(Hardback)

100 recipes showcasing the Swedish art of deliciously balanced food for every occasion

(Paperback)

Longrain Restaurant in Sydney is known for its stylish, innovative and contemporary Thai food. This book brings a little piece of Thailand into the home kitchen with dishes including crisp fried chicken with tamarind and mandarine, jungle curry of whole snapper, BBQ pork, celery, pomelo and cashew nut salad to start.

(Hardback)

Longrain Restaurant in Sydney is known for its stylish, innovative and contemporary Thai food. This book brings a little piece of Thailand into the home kitchen with dishes including crisp fried chicken with tamarind and mandarine, jungle curry of whole snapper, BBQ pork, celery, pomelo and cashew nut salad to start.

(Hardback)

Italian cuisine is all about exploring the seasonal delights of the different regions, each offering their own culinary specialties. International chef, Luca Ciano, has brought together the freshest, in-season produce to create signature Italian dishes that indulge the sensations.

(Hardback)

Personal stories and stunning recipes showcasing Noor's Middle Eastern food.

(Paperback)

An exquisitely designed volume of innovative restaurant dishes and old family favourites from Giorgio Locatelli, Britains best-loved Italian chef and restaurateur.

(Hardback)

In this exquisitely designed and photographed volume, Britain's favourite Italian chef brings forth the work of a lifetime: combining old Locatelli family stories and recipes with the contemporary must-have dishes from his celebrated London restaurants.

(Hardback)

Moroccan food has been enriched for over two thousand years by surrounding cultures to become a unique mix of sweet, salty, earthy spice flavours. This book includes over 100 delicious recipes and over 200 colour photos.

(Hardback)

Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It's a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. With over 300 Middle Eastern recipes, this book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder.

(Hardback)

Join Marcus Wareing on a culinary journey through France and bring French cooking to your home kitchen.

(Hardback)

(Hardback)

(Hardback)

From a Top Chef fan favorite and restaurateur, a cookbook inspired by Mexican flavors and Jewish traditions.

(Hardback)

Discover the hidden secrets of Italian food in 125 simple, iconic dishes and unknown gems from Sicily to Milan, from the James Beard Awardwinning team at Milk Street

(Hardback)

Modern Italian Food offers recipes with roots from the Old World into the New: from the Treviso dishes that Stefano and his family used to cook in Italy, to the recipes that Stefano has developed using regional produce. Covers all meal types and favours the domestic cook.

(Paperback)

An explosion of colour, flavour, and texture - this book celebrates what Middle Eastern cooking does best. This is a great collection of innovative recipes combining traditions of the Middle Eastern kitchen with fresh, contemporary flavours and ingredients.

(Hardback)

The cuisine of Morocco is rated among the best in the world. In Moroccan Modern, Hassan M'Souli, Executive Chef and owner of Out of Africa restaurant in Manly of Sydney's northern beaches, shares over 100 of his favourite recipes.

(Hardback)

Home cook and author Lucinda Scala Quinn shares 100 iconic and beloved Italian-American recipes from the last 100 years.

(Paperback)

(Hardback)

Explore the rich flavours of Middle Eastern vegetarian food with one of the world's leading authors on the cuisine.

(Paperback)

Spain is setting the pace in Europe in contemporary times when it comes to wine and food. Talking about the food of Spain, this 275-recipe collection contains many colourful photographs. It aims to get to the heart of Spain: its marriage of innovation, deep-rooted traditions, amazing ingredients, and almost everything one could want in between.

(Hardback)

Gives an exhilarating taste of how his repertoire has developed, constantly expanded by his travels and experience, as well as the rich cross-fertilisation with cuisines of the nations in which his empire now operates

(Hardback)

Featuring over 120 Westernised Nobu recipes, this work includes: crispy skin poussin with spicy lemon garlic, dover sole with spicy onion ponzu, iberian pork with soy and ginger, mediterranean shrimp ceviche, rice pizza and suntory whiskey cappuccino. It features advice on sourcing and preparing ingredients and essential cooking techniques.

(Hardback)

Japanese masterchef Nobu Matsuhisa's unique dishes combine the skills and ingredients of classical Japanese cuisine with an acceptance of western influences. This cookbook contains more than 50 fish and seafood dishes, including a whole chapter dedicated to sushi.