and creator of, our contemporary food culture. A modern man with a classical foundation, he speaks with the authority that comes from a lifetime of experience, and no small amount of passion, about the vocation of creating and serving food. Part memoir, part advice book, part recipe book, this delicious celebration of the art of cooking will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.

Chef's Story: 27 Chefs Talk about What Got Them Into the Kitchen

27 extraordinary chefs tell the personal stories behind their culinary triumphs. Over the past decade, our interest in the world's great chefs has grown phenomenally. Once known to only the most dedicated gourmets, these supremely talented men and women have become high-profile stars with restaurants as their stages—masterful artists working in the medium that binds us all: food!

Country Style Country Chefs

Pick lemons with Maggie Beer in the Barossa Valley, cook Murray cod with Stefano di Pieri, forage for mushrooms with John Cross in the Blue Mountains, and enjoy silverbeet harvested from Stefano Manfredi's kitchen garden in Killcare.

Nobu the Cookbook

With his multinational empire of restaurants, Nobu has become the world's greatest sushi chef. In his first book, he reveals the raw secrets of his exciting, cutting-edge Japanese cuisine. 180 photos.

Manu's French Kitchen

This is a book for lovers of French food and for every home cook who has ever dreamed of creating the perfect niçoise, bavarois, beef bourguignon or tarte tatin. French-Australian chef Manu Feildel introduces you to the absolute classics of the French kitchen and to the home-style fare of his childhood in Brittany. Clear, easy instructions and standout food photography mean you don't have to be a trained cook, French or Julia Child to achieve delicious results every time.

Two Asian Kitchens

"The Two Asian Kitchens in my life are The Old Kitchen and The New Kitchen. The Old Kitchen represents the traditional dishes of my family history - hawker noodles, Japanese yakitori, sour and salty Malaysian laksa. The New Kitchen features modern dishes that draw on the memorable flavours and experiences of my own life as a migrant in Australia." - Adam Liaw, Australia's MasterChef 2010

Our Family Table

Australia's first MasterChef, Julie Goodwin says, 'In this book I'm not just presenting recipes but exploring the role of food in families and communities. I want to get people back into their kitchens and promote the joy of food and family.

Made in Italy: Food and Stories

Britain's favourite Italian chef Giorgio Locatelli combines old family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants.

Think Like a Chef

Unlike many chef-authors, Tom Colicchio (chef at Gramercy Tavern and head judge of Top Chef) does not offer modified restaurant recipes for the home cook. Instead, he sets out to inspire readers to think like trained chefs: to riff on ingredients and techniques rather than always follow recipes to the last letter. Indeed, the recipes Colicchio includes serve as creative fodder rather than authoritarian instructions.


Tetsuya Wakuda is widely considered Australia's finest and most origianl chef. Arriving in Australia in 1982 with nothing more than a small suitcase and a love of food, he worked his way up from kitchen hand to master chef.

My Vue: Modern French Cookery

Shannon Bennett, chef and owner of Melbourne's renowned French restaurant, Vue de monde, takes the reader on a tour of exquisite French cuisine and shares his passion and obsession with classical cuisine.

Becasse: Inspirations and Flavours

Featuring 65 recipes coupled with magnificent full-colour photos, this is a refreshing take on classic food from one of the hottest new chefs. Justin North, is the rising talent behind the award winning restaurant Becasse.

Quay - Food inspired by nature

From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this much anticipated book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Review >

Saha: A Chef's Journey Through Lebanon and Syria

The cuisine in Saha is traditional and inspirational, enticingly spiced and fragrant with flower waters. From hearty peasant dishes to more subtly spiced specialties from ancient palaces, the dishes are complex in flavour, yet not overly complicated to make at home. By Greg and Lucy Malouf.

Rick Stein's Far Eastern Odyssey

Avoiding the beaten track and tourist hot-spots, Rick Stein goes in search of the authentic food of Southeast Asia. He shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls.

Balance and Harmony: Asian Food

Neil Perry revels in his love for Asian cooking: the great flavor, the contrasts in tastes and textures, and the way that just about anything can be cooked with a wok and a bamboo steamer. The book is set out in the style of a cooking school by the Rockpool master chef.

Greek Cooking from the Hellenic Heart

George Calombaris is the award-winning Executive Chef and Director of the Hellenic Republic and The Press Club Restaurant. George's cuisine has seen him become a much talked about chef in the international cooking circuit. He has appeared on several television programs, including Master Chef.

Maggie's Harvest

More than 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends.

Thai Street Food

Join renowned chef and Thai food expert David Thompson on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: a float on the canals of Bangkok, on the streets and in the markets - then try your hand at cooking the fast, fresh, and irresistible food that sustains a nation.

Mastering the Art of French Cooking

By Julia Child, Louisette Bertholle, Simone Beck. This beautiful two-volume work, with more than 100 instructive illustrations, leads the cook infallibly through each essential step of a recipe to its final creation.

Madhur Jaffrey's Ultimate Curry Bible

This is the most comprehensive book ever published on curries, written by Madhur Jaffrey, the world's bestselling Indian cookery author. A classic.

Bills Sydney Food

In celebration of 10 years in print, comes an updated collector's edition of Bill Granger's bestselling first cookbook bills Sydney Food. With new iconic Sydney photography and a fresh design, it contains all the must-have recipes from bills original restaurant in inner-city Darlinghurst - the signature scrambled eggs, ricotta hotcakes with honeycomb butter - even chocolate chip cookies.

Anjum's New Indian

Anjum Anand grew up in London and Switzerland, and regularly visits family in Delhi and Calcutta. She has worked in the trend-setting Cafe Spice in New York and for Tommy Tang and the Mondrian Hotel in Los Angeles. Anjum is the presenter of BBC2's Indian Food Made Easy.

La Cucina Di Lidia: Recipes and Memories from Italy's Adriatic Coast

Lidia Bastianich is a co-owner of New York's Felidia Ristorante. Part memoir, part cookbook, her book showcases Bastianich's unique cuisine, which is at heart Italian but influenced by Yugoslavian, German, and Hungarian cooking. The text includes evocative reminiscences of growing up in Istria and of the origins of the various dishes.

Molto Italiano: 327 Simple Italian Recipes to Cook at Home

Easy to use and simple to read, these 326 recipes are culled from 10 years of Mario Batali's Food Network show, Molto Mario. Featured are recipes from 21 regions of Italy, including side dishes and desserts, along with information on the basic foundations for Italian cooking.

The Barefoot Contessa Cookbook

Ina Garten, a familiar face on food TV, combines stylish elegance with a practical approach in this comprehensive collection.

Rachel's Favourite Food

Rachel Allen is a professional cook and busy mother. A native of Dublin, she teaches at the Ballymaloe Cookery School. Her book is based on the TV programme of the same name and offers inspiring ideas for the different kinds of meals that make up each week, from Sunday brunch to simple comfort food, from great family meals to a dinner party for friends.

Nick Nairn Cook School Cookbook

One of Scotland's most exciting cookery talents and entirely self-taught, Nick Nairn became the youngest chef to win a Michelin star in Scotland. Creator of several restaurants and one of the world's leading cook schools, he is also a popular TV presenter and writer - he was one of the four finalists on Great British Menu and cooked for the Queen's 80th birthday celebrations

Simply French

Acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table. Among the 125 exciting recipes youll find are Potatoes Chanteduc, a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.

Savvy: Fresh, Inspired New Zealand Cuisine

Presenting a rare glimpse into the repertoire of Jason Dell, one of New Zealand's foremost culinary talents, Savvy is a collection of delicious, contemporary recipes that food enthusiasts will savour. Set amidst a backdrop of spectacular images that feature iconic Queenstown, Savvy introduces industry personalities who have influenced Jason's food. The addition of selected wine recommendations offers added interest.

Recipes from a 3*** Chef

Getting right to the heart of why Gordon Ramsay is such a celebrated chef, the first part of the book shows 50 classic Gordon Ramsay recipes presented as they would be in one of his restaurants. The second part of the book shows the dishes presented in a domestic situation with full recipes and step-by-step instructions to recreate them yourself.

How to Cook Like a Top Chef

This ultimate guide to being a Top Chef features the best recipes from all six seasons of the show and Top Chef: Masters, along with techniques and tips from everyone's favorite contestants and judges. From knife skills to flambeing, and from sauces to sous-vide, home chefs will learn everything they need to be a rock star in the kitchen.

The Cook's Book: Step-by-step Techniques and Recipes for Success Every Time from the World's Top Chefs

This is a new edition of The Cook's Book - winner of the Gourmand World Cookbook Award. Master classic dishes and pick up tips for success every time with the world's top chefs, including Marcus Wareing, Shaun Hill, Ken Hom & Charlie Trotter.

Great, Grand and Famous Chefs and Their Signature Dishes

A study of the development of haute cuisine and the rise of the chef-patron, from Marie-Antoine Careme, known as the king of chefs, and the chef of kings, to superstar chefs of today such as Gordon Ramsay and Australia's own Tetsuya Wakuda.

New Asian Cuisine: Fabulous Recipes from Celebrity Chefs

More than 200 recipes from over 90 celebrity chefs, Asian and non-Asian including Nobu Matsuhisa, Ming Tsai, Martin Yan, Norman Van Aken, Roy Yamaguchi, Todd English, Ian Chalermkittichai, Anita Lo, Sanjeev Kapoor (India), Mario Lohninger (Germany), Tseng Hsiu-Pao (Taiwan), Carol Selva Rajah (Sydney), Paul Rankin (Ireland), Pauline Loh (Singapore), Kwong Wai Keung (Hong Kong), An Jung-Hyun (Korea), Didier Corlou (Vietnam), Mari Fuji (Japan), Susur Lee (Canada) as well as members of the Asian Chefs Association.

It Tastes Better

Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food. Embarking on a journey around Australia to meet the people behind the sustainable produce she is so passionate about, Kylie learns about the care they take to produce food that literally tastes better. By sharing her simple, vibrant recipes, Kylie shows that you don't need exotic ingredients to create magical dishes, just fresh, flavoursome food that has been produced in the most beneficial way for us and the planet.

The Press Club: Modern Greek Cookery

The dark floors, leather banquettes and wooden chandelier along with an open theatre style kitchen creates an ambience as exciting as the food being served. This is the book of George Calombaris's restaurant: exciting, full of colour with beautiful recipes.

Byron: Cooking and Eating

This is a lavish book about the food and lifestyle of New South Wales' iconic coastal town, Byron Bay, as seen through the eyes of one of its favourite chefs and inhabitants - Steven Snow.

Workin' More Kitchen Sessions with Charlie Trotter

A stunning collection of celebrity chef Charlie Trotter's classic recipes, beautifully presented for the avid home cook.

So French: A Lifetime in the Provincial Kitchen

Acclaimed restaurateur Dany Chouet helped shape French cuisine in Australia throughout the 1970s, 80's and 90's through her successful restaurants Upstairs, Au Chabrol, Glenella and Cleopatra. Now back in south-west France, she and her partner are wooing international customers with gourmet tours and Dany's quintessential country cooking.

Pintxos: And Other Small Plates in the Basque Tradition

Acclaimed chef Gerald Hirigoyen's sophisticated and delectable small plates, served at his restaurants, Bocadillos and Piperade, set the standard for tapas in San Francisco. This book features 75 distinctive California-inflected versions of Spanish tapas and French Basque dishes specially written for the home cook.

Middle Eastern Cookery

Every one of the 12 cookbooks Arto der Haroutunian wrote became a classic; his thoughtful, erudite writing helped to explain to westerners the subtlety, complexity and diversity of Middle Eastern and North African cooking. Arto der Haroutunian was born in Aleppo, Syria in 1940 but went to England with his parents as a child. In 1970, in partnership with his brother, he opened the first Armenian restaurant in Manchester which eventually became a successful chain of six restaurants and two hotels.

Desserts by Pierre Herme

Pierre Herme is one of the best known pastry chefs in France. In this volume, he divulges his recipes for more than 100 stunning desserts - many surprisingly easy to prepare. The recipes include cakes, biscuits, tarts and sweets for special occasions.

Fire: A World of Flavour

Christine Manfield focuses on her culinary adventures as a curious traveller over the past three decades, a rich evocative collection of travel stories and recipes. With an insatiable appetite for travel, Christine has traversed the globe in search of inspiration and shares her favourite places and memorable dishes tasted along the way.

Stephanie Alexander's Kitchen Garden Companion

If you have ever dreamed of picking fresh salad leaves for the evening meal, gathering vine-ripened tomatoes or pulling up your own sweet carrots, this is the book for you. Follow in the footsteps of one of Australia's best-loved cooks and food writers, Stephanie Alexander, as she reveals the secrets of rewarding kitchen gardening.

My New Orleans: The Cookbook

This book took the best American cookbook title at the 2010 International Association of Culinary Professionals (IACP) awards. It will change the way foodies look at cooking and at world-famous chef John Besh. In 16 chapters of culture, history, essay and insight, Besh tells the story of the Crescent City by the season and by the dish - more than 200 recipes.

Mastering the Art of Chinese Cooking

Going lesson-by-lesson, Eileen Yin-Fei Lo teaches the step by step methods for mastering Chinese cooking. With more than 100 classic Chinese recipes, anyone interested in Chinese cooking will be an expert by following the authors instructions. IACP international award cookbook 2010.

Ad Hoc at Home

Thomas Keller showcases dishes that can be made every day. Invaluable lessons, secrets, tips and tricks - as well as charming personal anecdotes - accompany recipes for such classics as the best fried chicken, beef Stroganoff, roasted spring leg of lamb, hamburger, the crispiest fried fish, chicken soup with dumplings, potato hash with bacon and melted onions, and cherry pie - 200 recipes in all.

The New Portuguese Table: Exciting Flavors from Europe's Western Coast

Top US food writer, Portuguese American David Leite (Leite's Culinaria), took the best first book title at the 2010 IACP cookbook awards with this book.

Of Sugar and Snow: A History of Ice Cream Making

Was ice cream invented in Philadelphia? How about by the Emperor Nero, when he poured honey over snow? Did Marco Polo first taste it in China and bring recipes back? In this first book to tell ice cream's full story, Jeri Quinzio traces the beloved confection from its earliest appearances in 16th century Europe and debunks some colorful myths. IACP awards culinary history winner.

Go Fish

Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish.

The Zuni Cafe Cookbook

Chef-owner of San Francisco's beloved Zuni restaurant, Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.

Buon Ricordo: How to Make Your Home a Great Restaurant

In Buon Ricordo, Armando Percuoco removes the mystique from restaurant food, to make you feel as comfortable in your kitchen as he feels in the kitchen of his Sydney restaurant Buon Ricordo. He shows you how to cook great Italian food in many different ways, and teaches you how different techniques can bring out different qualities in them. Review >

Manna from Heaven: Cooking for the People You Love

Rachel Grisewood trained to be a chef at the Leith School of Food and Wine in London and in Sydney she started experimenting with a chocolate bar and was soon turning out chocolate crunch on her kitchen table. The product range grew and Manna from Heaven and The Sydney Biscuit Company were born. Her products are now sold in numerous retail outlets and are served on Qantas flights. Review >

At Home and in the Mood

Luke Mangan dishes up the ultimate compendium of both fine and accessible dining in this 320- page book. From breakfast to after dinner drinks, Luke Mangan has something for every one, including the Hangover Breakfast Wrap for a rusty Sunday Morning, or Buckwheat Pancakes with Smoked Salmon to start your day with a bang.

Jamie's 30-minute Meals

In his new book, Jamie's 30-Minute Meals, Jamie Oliver proves that, by mastering a few tricks and being organized and focused in the kitchen, it is absolutely possible, and easy, to get a complete meal on the table in the same amount of time you'd normally spend making one dish! The 50 brand-new meal ideas in this book are exciting, varied and seasonal.

Ottolenghi: The Cookbook

Ottolenghi is one of the most iconic and dynamic restaurants in the UK. Its unique blend of exquisite, fresh food, abundantly presented in a cutting-edge, elegant environment, has imaginatively redefined people's dining expectations. For the first time, Yotam Ottolenghi and Sami Tamimi are publishing here their superb sweet and savoury recipes. Yotam and Sami's inventive yet simple dishes are inspired by their respective childhoods in West and East Jerusalem but rest on numerous other culinary traditions, ranging from North Africa to Lebanon, Italy and California.

Noma: Time and Place in Nordic Cuisine

Rene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2010. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.

MoVida Rustica: Spanish Traditions and Recipes

Following the multi-award winning title MoVida , chef and restaurateur Frank Camorra returns to his native Spain in this companion book. In it Frank delivers many traditional as well as innovative recipes that are inspired by his travels but perfected for the home cook. Their origins lie in the authentic cuisine of the Spanish cities, towns and countryside. From the nation's bustling capital Madrid and Basque seaside towns to rustic Andalusia with its Sherry Triangle, MoVida Rustica highlights the pillars of Spanish cooking, and the culture in which the food is grown, prepared and eaten.

The Moro Cookbook

The Moro restaurant was born out of a desire to cook within the wonderful tradition of Mediterranean food, and to explore exotic flavours little known in the UK. In Moro: The Cookbook, chefs Sam and Sam Clark have distilled the restaurant's most accomplished and delicious recipes, the dishes that have ensured its extraordinary success. The Moro menu encompasses dishes that originated in Spain and dishes from the Muslim Mediterranean, two areas linked in history by the Moors' 700-year occupation of Spain. The book is much more than a simple catalogue of recipes - Sam and Sam also communicate the romance and tradition inherent in each dish and their writing is informed by an intimate knowledge of long-established culinary and cultural traditions.


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