We recommend these books as seasonal gifts and for summer reading. Click through to our website to reserve or purchase your copies—we will have them delivered anywhere or aside for collection. Let us know if you would like them gift-wrapped.
If you don't find what you're looking for here, browse our website, e-mail us, or come and talk to us: we have many other interesting books on our shelves.
These fragrant and flavourful recipes have been in the family for generations and include rice dishes, dumplings, curries, meats, Afghan pastas, chutneys and pickles, soups and breads, drinks and desserts. Some are everyday meals, some are celebratory special dishes. Each has a story to tell.
This glimpse into the home kitchens and dining areas of twenty of the world's top chefs, food bloggers, and restauranteurs reveals inspiring ways that the food-obsessed are embracing the "wild" at home in their everyday cooking and dining. From a chef who experiments with herbs in a city apartment to a blogger who forages with her family in a local forest, each personality's featured kitchen story offers a behind-the-scenes view of their unique cooking philosophy along with their insider tips for creating a unique kitchen space.
A Year of Simple Family Food by Julia Busuttil Nishimura $40
At last, the new book from the author of Ostro (one of our favourite cookbooks)! This book, too, is beautifully presented and contains approachable recipes for recipes for delicious food.
Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat.
Arriving in Melbourne in 1951 from Paris, Mirka and Georges Mora energised local society and transformed the culinary and artistic landscapes. Their apartment became a hub for the bohemian set, and their cafes and restaurants brimmed with sophisticated food, sexual intrigue and creative endeavours. Mirka's distinctive art, now collected by major galleries, was a vital part of this heady mix. Their eateries were magnets to the rich and famous, a who's who of the art world and those looking for a seriously good time. This beautifully presented book is filled with art, photographs and delicious French recipes.
Eating for Pleasure, People and Planet by Tom Hunt $50
"This book is like a hybrid of Michael Pollan and Anna Jones. It combines serious food politics with flavour-packed modern recipes. This is a call-to-arms for a different way of eating which seeks to lead us there not through lectures but through a love of food, in all its vibrancy and variety.'" —Bee Wilson
Smörgåsbord: Deliciously simple modern Scandinavian recipes by Signe Johansen $40
Seasonal, authentic and completely delicious, the relaxed—but—particular style of dining expresses all that is best in Scandinavian life. This lovely book includes both traditional and modern dishes. Recommended.
The Sqirl Jam by Jessica Koslow $55
Wine from Another Galaxy by Dan Keeling and Mark Andrew ("Noble Rot") $55
Sqirl all began with jam—organic, local, made from unusual combinations of fruits, fragrant, and not overly sweet—the kind of jam you eat with a spoon. The Sqirl Jam book collects Jessica Koslow's signature recipes into a cookbook that looks and feels like no other preserving book out there, inspiring makers to try their own hands at preserving and creating.
A demystifying yet magical journey through European wine culture, avoiding cliches and rules but leaving you talking like an expert.
Growing up in a taverna in Chania, the relaxed, delicious and achievable food of Crete and the wider Mediterranean is second nature to Leivaditaki. Very well presented.
A celebration of seasonal vegetables and fruit, packed with 120 simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn - apples, pears, plums - the food year is marked by growth, ripening and harvest. Beautifully presented, with photographs by Andrew Montgomery.
Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Ottolenghi and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. FLAVOUR combines simple recipes for weeknights, low effort-high impact dishes, and standout meals for the relaxed cook. The book is presented in three parts, which reveal how to tap into the potential of ordinary vegetables to create extraordinary food: Process explains cooking methods that elevate vegetables to great heights; Pairing identifies four basic pairings that are fundamental to great flavour; Produce offers impactful vegetables that do the work for you. With 100 wonderful and beautifully photographed recipes, such as Aubergine Dumplings alla Parmigiana, Hasselback Beetroot with Lime Leaf Butter, Miso Butter Onions, Spicy Mushroom Lasagne and Romano Pepper Schnitzel, this book will immediately become one of the most frequently used on your kitchen bookshelf.
Sun and Rain by Ana Roš $95
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hisa Franko in Slovenia. Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her recipes.
A personal chef monograph, and the first book, from globally-acclaimed chef Ana Roš of Hisa Franko in Slovenia. Set near the Italian border in Slovenia's remote Soča valley, in the foothills of mountains and beside a turquoise river full of trout, Ana Roš tells the story of her life. Through essays, recollections, recipes, and photos, she shares the landscape that inspires her, the abundant seasonal ingredients from local foragers, the tales of fishing and exploring, and the evolution of her recipes.
Using seasonal ingredients in simple preparations, Sonoko Sakai offers recipes with a gentle voice and a passion for authentic Japanese cooking. Very nicely presented.
Sitwell is good, witty company at tables from Pompeii to the present, tracing influences from an ancient traveller of the Muslim world, revelling in the unintended consequences for nascent fine dining of the French Revolution, revealing in full hideous glory the post-Second World War dining scene in the UK and fathoming the birth of sensitive gastronomy in the US counterculture of the 1960s.
Egg and Spoon is a beautiful illustrated cookbook for children—and adults—that celebrates imagination, confidence and the fun of cooking. A scrumptious collection for anyone who loves good healthy food— and an occasional indulgence. Here are after-school snacks, breakfast on a stick, cakes, slices and dinners. Egg and Spoon is for children learning to cook independently and families to enjoy cooking together. Much of the food is naturally gluten-free or vegan.
Falastin: A cookbook by Sami Tamimi and Tara Wigley $60
Sami Tamimi wrote the wonderful Jerusalem with Yotam Ottolenghi (who contributes a foreword to this book), and here returns to present the recipes, cuisine and stories of the Palestinians of Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank.