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Inside this cookbook there will be 80 recipes made up of classics from Jemma’s renowned Crumbs & Doilies bakery, never-before-seen recipes that won’t be available anywhere else but this cookbook, and an entire section on the most important techniques you need to know to create showstopping bakes.
When you think of Australian wine, you think of James Halliday. For almost 40 years, the legendary winemaker and critic has been the most trusted name in the industry, and his celebrated wine companion is the final word in what to drink now. This bestselling annual sets the benchmark for winemakers, collectors and wine lovers alike, and the 2023 edition has been revised and updated over 760 pages, featuring all new scores, notes, wineries and the latest information on ‘exceptional’, ‘outstanding’ and ‘highly recommended’ wines.
A bread-making masterclass for home bakers, featuring simple, satisfying breads, loaves, and rolls made from a range of flours, including gluten-free varieties
Behind the Bar: Gin uncovers 50 gin cocktails from bars around the world, as well as anecdotes from the gin scene
Admired by W. H. Auden as one of the greatest American writers, M.F.K. Fisher never focuses on just the food set before her. Instead, with unfailingly elegant prose, an eye for evocative detail and a knack for sharpedged wit, she draws us in to the whole experience: from the company to the setting, from the preparation to the scraped-clean plate. She liberates her readers from caution, sweeps away adherence to culinary tradition, and celebrates cooking, eating and dining in all its guises.
From Dinaz Aunty’s incredible tamarind and coconut fish curry, lamb stewed with cinnamon and Hunza apricots, to baked custards infused with saffron and cardamom, Parsi cuisine is a rich fusion of Persian and Indian influences: unique and utterly delicious. In his debut cookbook Farokh Talati gathers together a selection of classic Parsi recipes from his travels through India and time spent in the kitchen with family, revealing them here for you to discover and enjoy at home.
In ‘New Indian Basics’, Preena Chauhan and Arvinda Chauhan – the masters behind Arvinda’s Indian spice blends – present a collection of flavourful, accessible recipes and kitchen wisdom gained from a lifetime of personal and professional experience teaching Indian cooking, where spices take centre stage.
These approachable, rustic recipes from cook, baker, and blogger Jennifer Emilson are true comfort home cooking, highlighting the freshest produce any time of year. The book is organised by season, with an additional year-round chapter for anytime favourites.
This is a riotous, mouth-watering celebration of jelly, mac and cheese, donuts, the best sandwich in the entire world – and much more. Of all the essentials for survival: oxygen, water, sleep and food, only food is a vast treasure trove of memory and of sensory experience. Food is a portal to culture, to times past, to disgust, to comfort, to love: no matter one’s feelings about a particular dish, they are hardly ever neutral. In ‘My First Popsicle’, Zosia Mamet has curated some of the most prominent voices in art and culture to tackle the topic of food in its elegance, its profundity and its incidental charm.
Beer is brewed in a dizzying variety of styles, available to enjoy like never before. Let’s drink to this diversity with a new appreciation of just how complex and mind-expanding beer can be. Crack open this book and enjoy a series of guided tastings of more than 50 different beer styles – from smoked black lager to sour-fermented wild ales, triple green-hopped IPAs and cask-matured barley wines.
In ‘Snow Food’, chef and skier, Lindor Wink, shares 70 of his favourite winter dishes. Inspired from the heart of snowy alpine winters, Lindor’s recipes are simple and easy for anyone to follow. These are winter warmers that are perfect to share with family and friends, or just for a cosy night in front of the fire. From nut loaves and crispbreads, to winter soups and salads, to hearty roasts and pasta plates, this title’s extensive range of dishes will please from morning to night. Take the chill off this winter and enjoy a meal by someone who knows how to make winter delicious.
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