Culinary Books

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.

Ferran Adria voted 'Chef of the Decade' by Restaurant Magazine.

For the first time, "A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria" allows unprecedented access to one of the world's most famous, sought after and mysterious restaurants. Having held three Michelin stars since 1997, and regularly voted Best Restaurant in the World by a panel of 500 industry professionals, elBulli has been at the very forefront of the world restaurant scene Ferran Adria became head chef in 1987.

Code: 101034

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Price: $59.95

Alinea - USA. Ranked #7 in the top 100 restaurants of the world 2010.

The dishes at Grant Achatz's award-winning Chicago restaurant Alinea are entirely new, yet what diners taste often resurrects their most cherished food memories.

Achatz has said that flavor is memory, and of all the ways in which Alinea appeals to the senses, it's flavor that he has harnessed and reinvented in a kitchen that never rests on its laurels.

Code: 100460

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Price: $70.00

Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food.

This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), cocktails to wow, plus food and wine flavour pairings, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests. Recipes include tapas through to entrees, mains and desserts.

Key points: one of the few English cookbooks covering modern cooking techniques, including step-by-step photography of how to sous vide, smoke and dehydrate; written for the home cook so techniques and restaurant recipes can be replicated in a domestic kitchen; more than 80 recipes, each one accompanied with up close photography.

Code: 101097

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Price: $69.95

Situated in the hip foodie enclave of Sydney's Surry Hills is the original Bourke Street Bakery - a cozy, rustic nook selling artisanal baked goods of the highest order.

The bakery's long queue of customers waiting for their daily fix is testament to the popularity of their utterly delicious wares - from rustic breads such as their famous spelt sourdough to the flaky pork and fennel sausage rolls and the most addictive sweet pastries such as the ginger brulee and pistachio tart.

"Bourke Street Bakery" is the ultimate baking companion with clear and concise instructions aimed at the novice home baker while remaining an inspirational and technical reference for professionals of the crust and crumb world.

Passionate owner-bakers Paul Allam and David McGuinness share their secrets for more than 90 of their exceptional creations.

This book's beautiful and inviting photography captures the mouthwatering detail of the buttery, crumbly fare as well as the infectious vibe of the bakery itself.

Code: 100732

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Price: $69.95

Cuisine du Temps features the award-winning cuisine of
master chef Jacques Reymond.

Based on his classical French training and embracing the
tastes of Asia, Jacques Reymond’s philosophy is to take
the freshest simplest ingredients and focus on bringing
out their best.

Jacques Reymond’s innovative and modern approach to
cooking continues to win accolades for him and his
restaurant, Cuisine du Temp.

With a collection of recipes ranging from the classics
such as Beignet of Blue Swimmer Crab and Calves Liver
Foie Gras style, to the inspirational Lamb Cutlet Farcie
with Silverbeet and Tamarind and Ginger Dressing, a
selection of amazing desserts including Clafoutis of
Cherries, and a glossary of cooking techniques, Cuisine
du Temps will inspire and excite everyone from the humble
weekend cook to food connoisseurs and chefs.

Cuisine du Temps is a cookbook classic.

Code: 100850

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Price: $60.00

UNAVAILABLE: OUT OF PRINT Author: Johnson, Philip

Code: 6703

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Price: $32.90

El Bulli - Spain. Ranked #2 in the top 100 restaurants of the world 2010.

*Latest Version Available in English

Ferran Adria is widely considered to be the most innovative, most influential, and indeed the greatest chef in the world today.

El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses.

Now this exceptional, professional book and CD-ROM are available and contain the creations of El Bulli from 2003 until 2004.

This new volume includes the catalogue and the evolutionary analysis of each one of these years.

In this fabulous new book there is a multitude of new techniques, concepts, recipes and presentations.

The CD that accompanies El Bulli 2003-2004 contains a new photographic gallery with respect to the years 2003-2004, and new search parameters.

But if you want a reservation, get in line- It accommodates only 8,000 diners a season and with 800,000 people calling to try and book places —this equates to around 400 requests for every table!

Code: 100354

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Price: $545.00

Beautifully designed, comprehensive and colourful guide to mastering French cooking from one of Australia's most popular and innovative chefs. More than 300 recipes, 150 full-colour photographs and step-by-step technique shots to ensure clarity and understanding.

Code: 100233

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Price: $45.00

Welcome to the Hellenic Heart.

The taverna is the kitchen table of the village or the street —a place for family and friends to gather; a watering hole; a debating hall; a gambling den, and a café rolled into one.

George Calombaris’ Hellenic Republic restaurant captures that mood and combines it with a menu that champions the full breadth and myriad influences on peasant cuisine across the islands, territories and regions we call Greece.

From breakfast rich in yoghurt and Cypriot sausage, move onto plates of tzatziki and peppered figs. Taste the slow cooked pork, moussaka and wash down the saganaki with crisp white wine.

Then sit down with George’s family and taste his Mum’s fabulous authentic recipes that she has handed down through the generations - from Cypriot pies, meat balls and hummus to the tender Afelia that is braised pork and coriander and the fabulous Kolokassi with pork and taro.

Code: 100737

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Price: $50.00

Yuji Wakiyas impressive creative talent for serving authentic Chinese recipes and ingredients has revolutionized the perception of that nations cuisine. He has taken food that too often has been seen as a take-out staple steeped in artificial additives and given it layers of delicate, subtle flavor and an elegant touch, resulting in what can only be called haute Chinese.

Code: 100436

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Price: $59.95