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Free Delivery Worldwide : The Man Who Ate Everything : Paperback : Random House USA Inc : 9780375702020 : 0375702024 :… more info
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Winner of the Julia Child Book AwardA James Beard Book Award FinalistWhen Jeffrey Steingarten was appointed food critic… more info
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'Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top… more info
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Free Delivery Worldwide : The Man Who Ate Everything : Paperback : Random House USA Inc : 9780375702020 : 0375702024 :… more info
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Jeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the… more info
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This is a story of the greatest love, ever. An outlandish claim, outrageous perhaps, but trust me—And so begin the… more info
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Winner of the Julia Child Book AwardA James Beard Book Award FinalistWhen Jeffrey Steingarten was appointed food critic… more info
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Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top experience?What… more info
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This is a story of the greatest love, ever. An outlandish claim, outrageous perhaps, but trust me—And so begin the… more info
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Jeffrey Steingarten is to food writing what Bill Bryson is to travel writing. Whether he is hymning the joys of the… more info
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The CWA Cookery Book and Household HintsFrom $33.49
The C.W.A. Cookery Book and Household Hints has become a household icon, and is now in its 50th edition.If the community in general knows nothing else of the Country Women's Association of Western Australia, it is more than familiar with its cookbook - every grandmother, mother, aunt, daughter and son should have a copy in the kitchen.First published in 1936, the C.W.A. Cookery Book and Household Hints is rich in tradition. It is a tried and true recipe book from which anyone can learn basic cooking. From Anzac biscuits to lamb chops to pavlova, enduring Australian favourites can be found within its pages, alongside household hints and recipes for soap, washing fluid and furniture polish.It is a testament to the book's relevance and the foresight of its original creators that it is now in its 50th edition and still going strong.
Winemaking: Recipes, Equipment, and Techniques for Making Wine at HomeFrom $29.68
The definitive guide for both the beginner and the accomplished home winemaker, with more than eighty recipes for everything from fresh grape wines to liqueurs. Spiral bound. Photographs and line drawings.
Oz Clarke's Australian Wine Companion: An Essential Guide for All Lovers of Australian WineFrom $28.3
Australian wine has become a major player in recent years, taking the American market by storm with its upfront fruit, clear flavors, and eminent drinkability. In this handy companion, internationally renowned wine writer Oz Clarke offers readers and travelers an extensive and entertaining look at one of the world's most exciting wine-producing countries. Here the wine lover will find the best Australian wines at every level, from everyday easy-drinking wines to truly great classic wines. With his signature wit and style, Oz shares personal anecdotes from his frequent trips to Australia, discusses key Australian grapes and key wine regions, profiles more than 160 of the country's top producers, and presents labels and tasting notes on more than a hundred wines. Major wine-growing areas are featured in full-color photographs, and top vineyard areas are illustrated with panoramic maps.
50 Fabulous CurriesFrom $19.98
Fragrant or fiery, simple or spicy, sweet or sour; curries are enjoyed the world over. Filled with simple and authentic recipes, from the coriander-infused beef curries of Thailand to the aromatic vegetable curries of India, 50 Fabulous Curries is all you need to make your own delicious curries at home. Jacki Passmore has written more than 20 books on Asian cooking. She combines a passion for good food and fresh seasonal ingredients with a practical approach that produces great results with a minimum of fuss.
Salad BibleFrom $14.92
Salads have come a long way since the days of shredded iceberg lettuce with slices of cucumber and tomato. There seem to be no limits to the enticing combinations we can now produce, with wonderful variety of leafy greens, herbs, vegetables, meat and seafood at our fingertips year round. Salad Bible serves up a bountiful array of salad options, from cold refreshing side dishes to warmly satisfying main meals. All the classics are here - Caesar, Nicoise, tabouleh and Waldorf - along with plenty of new ideas that offer tantalising juxtapositions of colour, flavour and texture.
Jamie's ItalyFrom $26.8
Explore “Jamie's Italy” - travel on a culinary tour with Jamie Oliver. Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In “Jamie's Italy”, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The result is a sensational collection of Italian recipes, old and new, that will ensure Italy's influence reaches us all. On the menu is an array of magical ingredients and Mediterranean flavours all combined in Jamie Oliver's inimitable way. From Parma ham to Parmesan, from pannetone to panzanella, “Jamie's Italy” will transport you to Italy or at least bring Italy home to you. “Brilliant, fabulous. The best of Italian cooking ...a truly inspirational Italian cookery course, teaching you everything from perfect pasta to sensational sea food”. (“Daily Mail”). “There is only one Jamie Oliver. Great to watch. Great to cook”. (Delia Smith).Jamie Oliver's career started as a chef at the River Cafe, where he was quickly spotted by the television company that made him famous as The Naked Chef. He has since published a huge range of bestselling cookery books, including “The Naked Chef”, “The Return of the Naked Chef”, “Happy Days with the Naked Chef”, “Jamie's Kitchen”, “Jamie's Dinners”, “Jamie's Italy”, “Cook with Jamie”, “Jamie at Home”, “Jamie Does”, “Jamie's Great Britain”, “Jamie's 30 Minute Meals” and “Jamie's 15-Minute Meals”.
Real Fast PuddingsFrom $15.71
Discover the delicious yet speedy desserts in Nigel Slater's “Real Fast Puddings”. An inspiring collection of quick and delicious puddings made with simple and fresh ingredients from Nigel Slater, the master of the easily prepared dish. In four sections - Summer, Autumn, Winter and Spring - he offers ideas for a wide range of mouth-watering and irresistible desserts all of which can be prepared in under half an hour. Praise for Nigel Slater's “Real Fast Puddings”: “Delectable...Slater is an unashamed spoon-licker”. (“Daily Telegraph”). “Nigel Slater's infectious enthusiasm is nicely countered by attention to modern practicalities ...corners are unashamedly cut, quality is never compromised”. (“Evening Standard”). “I hardly ever cook puddings ...but I could be converted by Nigel Slater's unpretentious and appetizing ”Real Fast Puddings"""". (“Sunday Times”). “I love this man: his wit and greed make him irresistible”. (Nigella Lawson). Nigel Slater is the Observer's food writer, writing a month column for Observer Food Monthly. “Real Fast Food” was shortlisted for the Andre Simon Award while “The 30-Minute Cook” was nominated for both the Glenfiddich and Julia Child Awards.In 1995 he won the Glenfiddich Trophy and he has twice won the Cookery Writer of the Year Award as well as being named Media Personality of the Year in the 1996 Good Food Awards. His other bestselling books include “Real Food”, “Appetite” and “The Kitchen Diaries”.
Is There a Nutmeg in the House?From $18.93
This anthology of Elizabeth David's work is a direct sequel to “An Omelette and a Glass of Wine”. It again contains a selection of her journalistic and occasional work from four decades. Much of it she had chosen herself for reprinting in this more accessible form. In addition there is a considerable amount of unpublished material found in her own files, or contributed by friends to whom she had given recipes, or to whom she had sent letters, either with notes in answer to queries or giving details of current research. None of the material here appears in any of her other nine books. The emphasis throughout is on the practical aspects of cooking and eating, and the book contains over 150 recipes. These stem from many different countries, but they all have Elizabeth David's unmistakable personal touch - a Mediterranean tomato consomme or a typically English raspberry ice-cream. Little-known articles on her many and varied likes and dislikes complete a unique picture of what for so long made her the most influential cookery writer in the English language.Her work is always immensely readable, elegant and witty, and she has a wonderful ability to share her sense of season and place, her passionate interest in food, its history, its myriad personalities, its role in civilized society. Those who have followed her progress from the astonishing “Mediterannean Food” to the equally unexpected “Spices, Salt and Aromatics in the English Kitchen” will find much that they have not seen before. For those who are new to Elizabeth David, a feast awaits you.
The Prentice Hall Dictionary of Culinary ArtsFrom $27.59
This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality terms and prepared dishes.Authoritative yet concise entriesAccurate use of capitalization and accent marksSimple, alphabetical listing for all entries, including abbreviationsExtensive cross-references285 line drawingsEasy to read typeface and formatPhonetic pronunciation guidesAdditionally, there are 14 appendices covering areas such as: metric conversions, measurement equivalents, commonly used international terms, sugar cooking temperatures, oversized wine bottles and more
Wine Tasting: A Professional HandbookFrom $101.7
Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting. From techniques for assessing wine properties and quality, including physiological, psychological, and physicochemical sensory evaluation, to the latest information on types of wine, the author guides the reader to a clear and applicable understanding of the wine tasting process.Including illustrative data and testing technique descriptions, Wine Tasting is for professional tasters, those who train tasters and those involved in designing wine tastings as well as the connoisseur seeking to maximize their perception and appreciation of wine.Key Features:Revised and updated coverage, notably the physiology and neurology taste and odor perception.Expanded coverage of the statistical aspect of wine tasting (specific examples to show the process), qualitative wine tasting (examples for winery staff tasting their own wines; more examples for consumer groups and restaurants), tripling of the material on wine styles and types, wine language, the origins of wine quality, and food and wine combinationFlow chart of wine tasting stepsFlow chart of wine production proceduresPractical details on wine storage and problems during and following bottle openingExamples of tasting sheetsDetails of errors to be avoidedProcedures for training and testing sensory skill