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2015 James Beard Foundation Book Awards

James Beard Foundation
James Beard Foundation

Often colloquially described as ‘the Oscars of the food world’, the James Beard Awards are now in their 25th year.

Open to chefs and restaurateurs, cookbook authors and food journalists, restaurant designers and architects, (and more), the James Beard Awards are considered one of the highest honours for food and beverage professionals in the USA.

There are myriad categories for various culinary media as well as the highly prestigious chef awards.

Every year we focus on just the book awards (which are sometimes quite parochial – or only refer to US editions of books previously published elsewhere) for books published in English in 2014.   The winners will be announced on April 24, 2015.  We’ve marked our tips with a *

American Cooking


Sean Brock


The New England Kitchen: Fresh Takes on Seasonal Recipes

Erin Byers Murray and Jeremy Sewall

(Rizzoli New York)

Texas on the Table: People, Places, and Recipes Celebrating the Flavors of the Lone Star State

Terry Thompson-Anderson

(University of Texas Press)

Baking and Dessert

Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere

Dorie Greenspan

(Rux Martin/Houghton Mifflin Harcourt)

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Kathleen Weber


Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours*

Alice Medrich



Death & Co: Modern Classic Cocktails, with More than 500 Recipes

Alex Day, Nick Fauchald, and David Kaplan

(Ten Speed Press)

Liquid Intelligence: The Art and Science of the Perfect Cocktail*

Dave Arnold

(W. W. Norton & Company)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Talia Baiocchi

(Ten Speed Press)

Cooking from a Professional Point of View

Bar Tartine: Techniques & Recipes*

Nicolaus Balla and Cortney Burns

(Chronicle Books)

Never Trust a Skinny Italian Chef

Massimo Bottura

(Phaidon Press)

Relæ: A Book of Ideas

Christian F. Puglisi

(Ten Speed Press)

Focus on Health

A Change of Appetite: Where Healthy Meets Delicious

Diana Henry

(Mitchell Beazley)

Cooking Light Mad Delicious: The Science of Making Healthy Food Taste Amazing

Keith Schroeder

(Oxmoor House)

Nom Nom Paleo: Food for Humans*

Henry Fong and Michelle Tam

(Andrews McMeel Publishing)

General Cooking

The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking

Faith Durand and Sara Kate Gillingham

(Clarkson Potter)

Marcus Off Duty: The Recipes I Cook at Home

Marcus Samuelsson with Roy Finamore

(Rux Martin/Houghton Mifflin Harcourt)

Saveur: The New Classics Cookbook*

The Editors of Saveur

(Weldon Owen)


The Cuban Table: A Celebration of Food, Flavors, and History

Ana Sofía Peláez and Ellen Silverman

(St. Martin’s Press)

My Paris Kitchen: Recipes and Stories*

David Lebovitz

(Ten Speed Press)

Yucatán: Recipes from a Culinary Expedition

David Sterling

(University of Texas Press)


In Her Kitchen: Stories and Recipes from Grandmas Around the World

Gabriele Galimberti

(Clarkson Potter)

A New Napa Cuisine*

Photographer: Jen Munkvold and Taylor Peden

(Ten Speed Press)

Sherry: A Modern Guide to the Wine World’s Best-Kept Secret, with Cocktails and Recipes

Photographer: Ed Anderson

(Ten Speed Press)

Reference and Scholarship

Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering*

Adam Danforth

(Storey Publishing)

Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet

Amy Bentley

(University of California Press)

The Spice & Herb Bible (Third Edition)

Ian and Kate Hemphill

(Robert Rose)

Single Subject

Bitter: A Taste of the World’s Most Dangerous Flavor, with Recipes*

Jennifer McLagan

(Ten Speed Press)

Charcutería: The Soul of Spain

Jeffrey Weiss

(Agate Surrey)

Egg: A Culinary Exploration of the World’s Most Versatile Ingredient

Michael Ruhlman

(Little, Brown and Company)

Vegetable Focused and Vegetarian

At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well

Amy Chaplin

(Roost Books)

Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi*

Yotam Ottolenghi

(Ten Speed Press)

Vegetarian Dinner Parties: 150 Meatless Meals Good Enough to Serve to Company

Mark Scarbrough and Bruce Weinstein

(Rodale Books)

Writing and Literature

The Chain: Farm, Factory, and the Fate of Our Food

Ted Genoways

(HarperCollins Publishers)

The Language of Food: A Linguist Reads the Menu

Dan Jurafsky

(W. W. Norton & Company)

The Third Plate: Field Notes on the Future of Food*

Dan Barber

(Penguin Press)

The winner of the Cookbook of the Year Award and the Cookbook Hall of Fame inductee will be announced by the Foundation on April 24, 2015 and we’ll have an update there after.

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Review: Alice’s Food A-Z by Alice Zaslavsky

Alice's Food A-Z by Alice Zaslavsky $19.95
Alice’s Food A-Z by Alice Zaslavsky $19.95

Too often children’s cookbooks are just bad collections of cheap, cheesy content and recipes for happy-face pizzas, which makes finding a good cookbook for primary school kids or your own ‘inner child’ very difficult—until now!

Alice Zaslavsky is a Melbourne-based primary school teacher who made it through to the finals of ‘MasterChef’ series five (she’s the one with the ‘big glasses’). Alice’s Food A-Z is an engaging, personal and healthy introduction to food that will intrigue kids, adults—even picky eaters!

Zaslavsky’s zany sense of humour percolates throughout (think Andy Griffiths meets Heston Blumenthal) and her 40 recipes for snacks and easy dishes, scattered over 26 A-Z foodie chapters, illustrate good cooking techniques without being preachy. Liberally seasoned with interesting and engaging ‘facts’, ‘tips’ and ‘whys guys’ sections, this is a great introduction to food, food science, cooking and health for young readers. The ‘What to look for’ sections are also perfect primers to make better food shoppers. This book is ideal for the home, but will also suit lesson plans and school activities.

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Event: Anatolia – adventures in Turkish cooking with Somer Sivrioglu 10 April

Anatolia: adventures in Turkish Cooking
Anatolia: adventures in Turkish cooking by Somer Sivrioglu & David Dale $79.95

Recently published, Anatolia: adventures in Turkish cooking is a big, richly illustrated cookbook that combines traditional and contemporary Turkish recipes with an exploration of xploration of the regional cooking culture of Turkey.

Turkish-born (and Sydney-based) chef Somer Sivrioglu and co-author David Dale have written a beautiful book that explores the traditions of Turkish cooking with recipes (classic and contemporary) sourced from the grand banquets of the Ottoman empire to the spicy snacks of Istanbul’s street stalls.

Along the way, Somer and Dale reveal the surrounding rituals, myths, jokes and folk wisdom of both the old and new Turkey.

More than 150 dishes are featured, and beautifully photographed.  Part cookbook and part armchair culinary travel book, Anatolia: adventures in Turkish cooking also explores local Turkish chefs and producers and their specialities providing an expert’s insight into contemporary Turkish food culture.

Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was twenty-five. He now runs the extremely popular Efendy restaurant in Balmain, where he draws on a multitude of cultural influences to recreate the food traditions of his homeland.

Somer Sivrioglu’s co-author, David Dale, is an Australian political journalist, commentator on popular culture, and food and travel writer. In his earlier books, David analysed how Italian cooking charmed the world. He’s now convinced that ‘Turkish is going to be the next international phenomenon and Somer the next Ottolenghi’.

We’re lucky that in the week after Easter Somer is spending a few days in Melbourne and has time to join us.

We’ll be serving up a number of fabulous tastes from Anatolia: adventures in Turkish cooking whilst we have a chat to Somer about the food of his homeland, recent food culture in Turkey and the writing of his gorgeous new book.

Please join us for an intimate, fun & tasty evening!

to book tickets:


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Event: Mr Wilkinson’s Simply Dressed Salads – a conversation with Matt Wilkinson 31 March

Mr Wilkinsons Simply Dressed Salads
Mr Wilkinson’s Simply Dressed Salads by Matt Wilkinson $49.95

Matt Wilkinson, the executive chef at Pope Joan,  is one of our favourite (and cheekiest) local chefs and we’ve managed to steal him away from his kitchen for an hour or two next week!

His first book Mr Wilkinson’s Favourite Vegetables (one of our favourite books for 2013) was a runner up for the prestigious IACP Julia Child award in 2014.

His new book Mr Wilkinson’s Simply Dressed Salads, in our view, will be a contender for the big cookbook prizes this year.

Why? Because it’s great casual food, beautifully, yet simply presented that screams “Eat Me”; all in a gorgeous quirky design, richly illustrated with real and personal photographs.

Now you might say “Salads are only for Summer”, but Matt will prove you wrong.  Matt’s salads are grouped seasonally with recipes for the whole year.  Throughout, there are extra recipes for garnishes and additions to salads that make all the difference.  Trust us – you won’t look at salads the same way again!

Matt’s writing has all the hallmarks of his birthplace – Yorkshire; dry, witty personal, slightly salty and honest. We loved reading it and have also loved cooking from it!

Coming from a classical and fine dining background, Matt champions local and passionate producers as well as his home grown veg. Throughout the book Matt shares a wealth of practical professional experience with his guides to dressings and views on ‘salad design’.

We’ll be serving up a number of fabulous tastes from the book whilst we have a chat to Matt ‘unplugged’ about his new book, his love for salads and vegetables and his forthright views on food and it’s producers.

Please join us for an intimate, fun & tasty evening!

To Book for Mr Wilkinson’s Simply Dressed Salads:

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Event: River Cottage Australia Dinner & Book Launch – Paul West @ Pope Joan

River Cottage Australia Cookbook
The River Cottage Australia Cookbook by Paul West $49.95

Over the past three years we’ve enjoyed watching Paul West in episodes of  River Cottage Australia; from its humble beginnings to a now fully functional small holding – and often muttered ‘wouldn’t mind the recipe for that!”

Well, this April the long awaited cookbook will be published and on 21 April we’ll be joining with like-minded local food hero and chef Matt Wilkinson and his team at Pope Joan to host River Cottage Australia presenter and chef Paul West at a dinner to launch his new cookbook.

Over 3 years ago, Hugh Fearnley-Whittingstall sowed the seed for an antipodean River Cottage installing Paul West in a beautiful old dairy farm on the Southern NSW coast hinterland that needed lots of love and ‘TLC’.

Paul is a fresh, exciting face on the global food scene, as well as a brilliant presenter. Predictably, there are comparisons drawn between Hugh and Paul, but despite their obvious differences (for our money Paul is a better cook!)  they have similar passions – sustainability and environmental issues being at the forefront – and on the farm they celebrate beautiful produce, foraging and the importance of cooking and eating with their local community.

Featuring recipes from the first three series of River Cottage Australia, The River Cottage Australia Cookbook showcases the delicious dishes which Paul has been creating on the farm. The book is divided into seven chapters and includes more than 120 recipes such as pumpkin scones, roasted octopus salad, baked salmon, spiced aubergine salad, pig on a spit, borlotti bean broth, raw courgette salad and warm curd cake with honey rhubarb. With a preface by Hugh (and a sprinkling of his recipes throughout), plus atmospheric, beautiful photography by Mark Chew, this is going to be one of the better cookery books of the year.

Join us for a lovely dinner at Pope Joan on 21 April  prepared by Matt  inspired and drawn from Paul’s book.  We’ll be celebrating with delicious local produce, local wines and having a chat with Paul about what life is really like on the River Cottage farm.

Each ticket includes dinner, drinks and a signed personalised copy of The River Cottage Australia Cookbook

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Website Update

cropped-French-Italian-Cookbooks.jpgOn 3 March 2015 the hardware supporting our online store and blog suffered a catastrophic failure.

We are rebuilding our online store and will update our website as soon as possible.

We do still offer old fashioned service and mail order by telephone or email.

If you have any queries about an order placed using our old website please contact us

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This is a demo store for testing purposes — no orders shall be fulfilled.