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Cooking Books salt and pepper shakers

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  1. If you've never met or heard of Sweet Paul before, then we think you're in for a treat. Paul is sort of like a Norwegian-bred Martha Stewart: a genius in both the kitchen and the craft room. And Eat & Make is full of both of them. We think you'll fall in love with this recipe and craft book with every turn of the page. Paul's philosophical approach to cooking comes from his grandmother Mormor, who says "fullkommenhet er kjedlig", which means "perfection is boring." Paul makes food that actually looks like it was made by a person, without a truckload of ingredients and simple steps. Within this beautiful book, you'll be able to bake and make all the way through the day; from morning to brunch and then noon to night. There's wonderfully simple yet delicious recipes abound, accompanied by intriguing crafts such as "pie tin tiered cookie stand", "oyster shell place cards" and even make it yourself spice bowls. Oh and psst: there's even meatballs for your canine companion in here! Eat & Make: Charming Recipes and Kitchen Crafts features: Hardcover, 283 pages. Recipes for breakfast, brunch, afternoon bites and dinner. Simple recipes with few steps and ingredients, for tasteful yet easy light meals. A whole bunch of kitchen crafts that just about anybody can make, just as cake stands from cake tins, place cards from oyster shells, no-sew aprons, dyed tablecloths and more. Photography and illustrations throughout. Index and space for taking notes at back. Dimensions: 26.5 x 21cm.
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  2. If you love Middle Eastern food, then you're bound to love Michael Rantissi and Kristy Frawley's Hummus & Co.. Written by the owners of the renowned Sydney restaurant Kepos Street Kitchen, this cookbook attempts to provide Middle Eastern recipes for all sorts of occasions. Whether you're after a quick midweek dinner, something to add a twist to a family barbeque or the perfect lazy weekend brunch, this book has you covered. Experience the best food that Israel, Iraq, Lebaon and Turkey have to offer and dive into a new world of culinary delights. Whether you're looking to make dinners, dips or delicious marzipan desserts, you can't go wrong with this book. Hummus & Co. is the perfect introduction to the world of Middle Eastern cuisine. Hummus & Co. features: Hardcover, 260 pages. Written by Michael Rantissi and Kristy Frawley. Dozens of authentic Middle Eastern recipes. Eight different sections focusing on everything from brunches to teas. Features photography from Alan Benson. Also includes recipes for dips, stocks and rubs. Begins with a foreword by Diane Frawley and Peter Frawley. Includes a full index and acknowledgements at the back. Published by Murdoch Books. Dimensions: 21.5cm (l) x 26.5cm (h) x 3cm (w).
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  3. Product Description Alkaline your Body the FAST and Easy Way, with Dr Annie Guillet’s Step by Step-by-Step Alkaline CookBook Revitalise your body in just 4 weeks to 100% optimal health. Discover the “Secret” high energy people use to create mouth watering foods and munchies that clears your skin, explode your energy levels and makes you feel terrific from the inside out. The Alkaline Cook Book is crammed with easy to whip-up PH friendly Alkaline Food Recipes to help you unlock unlimited energy, sharp mental concentration and radiant good health. So if your ready to discover life the way you deserve to live add this product to your cart now! Inside the Alkaline Cook Book you will also learn: A complete 4 WEEK PLANNER that covers your breakfast, lunch, dinner, juices and snacks to re-balance your body 29 MUST-HAVE herbs, veggies, fruits and other goodies every serious alkaline kitchen needs to have at all times to keep you focused 2 proven ways to help you determine which foods alkalize your body and which make it toxic and acidic
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  4. Planning a cocktail party or a night in with your best friends? Looking to create tasty delights that are guaranteed to get everyone talking? The Party Food Bible is the must-have guide to making easy and delicious edibles—in miniature! Served up on everything from skewers to spoons, the 565 recipes in this unique cookbook offer bite-size delicacies, stylish drinks, and scrumptious desserts that are perfect for cocktail parties, baby or bridal showers, wedding receptions, birthdays, or any festive occasion.
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  5. Featuring easy-to-make breakfasts, snacks and lunchboxes comprised of healthy ingredients such as fruit, vegetables and eggs, these fun food presentations not only encourage kids to try new things but also drive home the message that healthy meals don’t have to be boring.
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  6. It is specifically designed for busy people who want to serve good, healthy food but do not have much time to do so. It contains both vegetarian and vegan recipes for all tastes and all occasions and from all around the world -...
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  7. Enjoy the taste of the cult classic TV series Twin Peaks with more than 100 recipes inspired by the show's scenes and characters - including Maple Ham Pancakes, Coffee Donuts, Icelandic Hangikjot, Percolator Fish Supper and Chocolate...
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  8. The must-have cookbook for every Australian kitchen. Here is a collection of 1000 of the best and most popular recipes from the AWW cookbook range. There are recipes to save you money, recipes just like your Mum made, recipes from Europe and Asia, mega-healthy recipes, super-fast recipes ¿ everything you could possibly want in a cookbook.
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  9. Peppers are hot-in every sense of the word. They add flavor and spice to thousands of dishes from a variety of cuisines, and inspire near-fanatical devotion in those who have succumbed to their fiery charms. Thanks to the restaurant industry’s embracement of the vast variety of peppers beyond the jalapenos, home cooks are now looking to learn more about these piquant seed pods and cook beyond their comfort zone. Melissa’s Produce, the largest global distributor of fresh and dried peppers, introduces The Great Pepper Cookbook – which is sure to heat things up in your kitchen and life. This graphic and engaging book offers delicious, everyday recipes that show readers how simple it is to use 38 different fresh and dried chile pepper varieties. Each recipe offers a substitution guide, offering alternate pepper choices for those who prefer more mellow variations-or for those chileheads who want to crank the heat up to the max. Filled with brilliant, colorful photographs, clear recipes and clever tricks for handling the fruit, this book will be useful for readers at any level of experience. A useful bonus feature involves a pepper glossary with images, seasonality, and a Scoville chart heat rating. With The Great Pepper Cookbook, Melissa’s will show readers exactly how to harness all the great potential of chiles: the world’s hottest fruit. 256 pages include: 150 recipes and over 120 mouthwatering photos Variety of tips and recipes for cooks of all experience levels Comprehensive pepper glossary with exciting facts and images
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  10. There is a trend towards artisanal food preparation at home and preserving your own meat in the kitchen is increasingly popular. This book is based on traditional recipes and is a practical guide to curing all sorts of meat, from the ever-popular...
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  11. Salt & Silver traces the journey of Johannes Riffelmacher and Thomas Kosikowski as they travel through Central and South America � reporting on all the best surfing locations, chronicling the stories of local surfers and restaurant owners, and...
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  12. There are many ways to preserve a strawberry. You can freeze it, dry it, pickle it or can it. Milk gets cultured or fermented and is preserved as cheese or yogurt. Fish can be smoked, salted, dehydrated and preserved in oil. Cucumbers become pickles. There is no end to the magic of food preservation and in Preserving Everything, Leda Meredith leads readers-both new to the art and old hands-in every sort of preservation technique imaginable.
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  13. Salty sweets seem to be everywhere these days, and with good reason: a sprinkling of salt intensifies the sweet taste of many favorite desserts. This title presents recipes such as salted caramels, butterscotch brownies, and nantucket sea salt ice cream. It also includes candies, cookies, cakes, puddings, fruits, ice cream, and dessert sauces.
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  14. The first collection of food writing by Britain’s funniest and most feared criticA.A. Gill knows food, and loves food. A meal is never just a meal. It has a past, a history, connotations. It is a metaphor for life. A.A. Gill delights in decoding what lies behind the food on our plates: famously, his reviews are as much ruminations on society at large as they are about the restaurants themselves. So alongside the concepts, customers and cuisines, ten years of writing about restaurants has yielded insights on everything from yaks to cowboys, picnics to politics.TABLE TALK is an idiosyncratic selection of A.A. Gill’s writing about food, taken from his Sunday Times and Tatler columns. Sometimes inspired by the traditions of a whole country, sometimes by a single ingredient, it is a celebration of what great eating can be, an excoriation of those who get it wrong, and an education about our own appetites. Because it spans a decade, the book focuses on A.A. Gill’s general dining experiences rather than individual restaurants – food fads, tipping, chefs, ingredients, eating in town and country and abroad, and the best and worst dining experiences. Fizzing with wit, it is a treat for gourmands, gourmets and anyone who relishes good writing.
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  15. Controlling our intake of dietary salt is a cornerstone of healthier eating; the heavily-processed packaged foods and fast foods so many of us rely on are typically loaded with sodium. Eating healthier is no problem with the 100 simple and delicious recipes featured here—you can even have a burger or tasty chicken wrap! Breakfast, lunch, and dinner recipes are included, along with a selection of scrumptious desserts and healthy snacks. Each page bursts with color photographs and tips for making the preparation easier, companion recipes from the book that make a complete meal, and even ideas for storing and reusing leftovers—if you have any! A clever symbol system shows at a glance the key ingredients required, while sidebars give details on the health benefits of each dish.
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  16. Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pates, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest” to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. “My Polish grandma made kielbasa every Christmas and Easter,” he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit. Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including pates and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, pate de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu. Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that
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  17. Preserving the Japanese Way introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking repertoire. This book offers a clear road map for preserving fruits, vegetables, and fish through a non-scientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos document an authentic view of the inner circle of Japanese life. Readers can see the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares. Recipe methods range from the ultratraditional: Umeboshi (Salted Sour Plums)- to the modern: Zucchini Pickled in Shoyu Koji and Small Melons in Sake Lees. Preserving the Japanese Way also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new nor unusual in the landscape of Japan fermentation, but it has become a cult favourite for quick pickling or marinades. This is a book about community, seasonality as the root of preserved food, and ultimately about why both are relevant in our lives today.
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  18. Typical books about preserving garden produce nearly always assume that modern “kitchen gardeners” will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, “Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural ‘poetic’ methods that maintain or enhance the life in food. The poetic techniques produce…foods that have been celebrated for centuries and are considered gourmet delights today.” Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world.
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