They’re the gift that keeps on giving.
Thrill the food fans on your Christmas gift list with a copy of At Our Table, the delicious. cookbook brimming with more than 120 recipes. With ideas for events from beach picnic to holiday soiree, garden party to New Year’s Eve fete, it’s bound to become a firm favourite. At Our Table, delicious., ABC Books, $39.99
A must for every Australian kitchen, this details more than 60 marine species and over 130 recipes by the most respected seafood experts in Australia. It is an instant classic. But don’t take it from us, Neil Perry named it, “The bible of seafood – the only book you’ll ever need on the topic”. Stephanie Alexander agreed: “This wonderful book will become the last word on the subject for many years to come. All seafood-loving cooks need this book.” Essential. Australian Fish & Seafood Cookbook – The Ultimate Kitchen Companion, John Susman, Anthony Huckstep, Sarah Swan, Stephen Hodges, Murdoch Books, $79.99
Matt Stone, one of Australia’s brightest young chefs, has achieved more than most at such a young age. He is a passionate advocate of zero-waste cooking and ethical food, and an even bigger fan of a cracking meal. Here he offers an easy guide to traditional techniques such as making yoghurt, preserving, pickling and fermenting – as well simply cooking a ripping feast. The Natural Cook, Matt Stone, Murdoch Books, $39.99
One of the Australia’s most influential chefs, Neil Perry has carved his path by maintaining the ethos of using quality ingredients and doing as little to them as possible. This is the food he makes at home for friends and family. The collection of more than 110 recipes include dishes from all over the world including Japan, Korea, Mexico, Morocco, Vietnam, Italy, France and Spain. It raises the game on everyday eats. Neil Perry’s Good Cooking, Neil Perry, Murdoch Books, $49.99
Vegan is the new black. Well, perhaps not, but our respect for the humble vegetable is healthier than ever. This cookbook proves that a meat-free diet is just as satisfying. From the formidable duo, Mo Wyse and Shannon Martinez, at Melbourne’s Smith & Daughters, this puts plant-based eating on the communal table like no other with big, bold, flavourful dishes worth sinking your teeth into. Smith & Daughters – A Cookbook (That Happens To Be Vegan), Hardie Grant, $48
One of our most important chefs, Mark Best not only explains kitchen techniques, but gives home cooks new ways of thinking about food. This book will get your Kitchen A-game firing as Best puts the individual elements of each recipe in your hands and empowers you to think differently. It includes 100 original recipes built around 30 accessible ingredients, such as eggplant, pumpkin, chocolate and eggs. Best Kitchen Basics – A Chef’s Compendium For Home, Mark Best, Hardie Grant, $59.99
Two of Australia’s most important food scribes have traversed the globe to bring you the most exciting gastronomic experiences on the planet. They have pulled up a pew at 80 of the world’s best dining destinations from Paris to Perth, and given advice on what to eat, how to score a reservation and insider tips that can save you a fortune. Around The World In 80 Dinners, Janne Apelgren and Joanna Savill, MUP, $45
Melbourne chef Paul Wilson sinks his teeth into one of the fastest growing and exciting cuisines on the planet – well, at least outside of Mexico anyway. Wilson puts the power in your hands to create authentic Mexican feasts free from the world of Tex Mex. A must-have for the Latin-American food lover, the book will change your perception of this lively cuisine. Taqueria – New-style Fun And Friendly Mexican Cooking, Paul Wilson, Hardie Grant, $40
A companion to chef Luke Nguyen’s television show of the same name, this book travels the streets of Asia – through Bangkok, Kuala Lumpur, Saigon and Jakarta – to soak up how the locals live and gather recipes along the way. This is a first-hand glimpse into the spicy, pungent, exciting and tantalising street food, given a twist by a chef known for bringing us the true flavours of Asia. Street Food Asia, Luke Nguyen, Hardie Grant, $60
Joining the throng of great Turkish restaurants opening in the last year comes this insider’s view of all things Istanbul. Part travel guide, part recipe book, it immerses you in the very heart of one of the most enthralling cities and cuisines on the planet. From Turkish breakfast recipes to plates of meze, breads, wraps and even kebabs, it’s a book that will change your diet and raise your game when entertaining guests. Istanbul – Cult Recipes, Pomme Larmoyer, Murdoch, $49.99
Good food and camaraderie has always been a feature of this humble Fitzroy cafe, and now you can share in the conviviality and spoils of their kitchen in yours. It’s where Middle Eastern meets Mediterranean and wholesome ingredients are presented with considered technique – and as little fuss as possible. It’s worth getting for the suckling pig and fennel lasagne alone. Alimentari, Linda Malcolm and Paul Jones, Hardie Grant, $39.99
A chef known to have a case of the Willy Wonkas, known for his mind-bending, dessert creations, has turned his hand to the classics. Learn the sweet essentials, such as meringues and caramel, before moving to more ambitious dishes. And in typical Purchese style, there are a few recipe twists along the way. Try explosive raspberry wagon wheels, lemon meringue pie eclair, or his ever-popular popcorn and honeycomb rubble. Lamingtons And Lemon Tarts, Darren Purchese, Hardie Grant, $49.99
