With an insatiable appetite for travel, food and new experiences, Christine Manfield has traversed the globe in search of inspiration. Her quest has taken her from Istanbul to Tokyo, and from Hanoi to Marrakech. Her book is full of fresh ideas for your next meal...or your next big trip.
Copies signed by the author.
Hello Lunch Lady
FOOD: DIY Coloured Pasta, Penne, Pappardelle, Farfalle, Frozen Yogurt Terrine, Zucchini Rice Slice, Pickled Veggies, Coconut Tapioca, Grilled Fruit, Icy Poles, Rice Paper Rolls, No-Bake Slices, Watermelons … and more
FAMILY: How a Kid's Brain Works, Author/ Illustrator & Dad Keith Negley, BlinkNow Founder Maggie Doyne, Fusspots, Paper Eye Cut-outs , Unisex Kid's Clothing Designer Kate Pietrasik, Whisks, The Art of Napkin Folding … and more
Winner of Three James Beard Awards - Cookbook of the Year, Cooking from a Professional Point of View and Photography
British gastronomy has a grand old tradition that has been lost over time. Now our most inventive chef is out to reclaim it. Heston Blumenthal, whose name is synonymous with cutting-edge cuisine, still finds his greatest source of inspiration in the unique and delicious food that our sceptered isle once produced. This has been the secret to his success at world-famous restaurants The Fat Duck and Dinner, where a contrast between old and new, modern and historic, is key.
Historic Heston charts a quest for identity through the best of British cooking that stretches from medieval to late-Victorian recipes. Start with twenty-eight historic dishes, take them apart, put them together again and what have you got? A sublime twenty-first-century take on delicacies including meat fruit (1500), quaking pudding (1660) and mock turtle soup (1892). Heston examines the history behind each one's invention and the science that makes it work. He puts these dishes in their social context and follows obscure culinary trails, ferreting out such curious sources as The Queen-like Closet from 1672 (which offers an excellent method for drying goose). What it adds up to is an idiosyncratic culinary history of Britain.
This glorious book also gives a unique insight into the way that Heston works, with signature dishes from both The Fat Duck and the double Michelin-starred Dinner, which is ranked 7th in the World's 50 Best Restaurants. With a beautiful cover illustrated by the genius that is Dave McKean, his illustrations throughout, and some of the most superb food photography you'll ever see, Historic Heston is a book to treasure. You think you know about British cooking? Think again.
Da-Hae and Gareth West
Enjoy the first cookbook from the founders of the increasingly popular Busan BBQ and discover the delights of modern Korean cuisine.
There's a great buzz around Korean food right now, as more and more people experience the fantastic, robust flavours of both classic Korean cooking and the Ameri-Korean strand that has developed from it. There are no better authors than Da-Hae and Gareth West to introduce this flavoursome cuisine - Da-Hae uses her Korean background to explain the details of traditional recipes, and Gareth shows how Korean and Western flavours can be fused together to create really delicious combinations.
From a run-down on the basics of Korean cooking, including now readily available sauces, pastes and other ingredients, through chapters on kimchi and the etiquette of the famous Korean BBQ, to recipes for everything from the irresistible Bulgogi Burger and spicy, sticky spare ribs to Panjeon (seafood pancakes) and corn on the cob with kimchi butter, this book is packed with inventive, delicious recipes that will open your eyes to how great modern Korean food is.
Nancy Singleton Hachisu
In this milestone book, The Cook’s Table, Stephanie Alexander shares some of her favourite menus, most precious memories, and decades of experience in the kitchen, to make any dinner party you are planning a special occasion.
Featuring 25 menus ranging from far and wide to close at hand, Stephanie begins each menu with an introduction, sharing the particular moments from her life that inspired each one. From trips to Peru, Italy and Istanbul to memories such as creating a ground breaking Valentine’s Day menu at Stephanie’s Restaurant and remembering Elizabeth David.
Each menu provides a meticulous timetable for the cook, starting days leading up to your dinner party, to the morning of, right up to minutes before your guests arrive. The essence of Stephanie’s planning is to be away from the table as little as possible, so as not to miss out on those valuable moments and stories shared with friends and family.
Every dish in this book can be successfully made by a careful home cook. They are seasonally minded and cater to modern palates while respecting traditional methods and flavours. The vibrant photography from acclaimed photographer Mark Chew bring Stephanie’s wonderful menus to life.
The Cook’s Table will sit alongside all your other Stephanie Alexander favourites to be read, shared, cooked from and enjoyed for years to come.
Sohui Kim and Rachel Wharton
Liz Richards, author of Super Snacks presents a workshops on ‘unprocessing’ your snack foods.
Liz Richards from Simple Nourishment has got you covered! Join Liz on March 2 to share her tips on how to easily move from ‘packaged’ to ‘healthy handmade’ snacks.
Learn how to simply and quickly create nourishing, delicious snack foods that fuel you and your whole family from gym class to after school soccer. Liz’s focus is around you spending less time in the kitchen yet making snack foods that are just bursting with ‘yum factor’, full of wholesome goodness and use easily found ingredients.
Spend an evening with Liz as she shows you just how easy ‘unprocessing’ is! She will walk you through 5 of her favourite recipes, sharing tips and tricks on how to meet basic intolerances or restrictions.
Tickets are limited so book early – an evening not to be missed
Our final Cookbook Club of the year is here and it's going to go off like a Christmas cracker!
Chef Danielle Dixon will be dressed in her festive finery and cooking from UK sensation Gizzie Erksine's recent release Gizzie's Seasonal Eatings. This will be a belt-buckle-breaking feast for 20 people, dining alfresco under the greenery of the Scrumptious Reads laneway.
As if that weren't enough, we're offering 10% storewide on the night with a book tree full of gift giving inspiration and a gift for each dinner guest.
Whether you've been to our book club previously or like the sound of joining in for the first time we'd love to welcome you to the club.
Entertaining guests at home?
Enjoy hosting a fabulous dinner by discovering what is behind the art of setting an elegant table.
Through the evening you will learn the French and English styles of "art de table" and their differences.
Mastering the etiquette for table setting is a delightful experience. And it also gives you practical tools to achieve that edge that will leave your guests impressed. It is, after all, in the details where you make a difference.
Hosted by Mrs Carmen De Hinojos
After many years of experience in event organisation, including receptions for Heads of state and high level conferences around the world, Ms. Carmen De Hinojos went on a journey to discover what is the key for an event to be successful. She took a Diploma in International Etiquette and Protocol in the most prestigious finishing school in Switzerland.
When graduated, Carmen decided to follow a new professional path, to instill in ladies and gentlemen, around the world, the art of being graceful, elegant and welcoming.
Modern day etiquette makes the environment around us more harmonic, and most importantly, it enables us to be happy, making ours and others' people lives more fulfilling.
Monday Dec 19, 2016
$190pp includes 3 course dinner from Bucci, Christmas gift and all equipment.
To book call 3852 6797