Dominique Crenn and Karen Leibowitz
Atelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces Crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation.
To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest,” “Birth,” and “The Sea.” Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world.
Delicious patisserie made with whole, natural and nourishing ingredients and free from gluten, dairy and refined sugar.
Clean Cakes is the ultimate cookbook for anyone who enjoys baking as well as experimenting with new and alternative ingredients. It provides a wealth of ideas for cooking everything from spectacular cakes, energy-boosting muffins and wholesome loaves to stunning raw desserts and scrumptious tarts and pies, with distinctive flavour combinations and original twists on established classics. It will prove invaluable for anyone who for health or lifestyle reasons wants to eliminate gluten, dairy or refined sugar from their diet but who still wants to satisfy their sweet tooth and create their own nutritious guilt-free masterpieces.
Henrietta Inman embraces nutritious whole food ingredients that are unprocessed, unrefined, natural, seasonal and local wherever possible. The first section shows how to stock your Clean Cakes larder, as well as including foundation recipes such as cashew cream and homemade chocolate and jam. Next come over 80 beautifully photographed recipes, from rich chocolate brownies, a show-stopping courgette, basil, lime and pistachio layer cake and raw desserts to alkalizing spirulina omega mix bars, spectacular fruit pies and enticing savoury tarts. These recipes are for everyone and show that cooking healthily doesn't have to mean compromising on flavour.
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.
A book with (almost) no text, just paper: that pretty much sums up our renowned Book for Paper Lovers. In this latest edition we’ve aimed to create the sense of being in a retro office; a place where you’d find all sorts of beautiful things in its cupboards and drawers. Labels, stickers, cards, envelopes, stationery, lovely lettering, pop-ups, posters and so much more. Once again, we collaborated with a large team of illustrators from all around the world, who are just as crazy about paper as we are.
This edition includes: stationery; crafting, wrapping, tissue and folding paper; envelopes; a paper house; postcards; garlands; a paper doll; stamps; decorative stickers; labels; posters; coloring pictures and more!
Hello Lunch Lady
FOOD: Graham Crackers, Quinoa Brittle, Choc Hazelnut Milk, Cinnamon, Raisin + Pumpkin Seed Bread, Smoothies, Veggie Burgers, Spicy Ginger Cake + Cream Cheese Icing, Oat Walnut + Beetroot Tart … and more
FAMILY: Be an Unfucker, Hey Yum Organic Lollies, Sabine Timm, Dr Ranjana Srivastava on How Death + Dying Bring Perspective, Parenting Around the World, Easy Cake Decorating, Sex Ed. / How to Have ‘The Talk’ with Your Kids … and more.
Yotam Ottolenghi and Sami Tamimi
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.
Hot chef Dan Hong has worked at some of the top restaurants in Sydney and his boundless enthusiasm for experimenting will not disappoint in this unique collection of his favourite recipes.
Dan's appetite for rare sneakers, hip-hop and collecting cookbooks is only surpassed by his passion for food: everything from fast food to fine dining.
Growing up in the suburbs of Sydney with a food-obsessed family and a mother who fell into owning a Vietnamese restaurant by chance, Dan has gone on to become a critically acclaimed chef, working at some of the most prestigious restaurants in Australia, including Sydney's Mr Wong, Ms G's and El Loco.
Dan's potent mix of proud heritage, technical skill and boundless enthusiasm for experimenting with big, bold, fresh flavours makes his approach to food truly unique. Mr Hong is as much an exploration of Dan's colourful path through life as it is a beautifully illustrated book of one hundred scintillating recipes -- Vietnamese, Chinese, Mexican, as well as fusions of the three -- re-imagined and re-invigorated for a new generation of food obsessives. Feast your eyes and dig in.
In issue #6 we meet Monica and Ricky of Delicious & Sons, who tell us the importance of knowing where your food comes from. From there we travel to the farm in Australia, where Tash and Ben involve the whole community in sharing their knowledge at A Plot in Common, whilst Sara Tasker invites people into the Yorkshire Moors house to exchange gifts or work for room stays. We get a guided tour of the house, sculptor Xavier Corberó, built for himself on the outskirts of Barcelona, and a tour of Lisbon by Armando and the team at O Apartamento.
In the Brazilian jungle, Marko built a home Arca, to share and for its guests to learn from the surrounding nature, then aboard the houseboat Varda, just outside of San Francisco for a floating artists residence. Tagomago invite people to share their love of photography in their gallery home in Barcelona, and we finish with a visit to the recently opened home of Eileen Gray, Cap Moderne, that was famously vandalised by Le Corbusier, and where he passed away.
Put And Egg On It
LUCKY No. 13! We explore the fabulous community that Florent Morellet formed around his eponymous Meat Packing District restaurant. In the front of the issue we check out the colourful restaurant’s history, while in the back we join Florent in Bushwick, Brooklyn for a small plate party with old friends and new. Meanwhile, on a lovely Manhattan evening, painter Duncan Hannah, film maker and photographer Aliya Naumoff and New York City Ballet principle dancer Adrian Danchig-Waring gather for a few tongue loosening cocktails and conversation over arroz caldoso.
ALSO: Gregory Ayers tells us what he’s learned about preparing meals for large groups through his experiences cooking at Radical Faerie gatherings while James Beard award winning writer John Birdsall ruminates on the power, beauty and importance of brown hands making our food and shaping our experiences.
This issue also features contributions from Ava Berlin, Maria Salomé Peyronnel, Linni Kral, Claudia Koch, Dingding Hu, Assa Ariyoshi, Damien Florébert Cuypers and Ricardo Roa. The recipe theme this issue is … duh duh DUH – SHAME. Yes, it’s what you think, but also, not. Don’t hide your face while you take a bite.
Tom Paterson and Amy Duncan
The Barber at the Harbour is a witty and engaging children’s book that tells the story of a barber who finds innovative ways to groom the shabby sailors as they return from sea. Through rhyme, the book pays homage to the iconic hairstyles of recent decades, accompanied by beautiful watercolour illustrations that bring the characters to life.
Taking cues from the ever-changing music scene, The Barber at the Harbour is filled with clever pop-culture references that ensure it’s as entertaining for adults as it is for children.
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.
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 Hinojosa
After many years of experience in event organisation, including receptions for Heads of state and high level conferences around the world, Ms. Carmen De Hinojosa 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 instil 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.
Wednesday May 10, 2017
$190pp includes 3 course dinner from Bucci.
To book call 3852 6797
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.