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Culinary Books

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Maggie Beer's Spring Harvest Recipes

Maggie Beer's Spring Harvest Recipes

Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends.

The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence – to use recipes as a starting point, and be guided by instinct and personal taste.

This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.

Code: 102933

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So Good - The Magazine of Haute Patisserie Issue 16

So Good - The Magazine of Haute Patisserie Issue 16

So Good is a biannual publication in English aimed at professionals of sweet and savoury pastry, the chocolate and ice cream industry, as well as the world of dessert in general.

Measures: 230 x 297 cm
Pages: 304
Language: English


-frank haasnoot, ‘I always try to use the inspiration to twist it’
-emmanuele forcone, the golden pen
-dinara kasko, when geometry is beautiful
-andoni luis aduriz, surprising developments
-francisco migoya, an explorer’s curiosity
-nick muncy, artistic but realistic
-michel willaume, think pastry
-jean paul hévin, ‘japan has made me rethink how I work, ...’
-raúl bernal, it’s not only chocolate
-jean-françois deguignet, savoir-faire and something else
-lilian bonnefoi, dominating both worlds
-naoki fujiwara, sense of season, ingredients and nara-ness
-laurent jeannin, a palace’s pleasures
-jordi guillem, by force of centrifuge
-joel lindqvist, forest pastry
-bachour bakery and bistro, the place
-gabriele riva, out of his comfort zone
-john kraus, in the name of the rose
-cécile farkas, studied fantasies
-julia soria, local products and argentinian diversity
-yoshinari otsuka, taking pride in making patisserie française in the far east
tidbits united for knafeh, yehiye qadari & yoav deckelbaum
-valerija livanova, a country’s pâtissier awakening sorting out pastry

Code: 102677

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