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James Beard Foundation Awards 2015 Winners

James Beard Foundation

The James Beard Foundation Awards 2015 Winners

The James Beard Foundation Awards are a bit of a marathon every year.  After a lengthy evaluation process the nominee shortlist is announced in February/March.

The Awards are then announced over several weeks in late April/Early May  in seperate Gala receptions and Award ceremonies for the Book, Broadcast & Journalism Awards and the Chef and Restaurant Awards

The Book awards were announced on Friday 24th April in New York.

Congratulations to all the nominees and category winners.  Our particular best wishes to our home town ex-pat Jennifer Mclagan for her award for ther seminal book Bitter!

Bitter by Jennifer McLagan

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes

Jennifer McLagan

(Ten Speed Press)

Butchering Poultry Rabbit Lamb Goat Pork by Adam Danforth

Reference & Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering

Adam Danforth

(Storey Publishing)

 

The Third Plate by Dan Barber

Writing & Literature

The Third Plate: Field Notes on the Future of Food

Dan Barber

(Penguin Press)

Barbara Kafka

Cookbook Hall of Fame

Barbara Kafka is a living cookbook author legend.  Ms Kafka is a former food editor of Vogue and a contributor to The New York Times.  She has written a number of best selling, award winning cookbooks including Roasting, Microwave Gourmet, Soup: a way of life and Vegetable Love.  Ms Kafka lives in New York and Vermont.

In addition to James Beard and IACP awards for her books, Ms Kafka was inducted into the James Beard Hall of Fame in 2007.

Yucatan

Cookbook of the Year

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

Heritage by Sean Brock

American Cooking

Heritage

Sean Brock

(Artisan)

Liquid Intelligence by Dave Arnold

Beverage

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold

(W. W. Norton & Company)

 

Flavor Flours by Alice Medrich

Baking & Dessert

Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Alice Medrich

(Artisan)

The Kitchn Cookbook

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

(Clarkson Potter)

 

 

Bar Tartine by Nicholaus Balla & Cortney Burns

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes

Nicolaus Balla and Cortney Burns

(Chronicle Books)

In Her Kitchen

Photography

In Her Kitchen: Stories and Recipes from Grandmas Around the World

Gabriele Galimberti

(Clarkson Potter)

Cooking Light Mad Delicious by Keith Schroeder

Focus on Health

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Keith Schroeder

(Oxmoor House)

Yucatan

International

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)

At Home in the Wholefood Kitchen by Amy Chaplin

Vegetable Focused & Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Amy Chaplin

(Roost Books)

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Fortnum & Mason Food & Drink Awards 2015 shortlist

Fortnum & Mason Food & Drink Awarsd 2015 Shortlist

The Fortnum & Mason Food & Drink Awards commenced in 2013.  Sponsored by the renowned and venerable British department store, they celebrate the best writing, publishing and broadcasting on the subjects of food and drink in the UK.

There are 12 categories and an independent panel of professional judges selects the winners from work published or broadcast during the preceding calendar year. A further category is chosen by the public – the TV Personality of the Year.

Three of the categories are for published books:

  • Food Book of the Year
  • Drink Book of the Year
  • Cookery Book of the Year

The Fortnum & Mason Food & Drink Awards Shortlist is published in April and the awards are presented in late May.

We’ve marked our tips with an *

Food Book of the Year 2015 Shortlist

Beyond Bratwurst

Beyond Bratwurst

a history of food in Germany

by

Ursula Heinzelmann

(Reaktion Books)

The Edible Atlas

The Edible Atlas

around the world in 39 cuisines

by

Mina Holland

(Canongate Books)

The Third Plate by Dan Barber

The Third Plate

field notes on the future of food

by

Dan Barber

(Little Brown)

Drink Book of the Year 2015 Shortlist

Brew Britannia

Brew Britannia

the strange rebirth of British beer

by

Jessica Boak and Ray Bailey

(Aurum Press)

9781845339111

Distilled

by Joel Harrison & Neil Ridley

(Mitchell Beazley)

Natural Wine by Isabelle Legernon

Natural Wine

an introduction to organic & biodynamic wines made naturally

by Isabelle Legeron MW

(CICO Books)

Cookery Book of the Year 2015 Shortlist

A Change of Appetite by Diana Henry

A Change of Appetite

where healthy meets delicious

by

Diana Henry

(Mitchell Beazley)

A Modern Way to Eat by Anna Jones

A Modern Way To Eat

by

Anna Jones

(4th Estate)

Honey & Co

Honey & Co

food from the Middle East

by

Sarit Packer & Itamar Srulovich

(Saltyard Books)

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Event: The Zumbo Files – Adriano Zumbo ‘unplugged’

The Zumbo Files
The Zumbo Files by Adriano Zumbo $49.95

On Friday 1st May we’ll be chatting with master patissier Adriano Zumbo (dubbed by most Masterchef contestants the ‘Sweet Assassin’) about his new book The Zumbo Files.

The Zumbo Files is Adriano’s third book and his most ambitious yet. Open it up and step inside.  It will blow your mind!  It’s sort of like Willie Wonka on steroids!

Adriano’s collection of 50 new recipes includes his latest creations; zonuts (his pimped-up croissant-donut), and some outrageous flavour combinations for his signature ‘zumbarons’ (think Lavender, Thyme & Strawberry, Burnt Toast and Banana, or Caramel & Balsamic). There’s also a chapter of savoury recipes to round out your pastry repertoire.  Try the Fish & Chips Pie or the Pork, Earl Grey & Lemon Sausage Rolls.

We’ll be serving a number of tastes from the book matched with something suitably sweet.  Thankfully, for the first time, Adriano has provided photographic step-by-step instructions for the master recipes; deconstructing the process and making these culinary works of art achievable for the home baker.

If you’ve ever dreamt of being a pastry chef, making your own macaron or just exploring your ‘sweet side’ this will be a chance to chat to one of Australia’s best patissiers.

Please join us for an intimate, fun & tasty evening!

FAQs for our event The Zumbo Files

Can I get a signed copy of The Zumbo Files?

Yes, copies will be available for signing and purchase – $49.95.

We offer a generous and intimate event and are a small independent bookstore.  We would appreciate it if any books to be signed by the author are purchased from us.

Are there ID requirements or an age limit to enter the event?

This is a licenced venue and alcohol will be served.  Guests must be 18+ or accompanied by a parent/guardian.

What are my transport/parking options getting to the event?

The #86 Tram (Docklands to Bundoora via Bourke St) goes past the front door. Get off at Stop 14 at the corner of Gertrude & Smith St.

There is plenty of metered and restricted parking on Smith, Gore, Gertrude and the blocks east of Smith St.  Check the signs to make sure you don’t need a permit.

Is my registration/ticket transferable?

Yes you gan transfer your ticket to a friend.  Just have them present your ticket on the evening.

What is the refund policy?

Tickets are not refundable.

Allergies

Please advise of any allergies or intolerances.  As we are presenting recipes exactly from the book we may not be able to cater for all allergies or intolerances.

 

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James Beard Foundation Book Awards 2015 Shortlist

James Beard Foundation
James Beard Foundation

Often colloquially described as ‘the Oscars of the food world’, the James Beard Awards are now in their 25th year.

Open to chefs and restaurateurs, cookbook authors and food journalists, restaurant designers and architects, (and more), the James Beard Awards are considered one of the highest honours for food and beverage professionals in the USA.

There are myriad categories for various culinary media as well as the highly prestigious chef awards.

Every year we focus on just the book awards (which are sometimes quite parochial – or only refer to US editions of books previously published elsewhere) for books published in English in 2014.   The winners will be announced on April 24, 2015.  We’ve marked our tips with a *

Continue Reading

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Review: Alice’s Food A-Z by Alice Zaslavsky

Alice's Food A-Z by Alice Zaslavsky $19.95
Alice’s Food A-Z by Alice Zaslavsky $19.95

Alice’s Food A-Z is simply, a great book for middle school children.

Too often children’s cookbooks are just bad collections of cheap, cheesy content and recipes for happy-face pizzas, which makes finding a good cookbook for primary school kids or your own ‘inner child’ very difficult—until now!

Alice Zaslavsky is a Melbourne-based primary school teacher who made it through to the finals of ‘MasterChef’ series five (she’s the one with the ‘big glasses’). Alice’s Food A-Z is an engaging, personal and healthy introduction to food that will intrigue kids, adults—even picky eaters!

Zaslavsky’s zany sense of humour percolates throughout (think Andy Griffiths meets Heston Blumenthal) and her 40 recipes for snacks and easy dishes, scattered over 26 A-Z foodie chapters, illustrate good cooking techniques without being preachy.

Liberally seasoned with interesting and engaging ‘facts’, ‘tips’ and ‘whys guys’ sections, this is a great introduction to food, food science, cooking and health for young readers. The ‘What to look for’ sections are also perfect primers to make better food shoppers. This book is ideal for the home, but will also suit lesson plans and school activities.

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Event: Anatolia – adventures in Turkish cooking with Somer Sivrioglu 10 April

Anatolia: adventures in Turkish Cooking
Anatolia: adventures in Turkish cooking by Somer Sivrioglu & David Dale $79.95

Recently published, Anatolia: adventures in Turkish cooking is a big, richly illustrated cookbook that combines traditional and contemporary Turkish recipes with an exploration of xploration of the regional cooking culture of Turkey.

Turkish-born (and Sydney-based) chef Somer Sivrioglu and co-author David Dale have written a beautiful book that explores the traditions of Turkish cooking with recipes (classic and contemporary) sourced from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul’s street stalls.

Along the way, Somer and Dale reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.

More than 150 dishes are featured, and beautifully photographed.  Part cookbook and part armchair culinary travel book, Anatolia: adventures in Turkish cooking also explores local Turkish chefs and producers and their specialities providing an expert’s insight into contemporary Turkish food culture.

Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was twenty-five. He now runs the extremely popular Efendy restaurant in Balmain, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland.

Somer Sivrioglu’s co-author, David Dale, is an Australian political journalist, commentator on popular culture, and food and travel writer. In his earlier books, David analysed how Italian cooking charmed the world. He’s now convinced that ‘Turkish is going to be the next international phenomenon and Somer the next Ottolenghi’.

We’re lucky that in the week after Easter Somer is spending a few days in Melbourne and has time to join us.

We’ll be serving up a number of fabulous tastes from Anatolia: adventures in Turkish cooking whilst we have a chat to Somer about the food of his homeland, recent food culture in Turkey and the writing of his gorgeous new book.

Please join us for an intimate, fun & tasty evening!

to book tickets:

 

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Event: Mr Wilkinson’s Simply Dressed Salads – a conversation with Matt Wilkinson 31 March

Mr Wilkinsons Simply Dressed Salads
Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson $49.95

Matt Wilkinson, the executive chef at Pope Joan,  is one of our favourite (and cheekiest) local chefs and we’ve managed to steal him away from his kitchen for an hour or two next week!

His first book Mr Wilkinson’s Favourite Vegetables (one of our favourite books for 2013) was a runner up for the prestigious IACP Julia Child award in 2014.

His new book Mr Wilkinson’s Simply Dressed Salads, in our view, will be a contender for the big cookbook prizes this year.

Why? Because it’s great casual food, beautifully, yet simply presented that screams “Eat Me”; all in a gorgeous quirky design, richly illustrated with real and personal photographs.

Now you might say “Salads are only for Summer”, but Matt will prove you wrong.  Matt’s salads are grouped seasonally with recipes for the whole year.  Throughout, there are extra recipes for garnishes and additions to salads that make all the difference.  Trust us – you won’t look at salads the same way again!

Matt’s writing has all the hallmarks of his birthplace – Yorkshire; dry, witty personal, slightly salty and honest. We loved reading it and have also loved cooking from it!

Coming from a classical and fine dining background, Matt champions local and passionate producers as well as his home grown veg. Throughout the book Matt shares a wealth of practical professional experience with his guides to dressings and views on ‘salad design’.

We’ll be serving up a number of fabulous tastes from the book whilst we have a chat to Matt ‘unplugged’ about his new book, his love for salads and vegetables and his forthright views on food and it’s producers.

Please join us for an intimate, fun & tasty evening!

To Book for Mr Wilkinson’s Simply Dressed Salads:

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Event: River Cottage Australia Dinner & Book Launch – Paul West @ Pope Joan

River Cottage Australia Cookbook
The River Cottage Australia Cookbook by Paul West $49.95

Over the past three years we’ve enjoyed watching Paul West in episodes of  River Cottage Australia; from its humble beginnings to a now fully functional small holding – and often muttered ‘wouldn’t mind the recipe for that!”

Well, this April the long awaited cookbook will be published and on 21 April we’ll be joining with like-minded local food hero and chef Matt Wilkinson and his team at Pope Joan to host River Cottage Australia presenter and chef Paul West at a dinner to launch his new cookbook.

Over 3 years ago, Hugh Fearnley-Whittingstall sowed the seed for an antipodean River Cottage installing Paul West in a beautiful old dairy farm on the Southern NSW coast hinterland that needed lots of love and ‘TLC’.

Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there are comparisons drawn between Hugh and Paul, but despite their obvious differences (for our money Paul is a better cook!)  they have similar passions – sustainability and environmental issues being at the forefront – and on the farm they celebrate beautiful produce, foraging and the importance of cooking and eating with their local community.

Featuring recipes from the first three series of River Cottage Australia, The River Cottage Australia Cookbook showcases the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curd cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is going to be one of the better cookery books of the year.

Join us for a lovely dinner at Pope Joan on 21 April  prepared by Matt  inspired and drawn from Paul’s book.  We’ll be celebrating with delicious local produce, local wines and having a chat with Paul about what life is really like on the River Cottage farm.

Each ticket includes dinner, drinks and a signed personalised copy of The River Cottage Australia Cookbook

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Andre Simon Awards 2014 Shortlist

Andre Simon Memorial Fund Awards
Andre Simon Memorial Fund Awards

Andre Simon, perhaps one of the greatest bon-vivant’s of the English wine trade, was the founder of the International Wine & Food Society and a prolific food & wine writer.  In 1965 Simon  established the André Simon Awards for gastronomic literature, with a prize of 100 guineas.

The Awards have been awarded ever since and today are considered one of the most prestigious awards for serious food and wine writing in the British Commonwealth.

The Andre Simon Awards are overseen by the Trustees of the André Simon Memorial Fund.  The Trustees also invite a wine expert and a food expert to judge the awards.  A shortlist of usually 6 food books and 6 wine books is published in November.  The final Awards for Food Book of the Year and Wine Book of the Year are made in March the following year.  Special Commendations are also awarded for books considered outstanding by the Trustees.

The shortlisted books for the 2014 prize in the food category:

A Year at Otter Farm by Mark Diacono

A Year at Otter Farm
by Mark Diacono (Bloomsbury Publishing)

Spoonfuls of Honey by Hattie Ellis

Spoonfuls of Honey
by Hattie Ellis (Pavilion Books)

Made in India cooked in Britain

Made in India
by Meera Sodha (Fig Tree/Penguin)

The Shed the Cookbook

The Shed: The Cookbook
by Oliver Gladwin, Richard Gladwin & Gregory Gladwin (Kyle Books)

Bread, Cake, Doughnut, Pudding by Justin Gellatly

Bread, Cake, Doughnut, Pudding
by Justin Gellatly (Fig Tree/Penguin)

Honey & Co: food from the Middle East

Honey & Co
by Sarit Parker & Itamar Srulovich (Saltyard Books)

The Virtues of the Table by Julian Baggini

The Virtues of the Table
by Julian Baggini (Granta Publications)

The shortlisted books for the 2014 prize in the drink category:

Jura Wine by Wink Lorch

Jura Wine
by Wink Lorch (Wine Travel Media)

Sediment by Charles Jennings & Paul Keer

Sediment
by Paul Keers & Charles Jennings (John Blake Publishing)

Wine Atlas of Germany

Wine Atlas of Germany
by Dieter Braatz, Ulrich Sautter & Ingo Swoboa (University of California Press)

Natural Wine by Isabelle Legeron

Natural Wine
by Isabelle Legeron (Cico Books)

Sherry by Talia Baiocchi

Sherry
by Talia Baiocchi (Ten Speed Press)

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Website Update

cropped-French-Italian-Cookbooks.jpgOn 3 March 2015 the hardware supporting our online store and blog suffered a catastrophic failure.

We are rebuilding our online store and will update our website as soon as possible.

We do still offer old fashioned service and mail order by telephone or email.

If you have any queries about an order placed using our old website please contact us

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This is a demo store for testing purposes — no orders shall be fulfilled.