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Encyclopedia of Asian Food
Charmaine Solomon 2010 edition
Here is another invaluable reference from
internationally acclaimed best selling cookery
author Charmaine Solomon. She offers advice on
every facet of the ingredients and cuisine of
each Asian country, as well as explanations of
cooking techniques and guides to special
utensils.
Included are delightful details such as how to
add flowers to a menu, how to recognize the
fragrance of gingelly oil, how to best enjoy
exotic fruits like rambutan, pulasan and
mangosteen, and how to use ingredients
decoratively.
There are over 500 recipes, made richer still by
Charmaine's anecdotes and reminiscences. Heed
her advice on Asian cooking techniques - learn
how best to enjoy exotic fruits, such as
rambutan, pulasan and mangosteen; and how to
make super korma, curry, biriani and rabri. Try
your hand at Goan Sorpotel, Thai Green Curry of
Duck or Cardamom Scented Semolina Shortbreads.
Charmaine also explains the health giving
properties, dangers and curiosities of many
common foods. 32 pages of colour illustrations
make identification of exotic ingredients very
straightforward.
So, if you want to tell your fugu from your
fuzzy melons, this is an excellent reference!
622pp Hardcover BE125 $50.00
Preserving the Italian Way
Pietro Demaio 2008
Reading this Australian book
is like stepping into a gorgeous Italian
delicatessen! The impressive range of old-style
recipes from regional Italy provides
easy-to-follow instructions for preserving
fruit, vegetables, fish and meat, accompanied by
engaging anecdotes of childhood and travel.
There are dozens of recipes for pickles, sauces,
syrups, wine, cheese, salami, prosciutto,
liqueurs, pesto and sauces. Easy minimal tool
methods include using salt and weights,
preserving in oil and pickling. Recipes for
rustic breads are accompanied by instructions
for building a bread and pizza oven. While many
books focus on what to do with a glut of fruit
and vegetables this book addresses and targets
those who aim to produce their own meat and
dairy. 247pp full colour pictures
BP131 $40.00
Stephanie Alexander’s Kitchen Garden
Companion
Dig, Plant, Water, Grow, Harvest, Chop, Cook
Stephanie Alexander 2009
An inspiring and
eminently useful
garden-to-table guide,
in a readable, straightforward style.
From Amaranth to Zucchini, Stephanie shares
planting, growing, harvesting, preparation and
cooking advice. There are 250 mouth-watering
recipes with photos so beautiful, you can almost
smell the rich tomato sauce and feel the weight
of the freshly-picked beetroot.
You’ll learn how to start your kitchen garden as
well as what equipment you’ll need in your
garden and kitchen. There is a useful planting
calendar covering different climate zones;
compost recipes; no-dig and container gardening
ideas. The “especially for kids” section in each
chapter has ideas to help engage the interest
and curiosity of your children.
In each of the chapters focussing on one of 73
fruits, herbs and vegetables, there is concise
and thorough growing information, quantities to
plant for a family of four, pest control and
companion planting advice, harvest and
preparation ideas. Then create fabulous dishes
such as: Watercress, Sorrel and Potato Soup;
Grape, Ginger and Yoghurt Brulee; Jerusalem
Artichokes Provencale; Rosemary, Barley and Beer
Scones - who could resist?
Presented in a practical cloth dust-jacket, the
Kitchen Garden Companion is beautiful and
inspiring for gardeners and cooks.
784pp
BK105 $125.00
Sample recipe:
Warrigal Green and Potato Soup
Serves 4. This soup is not very far from the
classic leek and potato soup. Indeed, if you
wish to make this then leeks could be
substituted for Warrigal greens, or you could
even use sorrel leaves or young beetroot leaves
instead, depending on what you have picked from
your garden.
200g Warrigal greens, leaves stripped from
stems (to yield about 100g)
¼ cup extra virgin olive oil
1 onion, finely chopped
1 fresh bay leaf
4 potatoes (600g) cut into 2cm dice
sea salt and freshly ground black pepper
100ml pouring cream
2 handfuls garlic croutons (see page 325)
3 cloves garlic, chopped
Half-fill a pasta pot or large heavy-based
saucepan with lightly salted water and bring to
the boil over high heat. Drop in Warrigal greens
and boil for 5 minutes, then drain in a
colander. Press hard on leaves with a pestle to
extract as much water as you can, then roughly
chop. Discard blanching water or cool and tip
onto a non-edible plant (the high level of
oxalic acid in the blanching water is unpleasant
to taste).
Rinse and dry pan, then add oil and heat over
medium heat. Add onion and garlic and sweat for
3-4 minutes or until onion starts to soften. Add
Warrigal greens, bay leaf and potato. Stir to
mix and barely cover with cold water. Bring to
the boil over high heat, then reduce heat to low
and simmer for 15 minutes or until potato is
quite tender. Place a coarse-meshed sieve over a
large bowl.
Transfer batches of potato mixture to a blender
(or food processor) and blend until puréed.
Cover blender lid and flask with a dry tea
towel; hot liquids can force up blender lid
spraying hot liquid that can burn. Tip each
batch into coarse-meshed sieve and force through
into bowl using a pestle or another device. When
all soup has been puréed, rinse and dry pan
again and return soup to it. Reheat to simmering
point. Taste and add salt and pepper. Ladle into
wide soup bowls, then add a swirl of cream to
each bowl and offer garlic croutons separately.
A Year in a Bottle:
How To Make Your Own Delicious Preserves All
Year Round
Sally Wise 2008
Sally Wise has been a passionate preserver of
fruits and vegetables for over three decades. In
this concise and practical book she explains the
methods and basic chemistry of preserving and
goes on to share more than 100 recipes for jams,
jellies, chutneys, pickles, cordials and
spreads. Be tempted by her intriguing recipes
such as “Rhubarb Fizz” or “Apricot
Worcestershire Sauce”.
There is clear advice on techniques, with
straightforward explanations of basic preserving
methods. Also included: a helpful
trouble-shooting chart; a chapter on drying;
sugar-free recipes and tables on preparing fruit
and vegetables for freezing. These recipes,
emphasizing temperate Australia, will help you
make the most of your excess of apricots,
apples, crab-apples, pears, plums, blackberries,
cherries, rhubarb, tomatoes, tamarilloes, lilly
pillies, passionfruit, strawberries, raspberries
and roses.
255pp
BY101 $25.00
Wood Oven Recipes: Volume
One
Pizzas, Roasts,
Entrees, Desserts and more…
In this companion volume to
the bestseller
Back Yard Ovens, inspired and
creative back yard oven owners share their
stories, hot tips for using their oven and
recipes. Learn how to make the most of your back
yard oven: produce the perfect pizza; bake bush
tucker bread; roast a whole fish or turn out a
tempting Tarte Tatin. You may never go back into
the kitchen! More than 30 recipes covering
entrees, mains (meat or veg) desserts and baking
with over 14 pages dedicated to pizza, with
delicious-looking colour photos throughout.
80pp
BW116 $20.00
Wild
Sourdough -
The Natural Way to Bake
Yoke Mardewi 2009
This is a hands-on and highly practical guide to
sourdough bread-making at home.
There’s a comprehensive list of equipment needed
and a discussion of flours, grains and other
ingredients. The whole process is explained
step-by-step, including time taken for each
stage. There’s also an alternative method for
time-strapped people “how to fit sourdough into
your life”. You’ll learn how easy it is to make
your own starter.
Enjoy an excellent, diverse range of recipes
accompanied by mouth-watering photographs. The
recipes are divided into White, Wheat grain,
Wheat-free, Savoury, and Sweet sourdough breads
as well as sourdough pizza, pastry, flat breads,
crackers, cakes and pastry. You could be turning
out Black Rice Sourdough Ciabatta; Quinoa Spelt
Sourdough; Beetroot and Feta Sourdough Loaf; or
Bitter Chocolate, Cranberry and Pistachio Spelt
sourdough. Irresistible!
The
author runs a successful sourdough bread-making
school in Perth and her passion for sourdough
bread-making is evident in this beautiful book.
224pp
BW118 $30.00
Slow
Food Bible
Margaret Barca 2008
Slow food doesn’t mean taking forever to cook a
meal. It’s about taking the time to enjoy good
food – choosing seasonal ingredients and sharing
the results with family and friends. The recipes
in this book are not complicated; ingredients
used are readily available. From soups and
starters to desserts, these dishes are wholesome
and delicious. Try Chickpea and Pancetta Soup;
Tuscan Sage Chicken with Soft Polenta; Middle
Eastern Eggplant and Lentil Stew or Oven-roasted
Quinces with Star Anise. Yum! 258pp
BS128 $20.00
Raw
Energy - 124 Raw Food Recipes for Energy Bars,
Smoothies and Other Snacks to Supercharge Your
Body
Stephanie Tourles 2009 (USA)
Raw foods are delicious,
simple to prepare, and bursting with natural
energy boosters that every body needs to stay
fit and healthy. This colourful book includes
recipes for trail mixes, parfaits, energy bars,
juice blends, smoothies, soups, vegetable chips,
dips and more.
Made from real, whole
foods that are uncooked, unadulterated, and
unprocessed, these snacks are packages of health
and vitality, dense with naturally occurring
vitamins, minerals, fibre and enzymes. These
snacks do not rely on refined white flour or
sugar, they are not cooked in any way (although
some use a food dehydrator) and, with the
exception of honey, they do not use animal
products. They do include raw nuts and seeds,
nut butters, dried and fresh fruits, oats,
carob, cocoa, freshly extracted juices, and
vegetables. They taste great and are easy to
digest. There’s also an overview of the benefits
of raw foods, along with an introduction to "uncooking"
techniques and an ingredient- by-ingredient food
guide. There are lots of treats, sweet and
savoury, that kids will love and, because there
is no cooking, it’s easy for kids to get
involved in preparation as well as eating and
enjoying! 272pp
BR107 $25.00
Home
Brew:
Making quality beers at home
Willie Simpson 2007
Here is one man’s journey into the wonderful
alchemical world of home brewing. The book
explains kit, extract and full mash brewing in a
friendly, readable style. There is a
walk-through guide for making your first batch
of beer and recipes for a range of beer styles,
such as German Pils and Irish Red Ale. All the
essentials are covered – hops, malt, yeasts and
basic equipment. There are lots of handy tips
and a list of suppliers in Australia and New
Zealand. 150pp
BH116 $25.00
Solar Food Dryer - How to
Make and Use Your Own High-Performance,
Sun-Powered Food Dehydrator
Eben Fodor 2006 (USA)
Solar food drying is the healthy, sustainable
way to preserve your home grown abundance or
locally grown foods. This book shows how you can
easily build yourself a dehydrator – using
recycled materials is emphasized - that uses the
power of the sun to dry your food. Clear
instructions for the dryer’s construction are
accompanied by photographs, cutting diagrams and
assembly diagrams. Sun path charts, daily solar
radiation maps and radiation charts refer to
North America – we recommend a search on the
internet to find Australian versions.
The basics of harvesting solar energy are
explained, as are the principles of food
dehydration. There are concise instructions on
food preparation for drying but details are more
general than an a-z list of how-to specifics.
Included too are some delicious-sounding recipes
using your solar-dried fruits and vegetables.
122pp
BS127 $$33.00
Making and Using Dried Foods
Phyllis Hobson 1994 (USA)
Easy, economical and nutritious, drying is a
natural, great tasting energy-efficient
alternative to bottling and freezing. Whether
you use the sun, microwave, conventional oven or
a commercial food drier, getting started is
easy. Simple step-by-step instructions guide you
through the process of drying and storing
hundreds of different fruit and vegetables.
Includes plans for building your own electric
food drier.
BM103 $25.00
Home Cheese Making - Recipes
For 75 Homemade Cheeses
Ricki Carroll 2002 (USA)
This is a revised and updated 3rd edition of the
classic reference for cheese makers - formerly
“Cheesemaking Made Easy”. It covers everything
the novice cheese maker needs to know to make
delicious cheese on their first attempt.
Step-by-step instructions are accompanied by
clear illustrations of methods used. There is a
comprehensive list of equipment, including
instructions for making a cheese press. In a
short time you’ll be turning out camembert,
cheddar, mozzarella, paneer, gouda; there are
recipes for 75 different cheeses as well as
yoghurt, butter, ghee and kefir.
There’s also a collection of delicious-sounding
recipes to showcase your home-made cheeses.
278pp
BH115 $30.00
Home Sausage Making
How-to Techniques for Making and Enjoying 100
Sausages at Home
Susan Mahnke Peery & Charles G Reavis 2003 (USA)
In
this book, two veteran sausage makers show how
you can easily make delicious, healthy,
one-of-a-kind sausages. A comprehensive list of
equipment is included; essential techniques for
making, stuffing, drying, smoking and cooking
sausages are simply explained with clear
diagrams. There are recipes for breakfast
sausages, salamis, bratwurst, chorizo and many
more. Vegetarians are catered for with nine
recipes using beans, mushrooms, tempeh and tofu.
There’s a chapter of seafood sausages too.
Interesting sausage facts and anecdotes are
sprinkled throughout the book.
Home Sausage Making is your link to a glorious
culinary tradition. 284pp
BH119 $25.00
The Home Creamery
Make Your Own Fresh Dairy Products: Easy Recipes
for Butter, Yogurt, Sour Cream, Crème Fraiche,
Cream Cheese, Ricotta and More!
Kathy Farrell-Kingsley 2008 (USA)
Home-produced soft, unripened cheeses and dairy
products have a wholesome good taste that no
shop-bought product can imitate. With
these simple instructions, using readily
available ingredients you will make delicious
dairy products in a matter of hours - no ageing
or curing required. As well as the
dairy products listed in the title, you’ll find
recipes for Kefir, buttermilk, quark, cottage
cheese, goat cheese, goat’s milk feta,
mozzarella and mascarpone.
Then make the most of your delicious dairy
goodies with tempting recipes such as Spinach
Salad with Herbed Goat Cheese, Chocolate Sour
Cream Cake and Poached Pears and Ricotta.
Includes an equipment list, basic techniques and
troubleshooting advice. 214pp
BH118 $30.00
Good Life Bread Book
Earth Garden 2008
Learn how to make your own sour-dough starter,
bake damper in a camp oven, make fruit loaves,
rye bread, pizza dough, chapattis, spelt bread
and much more. Practical easy-to-follow recipes
for handmade breads with an emphasis on flavour
and nutrition. 80pp
Smoking food is a time-honoured,
traditional, simple & economical method of food
preserving which adds no fat and enhances
flavours. This book has straightforward
instructions for smoking food at home, whether
in a commercial smoker, wok or frypan. There are
over 100 recipes for delicious-sounding dishes
using smoked foods: meat, fish, cheese, nuts,
vegetables – even smoked salt! Includes advice
on fuel and smoking materials.
72pp
BS125 $22.00
Jams and Preserves
Syd Pemberton 2006
Whether you are looking for a juicy homemade
strawberry jam, a more exotic pomegranate jelly
or Indian-style eggplant chutney, you will find
plenty of ideas in this handy book. The recipes
are written in a clear and concise style; there
are chapters on jams, jellies, marmalades,
chutneys, pickles, vinegars, sauces and syrups.
Includes an equipment list and clear
descriptions of basic techniques.
142 pp
BJ106 $20.00
Windfalls: Preserves and Other Country Kitchen
Secrets
Sue Ruchel 1993
This book is full of recipes for preserving a
variety of fruits, herbs and some vegetables.
Ruchel aims to provide simple, quick methods for
making jams, jellies and pickles and doing so in
smaller quantities that allow for shorter and more
enjoyable cooking sessions. Whether you’re using
produce from your own garden or have access to
fruit from your local greengrocer or fruit market,
this book will benefit any household that wants to
create beautiful homemade produce, free of
additives and preservatives. It includes recipes
for jams, jellies, marmalades, butters, cheeses
and curds, sauces and pickles, chutneys and
relishes, drinks and vinegars, drying and
crystallising. It provides recipes for all the
most common fruits plus some tropical fruits,
vegetables and herbs. 144 pp
BW114 $25.00
Preserving
Food without Freezing or Canning
Terra Vivante 2007 (UK)
This book is a translation of French traditional
food preserving methods which use minimal heat
(boiling) or cold (freezing) with the goal of
using whole or minimally processed food for
maximum flavour and nutritional value.
Techniques include: salt, oil, sugar, alcohol,
vinegar, drying, cold storage and lactic
fermentation. 197pp
BP130 $50.00
The Perfect Pickle Book
David Mabey and David Collison 2007 (UK)
Armed with this book, you could pickle just
about everything in your garden, and then some!
Originating as an accompaniment to the British
TV show “The Perfect Pickle Program”, this book
includes some very useful, delicious-sounding,
tried and tested recipes, none of which is too
complex.
Recipes are grouped according to country or area
of origin – you can dip into “The British
Tradition”, “North & South America”, “The
Caribbean”, “Scandinavia & Northern Europe”,
“Eastern Europe”, “The Mediterranean” or “The
Middle East” for your pickling inspiration.
Whether you’re looking to pickle vegetables,
fruit, fish, or meat, you’ll find an answer
here.
Here’s a few examples: Pickled Okra, Pickled
Nasturtium Seeds, Pickled Elder Shoots, Pickled
Water Chestnuts, Tofu Pickled in Miso, Gravlax,
Pumpkin Chutney. 204pp
BP135 $25.00
Cordials From Your Kitchen
P Vargas and R Gulling (USA)
100 easy recipes, based on alcohol, to create
fruit, nut, herb and cream based liqueurs
including Cinnamon Coffee Liqueur, Peach Brandy,
Strawberry Liqueur, Amaretto and Citrus Rum. A
gourmet gift you can make and give! 171pp.
BC114 $25.00
Cultured Foods
Wendy Zeffertt 1999
The enzymes and lactic-acid bacteria in cultured
or fermented foods improve one’s digestion and
maximise the flavour and nutritional value of
what we eat. This book explores these benefits
and includes recipes using fermented foods and
drinks, such as Miso Noodle Soup, Lassi, and
Tempeh in Tomato-Basil Sauce. There are also
straightforward instructions on how to make your
own yoghurt, sourdough bread and kiesel
(fermented porridge). 117pp
BC108 $19.00
Drying Food
Ricky Gribling 1997
If you have a food drier, this book will help
you to get the most out of it, with recipes for
main courses, soups, cereals, side dishes, fruit
leathers, even potpourri and dried flowers.
Dried food takes up less storage space and uses
far less energy than a freezer, making it a good
choice for the ‘green’ consumer. 112 pp
BD100 $25.00
Passionfruit Recipe Book
Roslyn Deakin 2000
With 417 recipes for this delicious and
productive climbing vine including soup, meat,
pies, slices, puddings, tarts, flans, biscuits,
sponges, butters, jams, cordials, cheesecakes,
cakes, muffins, scones and ice cream. 87pp
BP109 $22.00
See also
books, seeds and tools for sprouting:
How
Can I Grow and Use Sprouts
as a Living Food?
Isabell Shipard 2005
A simply fantastic book on
sprouting and health.
Learn how to sprout and
supply, by weight, the
richest source of vitamins,
minerals and anti-oxidants
of all fresh food, in your
own kitchen. Covering over
100 kinds of sprouting
seeds, the best methods,
nutritional and medicinal
benefits, using sprouts with
practical and simple
recipes. 138 pp
From the garden to the table. Celebrate the
bounty your home garden provides with our tips
on growing, how to harvest and delicious recipes
using your own produce!