A love letter to dessert by the New York Times bestselling author of Dessert Person.
The hotly anticipated new book from Bill Granger celebrates today's bright picture of Australian food - 20 years since he released the bestselling Sydney Food.
Step-by-step recipes and expert guidance on preparing healthy Japanese home cooking.
Vibrant recipes, one family's memories of their homeland and a fascinating insight into Afghanistan's rich heritage.
Make it a December to remember - recipes, craft projects and inspiration for the magical season of Advent.
Learn to cook with confidence and unbridled joy in 100 big, bold, flavourful recipes from New York Times bestselling author Molly Baz.
Health-giving, accessible, delicious recipes, put together with passion and purpose, and enlightening food stories from a civilisation that has not yet lost touch with how to eat.
This definitive guide to macarons will equip you with extensive information on every stage of the process, from the ingredients and equipment required to an array of dazzling finishing touches.
This is a love story between sugar and spice.Spice is often the party girl, the loud, bold, exuberant element in the mix. A generous swirl of woody-sweet cinnamon elevates a simple bun, pistachio green baklava is made otherworldly with the headiness of rosewater and a truly fiery gingerbread is thunder and wonder in the mouth. There is also another art, more subtle yet equally seductive. Married with sugar, spice can provide a delicate fragrance, hard to put your finger on but one that gives backbone to a dish. It can balance tartness and bring sweetness so you can tone down the sugar. Flavours can be enhanced by a thoughtful addition from the spice cupboard, making chocolate more chocolatey and fruit taste more of itself. Added not in shouts, but in whispers, an intrigue of spice deepens allure. In this book, we'll explore how to unlock flavours, and how to marry them to make much more than the sum of their parts.Floral and fruity spices pair well with rich fats. Warming spices like ginger and clove play off treacly brown sugar. Anise sweetens, lemony coriander seed brightens and herbaceous notes pick out complexity in chocolate. A suspicion of nutmeg cuts the sweet creaminess of custard for a more rounded tart, and a whisper of cardamom makes inky poached plums jaunty and interesting. The chapters are divided by flavour to guide you towards a dessert or bake that is bright and zippy, floral and fragrant, or dark and spicy. Recipes include spice switches so, as you develop a nose for the flavours, you can be creative and playful with your combinations.
It's always the right time for chocolate.50 choc-focused recipes, from super easy to-die-for hot chocolate to layered cakes and choc pops. This is a chocolate lover's paradise.
Award-winning writer Eleanor Ford's recipes and stories explore how centuries of spice trading and cultural diffusion changed the world's cuisine
A funny and heartwarming queer Indigenous YA novel, set in a rural Australian community, about seventeen-year-old Jackson finding the courage to explore who he is, even if it scares him.
Recipes and stories that showcase the vibrant new food of the Baltic States
Enjoy the taste sensations of Magnolia Kitchen at home. Bernadette 'Bets' Gee shares her delicious recipes, clever tips and decorating inspiration.
Fermented foods may have an ancient history but they are experiencing something of a renaissance right now. Holly Davis shows us it's easy to incorporate some homemade fermented foods in your lifestyle, if you know how.
Self-taught chef Nathan started uploading his delicious recipes on social platforms during the first lockdown in April 2020 and The Grub Works Kitchen was born. Creator of those videos you just can't stop watching on TikTok, he has enjoyed over 30 million views from fans hooked on his mouth-watering dishes, epic flavours, and oodles of personality. His community of loyal fans tune in to his regular cook-along live shows to watch him cook up a FLAYVA storm.Nathan has worked with household brands including Deliveroo, The Sims and Sainsbury's, where he created his own flayvaful version of the classic Hot Cross Bun! Now known as the King of FLAYVAS across TikTok, his aim is to show how experimenting with classic family dishes can be fun and full of FLAYVA.His Caribbean heritage influences many of his dishes, which are packed full of spice and big flavours. These are the sorts of dishes that reel viewers in on TikTok - Hot Honey Chicken Sandwich, Jerk Chicken Quesadillas, Cajun Roast Potatoes, Shawarma Spiced Lamb - because they're familiar and Nathan makes them so easy to recreate at home.
Straight from Janusz's heart to yours: this is the ultimate celebration of pride, of everyone you love, and most importantly, of you! Get ready for any Pride party with this outrageous collection of sweet treats, including cakes, cookies, macarons, puddings, buns, cheesecake, bread, tarts, brownies, meringues, doughnuts, cupcakes and every other bake that can be made, decorated and shared. Whether you want to show yourself some self-love, throw a brunch for friends, or host a huge Pride party with a show-stopping cake there's something here for every occasion. Try a retro love heart cake, date night brownies, Prosecco and strawberry mousse cake, body confidence cookies (and everyone can decorate their own!), a phenomenal Pride flag layer cake, and even some dog-friendly treats for your faithful companion!Really, there's no reason needed to get the piping bag out and have some fun in the kitchen with Janusz.
In each of the four sections of this timeless book, Angela Clutton delves into vital techniques for cooking, eating and preserving. So, in Spring we learn to infuse the season's first delicate herbs in oils and vinegars and in Winter how to salt and confit produce. Each season will be introduced with a double-page design of hero ingredients, key techniques and flavour partnerships followed by 'seasoning notes' - a harmonisation of produce and process. Fresh, modern and approachable recipes will then put these notes into practice. From warming Winter dishes like Roasted cauliflower with feta fritters to Summer's Lavender honey madeleines with quick raspberry compote, these are recipes to empower the home cook to understand and coax the best out of their ingredients all year round.Vegetables and fruits take centre stage, but Angela also weaves in profiles of meat and fish, the latter so often neglected in seasonal cookbooks. Angela's interconnected and intuitive approach, considering both the character of each season's ingredients and the changes in how we 'season' them, is exactly what will make SEASONING an essential year-round toolkit. This is a book that shares the ambition of Salt, Fat, Acid, Heat and just as Samin Nosrat taught us how to cook in that volume, Angela here provides lessons on creating flavours and shows how we can temper and flex them throughout a seasonal calendar. Her recipes are thoughtful and imaginative without seeming overwrought and unattainable.
If you are familiar with my books, you will see I haven't changed much. I don't know if our tastes do change much. Mine have evolved - swayed in a new direction with discoveries, sandwiched with things from my travels and our everyday needs. The cravings that pull me are essentially the same. Sour. Salty. Buckets of leafy greens, splashes of strong flavour. Colour and season. All still there. Mixed in today with ayurveda and the changing needs of family and friends. Less sugar. Less white flour. More fruit and veg (never a problem). Red meat once a week. Chicken once. Fish twice. The rest all plant based.Here it is. For me and for you. The things we are eating at home in Tuscany. And with my family in Greece. Nowadays. With some reminiscing.
The cornerstone of contentment lies in a slice of cake, a cup of tea and company to share it.'Welcome to The Plain Cake Appreciation Society. Where 52 simple, seasonal cake recipes inspire you to pause throughout the year, bake something delicious, and reflect on all that's good in your world. The conversations and comfort that come from what home baker and photographer Tilly Pamment calls 'little pockets of cake calm' become nourishment for your soul to carry you through into the next week.Find your own slice of joy in the Weekday Lemon Cake or Raspberry-studded Tea Bars at the height of a breezy summer, or the Rainy Day Chocolate Loaf and Ginger and Rose Madeleines for when the weather sets in. Uncomplicated and easy to make, these recipes will provide delicious inspiration all year round.
Based on the hit podcast, The Food Fix puts 100-plus big, easy, delicious wins within the reach of the busiest cooks. Tonight. And forever.
Pomegranates & Artichokes is a captivating literary piece by Saghar Setareh. Published in the year 2023 by Murdoch Books, this book is a testament to Setareh's storytelling prowess and her ability to weave intricate narratives that captivate the reader's imagination. The genre of the book is a beautiful blend of various elements, making it a unique read for book lovers. Setareh's writing style is immersive, drawing the reader into the world she creates with her words. The publication of Pomegranates & Artichokes marks a significant milestone in Setareh's writing career. The book is a must-read for anyone seeking a refreshing literary experience. Murdoch Books, the publisher, is proud to present this masterpiece to the world of literature.
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