Australia/New
Zealand
 Tree to Table: Cooking with Australian Olive Oil
Patrice Newell
A book in love with the Australian landscape as well as the olive oils it produces, Patrice Newell takes the reader on a journey through the Australian countryside championing native olive oils. She provives the basic olive oil recipes; mayonaise, dressings, marinades, while high profile chefs such as Stephanie Alexander, Kylie Kwong, and Maggie Beer contribute recipes for larger meals, such as broad beans with pasta and prosciutto, and organic buckwheat soba noodle salad. Full colour photos. Hardcover, 216 pp. $45.00.
Maggie's Harvest
Maggie Beer
Maggie Beer has operated the Barossa Vally's famous Pheasant Farm Restaurant for fifteen years in the South of Australia. This book bring together over 350 of Maggie's signature recipes, detailed description of her favorite ingredients and inspiring accounts of memorable meals with her family. Maggie cooks from the heart and is passionate about instilling in others this same confidence to use recipes as a starting point. Hardcover, 716 pp. $75.00.
 The French Café Cookbook
Simon Wright
Under a succession of owners and chefs, The French Café has remained the best restaurant in Auckland, New Zealand for a quarter century. Current owners Simon Wright and Creghan Molloy Wright have taken the venue to new heights captured in this Laurent-Perrier- supported book. A peppered venison carpaccio with plum jelly, horseradish cream and baby beetroot illustrates perfectly a credo of using flavours and techniques, which bring out the best in the raw ingredients and then presenting them beautifully. Colour photos. Hardcover, 240 pp, $95.00.
 The Press Club
George Calombaris
Chalk up another victory for the restaurant scene in Melbourne, Australia. Opened in 2006, the Press Club, by blending modern techniques think foaming with traditional Greek dishes and ingredients such as skordalia, risogalo, squid, and rabbitbrings an ancient cuisine to new heights. As other Australian chefs have done with Asian fusion, George Calombaris makes Greek cuisine new while still respecting the original. Colour photos. Hardcover, 207 pp. $65.00.
 Pier
Greg Doyle Grant King and Katrina Kanetani
Accolades continue to rain upon Pier restaurant in Sydney. Most recently chosen as Restaurant of the Year in the magazine Australian Gourmet Traveller 2008 Restaurant Guide awards. And if the book is any indication this is a stunning place to dine. The presentation is innovative, creative and basically jaw dropping. Recipes, are mostly for the accomplished cook, yet, inspiration for the home cook is plentiful in the beautiful photography. Leaning toward molecular cooking with recipes such as Crab Meat with a Tomato Water Bubble (this is truly spectacular); Pan-Roasted Sardines with Preserved Orange Butter, Currants and Pine Nuts; Mango Cheesecake Foam with Sablee Crumbs - Lemon Beurre Noisette. Too bad it doesn't come with plane tickets! Hardcover, 280 pp. $89.95.
 Holiday
Bill Granger
Holiday food doesn't have to be fussy nor does it require slavish attention at the stove. In Bill Granger's (Simply Bill, Every Day) newest book, holiday translates into the kind of cooking you want to have when time with loved ones matters more. Recipes are based around events like beach picnics, birthday parties, and Christmas, to name a few. As in the previous books, recipes are simple to prepare and feature bold, fresh flavours. Colour photographs. Hardcover, 248 pp. $49.95.
 Kitchen Seasons
Ross Dobson
An alumnus of Bill's in Sydney and a food journalist and stylist (Olive, Sainsbury’s Magazine), Ross Dobson presents a collection of simple recipes based on fresh produce in its season. Spaghettini with baby peas and mint, sage pork chops with kale colcannon, and almond and blood orange syrup cake are a sample of Dobson’s range of recipes. Tempting colour photos. Hardcover, 160 pp. $32.95.
One Continuous Picnic: A Gastronomic History of Australia
Michael Symons
This is a revised and expanded edition of Symons’s fascinating
account of Australia’s history as revealed through food. Erudite
yet engaging, Symon looks at the influence that various immigrant
groups have had on cuisine, the development of such iconic items
as Vegemite and Pavlova, and trend towards local eating and industry
in Australia today. This edition features an expanded bibliography
and index. B & W illustrations. Softcover, 366 pp. $44.95
 Botanical
Paul Wilson
From the iconic Melbourne restaurant comes this beautiful chef book. Recipes
by Paul Wilson, former head of Conran's Quaglino's in London. Like the restaurant
which is open for breakfast lunch and dinner, Botanical the book, also runs the
gamut of breakfast to dinner. A real eye opener of delights and inspiration.
Hardcover, 270 pp, $88.00. Import.
 My Vue
Shannon Bennett
Now chef/owner of Melbourne’s Vue de Monde, Shannon Bennett’s interpretation of modern French cooking was shaped by the likes of Albert Roux and Marco Pierre White. This book is a primer in classic French culinary building blocks - stocks and fine ingredients from flour to caviar. Poached oysters with scrambled duck eggs, potato confit, and foie gras baked in brioche are among the recipes. Colour photos and drawings. Softcover, 420 pp. $45.00.
 Becasse
Justin North
Using a blend of slow food techniques and of-the-moment presentation,
new Zealander Justin North has garnered acclaim for his Sydney-based
restaurant, Becasse. Mentored by Raymond Blanc, North has utmost
respect for his raw ingredients part of the book is devoted to
showcasing his sources. Slow-poached filet of pork, tournedos of
lamb, and carmelised blood orange tart are among his exquisite
dishes. Colour photos highlight the European-influenced refinement
of his plating. Import, hardcover, 289 pp. $71.95.
 Christine
Manfield Originals
Christine Manfield
Originally published as Paramount Cooking, this collection represents the best of celebrated Australian chef Christine Manfield. Playing with an international array of ingredients and methods, she has created a unique culinary style with dishes like crispy duck and scallop rice - paper rolls with coriander peanut pesto or tropical cassata ice cream. Some recipes are organized by ingredient, others by type. Colour photos. Paper, 168 pp, $32.00.
 Let It Simmer
Sean Moran
Whether you consider it "modern Australian"(the critics) or "Anglo-Italian" (the chef/author), Sean Moran’s interpretation of home-style cooking, sprinkled with memories, will have you racing to the kitchen. Roasted chicken with oregano and creamed corn or beef braised with field mushrooms in mustard sauce? How about chocolate peanut butter cookies made with duck fat? Some terms and ingredients are Australia specific (chook = chicken, finger limes, mud crabs). Luscious colour photos and a cover in muted stripes make the book engaging purely as an object. Hardcover, 218 pp, $39.00.
 Instant Entertaining
Donna Hay
Our go-to gal when time and creativity are of the essence, Donna Hay's minimalist
entertaining credo will carry the host through spur-of-the-moment weeknight suppers
to special occasion buffets. For those who have avoided Australian books because
of confusing terms and strange measurements, this book features both a glossary
and conversion chart. Colour photos. Hardcover, 192 pp. $49.95.
 Totally Simple Food
Jill Dupleix
An irresistible collection of Jill Dupliex's signature no-fuss recipes.
Softcover, 368 pp. $24.95.
 The Instant Cook
Donna Hay
Once again Donna does what she does best: uses the freshest ingredients
in the quickest, least fussy way. Lamb baked on figs and fennel,
yellow tomato and parmesan salad and simple rhubarb tart are
a few of the recipes that will have you reaching for this book
again and
again. Colour photos. Hardcover, 192 pp, $49.95.
 Margaret
Fulton's Encylopedia of Food & Cookery
Margaret Fulton
Beginning with abalone and ending with zwieback, there are more than 1500 newly
revised recipes in this encyclopedia from the godmother of international cuisine
in Australia. There is something for every taste here: Hungarian pancake pie,
marmalade, chapattis, Balinese curry sauce…With its cramped layout, this
is a better reference work than actual cooking book. Line drawings, no photos.
Hardcover, 617 pp. $37.95.
 Season
to Taste
Liam Tomlin
A master of contemporary simplicity, South African-based food editor Liam Tomlin
founded the Sydney restaurant Banc. He is also on British Airways’ Culinary
Council with Jancis Robinson et al. Both his Irish roots and his more international
experience are visible in dishes that encompass bacon and eggs with colcannon,
freshly shucked oysters with Vietnamese dressing, and carpaccio and tartare of
venison with truffle dressing. A stunning photo of the plated dish accompanies
each recipe. There is also an extensive selection of basic recipes and techniques
from vinaigrettes to flavoured oils to candied peel to how to shuck an oyster.
Import, hardcover, 224 pp. $59.95. (January 2009: Out of print.)
 Stir
Christine Manfield
Manfield's 14 basic spice pastes translate into 100 dishes - including quick
stir-fries and slowly simmered curries. Fried eggplant salad, seared salmon with
spiced red pepper jelly and preserved lemon guacamole are examples of Manfield's
creativity. Colour photos. Hardcover, 208 pp. $60.00.
 Cooking to Impress without Stress
Annabel Langbein
Long a Cookbook Store favourite, New Zealander Annabel Langbein combines make
ahead tips with seductively homey dishes including braised oxtails with red
chili beans and chicken and mushroom pie. Colour photos.
Paper, 160pp, $24.95.
 Bills Open Kitchen
Bill Granger
Like his fellow Australian Donna Hay, Bill Granger is a master
of fabulous simplicity. There are more of his great salads and
bowl foods but this time the desserts shine, often with a touch of Asian
or Middle
Eastern accents to pique one’s interest -- coconut and lime macadamia
cake or rosewater pistachio icebox cookies. Colour photos. Paper,
192 pp, $29.95.
 Australian Gourmet Traveller Party Food
The sublime and the frivolous co-exist delectably in a book that
concentrates mainly on finger foods both savoury and sweet. Warm brandade
with walnut toasts? Oh yum! Rose-scented marshmallows? Exotically cute.
Picture with every recipe. Paper, 128pp,$19.95.
 Simple Food
Jill Dupleix
Australia's newest culinary whiz Dupleix packs a punch with her
down-to-earth, joyful food. Don't miss Yellow
Pepper Salad
(page 68) or Orecchiette with Arugula (page 135). Softcover. Out of
Print/Not Available
 Flavours
Donna Hay
In her fourth book in two years, Hay concentrates on flavours
-- vanilla, lemon and lime, and ginger amongst them. While some ideas
are vintage Hay -- or at least as
vintage as someone barely 30 can be, the vanilla and lemon and
lime chapters seem fresh and particularly appealing. $29.95. Recipes: Veal with Lemon and Spaghetti
with Lime and Rocket .
 New Cook
Donna Hay
Simple, elegant, easy to prepare. The New Cook makes new cooks out
of experienced cooks and give novice cooks the courage to try new
and unusual dishes. Colour illustrations. $34.95.
 New Food Fast
Donna Hay
The latest book from Australia's favourite food writer. Quick,
elegant and easy, the recipes in this book are a delight to the
eye and the palate. Colour illustrations. $34.95.
 Entertaining
Donna Hay
It's party time and you don't know what to prepare. Donna Hay pulls
it all together for you. The basics, the menus, the wines. All
you have to do is cook, look as beautiful and delicious as the
food and sit back and listen to the compliments. Colour illustrations.
$29.99.
 Mirabella Food
Guy Mirabella
Subtitled Eating Simple, Eating Well, the recipes in this book reinvent the
familiar from porterhouse steak with mushrooms to an apple and fig cake with chestnuts.
The chicken recipes including drumsticks stuffed with macadamia nuts, and thighs
stuffed with beets and lime, are especially appealing. Mirabella's cooking career
has evolved into teaching and book design. Stunning photos. $45.00.
Gabriel Gates's Indulgences
Gabriel Gate
Recipes to indulge yourself and your friends. Sleepy Sunday brunches, leisure lunches,
long coffee breaks and satisfying suppers to fortify yourself for the week ahead.
These recipes use the freshest produce to create romantic dinners, comforting meals
and luscious desserts. Nourish your body and soul with Indulgences and never, ever
feel guilty. $59.95.
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