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See details Made In Sicily by Giorgio Locatelli

This follow-up book to MADE IN ITALY explores the ingredients and history, and introduces you to some of the cooks, fishermen and growers that make Sicily what it is, with regional recipes ranging from Insalata di Rinforzo, a famous island salad made with cauliflower, to four kinds of caponata, p...

Our price: $ 59.99
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See details Maggie's Harvest by Maggie Beer

THE bible for all good cooks! Over 350 signature recipes, descriptions and ingredients.

Our price: $ 125.00
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See details Maggie's Kitchen

From Maggie Beer's own kitchen come 120 favourite recipes she has shared with her television audience, as well as the everyday basics Maggie believes form the foundations of a good food life.





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See details Maggie's Verjuice Cookbook by Maggie Beer

'I just can't help myself when it comes to verjuice! I use it in place of lemon juice or vinegar to bring the gentlest lift of flavour to everything – from grilled vegetables, meat or fish, pastas, risottos, salads and hearty one-pot dishes to delicate custards, old-fashioned puddings and decaden...

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See details Maha - Middle Eastern Home Cooking by Shane Delia

Shane Delia, owner of Melbourne's award-winning Maha Bar and Grill, brings us his first cookbook, a superb collection of recipes that showcases his distinctive fusion of Middle Eastern and Mediterranean food, with a strong focus on the full-flavoured dishes prepared by Shane's large Australian–Ma...

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See details Malouf - New Middle Eastern Food by Greg Malouf

Following on from the success of their award-winning books, "Saha", "Turquoise" and "Saraban", Greg and Lucy Malouf now offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world.

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See details Manu's French Bistro by Manu Feildel

Have you ever wondered how the French make entertaining at home look so effortless? Join Australia's favourite French chef, Manu Feildel, as he guides you through one hundred classic bistro recipes that will expand your dinner party repertoire and impress your guests.

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See details Marco Pierre White in Hell's Kitchen

Long before Gordon Ramsay and Antony Bourdain, there was Marco Pierre White: the first and the greatest enfant terrible of the cookery world.

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See details Marie Claire - 10 Years of Great Food by Michele Cranston

Join Michele Cranston, award-winning food writer and stylist, on a journey that will transport you from an alfresco table in summer through to a wintery afternoon of comfort food. Along the way you will experience the fresh seasonal flavours that have always been associated with marie claire reci...

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See details Marque - A Culinary Adventure by Mark Best

A stunning book to treasure as both a compilation of beautiful recipes and a record of one of the world's best restaurants.Foreword by Noma chef Rene Redzepi - Noma was named best restaurant in the world in 2011.Contains 80 inventive signature dishes from Marque restaurant.Marque is considered on...

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See details Mastering the Art of French Cooking Slip Case Edition (Vol. 1 & 2) by Julia Child

Save $10 by buying the two volumes in a slipcase. Both paperback editions.
'Anyone can cook in the French manner anywhere,' wrote Mesdames Beck, Bertholle, and Child, 'with the right instruction.'

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See details Memories of Gascony by Pierre Koffmann

Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather...

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See details Modern Gastronomy A-Z by Ferran Adria

Everything you need to know about the science of cooking – terminology, ingredients and reactions – all in an accessible A to Z format from the master Ferran Adria (ElBulli – World’s Best Restaurant).

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See details Modernist Cuisine - Art and Science of Cooking (5 Volumes, Revised and Updated Edn.) by Nathan Myhrvold et al.

A revolution is under­way in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as ...

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See details Modernist View of Plated Desserts by Tish Boyle & Timothy Moriarty

Examines modernist techniques and style in copious detail. 50 desserts seem to spring directly from the imagination of the 25 top pastry chefs who created them; each bears no resemblance to any other 'school' or any other modernist dessert movement.


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