Heirloom Vegetables

When: 7pm Thursday 12 March

Where: Books for Cooks (@Birdman Eating 228 Gertrude St - just across the road)

Price: $60 (includes tastes, drinks, a signed copy of Jennifer McLagan’s Bitter: a taste of the world’s most dangerous flavour, with recipes’, & a Books for Cooks voucher ) via Eventbrite or below.

This March, one of our favourite authors, Jennifer McLagan returns with a new book on one of our least understood flavours.

Sparked from memories of eating white grapefruit as a child, Jennifer’s idea has developed into an intricate exploration into the bitter taste experience.

The world of the unused and under-loved ingredient is Jennifer’s speciality, and with Bitter she opens up your imagination to the most misunderstood of foods. Her book will not only help you to discover the delights of the radicchio or the dandelion, but show how you can use them to enhance the much sweeter palate we’ve come to depend upon.

Jennifer McLagan

Bitter takes you on a journey through the broad range of the bitter scale, from the subtle to the very bitter as well as a few ingredients that will surprise you.

Accompanied with various titbits on the history and science behind these flavours, Jennifer’s book brings you an astounding array of beautiful recipes that will entice even the most sweet-toothed to give them a try.

Although based in Toronto, Jennifer will briefly be in Melbourne and we’re excited to be able to host an evening with her.

We’ll be chatting to Jennifer about the unusual discoveries she made writing Bitter as well as exploring the world of bitter tastes, tasting a range of recipes from the book and quaffing a few bitter beverages.

About Jennifer

Jennifer McLagan is a Melbourne expat cook and food writer with a highly developed taste  and interest in the less mainstream areas of food and cooking.  Having worked in prestigious kitchens from Melbourne to London, including Prue Leith’s highly regarded restaurant, she now presents at various festivals and writes regularly for magazines such as Food & Drink and Fine Cooking.

Her first two books, Cooking on the Bone and Fat, were multi-award winning with Fat being named the James Beard Foundation’s Cookbook of the Year 2009. Her third book, The Odd Bits is one of our favourite books on offal and unused parts.

Jennifer now resides both in Paris and Toronto with her husband.

Each ticket includes a signed copy of Bitter, a Books for Cooks voucher, a number of tastes and a glass or two of matched bitter drinks

Please join us!

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Yes Chef

When: 7pm Monday 23 February

Where: Books for Cooks (@Birdman Eating 228 Gertrude St - just across the road)

Price: $10 (includes tastes, drinks)) via Eventbrite or below.

We’ve been wanting to have a ‘real’ book club event for ages!

And as luck would have it… one of our Gertie Street neighbours, Lisa Joy has written a deliciously funny and romantic novel Yes, Chef! which will be released in March.

Lisa Joy is a new author who has experienced the world of high-end restaurants, reality television and celebrity chefs, all first hand.

Becca Stone is disillusioned by her tedious and thankless job taking reservations in one of London’s most successful restaurant empires. When she is unexpectedly catapulted into working as PA to celebrity chef, Damien Malone, it seems like the opportunity of a lifetime.

Becca is quickly caught up in an exciting whirlwind of travel, reality TV and opening nights, and even her usually abysmal love life seemingly takes a turn for the better. But as Becca is slowly consumed by the chaos of life in the spotlight, she begins to lose touch with reality.
When Damien reveals his real personality Becca is soon struggling with his increasingly outrageous demands and sleazy advances. It takes a disastrous trip to Italy for Becca to realise she may have thrown aside what is most important to her.

Inspired by real-life adventures Yes, Chef! delivers a tantalizing insight into the trendy restaurant scene: a world where chefs are treated like rock stars, and cooking isn’t all that goes on in the kitchen.

We’ll be serving up Becca’s favourite Prosecco and some tastes inspired by the book - as well as asking Lisa some ‘hard’ questions about her experiences as a celebrity chef PA.

If you are at all curious about the life of a celebrity chef, would like to learn about writing your first novel or want to try some great food - please join us!

Signed copies of Yes Chef! will be available for purchase on the night

Join us for an evening of lovely tastes & great conversation!

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Cantina: recipes from a Mexican Kitchen

Due to unforeseen circumstances Super Sabroso Sunday has been postponed until the New Year.

When: 1pm Sunday 14 December

Where: Stokehouse City 7 Alfred Place Melbourne

Price: $80 (all food & drinks included) for a Latin American fiesta of Margaritas, Lechon Asado, Ceviche, Tamales, Tacqueria & more. Signed & personally dedicated copies of Cantina ($49.95) will be available for purchase on the day.

To Book: online tickets available via Eventbrite

Cantina: recipes from a Mexican Kitchen is the long awaited new cookbook from Paul Wilson.

To celebrate its recent release we’re teaming up with Stokehouse City, Hardie Grant Publishing and Paul Wilson for Super Sabroso Sunday!

On Sunday 14th December Paul and the team at Stokehouse City will be serving up a cornucopia of authentic yet contemporary Mexican street foods and drinks - street festa style - to celebrate the launch of Paul’s new book and you and your friends and family can join us!

Showcasing a comprehensive collection of traditional recipes combined with Paul’s inimitable flair for modernity, Cantina is the definitive guide to contemporary Mexican cuisine and the perfect food for summer and parties!

Please join us for Super Sabroso Sunday celebrating the launch of Cantina with Paul Wilson and a festa of amazing tastes from his new book

About the Author

Paul Wilson

Paul Wilson is regarded as one of Australia’s prominent experts on Latin-American cooking. Known for taking classic ideas from traditional food cultures and transforming them into contemporary dishes, Paul is an extraordinary culinary talent who continues to receive critical acclaim for creating some of the most exciting Mexican food available today.

After a stellar career in the UK working as executive chef for Marco Pierre White at Quaglino’s, Paul was lured to Australia by Sir Terence Conran to open Georges. Since arriving in Australia Paul has been awarded the Age Good Food Guide chef of the year, 3 hats for his restaurants at Radii and the iconic Botanical and numerous other awards. Paul’s past Melbourne adventures include the iconic Botanical, Acland St Cantina, Newmarket Hotel and he was a culinary founder of The Melbourne Pub Group. Paul is currently the creative director at several acclaimed restaurants including Icebergs restaurant in Bondi, Sydney.

About the Book

Published in November 2014 Cantina: recipes from a Mexican Kitchen is Paul Wilson’s second book. Full of innovative contemporary Mexican dishes, Cantina is the perfect companion to explore the bold and exciting flavours of Latin America.

In Cantina, Paul explores the real food of Mexico: from the intricate flavours of Oaxacan moles and the finest seafood dishes of the Baja and Yucatán peninsulas, to the bustling street food stalls of Mexico City. The book traverses this ancient landscape, famous as much for its food as its rich history, and Paul shares the flavours and little-known culinary secrets that are so unique to this part of Latin America.

Lobster Tamales Veracruz Style

Many distinct regional and ancient recipes await you, with mindblowing flavours to be found in dishes such as Barbecued lamb steak tacos with poblanos rajas & chimichurri, Yucatán-style baked fish with hominy rice, Street-style tostadas with seared tuna & wood-grilled vegetables and Warm bonito & fennel cebiche salad with figs & pomegranate. A useful chapter of recipes that represents the building blocks of Mexican cuisine is also included and shows you how to make amazing stocks, sauces, rubs, relishes, doughs and more.

Finally, an extensive chapter of delicious cocktails and drinks will have you set for many a celebration.

Please Join Us!

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