How to Eat 30 Plants a Week: 100 recipes to boost your health and energy by Hugh Fearnley-Whittingstall
$55.00 NZD
Category: General Cooking
30 plants may sound a lot, but in Hugh's expert hands it feels like an easy win, for the delicious meals as much as the incredible health benefits. Central to these is great gut health, and an introduction by gut-health guru Tim Spector explains why Hugh is bang on target to deliver the goods. And in r ...Show more
Ela! Ela!: To Turkey and Greece, a journey home through food by Ella Mittas
$45.00 NZD
Category: Mediterranean
An original, heartfelt journey through food, culture and belonging by standout young Anglo-Greek writer and cook Ella Mittas. Ela! Ela! is a collection of recipes and stories from cook and food writer Ella Mittas. Inspired by her time working in a village in the mountains of Crete and the hot, loud stre ...Show more
Winter Wellness: Nourishing recipes to keep you healthy when it's cold by Rachel de Thample
$50.00 NZD
Category: General Cooking
'I love the winter months and I love Rachel de Thample's serious engagement with food as a way to living with connection and pleasure' Sheila Dillon -- This book is a cordial invitation for you to embrace the essential transition of a winter wind-down. Winter Wellness empowers us with inspiring recipes ...Show more
Between the Sheets: Easy and Inventive Layered Traybakes by Sarah Wordie
$38.00 NZD
Category: General Cooking
Lots of familiar favourites in layered lasagne form, from Christmas dinner lasagne to crispy duck pancake traybake. Love lasagne? Why not twist that up and try these 60 ultra-tasty dishes that all use simple but clever layering techniques to create a new way to present family favourites. Between these s ...Show more
Wild Figs and Fennel: A Year in an Italian Kitchen by Letitia Clark
$65.00 NZD
Category: Italy
Indulge in a year of Italian culinary bliss. Wild Figs & Fennel is not just a collection of seasonal recipes; it's a passport to the Mediterranean, a charming journey into the ease and pleasure that defines Italian life. Chef and food writer Letitia Clark brings together simple Italian flavours an ...Show more
My Tel Aviv Table - A Journey of Flavours and Aromas from a Sun-Soaked City by Limor Chen
$75.00 NZD
Category: Middle East
From the creator of the beloved Delamina restaurants, this is a collection of healthy home-style recipes packed with the flavours, aromas and stories of Tel Aviv. "Limor Chen's beautiful book bursts with exciting combinations and enticing flavours" - Claudia Roden Limor Chen is known for serving up frag ...Show more
Spain: The Cookbook by Simone Ortega, Ines Ortega
$80.00 NZD
Category: Spain
Spanish cooks have trusted and relied on this traditional home-cooking companion ever since it was first published over 40 years ago, with millions of copies sold to date. True to its original title (1080 recetas de cocina) it contains a comprehensive collection of 1,080 authentic Spanish recipes, cove ...Show more
A New Way to Bake: Re-imagined Recipes for Plant-based Cakes, Bakes and Desserts by Philip Khoury
$60.00 NZD
Category: Baking, Bread, Desserts
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are ‘cleaner’, and that present finer flavours and textures. In A New Way to Bake, Philip transforms the traditional building blocks of baking by only using natural, plant-based ingredients. A New Way to Bake uncover ...Show more
Easy Wins: 12 flavour hits, 125 delicious recipes, 365 days of good eating by Anna Jones
$60.00 NZD
Category: Vegan & Vegetarian
The award-winning and bestselling cook Anna Jones has picked a few of her favourite things: 12 hero ingredients, from lemons to olive oil, miso to mustard and tahini to tomatoes, to dial up the flavour in the kitchen. For these culinary heroes, Anna has created 132 brand new recipes, each one bursting w ...Show more
Bitter - The Missing Ingredient by Alexina Anatole
$70.00 NZD
Category: General Cooking
How well do you really understand bitterness? Often thought of as an acquired taste, bitter flavours add complexity and depth to a dish - making food incredibly moreish - if, you know how to work with them.Fearlessly bringing together the best flavours and culinary strategies from around the world, Alex ...Show more
French Boulangerie - Recipes and Techniques from the Ferrandi School of Culinary Arts by Ferrandi FERRANDI Paris
$65.00 NZD
Category: Baking, Bread, Desserts
A complete baking course from the world-renowned professional culinary school École Ferrandi, dubbed the "Harvard of gastronomy" by Le Monde newspaper.From crunchy baguettes to fig bread, and from traditional brioches to trendy cruffins, this comprehensive volume teaches aspiring bakers how to master th ...Show more
Ho Jiak: A Taste of Malaysia by Junda Khoo
$65.00 NZD
Category: Rest of Asia
Journey to Malaysia with chef Junda Khoo in his new cookbook, Ho Jiak. Featuring more than 100 staple dishes, this rich collection of recipes showcases a dynamic cuisine steeped in tradition, from street food classics to true homestyle cooking. Ho Jiak, translating to 'good eats', is Khoo's modern inter ...Show more