Mary Martin Bookshop

View Original

What's Cooking?

NEW AUSTRALIAN

Australian Food by Bill Granger

It’s been a long wait for a new cookbook from the king of relaxed Australian cafe style food.

In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He set an exciting new standard for cafe dining.

Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).

Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.

Buy the book…

More New Australian Cookbooks:

BIG NAMES

Flavour by Yotam Ottolenghi and Ixta Belfridge

From the king of veg comes another wonderful instant cookbook classic that should be on everyone’s shelf.

Flavour-forward, vegetable-based recipes are at the heart of Yotam Ottolenghi's food. In this stunning new cookbook Yotam and co-writer Ixta Belfrage break down the three factors that create flavour and offer innovative vegetable dishes that deliver brand-new ingredient combinations to excite and inspire. There’s simple recipes for weeknights, low effort-high impact dishes and standout meals for the relaxed cook. Packed with signature colourful photography, Flavour not only inspires us with what to cook, but how flavour is dialled up and why it works.

The book is broken down into three parts, which reveal how to tap into the potential of ordinary vegetables to impactful, next-level approach to vegetable cooking that Ottolenghi fans and vegetable lovers everywhere have been craving.

Buy the book…

More Big Name Cookbooks:

AWARD WINNERS

The Whole Fish Cookbook by Josh Niland

2020 Book of the Year - James Beard Awards

2020 Restaurant and Professional Award - James Beard Awards

2020 Illustrated Book of the Year - Australian Book Industry Awards

2019 Food Award - André Simon Awards

This year Josh Niland became the first Australian to win the prestigious James Beard Award for Book of the Year. Quite the coup, the book has also won accolades from Jamie Oliver, Nigella Lawson, Rick Stein and Rene Redzepi.

In The Whole Fish Cookbook, Australia's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is—an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that it is indeed true what they say about there being more than just a handful of fish in the sea.

Buy the book…

More Award-Winning Cookbooks:

DEBUTS

La Buvette by Camille Fourmont and Kate Leahy

In Paris’s 11 Arrondissement sits a stylish, intimate and tiny wine shop that doubles as a bar and cafe. La Buvette is an institution.

In this guide to wine, food, and the Parisian lifestyle, La Buvette’s owner Camille Fourmont unlocks the secrets to achieving that coveted je ne sais quoi style of entertaining, along with revealing the best of the City of Light. She also introduces some of Paris's best wine and food makers in intimate portraits.

Included are fifty recipes for easy and delicious snacks and full meals perfect for impromptu grazing-style entertaining (with plenty of wine!). With tips on selecting wine and sourcing antique kitchenware, recreating the charm and ease of Parisian-style entertaining has never been so enjoyable. Whether you are traveling to Paris or bringing a piece of the City of Light into your home, you'll learn how to drink, eat, and shop like a true Parisian.

Buy the book…

More Debut Cookbooks:

DRINK UP

Noble Rot: Wine from Another Galaxy by Dan Keeling and Mark Andrew

Choosing wine in a restaurant or shop can seem an unfathomable business. But, according to Dan Keeling and Mark Andrew, the duo behind London's award-winning restaurant and wine bar Noble Rot, it needn't be that way. In Wine from Another Galaxy they'll help you to understand how it is made, where to buy it, what to look for when you drink it, and how to talk about it. And once you've mastered the basics, they'll take you on a journey through the best of European wine culture, meeting the people and places behind their favourite bottles. Indeed, Dan and Mark have spent years visiting growers that you probably haven't heard of, from the original thinkers of the natural wine movement to the iconic estates of Burgundy and Bordeaux. This is the alternative, accessible, no-holds-barred guide to wine, where the usual cliches and rules don't apply.

Buy the book…

More Wine and Beverage Books:

BAKING

Beatrix Bakes by Natalie Paull

For Natalie Paull, owner of Melbourne’s beloved cake shop Beatrix, baking is a gift. It’s also a powerful elixir of pleasure, connection, generosity and joy.

In Beatrix Bakes, Natalie indulges in baking’s sweetest moments with more than seventy recipes inspiring bakers of all kinds to mix and match to make recipes their own—whether it’s a Lemon curd cream crepe cake or Pecan maple cinnamon scrolls.

Sparkling with Natalie's distinct voice, and packaged with full-colour photography, illustrations and rock-solid tips for a perfect bake, Beatrix Bakes also includes 'Adaptrix' suggestions (offering ways readers might do things differently, including short cuts) and is peppered with infographics to help them follow their baking heart.

While Natalie's creations are inspired by classics the world over, they are irreverent too, and in Beatrix Bakes she delights in showing readers that the truest magic will come from a willingness to play (with the insurance of her many clever ideas and back-up plans in their apron pocket!). This bestselling book will guide anyone who loves the adventure of baking to perfect their skills and break the baking mould.

Buy the book…

More Baking Cookbooks:

VEGAN & VEGETARIAN

To Asia, With Love by Hetty McKinnon

'To Asia, With Love is my homecoming, a joyous return to the humble, yet deeply nurturing flavours and meals of my childhood as a Chinese girl born in Australia. It is also a celebration of the exciting and delicious possibilities of modern Asian cooking.'

In To Asia, With Love, Hetty McKinnon (author of cookbook favourites Community and Neighbourhood) shows home cooks how to create big-flavoured vegetarian (and often vegan) Asian dishes using the simplest of everyday ingredients. Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.

Buy the book…

More Vegan and Vegetarian Cookbooks:

HEALTHY & EASY EATS

In Praise of Veg by Alice Zaslavsky

In Australia, only 5% of children get their daily veg. At 7%, adults fare only slightly better.

In this joyous must-have vegetable companion for the vegetarian or simply veg-forward, food writer and presenter Alice Zaslavsky profiles 50 favourite vegetable varieties, offering 150+ recipes reflective of both tradition and modernity, just as all good cooking should be.

Uniquely organised by colour and filled with countless tips on flavour combinations, rule-of-thumb buying/storing/cooking methods, shortcuts, and veg wisdom from over 50 of the world's top chefs, In Praise of Veg will help beginners and avid cooks alike turn a bag of yawns or a produce-box surprise into a knock-out meal.

You can read our interview with the fabulous Alice Zaslavsky here.

Buy the book…

More Healthy & Easy Cookbooks:

Need some ideas? Give us a call on 03 9699 2292 for personalised suggestions!