Sweet Cream and Sugar Cones: 90 Recipes for Making Your Own Ice Cream and Frozen Treats from Bi-Rite Creamery

(Hardback)

An irresistible guide to making 90 intensely flavorful handmade ice creams from the country's top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites. San Francisco's Bi-Rite Creamery is known for its showstopping ice cream crafted from the freshest ingredients, as well as a line that snakes around the block with customers desperate....

200 Ramen Noodle Creations

(Hardback)

The Newest additions to our popular 200 series, 200 Salads and 200 Ramen Noodle Dishes promise to deliver mouth-watering meals! Full of fast and easy recipes made with inexpensive staples, these books are filled with a wide array of recipes from soups, casseroles, and salads to family favorites using beef, chicken, seafood, and pork.....

Herbs: A Global History

By Gary Allen(Hardback)

In Herbs, Gary Allen tells the story of these oft-overlooked plants, which have become such a staple in our lives. Allen's truly global history examines herbs in a way never seen before.

Food for Free

(Hardback)

The classic foraging guide to over 200 types of food that can be gathered and picked in the wild, Food for Free returns in its 40th year as a sumptuous, beautifully illustrated and fully updated anniversary edition.

Ships 7-10 days

$89.39NZD

Lard: The Lost Art of Cooking with Your Grandmother's Secret Ingredient

(Paperback / softback)

Using lard in cooking dates at least as far back as the 1300s. It is prized by pastry chefs today, and it is an excellent cooking fat because it burns at a very high temperature and tends not to smoke as heavily as many other fats and oils do. Rediscovered along with other healthful animal fats in the 1990s, lard....

Everybody Loves Ramen: Recipes, Stories, Games, and Fun Facts about the Noodles You Love

By Eric Hites(Paperback / softback)

As a college student, Eric Hites learned just how far he could stretch a dollar by combining a package of ramen noodles with some odd ingredients out of his nearly bare kitchen cupboards and a little imagination. Living on a tight budget, Hites and his friends spent many nights of fun, laughter, and experimentation figuring out how they could concoct....

Pasta

By Emma Lewis(Paperback)

Easy pasta dishes that can be made in just 30, 20 or 10 minutes.

Find It Eat It

(Paperback)

Foraging for wild foods is gaining momentum around the country. Community groups are being created, there are dedicated foraging websites and articles in foodie and lifestyle magazines. People are more and more keen to eat organic and local fresh food and this book makes it apparent that there is plenty available – for free – in our own backyard. ....

The Perfect Ingredient: 5 Great Ways to Cook Apples, Beets, Pork, Scallops, and More

By Bryn Williams(Hardback)

In Bryn s world, the ingredient is the star and the book breaks down into 20 chapters, each featuring a favorite ingredient, which is cooked five different ways and graded from simple to challenging. The ingredients include Apple, Baking, Beef, Beets, Berries, Bread, Chicken, Chocolate, Crab, Cream, Game Birds, Lamb, Mackerel, Mushrooms, Pork, Potatoes, Preserves, Salmon, Scallops, and Sole. From....

Herbs

By Nikki Duffy(Hardback)

In the tenth River Cottage Handbook, Nikki Duffy shows how to grow and cook with herbs

The Mindful Carnivore: A Vegetarian's Hunt for Sustenance

By Tovar Cerulli(Hardback)

A vegan-turned-hunter reignites the connection between humans and our food sources and continues the dialogue begun by Michael Pollan and Barbara Kingsolver.

Fortnum & Mason Honey & Preserves

By Fortnum & Mason Plc(Hardback)

A collection of anecdotes and stories of over 50 recipes using honey and preserves. It includes Spicy Crab Salad, Beef and Stout Puff Pastry Pie and a Marmalade-glazed Ham to delicate teatime treats and elegant puddings.

Pasta Italiano: 100 Ways to Make and Cook Pasta the Italian Way

(Paperback / softback)

Divided into six chapters Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies Gino's new book illustrates the best ways to use the huge array of pasta shapes available, from everyday varieties like spaghetti, ravioli, and fusilli to the lesser known messelune, bucatini, and conchiglie rigate.....

Cheese for Dummies

By Culture Magazine & Laurel Miller & Thalassa Skinner(Paperback / softback)

An accessible guide to selecting, cooking with, and making cheeseFrom a pungent Gorgonzola to the creamiest Brie, the world of cheese involves a vocabulary of taste second only to wine. With the rise of artisanal cheeses, this once humble food made from curdled milk is now haute cuisine. And to make the new world of cheese less intimidating, Laurel Miller....

Hot & Cheesy

By Clifford A. Wright(Paperback)

The cookbook that will make cheese lovers melt! On a pizza, in a casserole, sprinkled on top, or stuffed inside, melted cheese makes an ordinary meal into a decadent delight.

Extra Virginity: the Sublime and Scandalous World of Olive Oil

By Tom Mueller(Hardback)

The sacred history and profane present of a substance long seen as the essence of health and civilization.

A Miscellany of Garlic: From Paying Off Pyramids and Scaring Away Tigers to Inspiring Courage and Curing Hiccups, the Unusual Power Behind the World's Most Humble Herb

By Trina Clickner(Hardback)

Tender - Slipcase

By Nigel Slater(Paperback)

Both volumes of Nigel Slater's Tender, available together for the first time in this collectable boxed edition. The definitive guide to cooking with vegetables and fruit, Tender Volumes I and II reaffirm Nigel Slater's position as Britain's finest food writer.

Ships 7-10 days

$99.99 $79.99NZD

Sicilian Seafood Cookbook

By Marisa Raniolo Wilkins(Paperback)

A compendium of 120 unusual traditional Sicilian recipes for seafood and its accompaniments including a variety of first and main course dishes, food for feasts, special sauces, and delicious vegetables. It celebrates the great diversity of Sicilian food, which is intensely regional.

Ginger Pig: Ginger Pig Meat Book

By Tim Wilson & Fran Warde(Hardback)

This much-anticipated book is packed with recipes and a wealth of expert information, providing every food lover with an indispensible guide to getting the very best out of the meat they buy.Tim Wilson, farmer and proprietor of The Ginger Pig chain of butcher shops, teams up with Fran Warde, respected cook and bestselling author, to recommend the best breeds and....