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NEW TITLES Coming Instore JULY 2019 The Cookery Book e-Newsletter Order Form for NEW TITLES coming instore JULY 2019 Visit: 54b Sailors Bay Road Northbridge NSW 2063 Monday to Friday 9am to 5pm Saturday 10am to 4pm Online: www.cookerybook.com.au Phone: 02 9967 8211 or by Fax: 02 9967 8578 Email Orders: [email protected] Established 1985 Australia’s only exclusive Wholesaler, Online and Retailer of Cookery Books CELEBRATING 34 YEARS! SUPPORT AN AUSTRALIAN OWNED INDEPENDENT TAXPAYER TODAY On Eating Meat The Truth About Its Production &the Question of Whether We Should Eat It pb by Matthew Evans $32.99 How can 160,000 deaths in one day constitute a 'medium sized operation'? Think beef is killing the world? What about asparagus farms? Or golf? Eat dairy? You'd better eat veal, too. Going vegan might be all the rage, but the fact is the world has an ever-growing, insatiable appetite for meat—especially cheap meat. Former food critic and chef, now farmer and restaurateur, Matthew Evans grapples with the thorny issues around the ways we produce and consume animals. From feedlots and abattoirs, to organic farms and animal welfare agencies, he has an intimate, expert understanding of the farming practices that take place in our name. Evans calls for less radicalisation, greater understanding, and for ethical omnivores to stand up for the welfare of animals and farmers alike. Sure to spark intense debate, On Eating Meat is an urgent read for all vegans, vegetarians and carnivores. Matthew Evans is a Tasmanian smallholder, restaurateur, food activist and star of the long-running SBS TV show The Gourmet Farmer as well as food documentaries What's the Catch? and For the Love of Meat. He is the author of twelve books. Also available: Not Just Jam hb $35.00, Summer on Fat Pig Farm hb $39.99, Dirty Chef pb $22.99, Gourmet Deli Farm Book hb $49.99, Gourmet Farmer Goes Fishing hb $49.99 and Winter on the Farm hb $49.99 Gennaro’s Pasta Perfecto! The Essential Collection of Fresh and Dried Pasta Dishes hb by Gennaro Contaldo RRP $39.99 This brand new book from celebrated chef Gennaro Contaldo is all about pasta. Bestselling author and much-loved personality Gennaro reveals all of his tips and tricks for making the best of the most versatile of dishes. Includes 100 recipes split into chapters for Dried, Fresh, Filled, Baked pasta and Sauces, Gennaro's Pasta Perfecto includes recipes for lasagne four ways, pasta salads, classic minestrone soup, homemade ravioli and perfect pesto, these are dishes that can be quickly whipped up for the whole family to enjoy. An inexpensive staple that can be easily transformed into a luxurious meal, the possibilities of pasta are endless. Join Gennaro on an exciting Italian adventure, and discover both new and traditional recipes that will quickly become household favourites. Packed full of tips for making fresh pasta, including gluten and egg-free, picking the best shape for sauces and featuring recipes from across Italy, this is an essential book for any pasta enthusiast. Also coming: Italian Food hb by Elizabeth David RRP $39.99 Aloha Kitchen Recipes from Hawaii hb by Alana Kysar RRP $49.99 In Aloha Kitchen, blogger Alana Kysar takes you into the homes, restaurants, and farms of Hawaii, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke a hit with mainlanders. Using history, local knowledge, and aloha spirit, Kysar introduces Hawaiian staples like saimin, steamed pork buns, shaved ice, macadamia-crusted mahi mahi, and lillikoi chiffon pie, tracing their geographic roots and history on the islands. As a Maui native, Kysar gained access to the kitchens and hearts of this enchanting destination, sharing recipes influenced by cultures around the world that Hawaii locals have made their own. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaii and its cultural heritage. Poke Bowls pb $22.99 Island Kitchen A Culinary Tour of Mauritius and the Indian Ocean hb by Selina Periampillai RRP $49.99 This ravishing cookbook will take you on a journey around the Indian Ocean islands, to taste the flavours of the colourful markets of Mauritius, the aromatic spice gardens of the Seychelles, the fishing coasts of the Maldives, the lagoons of Mayotte and the forests of Madagascar. Selina Periampillai, born in London but of Mauritian descent, celebrates the vibrant home-cooking of the islands, with dishes such as Sticky chicken with garlic & ginger, Mustard- & turmeric-marinated tuna, Seychellois aubergine & chickpea cari, and Pineapple upside-down cake with cardamom cream. With 80 simple recipes for everything from quick mid-week suppers to large rum- fuelled gatherings, and beautiful food photography and illustrations, this book will take you straight to the warm, welcoming kitchens of these beautiful islands. Only In Tokyo Two Chefs 23 Hours The Ultimate Food City hb by Michael Ryan and Luke Burgess RRP $39.99 Join intrepid chefs Michael Ryan and Luke Burgess on the best sort of culinary adventure – one that could happen only in Tokyo. From daybreak to late night, discover the creative people and compelling stories behind the restaurants, bars and tea houses of the world’s most exciting food destination. This is a book as much for people travelling to the city as it is for those with an appreciation of its special magic. Also: Asian Salads 75 Classic Recipes from Vietnam China Korea Thailand and India pb by Maki Watanabe $22.99 Provence The Cookbook Recipes from the French Mediterranean hb by Caroline Rimbert Craig RRP $39.99 Provence is the fruit and vegetable garden of France, where much of its most beautiful produce is grown. These ingredients combined with Provence's unique identity, position and history have resulted in a cuisine full of heart, balance and soul, a cuisine that showcases its peoples' reverence for the produce, the changing seasons and the land. Caroline Rimbert Craig's maternal family hail from the southern foothills of Mont Ventoux, where the sun beats hard and dry, but aromatic herbs, vines and fruit trees prosper. This is her guide to cooking the Proven al way, for those who want to eat simply but well, who love to cook dishes that rhyme with the seasons, and who want to recreate the flavours of the Mediterranean at home, wherever that may be. Sardine Simple Seasonal Southern French Cooking hb by Alex Jackson (with foreword by Diana Henry) RRP $47.99 This unique collection of recipes encapsulates the beauty and simplicity of Provencal French cooking. Taking influence from Italy as well as North Africa, acclaimed chef Alex Jackson's recipes are truly delightful. Alex escapes the bustle of his east London based restaurant, cooking and reading recipe books about the dishes of Provence. At his restaurant, Sardine, Alex serves much adored feasts inspired by his reading and dreaming and, in this book, he reveals how you too can feast on simple, fresh dishes at home. Alex has included a selection of recipes for each season, from Bouillabaisse and Autumnal Grand Aioli to Aligot Geant and an Easter feast, most of these menus revolve around a central celebratory dish, and so the joy for the home cook is in the knowledge that their evening will be no less a success, and certainly much less work, if they cut a course here or there. Mandalay Recipes and Tales from a Burmese Kitchen hb by MiMi Aye RRP $80.00 A flavour explosion, influenced by its neighbours and the countries closest to it, Burmese food draws techniques and ingredients from Thailand, India and China but uses flavours of its own to make something subtle, delicious and unique. The food of Burma is little known, but MiMi seeks to change that within these pages, revealing its secrets and providing context to each recipe with stories from her time in Burma and her family's heritage. Beginning with a look at the ingredients that make Burmese food unique as well as suitable alternatives MiMi goes on to discuss the special techniques and equipment needed before delving into chapters such as fritters, rice and noodles, salads, meat and fish and sweet snacks. Within these pages you'll find 100 incredible recipes, enabling you to create a taste of Burma in your own kitchen. Pam the Jam The Book of Preserves hb by Pam Corbin RRP $35.00 Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her' - DIANA HENRY. Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as `Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind. Pam will show you how to make more unusual preserves too - such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one. Includes spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
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