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.
Susan Bright, Roger Fenton
Melissa and Emily Elsen
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.
Richard H. Turner
Beef is the star of many people's all-time favourite meals - from steak or a cheeseburger to roast beef with all the trimmings. In PRIME , beef expert Richard H. Turner will impart his recipes for these timeless classics, as well as sharing new ways in which to enjoy this fantastic ingredient in all it's forms. Covering every cut, every style of preparation and with recipes from the world over - not to mention features on bovine breeds, butchering, buying your meat and more, PRIME is everything you'd want in a beef cookbook.
Some of the mouth-watering recipes include:
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.
It is with great excitement that we launch 'A Delicious Bunch' by Linda Brennan!
Come along and celebrate the release of Linda's second book. Spend the afternoon celebrating, tasting and chatting all about edible flowers and her beautiful and delicious recipes that will allow you to incorporate fresh and seasonal flowers into your life.
Linda the green thumb goddess of Ecobotanica has a life-long love of food, especially organic and home grown goodness. She’s a bright and inspiring speaker, horticulturist, designer and grower, who loves sharing her professional wisdom, and the food from her remarkable garden.
A Delicious Bunch -Growing and cooking with edible flowers, is a unique amalgamation of gardener’s handbook and cook’s companion. Organic growing notes and full page images tempt greenthumbs and cooks to grow the most sensational flowers and use them in sumptuous recipes, both savoury and sweet.
Annabelle Chapple will be in conversation with Linda to discuss the development and inspiration behind this beautiful book.
Ticket price includes: Food and beverages showcasing recipes within the book and a copy of 'A Delicious Bunch' (RRP $40).
The first Fully Booked Women event in Brisbane is happening right here at Scrumptious Reads. Come spend a couple of hours with us, connect with like-minded peers in the food and drinks industry, listen to some fab speakers, enjoy a shared pot dinner by Danielle Dixon (sous chef, Bucci) and sip drinks curated by Penny Grant (sommelier, The Ghanem Group).
We are delighted to welcome guest speakers Vanessa Pollock (Vanessa Pollock Training & Development), Brenda Fawdon (Real Food School) and Ash McLeod (Alfreshco) to share stories of their careers and how working in hospitality doesn't just mean working in a restaurant. The world is your oyster. Come and join the fun.
Sunday, May 28, 2017
Tickets are $60 + BF, on sale here.
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