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New Titles Coming in AUGUST 2016 The Cookery Book e-Newsletter Order Form New Titles coming in AUGUST 2016 54b Sailors Bay Road Northbridge NSW 2063 T: 02 9967 8211 F: 02 9967 8578 E: [email protected] W: www.cookerybook.com.au IN OUR NEW STORE! Established 1985 Australia’s only exclusive Wholesaler, Online and Retailer of Cookery Books CELEBRATING 31 YEARS! NATURAL COOK Maximum Taste Zero Waste Fermenting Brining & Pickling Broth Freshly Rolled and Milled pb by Matt Stone RRP $39.99 How do you cook irresistible food without harming the planet? It’s all about adopting new habits - opening your eyes to local foods and making the best of them, reducing waste by using every last bit of each ingredient, and enjoying well-raised meat and fish (while saving the bones to make the best broth ever!)...Try your hand at traditional techniques that have become popular again - yoghurt-making, preserving, pickling and fermenting. The bonus is that you'll be producing delicious food that just happens to be good for you, too...Matt Stone, one of Australia's brightest young chefs, is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Whether it's a nourishing breakfast, a quick weeknight meal or a feast for friends, Matt shows how creating sustainable food that's full of flavour is easier than you think. Matt Stone is the head chef of Oakridge winery in Victoria, co-star of the National Geographic food show Recipes that Rock and is a regular on MasterChef. By 22, Matt was head chef of Joost Bakker's eco- restaurant Greenhouse in Perth, when he also went head to head with Neil Perry on Iron Chef. In 2011 he was awarded Gourmet Traveller's Best New Talent award and West Australia's Good Food Guide's Best Young Chef. He then because head chef of Joost's Melbourne Silo Cafe followed. Order a pack of 8 copies and receive an extra copy FREE RRP $319.92 BEEF AND POTATOES 200 Recipes for the Perfect Steak and Fries and So Much More hb by Jean-Francois Mallet $49.99 Here are 200 recipes, classic and modern, for two of the world's favourite ingredients. In the Beef chapter there are luscious, hearty recipes such as rib eye steak with garlic chips; Belgian beef and beer stew; and roast beef with béarnaise sauce. In the Potatoes chapter: how to make the ultimate chips; potato pancakes with spinach and mint; Dauphine potatoes; and potato puree with truffles. In the Beef and Potatoes chapter: classic cottage pie; beef and potato tagine with mint yoghurt; traditional beef wellington with duchess potatoes; and Mexican-style braised beef. Order a pack of 8 copies and receive an extra copy FREE RRP $399.92 SIMPLISSIME The Easiest French Cookbook In the World hb by Jean-Francois Mallet RRP $39.99 Learn to cook classic French cuisine the easy way with this French bestseller from professionally trained chef Jean-Francois Mallet. Taking cooking back to basics, SIMPLISSIME is bursting with easy-to-follow and quick recipes for delicious French food. Discover how to make a mouth-watering Apple Tart with Cinnamon with just five ingredients, or Spaghetti with Asparagus and Orange in just three steps. Each of the 160 recipes in this book is made up of only 2-6 ingredients, and can be made in a short amount of time. Recipe steps are precise and simple, accompanied by clear photographs of each ingredient and finished dish. Cooking has never been so easy! It's no surprise that this book has been selling a copy every ten seconds in France! PORNBURGER Hot Buns and Juicy Beefcakes hb by Mathew Ramsey RRP $39.99 80 recipes for burgers like you've never seen them before in this Foodporn movement from Le Cordon Bleu-trained chef Mathew Ramsey. What is a burger? Is it merely a beef patty between two buns? Or is it something deeper, spiritual, a satisfaction of one's most carnal culinary desires, maybe even something naughty? Order a pack of 6 copies and receive an extra copy FREE RRP $239.94 EASY MEDITERRANEAN 100 Recipes For the World’s Healthiest Diet pb by Sue Quinn RRP $39.99 A beautiful collection of wonderful and delicious eating patterns followed by people in the region, and now widely recognised as the healthiest approach to food in the world. This book celebrates this nutritious - and, most importantly, delicious - approach to food. Sue Quinn combines the vibrant flavours of the countries that hug the Mediterranean Sea to create fresh and contemporary dishes that taste wonderful and are also good for you. Vegetables, fruit, grains, legumes and seafood take centre stage in 100 recipes - with meat, poultry and sweet dishes in the mix, too. All are easy to prepare and share, reflecting a cornerstone of the Mediterranean approach: that food should be a pleasure to be enjoyed with friends and family. Order a pack of 8 copies and receive an extra copy FREE RRP $319.92 I QUIT SUGAR SLOW COOKER COOKBOOK pb by Sarah Wilson RRP $24.99 Sarah Wilson taught the world how to quit sugar in 8 weeks, how to quit sugar for life and, most recently, how to cook simple and delicious essentials. Now Sarah incorporates her mindful, sustainable and economical practices to bring back the slow and low approach of slow cooking. These simple and densely nutritious slow-cooked meals contain no or very low sugar and are designed to feed the family, individuals and people on-the-go. In I Quit Sugar: Slow Cooker Cookbook, Sarah and her team share how to use a slow cooker, use leftovers and buy sustainable cuts of meat. This book makes sugar-free cooking easier, less expensive and more creative. Also available: I Quit Sugar pb, I Quit Sugar For Life pb and Simplicious pb. MILK. MADE A Book About Cheese How to Choose It Serve It Eat It hb by Nick Haddow RRP$55.00 Milk. Made. is an elegant and comprehensive tour of the art of cheese-making and eating – from selecting cultures, to the practises of production that cross continents, and best recipes to enjoy them. Includes key types of cheese (and other dairy products), how to make store and serve the cheese and the history of the cheese itself. Also includes 60 comprehensive recipes such as croque monsieur, onion soup, sour cream scones, classic fondue and more. Also includes profiles and interviews with the most inspiring and internationally recognised cheese connoisseurs. From the Uplands Cheese Company in Wisconsin to Carlos Petrini, founder of Slow Food in Italy. It will also be peppered with chatty snapshots on different talking points of the cheese world including raw milk cheese, the relationship between cheese and wood and the dark art of maturation. This book is the ultimate guide to cheese-making and the best cheeses of the world. Nick Haddow is the founder of Bruny Island Cheese Company on Bruny Island, Tasmania. His cheese mentors include Will Studd and Richard Thomas. Since opening the Bruny Island Cheese Company, he has quickly earned a reputation for excellence – as well as for a long time being the only legally recognised producer of raw milk cheese in Australia. Nick is on SBS Gourmet Farmer. MY YEAR WITHOUT MEAT pb by Richard Cornish RRP $29.99 LAND OF FISH AND RICE Recipes from the Culinary Heart of China hb by Fushcia Dunlop RRP $49.99 The lower Yangtze region, with its modern capital Shanghai, has been known as the 'Land of Fish and Rice'. For centuries, local cooks have been using the plentiful produce of its lakes, rivers, fields and mountains, combined with delicious seasonings and flavours such as rice vinegar, rich soy sauce, spring onion and ginger, to create a cuisine that is renowned in China for its delicacy and beauty. Drawing on years of study and exploration, Fuchsia Dunlop explains basic cooking techniques, typical cooking methods and the principal ingredients of the southern Yangtze larder. Her recipes are a mixture of simple peasant cooking and rich delicacies. - With evocative writing, stunning location photography and mouth-watering recipe pictures, this is an important new work about one of China's most fascinating regions. Order a pack of 6 copies and receive an extra copy FREE RRP $299.94 ELEMENTS OF PIZZA Unlocking the Secrets to World-Class Pies at Home hb by Ken Forkish RRP $59.99 A follow-up to the award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more. Ken is the most respected and trusted bread-baking authorities in the world. He now offers readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in the world. His methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. His topping ideas will get you thinking and open your eyes to the wide world of delicious, seasonal pizza. TEXAN BBQ hb by Robert Murphy (ex MKR TV) RRP $45.00 In this beautifully illustrated book, Robert 'Texas' Murphy will share with you 80 authentic Texas-style barbecue recipes, some of which have been handed down from his cattle-ranching ancestors. BOTSWANA BUTCHERY hb by The Botswana Butchery RRP $49.99 Botswana Butchery is a destination restaurant with two locations, Queenstown and Auckland in NZ.
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