$60
$45
$65
$30
Slow Cooking
Price: $30
ISBN: 9781761500930
Publication Date: 01/04/2025
At last, a way of cooking that is at once healthy, affordable, comforting and convenient, with easy set and forget recipes for weeknights and weekends that save time and money, and nourish the whole family.
Go slow and have it all, with cooking that’s affordable, healthy, comforting and convenient. Slow Cooking is the perfect cookbook for nourishing friends and family with ease and style.
Every recipe offers cooking methods for both slow cooker and stovetop or oven, so everyone can enjoy it. This style of cooking is designed to be ‘set and forget’, so it fits in around busy schedules.
Healthy and convenient don’t always go together, but this is the best of both worlds.
Help out the budget by braising cheaper cuts of meat to tender perfection, or use up a glut of veg in a warming winter soup. Double-up batches to make your money go further, and your week that much easier.
Try a classic Beef burgundy or the Ultimate bolognese, plus a range of stews and curries, veg must-haves including two unstoppable dals, plus weekenders like a Duck and mushroom ragu or Persian lamb shanks.
Chapters include: soups, stews, casseroles, braises, weekend feasts and plenty of vegetable options.
You’ll never be short of ideas to keep everyone healthy and well-fed, and you’ll save a bit of precious time and money along the way too.
Pages: 216
Dimension: 255mm X 200mm
Author: ANDREWS, OLIVIA
Pasta Book
Price: $65
ISBN: 9780593799475
Publication Date: 01/12/2025
Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials-from the James Beard Award-winning author of Mastering Pasta
Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials-from the James Beard Award-winning author of Mastering Pasta
In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of \”marrying\” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including-
Vegetable Pasta- Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata
Seafood Pasta- Paccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne
Poultry and Game Pasta- Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu
Pork Pasta- Rigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto
Beef and Lamb Pasta- Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo
Vetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, The Pasta Book includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.
Biographical note
Chef and restaurateur Marc Vetri is renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc’s flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children.
Pages: 304
Author: VETRI, MARC AND JOACHIM, DAVID
Toms Dinner
Price: $45
ISBN: 9781761353734
Publication Date: 11/11/2025
More than 90 flavoursome and easy-to-make recipes, perfect for couples, roommates or solo adventurers craving hearty, satisfying dishes.
Becoming an adult and leaving the home you grew up in – and your parents’ cooking – can be a daunting experience, but mealtime doesn’t need to be. Whether you’ve moved away for university, into a share house with your mates or you’re living with your partner, Tom’s Diner is all you’ll need to turn your kitchen into your favourite restaurant that brings everyone together.
Using no-fuss ingredients that won’t break the bank, Tom will teach you how to make everything from handheld faves such as burritos and burgers, to one-pan delights including stir-fries and tray bakes. There are also mouth-watering classics like spaghetti with meatballs, barbecued ribs and a true-blue Aussie meat pie, plus a selection of sensational sweet treats such as jam-filled donut balls and homemade ice cream.
Escape the same old weekly roster of recipes and make real food, real easy.
Biographical note
Tom started working in a kitchen at 16 as a dishy, before moving on to a patisserie where he learnt his true appreciation and respect for the time and effort going into creating delicious food. Today, Tom is a much-loved content creator, sharing his recipes online in an attempt to encourage other young people that cooking tasty food is achievable, and mealtime doesn’t always need to be something fancy.
Pages: 256
Author: SMALLWOOD, TOM
Modern Australian Baking
Price: $60
ISBN: 9781761450686
Publication Date: 01/07/2025
In his cookbook Modern Australian Baking, Christopher Thรฉ, founder of Blackstar Bakery and creator of ‘the world’s most Instagrammed cake’, offers a masterclass in cakes, breads and pastries that are defined by the Australian landscape and its distinctive produce.
The book includes more than 80 sweet and savoury recipes, arranged by season, from Geraldton Wax Cheesecake with Strawberry Gum Biscuit to Saltbush Scones with Desert Lime Marmalade and Kangaroo Shepherd’s Pie with Bush Tomato Relish. Chris grew up in Stanmore, Sydney, and now runs the artisan cake shop Hearthe. His recipes are suitable for anyone who is new to this style of baking, but will also inspire more skilled cooks and bakers.
A native ingredients guide provides information on ingredients that are becoming more commonly used โ such as wattle seed, lemon myrtle and lilly pilly โ and how to use them. This is a cookery book intimately rooted in place, uniquely Australian, and crafted for a sustainable future.
Born in Haberfield, Christopher Thรฉ has lived in Sydney all his life, training in fine dining restaurants including Bel Mondo, Claude’s and Quay. In 2008, he opened Black Star Pastry in Newtown, which quickly became a Sydney cult hit (its signature Strawberry Watermelon Cake became known as ‘the most Instagrammed cake in the world’). Having now sold Black Star Pastry to work on other projects, Chris’s newest venture is Hearthe, an artisan cake shop and cafe in Sydney’s Inner West. Chris’s cooking has a rustic but elegant style, influenced by the beauty of nature and native Australian ingredients. Not just a chef, Chris is also a builder of businesses and communities, with a passion for the future of food.
Pages: 240
Dimension: 283mm X 216mm
Author: THE, CHRISTOPHER