50 Boozy Treats Served on a Stick
Devilishly delicious recipes for alcohol-infused versions of everyone's favorite childhood treat <br>Ice pops -- those colorful, on-a-stick, frozen delights -- are making a huge comeback. But this time it's as gourmet creations with specially inspired ingredients. As one sees in this gorgeous full-color cookbook, you can take them to an even higher level of originality by giving them a taste of...(view full description)
by: Kylie Kwong
Kylie Kwong's Simple Chinese Cooking Class will take your Chinese cooking knowledge and skills to the next level, as well as providing ideas and inspiration by way of more than 130 new recipes. With Kylie at your side in the kitchen, you can easily expand your repertoire by mastering techniques such as tea-smoking and pickling.
by: Mehigan Gary
Forty-three ingredients, eighty-six recipes and two of Australia's best-loved chefs trading skills and comparing talents. Go behind the scenes and into the kitchens of George Calombaris and Gary Mehigan. Discover their favourite ingredients - from saffron to salmon - and the art of pulling together unforgettable dishes. Learn the techniques of two consummate professionals and MasterChef Austral...(view full description)
by: Bill Granger
Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg ...Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist tha...(view full description)
by: Adam Liaw
'My life has been filled with beautiful memories of food: hawker noodle dishes eaten as a child in Malaysia, late-night suppers near my apartment in Tokyo, the best grilled chicken from a Thai street market, and my grandmother's famous Hainanese Chicken Rice. These dishes all sit fondly in my memory, but they also tell their own stories of rich tradition and culture. They are stories that are c...(view full description)
by: Erica Palmcrantz Aziz
Raw food is more than a diet. It's a lifestyle and a movement. The stories of weight loss, increased energy, healthy-looking skin, and better digestion are seemingly endless. The author proves that eating raw foods can be simple, inexpensive, and delicious.
by: James Halliday
James Halliday's Australian Wine Companion is the No. 1 bestselling guide on wineries and wine in Australia. Keenly anticipated by winemakers, faithful collectors and wine lovers alike, the 2013 edition has been completely revised and updated to bring you up-to-the-minute information. Halliday shares his extensive knowledge of wine via detailed tasting notes, each of which includes vintagespeci...(view full description)
by: Dave Law
Rise-up against the watery, wimpish beers you generally find on store shelves and produce your own beers packed with big, bold flavors. Following the explosion of interest in properly brewed beer, The Homebrew Handbook is here to tell you how.
by: Ian Buxton
Publication Date: 05/07/2012
Hardback: 224 pages
Published In: United Kingdom
101 WORLD WHISKIES TO TRY BEFORE YOU DIE is the companion guide to 2010's 101 WHISKIES TO TRY BEFORE YOU DIE. Ian Buxton again eschews the obvious whiskies and recommends another 101 whiskies that he believes every whisky lover should taste.
by: Antonio Carluccio
Antonio Carluccio's Simple Cooking is a coming together of all the 'secrets' that Antonio has learned over his many years of cooking. Packed with easy, reliable and delicious dishes, it is the perfect cookbook for the novice and enthusiast alike.