For the Tequila Curious and the Tequila Connoisseur Alike, a Complete, Illustrated Guide to One of the World’s Most Popular Spirits
Time to put away the shot glass—tequila long ago left its spring break clichés in the dust. Today, it is not just a sophisticated global phenomenon but is poised to surpass vodka to become the number one spirit in the U.S. by sales. Which means there’s no better time for A Field Guide to Tequila, the new bible on this popular spirit.
Whether you’re already an aficionado who likes to slow-sip an artisanal extra-añejo or a margarita lover curious about your favorite drink and what makes it special, A Field Guide to Tequila takes you step by step into everything that makes tequila tequila, from how it came about, to how it’s made, to how to select, taste, and serve it. Beginning with the origin of every bottle of tequila—the unique blue agave (which is actually much closer, biologically, to a lily than a cactus)—it’s all here: The life cycle of the blue agave and the complex process of turning it into liquor (hint: There’s harvesting, steaming, roasting, and—still in use in one legendary distillery—working mules).
The five classes of tequila, including the unfortunate myth of blanco’s inferiority. How to read a tequila label. The seventeen tequila producers to know and brands you need to explore, from giants of the industry like Patrón and José Cuervo to traditionalists, artisans, and innovators, including Tapatío, Siete Leguas, Ocho, G4, and Cava de Oro.
The real deal with so many celebrity tequila brands, a phenomenon that started with Bing Crosby. How to set up a tequila tasting. A complete guide to tequila tourism, including dos and don’ts for visiting the town of Tequila, best times to go, essential stops, and a glossary of Spanish. Oh, and a recipe for a best-ever margarita, plus three other classic tequila cocktails, including the Rolling Stones’ favourite, the tequila sunrise.
With its striking visuals and appealing package, A Field Guide to Tequila is a go-to reference that felicitously also feels like a real gift book—and vice versa.
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Bananagrams is a game of speed. A game of skill. A game where the thrill comes from making as many words in a crossword grid style as you can - as ridiculously, breathtakingly fast as you can!
There is no points-tallying - the first to finish wins!
Ideal for school-aged children, word-loving adults and scrabble-addicts, this game is furiously fast and hilariously addictive.
The 144 letter tiles come attractively packaged in a zip-up banana case, making this game ideal for playing on-the-go. Just try not to go bananas in your attempts at becoming the Bananagrams champion!
FEATURES:
SPECIFICATIONS
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The follow up to the classic bestseller from Australian's favourite cookbook author full of inspiring delicious new recipes
Donna Hay, Australia's most trusted and bestselling cookbook author, returns with a follow up to her much-loved bestselling classic, Basics to Brilliance.
When Donna Hay first launched her visually-stunning hardcover book Basics to Brilliance in 2016, she had no idea its pages would become home to some of her (and the country's!) most cherished cult recipes, including that failproof fall-apart slow-cooked beef brisket and the most addictive molten choc-chunk brownies.
In Even More Basics to Brilliance, you'll find many more of those much-loved foundation recipes everyone needs in their cooking repertoire, with simple flavour switch-ups and shortcuts to take you from basics to brilliance in the kitchen, including simple and nourishing base stock for ramen (hello, bowls of umami), the tastiest oven-roasted tomato sauce (say goodbye to stirring at the stove-top!) and the easiest, serve-with-everything yoghurt flatbreads, not to mention the fluffiest foolproof carrot cake and a show-stopping Basque cheesecake.
Each recipe is followed by clever variations and flavour shortcuts to make them even easier to master, while giving home cooks the confidence to elevate their cooking to delicious new heights. And in true Donna style, there are plenty of clever change-ups along the way!
Format: Hardback
Number of pages: 272
Width (mm): 222
Height (mm): 272
Depth (mm): 30
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Jamie's most popular cookbook goes Mediterranean in this mouth-watering follow-up.
People keep asking Jamie for another 5 Ingredients book and this is the answer. Over 120 utterly delicious, easy-to-follow recipes, this time inspired by Jamie's travels to the Mediterranean. It's all about making every day cooking super-exciting, with minimal fuss, while transporting you to sunnier climes.
Recipes that empower you to make big-flavour food, but without copious amounts of ingredients, long shopping lists or loads of washing up. 65% of the recipes are meat-free and all offer maximum flavour. With chapters on Veg, Pasta, Fish, Seafood, Pies and Parcels, Soups and Sarnies, Meat, Chicken and Sweet Things, it will have readers coming back for more, seven days a week.
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Bursting with colourful photography, Ottolenghi SIMPLE showcases Yotam’s standout dishes that will suit whatever type of cooking you find easy – whether that’s getting wonderful food on the table in under 30 minutes, using just one pot to make a delicious meal, or a flavoursome dish that can be prepared ahead and then served when you’re ready.
These brilliant, flavour-forward dishes are all SIMPLE in at least one (but very often more than one) way:
S – short on time: less than 30 minutes
I – 10 ingredients or less
M – make ahead
P – pantry
L – lazy
E – easier than you think
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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, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way 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 Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – 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 there are more than just a handful of fish in the sea.
About the Author
Josh Niland is the chef/owner of Saint Peter, a fish restaurant that opened in Sydney to widespread critical acclaim in 2016. In doing so, Niland started a conversation around boundary-pushing seafood, as well as winning every significant award in Australia for his world-leading approach to using the whole fish and wasting nothing. In 2018, Josh opened The Fish Butchery – Australia's first sustainable fishmonger – which sells dry-aged, cured and smoked fish and offal to an eager public as well as supplying a number of Sydney's best restaurants. In 2019, his work was also recognized by the inaugural World Restaurant Awards, where he was shortlisted in the ethical thinking category. The Whole Fish Cookbook is his first book.
'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver, chef and author
'There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' – Matty Matheson, chef and author
'Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.' – Rene Redzepi, chef and author
'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' – Rick Stein, chef and author
'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – Nathan Outlaw, chef and author
'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' – Grant Achatz, chef and author
'Josh Niland is a genius.' – Nigella Lawson, author
'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' – Bo Bech, chef and author
'I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.' – Maggie Beer, author
'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' – Kylie Kwong, chef and author
'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' – Besha Rodell, The New York Times
'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' – Melanie Hansche, Food & Wine
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A book about the power of food to bring people together, featuring 60 classic Greek recipes and one incredible true story of kindness and community
When Daniel and Luke Mancuso lost their beloved mother Teresa to domestic violence, the Greek grandmother next door stepped in and started looking after them, passing home-cooked meals over the fence. This simple act of kindness helped Daniel and Luke navigate the fog of grief that followed, and captured the hearts of Australia when they started to share the meals and their special relationship with 'Yiayia' on social media.
Now we can all enjoy Yiayia's home cooking, with this collection of traditional recipes from her kitchen and those of yiayias all around Australia. Yiayia's food is pure comfort: pastries such as spanakopita and tiropita; warming soups made with chickpeas, lentils and beans; hearty pasta and rice dishes such as moussaka and yemista; the unmistakable flavors of barbecued lamb and keftedes; and delicious desserts such as baklava and custard-filled galaktoboureko.
This is a book about the power of food to bring people together. It's about love forged in tragedy, the importance of connection and how simple gestures, such as giving someone a home-cooked meal, can transform lives and restore hope.
Includes dual measures.
About the Author
Daniel and Luke Mancuso are the founders of Yiayia Next Door, a social enterprise committed to inspiring kindness and encouraging people to 'love thy neighbour' as the most powerful antidote to violence. A graphic designer and barber respectively, Daniel and Luke have grown an incredible Instagram community @yiayianextdoor, which has become a powerful voice in family violence education, prevention and support. Together they work closely with organisations such as Carlton Football Club's Respect program, Our Watch, Safe Steps and the Australian Childhood Foundation.
Daniel and Luke live in Melbourne (next door to Yiayia and Pappou).
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Excl. Furniture, Prints & Some Home Decor*