Books

The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there's one thing we all can agree on, it's that tacos are awesome.

They're customizable. They're quick. They're delicious. And most importantly, they make us all happy! Inside, you'll find taco recipes for every week of the year, all of which are made with real-food ingredients and most of which are ready in 30 minutes or less. There are also vegetarian, gluten-free, and paleo options throughout, so you'll be able to fully customize recipes based on your family's needs. Tortilla, salsa, drink, and dessert recipes will make your taco night complete. 

This handy pocket book will expand your knowledge on the world's most vastly consumed beverage. Behind your average morning cup of coffee there's a vast world of growers, roasters, techniques, and exciting things to be discovered. 

How to raise a loaf and fall in love with sourdough is a new accessible guide to bread baking by amateur baker Roly Allen.

Want to learn to bake bread without over-complicated recipes and pages and pages on kneading technique? This new book makes the key techniques of traditional baking easy to understand, with step-by-step photo instructions and a simple overview of the magical processes that turn wild yeasts into a living baker’s starter, and a bowl of flour into a glowing crusty loaf.

 Recipes include rye loaves, sourdough pizza, grissini, rolls and more, as well as suggesting surprising flavours (think chocolate, tomato, olives and linseed) to incorporate into your sourdough bakes. You don’t need to be an expert baker to make your own sourdough at home; though once you’re hooked, and want to get fancy, the book will tell you what lames, bannetons, brushes and stones to invest in. The small format and clear instructions make this the perfect baking guide for beginners!

A complete meat- and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue–winner of Texas Monthly’s coveted Best Barbecue Joint in Texas award.

When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into.

Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)-and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. 

Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

Everything you need to know for barbecue greatness.

More than just a recipe collection, Weber’s Ultimate Barbecue is the most visually instructive barbecue book available, with more than 750 photos to walk you through every recipe and technique-from start to finish, on and off the barbecue.

Now, the masters of barbecue share decades of tips and know-how, starting with a simple yet comprehensive overview of the ‘four Ts’-temperature, time, techniques and tools-to help you conquer the fundamentals and take control of your cooking. Enjoy 120 all-new recipes for juicy steaks, beer-braised sausages, majestic ribs, tender pulled pork, savoury chicken, fish tacos, garlic prawns, even a banana split and summer berry crostata, each with step-by-step photographs to remove the guesswork.

The most popular (and often most misunderstood) foods receive extra attention, with tips for succulent chicken breasts, crusty pizzas, smoky salmon fillets and crispy asparagus-not to mention a ticket to burger nirvana with the classics as well as an assortment of crowd-pleasing variations. With more than 200 illustrated tips and techniques, Weber’s Ultimate Barbecue is the ideal tool for turning out fantastic results from your barbecue every single time.

Sink your teeth into the ultimate celebration of Texas barbecue—a captivating collection of essays, stunning photography and rich storytelling that brings this legendary culinary tradition to life.

Whether you’re a seasoned pitmaster, a backyard brisket aficionado or a smoke-chasing barbecue pilgrim, this keepsake coffee table book will be a standout centerpiece for your own collection— or an excellent gift. Texas BBQ: The Art of Low and Slow takes you deep in the heart of Texas barbecue through in-depth profiles and striking images.

Whether it’s Houston, Dallas, or Austin travel across the Lone Star State to meet the pitmasters, explore the tools and learn the time-honored techniques that define this beloved craft. Every page is steeped in the flavors, culture and spirit of Texas barbecue—from Texan small-town gems to big-city smokehouses. *Please note this is not a recipe book. 

Featuring 50 signature recipes covering five decades, with evocative photography and tales of life at the quayside’s edge of seafood cookery, this is a glorious celebration of a world famous Cornish restaurant from the legendary chef and television icon, Rick Stein, and his ex-wife and business partner, Jill Stein. Ten signature recipes from each decade show how a classic dish never dates when the star of the show is always the freshly caught fish, simply cooked and delicious to eat.

Picture a generous bowl filled to the brim with steaming hot broth. Its perfect surface intricately patterned with tiny droplets of oil; the flavour enhanced with algae, miso, dried fungi and fish sauce. Thin and springy noodles nestle in the base, while a sashimi-marinated cut of pork or chicken sits atop, the meat meltingly tender after up to 48 hours of simmering. A bobbing soya-marinated egg and an array of toppings add a colourful finishing touch.

Tove Nilsson is a ramen addict. Every time she travels abroad, she is looking for her next ramen fix – a large bowl filled to the brim with steaming hot broth that’s been simmering for up to 48 hours; flavours boosted with dried mushrooms, seaweed, miso and dried fish, and many other delicious things.

There are few dishes as addictive and universally popular as ramen. From backstreet Tokyo diners to the hottest establishments in LA, via the chic laid-back ramen bars of London’s Soho, you will find the most complex of flavour combinations, all in a single bowl. Including 50 mouth-watering recipes, from homemade broth and noodles to complementary dishes and sides such as udon, gyoza, pickles, okonomiyaki, and tempura, this cookbook will transport you to the vibrant streets of Japan via your own kitchen.

Everything you need to know about fermentation to start a little revolution in your pantry!

Fermentation is one of the hottest kitchen trends of the past two years, and for good reason – fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives, and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems.

Fermentation is fun and it results in foods packed full of flavor and health benefits. The Fermentation Cookbook provides 70 easy, step-by-step, and cost-effective recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes. It covers the science behind fermentation, different types of fermentation processes, and useful fermentation equipment. So gather your jars, get started on making your own condiments and yogurts, and be on your way to cultivating good health.

 Your taste buds will be sure to thank you. AUTHORS: Sebastien Bureau is the president of MannaNova Solutions Inc, a food science consulting service that helps small producers in the fermented and non-fermented food and beverage industry. Since a young age, he has devoted many hours in the kitchen, experimenting with ingredients and exploring flavors and techniques. David Cote is a living foods chef, nutrition expert, shiatsu therapist and is currently the President of Crudessence and VP of RISE. He refined his culinary passions as well as his approaches to healthy living during the many years he spent traveling the world. Cote is author of previous Robert Rose title, RawEssence: The Flavor of Our Mission.

Sixteen years since the publication of Australian national treasure Neil Perry’s groundbreaking bible for home cooks, The Food I Love, comes a bookend to that masterwork: Everything I Love to Cook.

Neil’s influence on the food culture of Australia and beyond has been profound: inspiring us to try new flavours, making simple food simply brilliant, and tirelessly supporting the producers who sustainably grow the food we love to eat.

Now he revisits legendary dishes from his flagship restaurants like Rockpool Bar & Grill and modern classics from his long-running ‘Good Weekend’ column, as well as new favourites he – and we – can’t get enough of. With tips and techniques to set you up for success every time, Neil is on a mission to boost your kitchen know-how and confidence, covering everything from basic knife skills to the art of barbecuing, dressing a salad and mastering a roast dinner.

These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

Sushi isn’t tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you’ll be making sumptuous sushi that will wow family and friends.

This incredible book provides all the information needed to get started–from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more. With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

You’ll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he’s sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai). Sushi, maki, sashimi, nigiri, oshizushi–it’s all here. From the California and Dragon Rolls we’re all familiar with, to tantalizing clam and sea urchin recipes.

The worldwide bestseller – 1/4 million copies sold ‘Written by a World Barista Champion and co-founder of the great Square Mile roasters in London, this had a lot to live up to and it certainly does.

For everyone who wants to understand more about coffee and its wonderful nuances and possibilities, this is the book to have. Coffee has never been better, or more interesting, than it is today.

Coffee producers have access to more varieties and techniques than ever before and we, as consumers, can share in that expertise to make sure the coffee we drink is the best we can find. Where coffee comes from, how it was harvested, the roasting process and the water used to make the brew are just a few of the factors that influence the taste of what we drink.

Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in which the beans are brewed. Country by country – from Bolivia to Zambia – he then identifies key characteristics and the methods that determine the quality of that country’s output.

Along the way we learn about everything from the development of the espresso machine, to why strength guides on supermarket coffee are really not good news. This is the first book to chart the coffee production of over 35 countries, encompassing knowledge never previously published outside the coffee industry.

Award-winning author and grilling expert Paula Disbrowe shows home cooks how to elevate everyday meals with seductive, smoky flavors in this collection of 100 recipes for smoking meats, fish, poultry, vegetables, nuts, grains, pantry staples, and even cocktails on a smoker or grill in as little as 30 minutes.

Featuring an impressive array of smoke-infused recipes that extend well beyond the realm of rib joints, Thank You for Smoking shows home cooks how easy it is to rig a gas or charcoal grill or use a backyard smoker to infuse everything you love to eat–from veggies and greens to meat and fish–with a smoky nuance.

Encompassing a wide range of recipes easy enough for weeknight cooking like Ginger Garlic Chicken and San Antonio-Style Flank Steak Tacos, as well as longer smokes like Smoky Chuck Roast with Coffee and Whiskey or Holiday Ham with Red Boat Salt, this varied collection also includes ideas for smoking vegetables, grains, nuts, and seeds for the kind of fresh, plant-based dishes people want to eat right now: Smoked Farro with Wild Mushrooms and Halloumi, Swiss Chard Slab Pie with Smoked Peppercorn Crust, and Smoked Chickpeas with Spinach and Saffron Yogurt. And because firing up dinner is best enjoyed with an adult beverage, this complete guide also helps you set up your bar for modern smoke-kissed cocktails.

Step up your barbeque game. Pitmaster is the definitive guide to becoming a barbecue aficionado and top-shelf cook from renowned chefs Andy Husbands and Chris Hart. Barbecue is more than a great way to cook a tasty dinner. For a true pitmaster, barbecue is a way of life.

Whether you’re new to the grill or a seasoned vet, Pitmaster is here to show you what it takes to truly put your barbeque game on point.

Recipes begin with basics, like cooking Memphis-style ribs, and expand to smoking whole hogs North Carolina style. There is no single path to becoming a pitmaster. Barbecue lovers are equally inspired by restaurants with a commitment to regional traditions, competition barbecue champions, families with a multi-generational tradition of roasting whole hogs, and even amateur backyard fanatics.