A large-format book, packed with color illustrations, presents the best of Italian food, with sections dedicated to the classic Italian products and information on the countryside and the different areas, from the Alps to Sicily, where these exceptional products start life. @3 para 2:Each chapter of the book is dedicated to one of the 20 regions of Italy, with characteristic products, classic recipes and a brief photographic reportage on the area, including notes on history, art and traditions. Hardback 464pp h290mm x w250m... read more

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A tour of more than 80 foodmarkets,Parisian Lifestyle,titillating sights and smells. Hardback 352pp h260mm x w225mm x s25mm 1547g illustrations

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Want to win friends and influence people? Impress them with home-made French pastries! Chef Emmanuel Molloi's impressible enthusiasm is baked into every page of this gorgeous cookbook. You'll be tempted by Emmanuel's delicious and easy-to-follow recipes and seduced by photographer Karin Calvert Borshoff's mouth-watering pictures.

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Restaurateur Frank Camorra shares his passion for Spanish food in "MoVida". With 125 delicious recipes and useful information about Spanish ingredients and cooking methods, "MoVida" captures the essence and exuberance of Spanish cuisine. Chapters include: Back to Basics, Tapas, Soups, Eggs, Seafood, Vegetables, Rice, Poultry, Meat, Smallgoods, Desserts, Pastries and Drinks. All chapters and all recipes are accompanied by an introduction from Frank, highlighting a particular ingredient, a traditional cooking method, personal anecdot... read more

After achieving best-selling status in trade paperback, a handsome new format edition of this important work by Australia's Peter Singer. In 1980 Peter Singer and Jim Mason published Animal Factories, a landmark work on the harm factory farming inflicts on the environment, rural communities and animals. A generation later, in The Ethics of What We Eat, the pair embark on a remarkable journey to investigate the foods we eat. Their findings are both shocking and illuminating. Their adventure begins at the dinner tables of three... read more

Born and raised in Brisbane, Michele Di'Bartolo longs for the Sicily she has come to know through her grandmother's evocative stories and the enduring rituals of her kitchen. When Michele takes her first trip to Sicily, she finds herself immersed in the chaotic brilliance of life on the island of her forebears. She discovers Sicily's stark beauty, unfathomable bureaucracies, mad drivers and an intricate maze of family relationships. She revels in the company of her cousin Gracie, from whom she learns the courting rituals of the Sic... read more

If you have ever dreamed of picking fresh salad leaves for the evening meal, gathering vine-ripened tomatoes or pulling up your own sweet carrots, this is the book for you. Follow in the footsteps of one of Australia's best-loved cooks and food writers as she reveals the secrets of rewarding kitchen gardening. Be encouraged by detailed gardening notes that explain how adults and children alike can plant, grow and harvest 73 different vegetables, herbs and fruit, and try some of the 250 recipes that will transform your fresh produce... read more

"Maggie's Harvest" brings together over 350 of Maggie Beer's signature recipes, detailed descriptions of her favourite ingredients and inspiring accounts of memorable meals with family and friends. Maggie lives her life according to the seasons of her beloved Barossa Valley and this is evident on every page, where her overwhelming love of and enthusiasm for the Barossa, its produce and people shines though. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available and treating it simply. Di... read more

New veg with dash Nadine's vegetable cookery recipes are a delight for vegetarians and non-vegetarians alike. Her latest book, Enjoy, is no exception. One of the most original food writers working today, Nadine has created a collection of recipes which redefine vegetarian cooking. Dishes such as Chickpea and Broad Bean Salad with Cumin, Paprika and Lemon, Cinnamon- and Cardamon-scented Pilaf and Asparagus with Sesame Seeds and Sweet Chilli Sauce with flavour and with colour. Whatever the mood Nadine has a great recipe at hand... read more

Wild Weed Pie is a collection of unforgettable recipes from one of Australia's most innovative and talented chefs. Janni Kyritsis thrilled Sydneysiders eg MG Garage and other iconic restaurants such as Berowra Waters Inn and Bennelong. Now try his unique flavours for yourself.

From restaurant signature dishes, such as a Portuguese-inspired White Bean Soup with Pipis and Chorizo, to the more prosaic but sustaining Soup with Three Lives', these recipes are about making food for how we live. This work also tells the stories that provide glimpses into the author's other life' at his shack in the Blue Mountains.

Experience the intoxicating and passionate world of spice and enjoy its fragrant, pungent, mellow and fiery taste sensations. In Spice, Christine Manfield shares her knowledge of how to use spice and aromatics to unlock the secrets of their rich flavours and aromas. Using spice pastes and mixes from India, Sri Lanka, Malaysia, Thailand and Mexico, Christine teaches us how to create delicious recipes to delight and challenge the tastebuds. Spice is a personal odyssey of the discovery of flavour, of Christine Manfield's quest f... read more

"Sweet Memories" is a wonderful nostalgic journey through the development of British confectionery. Fry's Five Boys, Rowntree's Fruit Gums, Bassett's Liquorice Allsorts, Quality Street, Murray Mints, Dairy Milk, Black Magic: these are a selection of the evocative names from more than a hundred years of our favourite confectionery. The book, first published in 1988, is reissued after popular demand.Leading popular culture writer Rober Opie discusses the principal companies involved, their advertising, marketing slogans and gimmicks ... read more

The reason for reissuing this book in hardback now is because it is Jane Grigson's celebration of the seasons and the foods they bring. Seasonality is now the top priority of all those who take their eating and cooking seriously. She says in the Introduction to the original edition published in 1971, "...I feel that delight lies in the seasons and what they bring us...the strawberries that come in May and June straight from the fields, the asparagus of a special occasion, kippers from Craster in July and August, the first lamb of t... read more