With 100 recipes that use wholesome grains from oats to amaranth this delicious cookbook spans classic breakfast porridges, through lunchtime salad bowls to nourishing dinners.Taking inspiration from Nordic cooking and the Danish ethos of hygge, Alex creates delicious, simple dishes which are both satisfying and healthy.
'26 Grains is one of my favourite places to eat and now I can make these beautiful recipes at home. Alex is one of the most creative, talented cooks I've met; she transforms simple grains into works of art. Absolutely delicious.' Ella Mills, Deliciously Ella
Chez Panisse opened its doors in 1971. Founded by Alice Waters, the restaurant is rooted in her conviction that the best-tasting food is organic, locally grown, and harvested in ecologically sound ways by people who are taking care of the land for future generations. The quest for such ingredients has always determined the restaurant̥s cuisine, and, over the course of forty years, Chez Panisse has helped create a community of local farmers and ranchers whose dedication to sustainable agriculture assures the restaurant a steady supply of fresh and pure ingredients.
In Forty Years of Chez Panisse: The Power of Gathering, Alice takes readers on her journey from the humble and visionary beginnings of the restaurant, through its rise and the acclaim, to the Caf?_ and the influential Chez Panisse Foundation. Organized by decade, the book includes a wealth of archival material and photographsÌÔmenus; invitations; pictures of Alice at the restaurant and around the world, with those who have passed through her lifeÌÔand interviews from public figures and cooks who have been inspired by or mentored at the restaurant.
This tribute to the delicious food revolution that began with Alice Waters and Chez Panisse is an important work for anyone who cares about food, sustainability, and the powerful legacy that Alice has built.
On sale $35.00 $20.00
ERIN (EDITOR) BYERS-MURRAY
Every Beloved Kitchen Tool Tells a Story...Whether it's a workhorse utensil, a prized flea-market find, or a cherished family heirloom, there's a special piece of equipment in every chef's kitchen that reveals their history and identity. 'A Colander, Cake Stand, and My Grandfather's Iron Skillet' is a collection of stories and delicious, style-defining recipes -- from today's top chefs about their most-beloved kitchen utensil. Each story, told in the chef's own words, lovingly describes a tool in their arsenal that offers a glimpse into their culinary past or the cooking philosophy that guides them today. Unlike any other cookbook, 'A Colander, Cake Stand, and My Grandfather's Iron Skillet' is a compelling portrait of chefs and cooking styles and the ideal companion for anyone who enjoys being in the kitchen.
On sale $30.00 $20.00
Preserve your meat properly and enjoy unparalleled flavour when you're ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You'll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You'll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.
Rahim B. Kanani
Australia's much loved bestselling author and award winning food presenter and educator, Tania Hubbard is back with her much anticipated second cookbook Abundance 50 Recipes anyone can make. All 50 naturally gluten free recipes are affordable, easy, lunch-box friendly, in-season, free-from & delicious. A wide variety of food choices are covered in this book including: gluten-free-bread-recipes; grain-free-bread-recipes; nut-free; dairy-free; yeast-free; paleo-bread; fodmap-recipes; sugar-free & egg-free.
In Abundance, Tania has done all the hard work for you all you need to do is choose a delicious recipe, cook it up and, most importantly, enjoy it.
After nearly forty years, Pedro Subijana, the three-star Michelin chef and his world-famous restaurant, Akelare, is at the forefront of the New Basque Cuisine, championed in the 70s by Juan Mari Arzak. In the words of Subijana, 'New Basque Cuisine aims to focus on seasonal products but adding a large dose of imagination and pushing back the frontiers'. This movement planted the seed of what was to become the avant-garde of Spanish gastronomy. Recipes were updated but always based on respect for Basque tradition and the best possible local produce. Above all, he says, 'Throughout the meal, we take care of every last detail to ensure that the occasion is a memorable one'. His continued devotion to his profession leads him to change the menus at his restaurant every two months. His restaurant Akelare (a Basque word that has entered the Spanish language, meaning a coven of witches) is in a spectacular location on the slopes of the Monte Igueldo, one of the symbols of the beautiful city of San Sebastian, and looks over Concha Bay, the island of Santa Clara and the Bay of Biscay; it has got to be one of the most special places for a meal anywhere in the world. Here in this visually stunning edition you will find some of the culinary creations of Akelare from the last ten years and also excellence, innovation and the avant garde, three terms that could define Akelare's style, as well as an insight into the work of the kitchen and its extensive team. Subijana was recently awarded the National Prize for Gastronomy in recognition of his contribution to Basque cuisine.
On sale $25.00 $20.00
A James Beard Rising Star semifinalist included in Zagat's "30 Hottest Chefs Under 30" and Forbes's "30 Under 30," acclaimed chef Jesse Schenker has rocketed to the top of the culinary world. But his epic rise masks a little-known past filled with demons and obsession, genius and mania.
In this startling and down-to-earth memoir, he lays it all on the table for the first time, coming clean about his insatiable appetite for the extreme-which has led to his biggest triumphs and failures-and shares the shocking story of his turbulent life. All or Nothing is a candid exploration of the manic culture of some of the world's most celebrated kitchens. A drug-fueled, anxiety-ridden epic, it reads like a rollicking rock-and-roll memoir-with amazing food.
miniseries: low carb will help you get your health back on track, while encouraging you to keep it there. This book will inspire you to cook mouth-watering meals that everyone will love, while offering variations to suit a range of dietary sensitivities and preferences. These recipes are not only for those looking to lower the carb content of their meals, it is also ideal for people with gluten intolerances, diabetes, or those who are trying to quit sugar, with almost every recipe being entirely gluten-free with no refined sugar content. Each recipe provides full nutritional information to help you make the best cooking decisions for your health and tastes, as well as full-page colour photographs to make cooking, plating and serving a delight.
This book is all about simple, nourishing meals made in the Thermomix using fresh, wholesome ingredients, designed for you to look and feel super healthy. 56 easy recipes, each with a full-colour photograph to guide and inspire, tried, tested and tasted by the alyce alexandra team. Full nutritional profile provided for each recipe as well as variations provided for different eating preferences.
• Recipes that not just taste great, but also keep you looking and feeling great long after the last bite
• Nutritional guide for every recipe – including grams of protein, carbs, fat and fibre per serve
• Emphasis on increasing your fruit and particularly vegetable consumption — unanimously considered the cornerstone to good health. This book will show you exciting and diverse ways to work with all sorts of superfoods, straight from Mother Nature
• Diverse recipes the whole family will love - whether it’s whipping up a creamy banana thickshake, a rich beef osso bucco, or some moreish cinnamon muffins
• Learn how to naturally eliminate the bad stuff from your diet by simply learning how fantastic all the good stuff can be - you’ll see that with simple cheeky swaps, your risotto can transform from heavy to healthy, and your chocolate mousse will improve from rich and delicious to rich, delicious and nutritious!
• Easy-to-follow recipes and formatting will make almost everything a quick-fix
• Coding for gluten free, dairy free, vegan and vegetarian recipes
• Includes a comprehensive run down on how to start healthifying your life before you even get into the kitchen with our guide to getting healthy
• List of recommended superfoods will help you get to know the things you really want to be adding to your diet and why, and where to find them
• Gluten-free toasted muesli (so moreish!)
• Brown rice risotto (it’s easy with the right recipe!)
• Green lemonade (tastes too good to be healthy)
• Fish burritos (easy weeknight meal)
• Raw chocolate (the thermomix makes it super simple)
• Paleo bread (grain free and full of veggies!)
Volume 6 takes us to London, the capital of the United Kingdom, best known as the seat of the former British Empire, replete with footballers, bleak weather, double-decker buses, red telephone booths, and a truly global food culture. This issue unearths the history of the region s eating culture, from the quintessential Sunday roast to front-of-house hospitality when you live in the city of the royal family. Ambrosia, Volume 6: London is a must-have for food and travel lovers alike. Featuring stories from James Lowe, Tomos Parry, Heston Blumenthal, Lee Tiernan, among many other chefs, vendors, maitre d s, and more, this issue will transport readers to London Europe s most touristed city and home to one of the world s most deeply entrenched fine-dining scenes in the country on one end, as well as a ballooning community of immigrant-owned restaurants on the other where the diversity of its residents and the lingering question over British identity from Brexit makes it one of the world s most interesting and dynamic places to access and eat right now.