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    Jean-Georges: Cooking At Home with a Four-Star Chef

    The cooking of Jean-Georges Vongerichten--sophisticated yet startlingly uncomplicated, hinting at French and Asian influences yet entirely original--has earned endless raves and accolades from every quarter.??Why???Because Vongerichten has invented a culinary style that is highly creative and intensely flavorful but uses few ingredients and is remarkably simple.Now, Jean-Georges, with award-winning coauthor Mark Bittman, brings this extraordinary cuisine to the home kitchen. There are no mile-long lists of instructions, the recipes use readily available ingredients, and many can be prepared in thirty minutes or less. Some of the recipes are taken directly from the kitchens of Vongerichten's three restaurants--Jean Georges, Vong, and JoJo. They not only sound simple but are simple--and irresistible. Fennel and Apple Salad with Juniper. 10-minute Green Gazpacho. Saut?ed Chicken with Green Olives and Cilantro. Warm, Soft Chocolate Cake.Jean-Georges's signature dishes are all here and made easy for the home cook. Scallops and Cauliflower with Caper-Raisin Sauce. Chicken Soup with Coconut Milk and Lemongrass. Salmon and Potato Crisps. Looking for simple, midweek fare? Try the quickly-put-together Savoy Slaw with Citrus, Ginger, and Mustard and the Dill-Stuffed Shrimp with Baked Lemon. For weekend entertaining, start with Beet and Ginger Salad, move on to the Gently Cooked Salmon with Mashed Potatoes, and dazzle your guests with the spectacular Apple Confit.This long-awaited cookbook makes it easy to turn your kitchen into a four-star restaurant. All it takes is the inspired recipes and innovative techniques of Jean-Georges.

    $13.50




    Sharing Plates: a Table for All Seasons

    In 'Sharing Plates', popular Sydney chef and owner of Danks Street Depot, Jared Ingersoll, brings together a selection of dishes that can be served in various combinations to create outstanding seasonal menus for entertaining groups, or simply enjoyed on their own. Embracing the ethos of slow cooking, Jared's food is inspired by the very best produce, the ritual of preparing it and sharing the results at communal tables. This book is all about coming together with friends and family to celebrate good food, good drinks and good company. Try traditional dishes with a twist, such as roasted lamb with pomegranate salad, Welsh rarebit and pumpkin pie or new recipes to make for an unforgettable meal. Think crab and harissa soup with zucchini fritters, watermelon beef barbecue ribs or cape gooseberry clafoutis with gooseberry mascarpone. With the unique addition of popular and daring cocktails, the entertaining experience is complete.

    $18.50




    Food of Thailand: a Journey for Food Lovers

    This book showcases the best of food in Thailand today, with recipes for classic and new dishes, photographed as they are made in the kitchen. Location photographs and text explore real Thai food, from picking seasonal produce in the markets to the art of making curry pastes, selecting herbs, making coconut milk and exploring the process of making fish sauce. Basic recipes and an international glossary of food terms complete all that is needed for a Thai kitchen.

    $18.50




    Cadbury: a Taste of Chocolate

    Brings you some of the very best chocolate recipes, developed by the expert team at Cadbury.

    $13.50




    The Sorcerer's Apprentices: a Season At El Bulli

    A compelling and vivid account of life inside the kitchen of the world's most famous restaurant: 'el Bulli'. El Bulli has become the stuff of legend: each year, every single reservation for the 30-course extravaganza that constitutes dinner at El Bulli disappears in a day. A gripping behind-the-scenes expose of life in a professional kitchen in the mode of Kitchen Confidential El Bulli will close its doors for the last time in December 2011 so it will be a big talking point throughout the year.

    $13.50




    A Pinch of Salt: Celebrating New Zealand Food

    Paul is an inspiration. He has an amazing understanding and knowledge of ethnic cuisine, a genuine passion for and dedication to his craft. Paul has produced some memorable and unusual combinations of ingredients, which are entertaining and delightful to the palate. - Michael Meredith, 2008 Innovative Chef of the Year, Merediths A Pinch of Salt is a testament to Paul's hard work and enduring talent as a fine chef - Paul makes sure the recipes work well in a home kitchen. - Catherine Bell, Editorial Director, Dish magazine Where it's fashionable for TV chefs to be precious, arrogant or downright rude, Paul Jobin is an exception. Not only is he one of our finest chefs, without a doubt he's one of the nicest. - April Ieremia, April in the Afternoon, Sky Living Channel

    $27.50




    A Pinch of Salt

    Paul is an inspiration. He has an amazing understanding and knowledge of ethnic cuisine, a genuine passion for and dedication to his craft. Paul has produced some memorable and unusual combinations of ingredients, which are entertaining and delightful to the palate. - Michael Meredith, 2008 Innovative Chef of the Year, Merediths A Pinch of Salt is a testament to Paul's hard work and enduring talent as a fine chef - Paul makes sure the recipes work well in a home kitchen. - Catherine Bell, Editorial Director, Dish magazine Where it's fashionable for TV chefs to be precious, arrogant or downright rude, Paul Jobin is an exception. Not only is he one of our finest chefs, without a doubt he's one of the nicest. - April Ieremia, April in the Afternoon, Sky Living Channel

    $27.50




    A Soup Cook Book

    Originally published as: A soup cookbook. Auckland, N.Z. : Hodder and Stoughton, 1982.Digby Laws recipes are culled from all over the world and many of his own creations are included --Back cover

    $26.50




    Climbing the Mango Trees: a Memoir of a Childhood in India

    'I Was Born In A Sprawling House By The Yamuna River In Delhi. When I Was A Few Minutes Old, Grandmother Welcomed Me Into The World By Writing Om , Which Means I Am In Sanskrit, On My Tongue With A Little Finger Dipped In Honey. When The Family Priest Arrived To Draw Up My Horoscope, He Scribbled Astrological Symbols On A Long Scroll And Set Down A Name For Me, Indrani, Or Queen Of The Heavens . My Father Ignored Him Completely And Proclaimed My Name Was To Be Madhur ( Sweet As Honey ).'So Begins Madhur Jaffrey'S Enchanting Memoir Of Her Childhood In India. Her Description Of Growing Up A In A Very Large, Wealthy Family (Half A Train Was Booked To Transport The Family From Delhi To The Mountains For The Summer) Conjures Up The Spirit Of A Long Lost Age. Whether Climbing The Mango Trees In Her Grandparents' Orchard, Armed With A Mixture Of Salt, Pepper, Red Chillies And Roasted Cumin, Or Enjoying Picnics In The Foothills Of The Himalayas, Reached By Foot, Rickshaw, Palanquin Or Horse, Where Meatballs Stuffed With Sultanas And Mint Leaves, Cauliflowers Flavoured With Ginger And Coriander, And Spiced Pooris With Hot Green Mango Pickle Were Devoured, Food Forms A Major Leitmotiv Of This Beautifully Written Memoir. With Recipes Drawn From Memories Of Dinners, Lunches, Breakfasts, Weddings And Picnics, Moving Effortlessly From The Lamb Meatballs Of Moghul Emperors To The Tamarind Chutneys Of The Streets, This Book Will Appeal To Keen Armchair Cooks, As Well As Fans Of Madhur The World Over.

    $17.50


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