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.

  • 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

  • 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.

  • Bourke Street Bakery: All Things Sweet

    From the easiest of foolproof cakes, to the crumbliest of pastries and pies, and the most buttery, flaky croissants and Danishes, All Things Sweet represents years of testing, adapting and refining secret recipes.

    Here at last is the comprehensive guide to baking cakes, sweet pastries, tarts and more, with the Bourke Street twist. There's a reason this tiny iconic store in a corner of Sydney is now opening kitchens internationally – and that reason is irresistibly delicious baking.

  • 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.
  • Cheese & Dairy

    Nothing beats a really good cheese.

    These days you can buy great dairy products locally, made using high-quality ingredients and with a unique flavour of their own. The next step is to try your hand at making yoghurt, labneh, mozzarella and even delicious matured cheeses yourself. The River Cottage ethos is all about knowing the whole story behind what you put on the table; and as Steven Lamb explains in this thorough, accessible guide, the key ingredient is milk. He shows you exactly what to do to take it from its liquid form to a wide range of dairy products, from clotted cream to a washed-rind cheese.

    There are also plenty of gorgeous recipes that make the most of cheese and other dairy goods – as you'd hope, they involve such pleasures as dunking carbs into a pot of melty cheese; biting down on a delicate cheese wafer; or whipping up the best ever cheesecake.

    With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful photographs, this book is the ideal guide to crafting and enjoying cheese and other dairy products.

  • 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.
  • Coming Home to Eat
    With this new, easy-to-use cookbook, learn how to incorporate organic, wholesome and nutrient rich food simply and easily into your everyday life.

    With a range of delicious recipes for breakfast, lunch and dinner meals, snacks and accompaniments such as jams and chutneys, great tips to help save time and money while eating in a healthy, sustainable way, and simple strategies for shopping, food preparation and storage, this will make a wonderful addition to your cookbook collection.
  • Complete Guide to Making Mead

    The Complete Guide to Making Mead is a thoroughly up-to-date, modern and authoritative guide to homemade mead. Best of all, it has something for everyone, from the stone-cold beginner to the seasoned veteran. Award-winning mead-maker Steve Piatz presents:

    • A brief history of the fermented beverage
    • An introduction to the basic process including ingredients and equipment
    • Advanced techniques, such as oaking, clarifying, aging spicing, and blending
    • Guidance on developing recipes and troubleshooting
    • Dozens of recipes for basic meads (honey only), melomels (honey and fruit), metheglins (honey and spices) and braggots (honey and malt)

  • Cookies
    This elegant recipe book celebrates a bygone era when dressing up, serving tea in fine china and writing personal thank you notes afterwards was simply good manners.

    The recipes include both classics of their time (jam thumbprint; shortbread) and new, more adventurous tastes and textures (date and sesame; rosemary and raisin). Evocative full-page colour photos of finished cookies in setting.
  • Cornersmith

    When the authors opened the doors to Cornersmith in Sydney's inner west, they wanted the food to represent the sustainable ethos they held to when cooking at home: making everything from scratch using local, in-season produce; avoiding processed foods; and pickling and preserving to reduce waste. But most importantly, they wanted to serve great-tasting, good-for-you food that everyone would love...

    From day one the locals flocked in, and Cornersmith has since grown to incorporate a picklery, cooking school and a produce-trading system where customers can swap home-grown produce for a coffee or a jar of pickles.

    This book brings together favourite dishes from the award-winning cafe, covering everything from breakfasts, lunches and dinners to desserts, as well as recipes for their most popular pickles, jams, compotes, chutneys, relishes and fermented foods. Cornersmith food is about following the seasons, not the latest fad; it's about opening your eyes to the bounty available in your own neighbourhood and showing you how best to use it.

    About the Authors Alex Elliott-Howery and James Grant are the husband and wife team behind this Marrickville cafe and picklery, Cornersmith. Together they head a team that includes chefs, cheesemakers, picklers and preservers.

  • Cornersmith: Salads & Pickles

    Make vegetables the hero of your plate.

    The Cornersmith way to eat is about bringing together a variety of deliciously simple elements. Make one or two vegetable dishes, open a jar of pickles or ferments, add a good loaf of bread and perhaps an easy protein – a great piece of cheese, some eggs, a slice of grilled meat or fish. No diets, no superfoods, no guilt... Just good food with more taste and the added benefit of cutting down food waste.

    From the award-winning Cornersmith cafes and Picklery comes a focus on seasonal salads, pickles and preserving. Including dozens of simple ideas for fresh ingredients that might otherwise be thrown away, Cornersmith: Salads & Pickles is your handbook to putting vegetables at the centre of the way you eat.

  • Courtyard Kitchen

    Herbs and potted fruits thrive in small, easy-to maintain spaces - in courtyard pots and troughs, on decks or balconies or in window boxes. Herbs are inexpensive to pot and grow and add wonderful flavour to the simplest dish - and of course there's nothing quite like cooking with home-grown ingredients.

    Courtyard Kitchen is prefaced with simple tips and hints on selecting the best herbs for your space and setting up and maintaining them; it includes essential information on seasons, cropping times and basic plant care.

    Following this are more than 80 simple fresh food recipes with clever flavour-matching ideas based around a specific herb or potted fruit theme - basil, mint, coriander, lemon, parsley, strawberry, thyme, rosemary, chilli. There are risottos, roasts, pizzas, salsas, salads, soups, recipes for pasta, polenta, couscous; there are sorbets, cakes, biscuits and treats – delicious, easy recipes that celebrate the sheer pleasure of home cooking with herbs you've grown yourself.