Food - Guides - Food
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Books – Food – Guides – Food

Books 1 to 20 of 54 – Guides – Food

Shannon Bennett’s Paris  by Shannon Bennett
Shannon Bennett, chef and owner of internationally renowned Melbourne restaurant Vue de monde, takes you on a personal tour of his beloved city down the streets and lanes to his favourite café and restaurant haunts.This unique guidebook includes reviews of Shannon’s favourite three-star restaurants, bistros, bars and hotels, and his pick of the best places to buy macaroons, bread, wine, chocolate, truffles and caviar. He also provides recipes for classic French dishes such as Tarte Tatin and Duck-leg Confit. Lavishly illustrated, this is the book you’ll want for planning and dreaming en route to the most romantic city in the world.

Hardback,  196 pp,  $44.99. Buy now

Courier Mail Food + Wine Guide to Queensland 2010  by Margaret Kennedy
The latest update of this annual guide. Appealing to natives and tousists equally. Covers the best restaurants, cafes, bars and providors.

Paperback,  248 pp,  $26.95. Buy now

The Man Who Ate the World  by Jay Rayner
‘Nobody goes to restaurants for nutritional reasons. They go for experience, and what price a really top experience?’What price indeed? Fearlessly, and with huge wit and knowledge and verve, award-winning food writer Jay Rayner has searched the world for the perfect meal. Sparing neither his wallet nor his digestive system, he has been to places, met people and eaten things the rest of us can only fantasize about. From Las Vegas and London to Moscow and Tokyo, the result is an enormously entertaining and informative romp through the world’s best — and worst — restaurants

Paperback,  352 pp,  $24.99. Buy now

The Great Country Inns of America Cookbook; More Than 400 Recipes from Morning Meals to Midnight Snacks, 4th Revised Edition  by James Stroman
A combination cookbook and food-lover’s guide to the finest inns in the country. America’s most celebrated country inns are known for their great cooking, and the recipes in this culinary guidebook represent the finest of these mouth-watering dishes. This newly revised fourth edition features more than 400 recipes that are as easy to make as they are delicious. Organized from appetizers to desserts for easy reference, each recipe includes a brief description of the inn where it is served. A state-by-state index will help traveling foodies follow their taste buds to exquisite meals around the country. 2-color throughout, 100 black & white line drawings, indexes

Paperback,  448 pp,  $30.95. Buy now

The Definitive Guide to Canadian Artisanal and Fine Cheese  by Gurth Pretty
“The most comprehensive guide to Canadian cheeses ever published.” Chef Gurth Pretty is Canada’s food and beverage ambassador. In his definitive guide, he introduces the country’s cheesemakers, describes their cheeses, and provides 30 delicious recipes developed with the cheesemakers themselves. Canada’s fine cheeses cross the country — from Nova Scotia to British Columbia. Selections include those produced by David Wood of Salt Spring Island Cheese Company; the raw milk cheeses of La Bergerie aux 4 Vents; Ermite by the monks of Abbaye Saint-Benoit-du-Lac; Monforte Dairy’s Toscano; and Emanuela Leoni s Leoni-Grana. There is also information provided for: Storing and serving cheese Purchasing the featured cheeses Locating cheese festivals a

Paperback,  352 pp,  $41.95. Buy now

French Toast  by Peta Mathias
Essential reading for anyone planning a trip to france, French Toast is crammed full of information about travel, regional food specialities and culture

Paperback,  336 pp,  $24.95. Buy now

The Savvy Shopper  by Rose Prince
Following the success of THE NEW ENGLISH KITCHEN‚ Rose Prince’s eye-opening guide to shopping‚ cooking and eating in a cost-effective and environmentally conscious way‚ this must-have reference book provides comprehensive and insightful information on how and where to find the best ingredients. Rose Prince’s weekly ‘Savvy Shopper’ column in Saturday’s Telegraph Weekend has become essential reading over the past few months‚ not least because of our current preoccupation with questioning the quality of the food we eat. This new book takes the best of Rose’s journalism and much more‚ encouraging readers to look for the right qualities in the food they buy‚ to ask the right questions of food producers and retailers‚ and to eat better – and wit

Paperback,  464 pp,  $25.99. Buy now

Chili From the Southwest; Fixin’s, Flavors, and Folklore  by W.C. Jameson
W.C.Ameson’s book combines the lore and the lure of chili with 135 recipes organized by history, geography, fact, and folklore. His recipes reflect traditional and nontraditional ingredients and include wild game, seafood, and health and vegetarian varieties. He also includes explanations of terms, ingredients, and techniques for a quality bowl of chili

Paperback,  224 pp,  $23.95. Buy now

Best Food Writing 2005  by Holly Hughes
Best Food Writing 2005 assembles, for its sixth year, the most exceptional writing from the past year’s books, magazines, newspapers, newsletters, and Web sites. Included are the best writers on everything from celebrated chefs to the travails of the home cook, from food sourcing at the greenmarket to equipping one’s kitchen, from erudite culinary history to food-inspired memoirs. Like past collections, the 2005 round-up will include pieces from food-writing stars such as Robb Walsh, John Thorne, Calvin Trillin, Amanda Hesser, Ruth Reichl, Colman Andrews, Jason Epstein, and Jeffrey Steingarten. Opinionated, evocative, nostalgic, brash, thought-provoking, and sometimes just plain funny, it’s a tasty sampler to dip into time and again, whethe

Paperback,  400 pp,  $22.95. Buy now

Complete Mushroom Book; The Quiet Hunt  by Antonio Carluccio
There are not many people who have been collecting, cooking and devising recipes for mushrooms for over 60 years, but Antonio Carluccio is one. Known as the ‘mushroom man’, Carluccio’s Neal Street Restaurant in London’s Covent Garden is a mecca for mushroom and truffle lovers from all over the world. Carluccio’s expertise is unrivalled and this book, with over 100 recipes that make the most of readily available mushrooms in dishes ranging from classic to contemporary via oriental and Eastern European, will not disappoint. In addition, for those who want to join in the thrill of hunting for their own mushrooms – the quiet hunt – The Complete Mushroom Book offers a detailed and authoritative well-illustrated field guide that helps distinguish

Paperback,  224 pp,  $34.95. Buy now

Greetings from the Finger Lakes  by Michael Turback
Local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few local treasured recipes.

Paperback,  240 pp,  $23.95. Buy now

Rick Stein’s Guide to the Food Heroes of Britain  by Rick Stein
Aims to encourage readers to explore the small-scale side of food production. With over 2000 entries divided into nine chapters by food type, this book arranges suppliers within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods

Paperback,  416 pp,  $44.95. Buy now

Fabulous Food Finds: A Foodie’s Guide to Australia  by Sally Hammond
When visiting a new city, most people just want to know where to get a decent meal or a good cup of coffee. “Fabulous Food Finds” is an invaluable reference for travellers, with eclectic lists of recommended food destinations, as well as food and drink venues throughout Australia.

Paperback,  240 pp,  $24.99. Buy now

Vintcent’s French Food Dictionary  by Charles Vintcent
This dictionary of food has been written for all those English-speaking visitors to France who choose to cook for themselves. It is not a book of recipes, nor does it describe any dishes or courses that you will be offered in a restaurant or cafe. Many people rent a house, villa or apartment, or stay in a mobile home, caravan or tent, when having a holiday or touring through France, and they enjoy the pleasures of self-catering in a country where so much good food is so plentiful. Most visitors will use recipes written in English, and many will be bewildered by the variety of different names of the meat, fish and vegetables in the supermarkets, shops and market stalls. French cuts of meat are often dissimilar to those we are used to buying

Paperback,  112 pp,  $22.95. Buy now

Rick Stein’s Guide to the Food Heroes of Britain  by Rick Stein
In this companion volume to the second Food Heroes TV series, Rick Stein has compiled a directory of the best food producers, suppliers and retailers in Great Britain and Ireland. The criteria for entry are based on the quality of the produce, assessed by personal testing and experience. The book sets out to encourage readers to explore the small-scale side of food production. With over 1000 entries divided into nine chapters by food type, the suppliers are arranged alphabetically within each chapter by location. Entries show whether suppliers offer direct sales, mail order or internet service and those using local ingredients or traditional methods are highlighted along with any special awards or accreditations.

Paperback,  352 pp,  $26.95. Buy now

Prosciutto, The Italian Pantry Series 
A short history of Italian prosciutto, its production techniques and how to evaluate and appreciate the regional differences. Italy has a very complex food culture, with distinctly different cheese, pasta, olive oil and cured meats in each region and even within certain towns. This series takes a geographical approach to the regional specialties, with maps showing the area of production, notes on the product of that region and typical recipes using the distinct produce of that area. The Italian Pantry books are valuable references for culinary students and professionals as they are scholarly and informative. Lavish colour photos of each type of prosciutto, providing a very pleasant browse or read.

Hardback,  53 pp,  $18.95. Buy now

The Sophisticated Olive  by Marie Nadine Antol
Simple. Elegant. Refined. With a history as old as the Bible, the humble olive has matured into a sophisticated culinary treasure. Enter any fine restaurant and you will find the sumptuous flavor of olives in cocktails, appetizers, salads, and entrees. Now, food writer Marie Nadine Antol has created an informative guide to this glorious fruit’s many healthful benefits, surprising uses, and spectacular tastes. After exploring the history of the olive, this book looks at the olive plant and its range of remarkable properties. It then presents over 100 kitchen-tested recipes, including a host of salads, dressings, spreads, soups, side dishes, entrees, breads, and beverages — all designed to put a smile on the face of any olive lover.

Paperback,  208 pp,  $19.95. Buy now

Cooking the Turkish Way 
An introduction to cooking in Turkey, featuring such recipes as spinach-filled Anatolian flat bread, lamb kebabs, and baklava. Also includes information on the history, geography, customs, and people of this partly European and partly Asian country

,  72 pp,  $49.95. Buy now

Meet Me in the Bar  by Thomas Connors
Celebrating the nostalgic charm of some of America’s landmark watering holes, this evocative combination of travelogue and drink guide includes more than fifty recipes for such signature cocktails as the Boston Ritz Fizz, the Carlyle’s Old Cuban, the Manhattan Sling.

Hardback,  128 pp,  $45.00. Buy now

Busy People’s Low-fat Slow-cooker Cookbook  by Dawn Hall
Slow cookers are convenient and save time. And “Busy People’s Slow Cooker Cookbook” makes even the preparation quick and easy. Each of the more than 200 recipes in this book is made with seven or fewer easy-to-find, grocery store ingredients. Most can be prepared in less than ten minutes. The preparation can even be done the night before and the entire slow cooker placed in the refrigerator until morning. But convenience is not the only reason to use “Busy People’s Slow Cooker Cookbook.” From exquisite cakes with warm berries oozing down the sides to hearty soups, creamy chowders, and delicious entrees complete with side dishes prepared in the same pot, “Busy People’s Slow Cooker Cookbook” is a creative collection of low-fat recipes that lo

,  241 pp,  $23.95. Buy now