Food & Cooking

  • 365 Country Women's Association Favorites

    Here are 365 recipes, one recipe for each day of the year, originally published in calendar format in the 1930s by the Country Women's Association of New South Wales, now updated and republished for today's home cook.

    This is Australian country cooking at its best, making the most of seasonal produce and inexpensive, tasty ingredients. You will find Salmon puffs, Fricassee of rabbit, Peach and raisin pie, Rice flummery and Country Women's raffle cake-recipes that evoke the indomitable spirit of the country women of NSW.

  • All in Good Taste

    In this charming guide to entertaining, Kate Spade New York throws rigid rules out the door and shares unpretentious ideas for the modern-day hostess that are easy, festive, authentic and always with an air of deliberate polish.

    Filled with how-tos, personal essays, anecdotes, recipes and a liberal dash of style, All in Good Taste will transform you into the hostess everyone wants an invitation from. The book covers the essential lost arts – how to shuck an oyster, curate a vibrant guest list, guide a dinner-table discussion – right alongside modern conundrums such as Instagram etiquette at dinner.

    Whether you entertain a little or a lot, or just love being the person everyone wants to sit next to at dinner, this is the modern classic you’ll treasure for years.

  • Apple Blossom Pie

    Kate McGhie is a farmer's daughter, the seventh generation of a family who worked and respected the land. Their farm in rural Victoria produced everything they ate. There were dairy and beef cattle, sheep and goats; the vegetable garden was huge; and the potato patch filled two acres with five different varieties. The orchard was shared: the lower third for possums, the top third for birds and the middle section for Kate's family – everyone was happy.

    In this book – with over 120 recipes and stories from her family's farm – Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.

    Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.

  • Argentinian Street Food

    Bringing you authentic recipes that sit at the heart of Argentina's cuisine, Argentinian Street Food is divided into chapters that focus on different aspects of Argentinian food and how best to recreate it at home.

    There are chapters with traditional recipes for empanadas stuffed with meat, fish, cheese, vegetables, fruits or creamy chocolate; cult Argentinian street food recipes that are easily made at home; ice creams including helado, the creamy signature Argentine ice; and some Argentine classic desserts, including the legendary dulce de leche.

    The Argentinian atmosphere is carried through in the food photography and in the reportage that sets this delicious food in its rich cultural context.

  • Australia Cooks

    There's no doubt that the food culture in regional Australia is flourishing. From Capricornia to Tasmania, the Kimberley to the Hunter, our food growers and artisans supply us with some of the best produce the world has to offer. And now, in Australia Cooks, the locals get to share their best-kept secrets, favourite ingredients and most-treasured recipes with the rest of the country.

    Featuring the best recipes sent in by ABC Local Radio listeners, as well as stories and recipes from chefs who have built their businesses on championing home-grown produce and provedores, Australia Cooks is a celebration of those three crucial ingredients – passionate people, beautiful fresh food and stunning landscapes – that make our food culture so vibrant and unique.

  • Australian Fish and Seafood Cookbook

    Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines...

    More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home. Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.

  • Bakeclass

    Take a personalised master class with baking expert Anneka Manning that progressively builds the home cook's skills and confidence through technique-based lessons and delicious recipes.

    Whether you're a beginner or already baking with confidence, Anneka will guide you through a unique step-by-step lesson sequence to help you master the 10 fundamental mixing methods that provide the foundation for all baking recipes.

    The book features over 90 sweet and savoury fail-safe recipes that will build your know-how and confidence in a progressive and practical way, and help you become the baker you want to be.

  • Baked Occasions

    Baked Occasions offer a year of puddings, whoopie pies, cakes, brownies and more to commemorate holidays both expected and unexpected.

    New Year's Day's Hair of the Dog Cake (Rum-Flavoured Hot Milk Cake with Broiled Brown Sugar Frosting), the Queen's Birthday's Chai Trifle and Texas Independence Day's Peanut Butter Texas Sheet Cake join Praline Ice Cream Cake for Mardi Gras, Chocolate Pop Tarts with Pumpkin Cream Cheese Filling for Halloween and 12 Days of Cookies for Christmas.

    With more than 50 gorgeous photographs and 75 unique recipes, you'll have everything you need to create a wide range of sweet treats for quirky festivities and traditional holidays all year round.

  • Bakeless Sweets

    Dessert usually makes the home cook think of turning on the oven and setting aside several hours for baking and cooling. Not so fast!

    Here are 125 recipes for delicious desserts to be made without turning on the oven. From Rich Chocolate Custard to Double Cream Coconut Pudding to Peach and Buttermilk Panna Cotta to Triple Chocolate Cream Icebox Cake, there is something here for everyone. These are easy, quick recipes perfect for a quick weeknight dessert, weekend get-together or a special occasion.

    Chapters include:

    • Stirred Puddings and Custards
    • Rice, Tapioca and Whole-Grain Puddings
    • Panna Cotta and Gelled Puddings
    • Natural Fruit Jellies
    • Whipped Cream Desserts and Fluffs
    • Icebox Cakes and Pies

  • Baking Made Easy
    To accompany her TV-Series, this patisserie chef shares her expertise and knowledge.

    There are ideas for weekday suppers, dinner parties, elegant tea parties or lazy brunches.

    Lorraine's writing is as delicious as her food; her words will energise you to give everything a go, even the more complex recipes like croissants and soufflé.

    Also, she readily shares shortcuts, cheats, confessions and tips.


    • Classic recipes & new twists on old-favourites
    • Breads
    • Cakes
    • Meals
    • Desserts.

  • Better Made at Home

    Better Made at Home includes more than 80 recipes for specialty foods you know and love.

    For breakfast you can make your own muesli or crostini's with homemade strawberry jam. For lunch try your hand at grinding meat for hotdogs with homemade ketchup or batter up some homemade, crispy fish nuggets for dinner. Recipes for treats include (lollipops, marshmallows and caramels), snacks (bbq popcorn, tortilla chips and pretzel sticks) and desserts (buttery shortbread and chocolate pudding).

    Beautiful photography combined with vintage illustrations makes this a book that is both timely and timeless.

  • Biota

    Chef and owner of two-hatted Biota Dining in Bowral, NSW, James Viles has become one of Australia's most respected young chefs and restaurateurs, recognised for his commitment to sustainability and his dramatic modern food. He champions the use of seasonal, ethical produce to create honest, pure and delicious dishes.

    Biota Dining sits in Australia's Southern Highlands, a remarkably beautiful region known for its fertile farmland, dense forests and seasonal climate. James' philosophy is simple: listen to the local environment and take your inspiration and intuition from the very place that surrounds you. His dishes match ingredients, textures and flavours that exist alongside each other in nature. While James Viles might be redefining regional Australian cuisine, this notion of biota is relevant everywhere in the world.

    In this his first book, James invites readers to celebrate spectacular food created from the perfect balance of animal and plant life in the Southern Highlands. Biota contains over 80 delicious, seasonal and achievable recipes.

  • Book of Matcha

    Matcha is a Japanese green tea powder that is fondly known as 'a superhero among teas', thanks to its natural antioxidant qualities and is becoming increasingly popular around the world as its health benefits and unique taste are embraced globally.

    The book uncovers the history behind this phenomenal green powder, looking at how matcha is specially grown, graded and ground. It examines the history of matcha, how it's produced, its immense health benefits and its varied culinary uses and also features more than 40 recipes that show you how to use this versatile and antioxidant ingredient at home.

  • Brewing Made Easy
    This foolproof beginner's guide to brewing great beer at home includes everything you need to know to make your very first batch.

    Authors Joe and Dennis Fisher strip away the mysteries and ensure success with simple, step-by-step instructions, and they offer 25 great recipes for a variety of beer styles. This revised edition covers the latest techniques and equipment, as well as new varieties of hops and other ingredients.
  • Cafe Cake Bake Book
    A pioneer in the new-wave Irish food movement, Michelle Darmody opened the doors of The Cake Café in 2006 – a small bakery and café, tucked away in Dublin's south side. With her love of great food and great design, the book combines the two in a beautiful compact publication about baking, filled with deliciously vibrant illustrations, tactile and informative about the love of preparing food.

    The baking in the book focuses on all things cake, from tray bakes to buns, biscuits to jam tarts, and of course plenty of 'cake cakes' proper. It features a section on icings and fillings, together with much practical information, diagrams, equipment and ingredient advice, and even how to make your own vanilla extract with a bottle of vodka and vanilla pods.

    Specializing in good quality home baking with contemporary attitude, rather than fancy, intricate cakes, all of the recipes in the book are ones used in the Café on a day-to-day basis.
  • Children's Book of Baking Bread

    An introduction to the art of bread-making suitable for children and beginners of any age.

    Each recipe is thoroughly tested and comes with illustrated, step-by-step instructions, and lots of helpful hints and tips to ensure the perfect bake every time.

    Recommended for ages 7+.

  • Chocolate: The Tasty Treat
    This book gives a brief history of chocolate, explains the production of cocoa and chocolate from the cacao bean, how chocolate is made, the different types, world markets and trends in chocolate consumption.

    There are hints on how to enjoy it, the pros and cons of its possible health and nutrition properties, fascinating facts – and 55 choice recipes, sweet and savoury.
  • Classic Cocktails
    Double-page spreads, with full-page colour photos, show how to make 31 popular drinks from rum, gin, vodka, whisky and bourbon, wine, champagne and non-alcoholic bases. The majority have classic status, the rest will soon achieve it.