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Molecular Gastronomy, Bistronomy, Avant Garde Cuisine, or even Cocina de Vanguardia all mean the same thing--playing with food science to bring flavour, texture, and taste ...
A must-have book for thirty years, and now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference ...
This book features 120 delicious recipes shown in more than 280 photographs. It includes recipes for every type of pastry from shortcrust and choux to ...
Golden fields, ripening apples, lowing cattle: our idea of the landscape has been shaped by agriculture, as has the land itself. But in a fast-changing ...
An apple is an apple...Or not? Kris Goegebeur shows that there is more to fruit than one would think. Whoever believes that there are ...
'I believe that cuisine is the most important link between nature and culture.' Alex Atala
'A cuisine unlike anything I've ever had in my ...
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a ...
For all those Anthony Bourdain fans who are hungering for more, here is Nasty Bits - a collection of his journalism. As usual Bourdain serves up ...
A practical guide to adding that professional flourish to any dish. Food Presentation Secrets provides professional cooking school instruction, tips and recipes for more than ...
Consider the strawberry: its familiar flavor and texture; its fresh, sweet smell. Now imagine the same fruit distilled and carbonated for a refreshing soda, slow-roasted ...
This is a collection of Michel Roux's finest recipes - devised, refined and perfected during the course of his illustrious career. Divided into 9 chapters ...
From an often controversial job as one of Australia's most powerful food critics, Matthew Evans stepped, unknowing and untested, off the treadmill. Leaving the ...