Food - Beginners
Wine Diva cookbooks

Books – Food – Beginners

Books 1 to 20 of 70 – Beginners

Essential Student Cookbook  by Cas Clarke
Cas Clarke originally combined her two most successful books to create THE ESSENTIAL STUDENT COOKBOOK. This fully updated version of the bestselling compendium puts everything into one modern and redesigned volume for the aspiring student cook. Based on Cas’s own experience, it gives basic guidance on essential equipment, what to take for the store cupboard and how to cope with the vagaries of cooking in hall. The recipes are completely straightforward and assume no prior knowledge. They take into account the student’s limited means and time but also cater for the odd occasion when they might want to splash out or entertain friends.

Paperback,  480 pp,  $24.99. Buy now

4 Ingredients 2  by Kim McCosker, Rachael Bermingham
If saving time and money in the kitchen is coupled with a desire to serve up fast, fabulous and flavoursome food, then this book is the cookbook for you. The ladies have teamed up again, after receiving loads of feedback at hundreds of events around Australia.

Paperback,  240 pp,  $19.99. Buy now

Summertime  by Rodney Greaves
Combines fresh and simple recipes with photography of New Zealand, to bring you the real taste of summertime

Paperback,  128 pp,  $35.00. Buy now

Classics  by Keda Black
This unique approach is perfect for the not-so-confident chef or those wanting to make cooking the Classics simple. Included are 60 classic recipes from making a bechamel sauce, gratins, lasagne or a souffle. It will show you how to roast meat, prepare vegetables for a ratatouille, make your own stuffing, sauces for steaks, in short a complete course for all that is useful to know for everyday cooking. Effortless cooking that won’t fail to impress!

Paperback,  224 pp,  $35.00. Buy now

The Really Useful Cookbook  by David Herbert
What do you want to cook today? *a classic sponge cake *Sunday-morning pancakes *line-up-for-seconds beef casserole *a hearty spiced lentil soup *mouth watering roast chicken *irresistable chocolate fudge cookies The Really Useful Cookbook includes David Herbert’s definitive, tried-and-trusted recpies for these – plus more than 200 other recipes, all arranged in easy-to-find sections such as Chocolate, Crumbles, Meatballs, Salads and Soups. True to its name, The Really Useful Cookbook contains a useful and versatile repertoire of great, simple, modern dishes. David’s ‘really useful’ ideas and tips will help you transform these dishes into something uniquely your own, and give you the confidence to take real pleasure in preparing food for yo

,  256 pp,  $55.00. Buy now

Cooking Basics for Dummies  by Bryan Miller and Marie Rama
The majority of people don’t know where to start when it comes to cooking a successful meal. Packed with easy-to-follow guidelines and recipes, this full-color, hardback, spiral-bound edition of Cooking Basics For Dummies helps novice chefs navigate the kitchen and learn staple cooking techniques. The lay-flat binding is the ideal format for the kitchen environment and the full-color photos throughout show readers what they can expect to achieve from their efforts. Cooking Basics For Dummies includes: choosing the right tools and stocking your pantry the essential cooking techniques – boiling, poaching, steaming, sauteing, braising, stewing, roasting and grilling expanding your repertoire with delicious recipes and, a glossary of over 100 c

,  316 pp,  $39.95. Buy now

Ask Pamela Q and A  by PAMELA CLARK
Pamela Clark, the director of the The Australian Women’s Weekly Test Kitchen, is one of Australia’s most renowned cooks and her team of chefs, home economists, food editors and support staff work hard to maintain their reputation for trustworthiness and reliability. For more than 30 years people have been writing to The Australian Women’s Weekly Test Kitchen asking questions about food and cooking – why has my fruit cake sunk in the middle? Why did my preserves develop mould? How do I make creamy ice-cream without an ice-cream maker? Here is a collection of all those questions and answers in one handy little book

Paperback,   $14.95. Buy now

Fresh Eggs Don’t Float  by Lara DePetrillo and Caroline Eastman-Bridges
Are you tired of getting cooking tips from people who can’t even remember what it’s like to need them? The shelves are full of people who can tell you how to bake a better pie – but will they remember to tell you that if you have cheap or old tins, you have to line them with baking paper so that you can get the food to come out of them? That’s where ‘Fresh Eggs Don’t Float’ comes in. Lara DePetrillo and Caroline Eastman-Bridges remove the intimidation from cooking and offer a light-hearted, smart and funny approach to making great food from your own kitchen – without fancy gadgets and over-complicated instructions. In this heartwarming guide to food in all its forms, you will find superb recipes, amazing facts and invaluable tips to creatin

,  256 pp,  $27.95. Buy now

Kosher by Design Lightens Up  by Susie Fishbein
This sixth volume in Susie Fishbein’s celebrated Kosher by Design cookbook series was crafted with your good health in mind! Kosher by Design Lightens Up is a gorgeous culinary guide, bursting with easy-to-do ideas for eating and feeling better. This cookbook teaches healthy cooking and food combining techniques, with special commentary by certified nutritional expert Bonnie Taub-Dix. Simple, healthy approaches to: cooking oils, sweeteners, whole grains, superfoods, smarter shopping, and more efficient kitchen gadgets.

,  336 pp,  $50.95. Buy now

Top 10  by Manuela Darling-Gansser
For those who appreciate good food, but have no idea how to prepare it themselves. Experienced food and travel writer imparts the simple key to home cooking, the implements you will need, what various herbs look like and how to stock your cupboard

,  56 pp,  $24.95. Buy now

The Art of Simple Food  by Alice Waters
‘This books is for everyone who wants to learn to cook, or to become a better cook. I’m convinced that the underlying principles of good cooking are the same everywhere. These principles have less to do with recipes and techniques than they do with gathering good ingredients, which for me is the essence of cooking’ – Alice Waters.With an essential repertoire of timeless, approachable recipes chosen to enhance and showcase great ingredients, The Art of Simple Food is a must-have book for home cooks. Here you will find Alice’s philosophy on everything from stocking your kitchen, to mastering the fundamentals of basic cooking techniques, to preparing delicious, seasonally inspired meals all year long. Always true to her belief that a perfect m

,  416 pp,  $62.95. Buy now

Jamie’s Ministry of Food  by Jamie Oliver
‘The aim of this book is to completely inspire people who have no interest in food to have a go’ – Jamie Oliver. Sixty years ago food was in short supply and malnutrition rates were high. The Ministry of Food was set up to teach the public how to make the best use of the food available to them. Fast forward to the present day, where we have unlimited choices and plenty of food, yet we’re living in a world of junk food, additives and preservatives. Our war is now against obesity, as most people have little or no idea about how to cook and what makes a balanced diet. Jamie’s promise to you is that you’ll be making some great dinners within hours of reading his book. A little knowledge and a few basic tools can go a long way.

Hardback,  360 pp,  $65.00. Buy now

Student Grub  by Alastair Williams
There’s a limit to how many takeaway chicken vindaloos your stomach and student loan can bear. As essential in every student’s kitchen as shot glasses and hangover cures, this witty and easy-to-follow guide contains everything from basic recipes to world cuisine from Oriental to Mexican. See how easy it can be to make: parsnip and apple soup red snapper with ginger and, pork and cider casserole. Whether you need inspiration for a late-night post-pub snack or want to impress your date with a three-course culinary spectacular, this book is the starting-point to a lifetime of eating well

Paperback,  224 pp,  $9.95. Buy now

The Survival Guide to Cooking in the Student Kitchen  by Susan Crook
The ugly rumours that you hear about being a student or starting a new job and moving into a flat-share are all true. You have to co-habit with strangers, cook and eat together – or around each other – and inevitably have to deal with social problems when one of the group doesn’t pull his weight. This book has dozens of crafty ways of getting everything resolved so that the community lives in harmony and understanding. It starts at the beginning with shopping secrets and takes you all the way through to quality eating and a happy household

Paperback,  160 pp,  $14.99. Buy now

Professional Baking: College Version  by Wayne Gisslen
Professional Baking is the most widely used textbook for the introductory baking course. Its comprehensiveness is unmatched in the market and its clear and technically accurate content provide readers with the base of knowledge that they need to further their skills. This new edition continues to provide comprehensive coverage of the basics (bread making and cake mixing) and provides enhanced coverage of higher level techniques (pastry, chocolate, sugar work), which are becoming increasingly common in the introductory course

,  800 pp,  $157.95. Buy now

Chicken Soup for the Soul Kids in the Kitchen  by Jack Canfield, Antonio Frontera and Mark Victor Hansen and others
Cooking doesn’t have to be another chore added into your day. If you learn to utilize your time and get the kids involved‚ it could be a time to look forward to in order to bond and catch up with your children. Kids in the Kitchen includes a buffet of inspiring stories and fabulous recipes for kids to try by themselves and also with their family and friends. Find out what other families are cooking in their kitchens and learn family recipe secrets. Chef Antonio takes the parents and kids through a world of imagination with characters‚ puzzles and cooking trivia.

Paperback,  248 pp,  $27.95. Buy now

Cook with Jamie: My Guide to Making You a Better Cook  by Jamie Oliver
With this ultimate kitchen companion you can be a student of Jamie’s in your own home. Learn the skills that the trainees at Jamie’s Fifteen restaurant learn during their first year, from basic techniques to advice on ingredients and how to put dishes together. The 100 new recipes range from the very simple to those that appear on the menu at Fifteen. It’s a celebration of learning, seasonality and good food! With Jamie as your teacher, enjoy making the delicious recipes that feature regularly at the restaurant. With hints, tips, advice and clear photographs to show you all the practical stuff, this is Jamie’s most accessible book yet!

Hardback,  448 pp,  $69.95. Buy now

Asian Cooking for Beginners  by Kristin Enkvetchakul
Collects classics of Asian cooking from China, Japan, Thailand, Korea, and elsewhere, and presents the recipes. Including information on locating ingredients and on different ingredient brands, this book serves as an introduction for the lovers of Asian cooking

Paperback,  155 pp,  $12.95. Buy now

How to Break an Egg  by Fine Cooking editors
Provides a culinary reference for cooks of various skill levels. This book brings together tips and hints, quick fixes and kitchen techniques, published in the pages of “Fine Cooking” magazine. The Handy Kitchen Techniques section illustrates step-by-step 42 basic preparation techniques, from trussing a chicken to clarifying butter

Paperback,  394 pp,  $27.95. Buy now

The Newlywed’S Cookbook  by Various
One of the pleasures of married life is cooking for loved ones, whether it’s your partner, friends or family. If you are new to cooking, this book offers lots of simple recipes to get you started, while seasoned cooks will find plenty of inspiration for every occasion. Includes Kitchen Basics, Brunch, Snacks and Starters and then there are the Classics, that we all need in our culinary repertoire, such as Coq au Vin. Quick Weekday Meals will inspire you to whip up something delicious in a flash. However, for Special Occasions you will want to create a fabulous meal for two. There are also chapters on Puddings, Baking, Drinks, and Recipe Basics – from Pastry to Stocks and Sauces.

Hardback,   $69.95. Buy now