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Food and Cookery

Large_9781743794791

Only in Tokyo: Two Chefs, 24 Hours, the Ultimate Food City by Michael Ryan; Luke Burgess

$39.99 AUD

Available Stock:
1

Category: Food and Cookery

Join intrepid chefs Michael Ryan and Luke Burgess on the best sort of culinary adventure - one that could happen only in Tokyo. From daybreak to late night, discover the creative people and compelling stories behind the restaurants, bars and tea houses of the world's most exciting food destina tion. This is a book as much for people travelling to the city as it is for those with an appreciation of its special magic. ...Show more

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Large_9781743795538

The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland

$55.00 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook, Australia's groundbreaking seafood chef Josh Niland reveals a completely new w ay to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat.   Featuring more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the The Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that it is indeed true what they say about there being more than just a handful of fish in the sea. ...Show more

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Large_9781743795323

Vignette: Stories of Life and Wine in 100 Bottles by Jane Lopes

$40.00 AUD

Available Stock:
30

Category: Food and Cookery

Sometimes we just want someone to hand us a bottle of wine. Sometimes we want to learn more about that wine. And sometimes we want to feel something about wine.   In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine (and some spirits and beers) to best expand your win e journey, giving you a complete palate education of the important styles, grapes, regions, and flavours of this magical and ever-growing world. Alongside that, you will find imaginative ways to engage with the foundational wine knowledge that underpins a good drinking experience. And then there is Jane's own narrative - the stories of triumph and defeat that comprise her life in wine. It's part memoir and part wine book, but a lot more fun than either alone.   These are wines to live with, learn from and take solace in - a joyous, surprising, and revelatory response to that age-old question, "What should I drink?" ...Show more

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Large_9781787134072

Scandi Bites - 50 Recipes for Sweet Treats, Party Food and Other Little Scandinavian Snacks by Trine Hahnemann

$19.99 AUD

Available Stock:
2

Category: Food and Cookery

This is the perfect gift for Scandi-philes who want to bring a little Nordic charm into their kitchen. With over 60 sweet and savory recipes for all sorts of bite-size snacks, treats, fingerfood, bakes, and pastries, it will provide plenty of inspiration for every occasion throughout the year. Doyenne o f Danish baking, Trine Hahnemann, shares all her favorite treats in this charming cookbook so that you can make your own delicious cardamom buns, almond cookies, honey bombs, coconut macaroons, miniature smoked salmon open sandwiches and asparagus tartlets, among many others. ...Show more

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Large_9781760525521

Anatolia: Adventures in Turkish Eating by Somer Sivrioglu; David Dale

$49.99 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

Authentic Turkish cuisine and food culture from the well-loved, Turkish-born Australian restaurateur, Somer Sivrioglu. Murdoch favourite, redesigned and back in stock.

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Large_9780733641428

Warndu Mai (Good Food) Introducing Native Australian Ingredients to Your Kitchen by Rebecca Sullivan; Damien Coulthard

$45.00 AUD

Available Stock:
1

Category: Food and Cookery

A fully illustrated contemporary cookbook featuring Australian native foods that is the perfect resource for any Aussie kitchen. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a f ew small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen. ...Show more

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Large_9781925811315

Under the Mediterranean Sun: A Food Journey from Spain to Northern Africa and Lebanon by Nadia Zerouali; Merijn Tol

$55.00 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

This book is a meeting point for southern European, Middle Eastern, and northern African cuisine. The result is flavor and color - both beyond compare. Authors Nadia and Merijn have always traveled extensively to research their beautiful cookbooks. This is no exception. Since publishing Arabia in 2011, they have continued to push the culinary envelope and source the most authentic, simple, and delectable recipes. In journeys throughout southern Europe, the Middle East, and northern Africa, this dynamic duo document the food, people, and stories encountered along the way. For Nadia and Merijn, the Arab world has no strict geography, as certain dishes in Spain and southern Italy are as influenced by the "Arab world" as those in Morocco, Tunisia, and the Middle East. Under the Mediterranean Sun is a personal food odyssey to find the people, places, and dishes that unite the Mediterranean and the Arabic world. This book's 125 recipes are separated by region: Morocco, Tunisia, Libya, Algeria, Lebanon, Syria, Palestine, Israel, Turkey, Sicily, Andalusia, Sardinia, and Catalonia. What unites each of these distinct regions are the incomparable colors, textures, and sun-dappled spirit of the Mediterranean. ...Show more

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Large_9780648521402

The Two Good Cook Book: Recipes, Stories, Community (HB) by Rob Caslick (Compiled by); Thomas Keneally (As told to); Liane Moriarty (As told to); Two Good Co., Staff (Editor); Charlotte Wood (As told to); Markus Zusak (As told to); Zoe Young (Illustrator)

$39.99 AUD

Available Stock:
1

Category: Food and Cookery

This beautiful book is about food, community and bringing people together around the table to eat and talk. It includes essays on food memories and the power of food from four of Australia's finest contemporary authors - Charlotte Wood, Markus Zusak, Liane Moriarty and Thomas Keneally - paintings by ar tist Zoe Young, and more than 60 recipes by leading Australian and international chefs for simple nutritious family meals and celebratory feasts. From an organic soup kitchen in Kings Cross, social enterprise Two Good has expanded to sell restaurant quality salads and soups designed by some of Australia's leading chefs, delivered in distinctive glass jars. With every meal sold another is donated to a woman in a safe house. Two Good also provides training and employment pathways for domestic violence survivors.    Words by Liane Moriarty, Thomas Keneally, Charlotte Wood, Markus Zusak.   Recipes by Neil Perry, Maggie Beer, Ben Shewry, Nigella Lawson, Peter Gilmore, Yotam Ottolenghi, Skye Gyngell, Greg Doyle, Colin Fassnidge, Kylie Kwong, Pasi Petanen, Jackie Middleton, Danielle Alvarez, Chris Manfield, Analiese Gregory, Sarah Wilson, George Calombaris, Mitch Orr, Mat Lindsay, Hetty McKinnon, Matt Wilkinson, Jacqui Challinor, Mike McEnearney, Hamish Ingham, O'Tama Carey, Jonathan Barthelmess, Matt Moran.   ...Show more

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Large_9781743795194

Pardiz: A Persian Food Journey by Manuela Darling-Gansser

$60.00 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

Pardiz is a personal journey into Manuela Darling-Gansser's "paradise past". Having lived in Iran for the first nine years of her life, she returned as an adult to reconnect with the country she remembered so fondly. This book is a celebration of that time; a compilation of memories, stories and beautif ul recipes that underline the depth and broad appeal of this great and enduring food culture.  In Pardiz, what Darling-Gansser does is show how seamlessly Persian food fits with trends of today: flourishing food markets; the primacy of local ingredients; the health-giving aspects of vegetable-centric dishes; and the joys of a shared table. The latter is a theme in her book - and in her life. In her choice of recipes, she gives a sense of the diversity of Persian food - whether it is served in a restaurant, eaten at home, prepared for a picnic, or enjoyed on the street, the setting can determine what is served. Ultimately, she focuses on recipes that are not too complicated or time consuming - recognising the great virtue that is simplicity. And encouraging readers to embrace the sociability that goes with the food as much as the food itself. ...Show more

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Large_9781743794654

Food Artisans of Japan: Who They Are, Why They Inspire, and What They Create by Nancy Singleton Hachisu

$55.00 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and arti sans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015). Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef's food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft. The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale. The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan ... straight from the heart. ...Show more

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Large_9781785785856

Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World ( Rene Redzepi ) by Jeff Gordinier

$35.00 AUD

Available Stock:
1

Category: Food and Cookery | Reading Level: 5 Cooking

A food critic chronicles four years spent traveling with René Redzepi, the renowned chef of Noma, in search of the most tantalizing flavors the world has to offer. "Gordinier takes us into the fabulously obsessive realm of the world's most fascinating chef--and he does it with the voice of a poet."--Ruth Reichl, author of Save Me the Plums Hungry is a book about not only the hunger for food, but for risk, for reinvention, for creative breakthroughs, and for connection. Feeling stuck in his work and home life, writer Jeff Gordinier happened into a fateful meeting with Danish chef René Redzepi, whose restaurant, Noma, has been called the best in the world. A restless perfectionist, Redzepi was at the top of his game but was looking to tear it all down, to shutter his restaurant and set out for new places, flavors, and recipes. This is the story of the subsequent four years of globe-trotting culinary adventure, with Gordinier joining Redzepi as his Sancho Panza. In the jungle of the Yucatán peninsula, Redzepi and his comrades go off-road in search of the perfect taco. In Sydney, they forage for sea rocket and sandpaper figs in suburban parks and on surf-lashed beaches. On a boat in the Arctic Circle, a lone fisherman guides them to what may or may not be his secret cache of the world's finest sea urchins. And back in Copenhagen, the quiet canal-lined city where Redzepi started it all, he plans the resurrection of his restaurant on the unlikely site of a garbage-filled lot. Along the way, readers meet Redzepi's merry band of friends and collaborators, including acclaimed chefs such as Danny Bowien, Kylie Kwong, Rosio Sánchez, David Chang, and Enrique Olvera.   Hungry is a memoir, a travelogue, a portrait of a chef, and a chronicle of the moment when daredevil cooking became the most exciting and groundbreaking form of artistry. Praise for Hungry "In Hungry, Gordinier invokes such playful and lush prose that the scents of mole, chiles and even lingonberry juice waft off the page."--Time "This wonderful book is really about the adventures of two men: a great chef and a great journalist. Hungry is a feast for the senses, filled with complex passion and joy, bursting with life. Not only did Jeff Gordinier make me want to jump on the next flight (to Mexico, Copenhagen, Sydney) in search of the perfect meal, but he also reminded me to stop and savor the ride."- Dani Shapiro, author of Inheritance ...Show more

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Large_9780241387566

East: 120 Vegetarian and Vegan recipes from Bangalore to Beijing by Meera Sodha

$45.00 AUD

Available Stock:
1

Category: Food and Cookery

From the Guardian 'New Vegan' columnist and award-winning author of Fresh India Modern, vibrant, fuss-free food made from British ingredients but with an Eastern slant, East is a must-have whether you're vegan, vegetarian, or simply want to eat more delicious meat-free food. Drawing from her 'New Vega n' Guardian column, Meera Sodha's stunning new collection also features plenty of brand-new recipes inspired by a wide range of Asian cuisines. There are noodles, curries, rice dishes, tofu, salads, sides and sweets, all surprisingly easy to make and bursting with exciting flavours. Taking you from India to Indonesia, Singapore to Japan, by way of China, Thailand, and Vietnam, East will show you how to whip up a chard potato and coconut curry and a swede laksa; how to make Kimchi pancakes, delicious dairy free black dal, and chilli tofu. There are sweet potato momos for snacks and unexpected desserts like salted miso brownies and a no-churn Vietnamese coffee ice-cream. Praise for Fresh India, winner of the Observer Food Monthly's Best New Cookbook Award 2017 'Terrific, flaunting how rich and resourceful vegetarian cooking can be' Sunday Times 'An unbridled joy' Nigel Slater 'The tastiest, liveliest, spice-infused fare this side of the Sabamarti river' Guardian ...Show more

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The Bookshop at Queenscliff

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