{"title":"Cooking","description":"\u003cp\u003eExplore museum‑curated cooking books at The Museum Shop — your destination for Australian cookbooks, native ingredient guides, chef‑written recipe books, baking and dessert titles, plant‑based cookbooks, and global cuisine guides. Our collection includes illustrated recipe books, food culture histories, kitchen reference titles, and seasonal cooking guides inspired by Australia’s diverse culinary landscape.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePerfect for home cooks, food enthusiasts, students, and gift‑seekers, each title blends practical recipes with cultural insight. Whether you’re mastering new techniques, exploring Australian flavours, or building a cookbook library, our Cooking Books category offers museum‑quality inspiration.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShop cooking books that support Australian authors, chefs, and museum programs.\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"australian-bush-superfoods","title":"Australian Bush Superfoods","description":"\u003cp\u003eAustralia's unique native ingredients boast nutritional and medicinal benefits that cannot be found anywhere else. From the Kakadu plum with its unmatched vitamin C content, to Bunya nuts that contain natural antibacterial properties, knowledge of these superfoods has been passed down in Aboriginal cultures for thousands of years.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis cookbook features Australia’s most interesting and beneficial bush superfoods, with beautiful illustrations and information on where they grow, traditional Indigenous uses, nutritional benefits, and advice on how to use them in your home kitchen. You can then follow an easy plant-based recipe, such as Sweet Potato Toast with Finger Lime Guacamole, or Spiced Apple and Riberry Chia Pudding, to enjoy the health benefits yourself!\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eNo matter whether you live in the city or the outback, you too can discover the foods that nourished the first peoples of this land.\u003c\/p\u003e\n\u003cp\u003eAuthor: Lily Alice and Thomas O'Quinn\u003cbr\u003eISBN: 9781741175400\u003cbr\u003ePages: 192\u003cbr\u003eFormat: Paperback \u003cbr\u003eDimensions: 160x210 mm\u003cbr\u003ePublisher: Hardie Grant Travel\u003cbr\u003ePublished Date: October 2017\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":34233092309128,"sku":"9781741175400","price":33.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/KQ_5lPG03hCqawI8K_0riy62IwFyzkD5Xdn1-aPOb4yUGQ.jpg?v=1618368707"},{"product_id":"warndu-mai-good-food","title":"Warndu Mai (Good Food) Introducing Native Australian Ingredients to Your Kitchen","description":"\u003cp\u003eWith a few small adjustments and a little experimentation, you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods. Using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.\u003c\/p\u003e\n\u003cp\u003eAuthor: Rebecca Sullivan and Damien Coulthard\u003cbr\u003eISBN: 9780733641428\u003cbr\u003eType: Hardback\u003cbr\u003ePages: 256\u003cbr\u003eDimensions: 177mm x 219mm\u003cbr\u003ePublisher: Hachette Australia\u003cbr\u003ePublished Date: April 2019\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":34233122750600,"sku":"9780733641428","price":45.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/warndu-mai-good-food_1200px.jpg?v=1595575836"},{"product_id":"australia-the-cookbook","title":"Australia The Cookbook","description":"A celebration of Australian cuisine like never before - 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own - making this recipe collection relevant to home cooks everywhere.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor: Ross Dobson and Alan Benson\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781838662417\u003cbr data-mce-fragment=\"1\"\u003eType: Hardcover\u003cbr data-mce-fragment=\"1\"\u003ePages: 432\u003cbr data-mce-fragment=\"1\"\u003eDimensions: 189 x 279mm\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Phaidon\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: March 2021","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":39428879188104,"sku":"9781838662417","price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/btkmfD3y5OTH3ZNWMd02gF13yRwLHCT0DJtL6VlP1kJapw.jpg?v=1624413364"},{"product_id":"grow-your-own-bushfoods","title":"Grow Your Own Bushfoods","description":"\u003cp\u003eComprehensive and practical guide to growing and harvesting Australian bushfoods.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eGrow Your Own Bushfoods is the first ever comprehensive and practical guide to growing and harvesting more than 140 kinds of Australian bushfoods right in your own backyard. Detailed plant profiles describe ideal growing conditions and characteristics of each species. In addition there are suggestions on the best ways to prepare and eat your bushfoods. A bushfood directory is also included which lists suppliers of catalogues, seeds and seedlings as well as native plant gardens open for inspection. Written with an emphasis on using natural growing methods, Grow Your Own Bushfoods enables everyone to enjoy Australian bushfoods while at the same time preserving our endangered plant species.\u003c\/p\u003e\n\u003cp\u003eAuthor: Keith and Irene Smith\u003cbr\u003eISBN: 9781864364590\u003cbr\u003eFormat: Paperback\u003cbr\u003eDimensions: 155x235mm\u003cbr\u003ePublisher: New Holland Publishers\u003cbr\u003ePublished Date: August 1999\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":39694830796936,"sku":"9781864364590","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/3338.jpg?v=1637205741"},{"product_id":"cooking-with-the-oldest-foods-on-earth-1","title":"Cooking with the Oldest Foods on Earth","description":"Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers’ markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus. Cooking With the Oldest Foods on Earth – winner of the 2020 Gourmand Award for Innovation – shows you how to cook with bush foods, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. Now updated, including new recipes, Cooking With the Oldest Foods on Earth promises to broaden Australians’ culinary horizons in every way. 'This book is full of the information about Australian foods that your country refused to teach you. Here’s your chance to fully appreciate your homeland.' — Bruce Pascoe ‘A handy resource that aims to encourage more commonplace use of Australia’s delicious and healthy native produce.’ — Gardening Australia ‘This fabulous book gives a detailed rundown of the sort of ingredients we can use in ordinary cooking, with plenty of delicious recipes.’ — The Daily Telegraph ‘John Newton encourages us to delve into the food of our country and bring the tastes home to our kitchens and tables.’ — Organic Gardener\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor: John Newton\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781742237602\u003cbr data-mce-fragment=\"1\"\u003ePages: 144\u003cbr data-mce-fragment=\"1\"\u003eFormat: Paperback\u003cbr data-mce-fragment=\"1\"\u003eDimensions: 135x210mm\u003cbr data-mce-fragment=\"1\"\u003ePublisher: NewSouth Publishing\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: February 2022","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":39964862480520,"sku":"9781742237602","price":23.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/HHdbtBU4x2qjzIxVHGDf_nzkOCVBzHeCemkN5OzE65CRPw.jpg?v=1643952320"},{"product_id":"true-to-the-land-a-history-of-food-in-australia","title":"True to the Land: A History of Food in Australia","description":"Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water and soil, leading to centuries of unsustainable agricultural practices post-colonisation.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAustralian food history is also the story of its xenophobia and the immigration policies pursued which continue to question the image of Australia as a model multicultural society though the history ends on a positive note as Indigenous peoples take increasing control of how their food is interpreted and marketed.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'A comprehensive history of the food of Australia, from its beginning with the First Nations people 60,000 years ago to 2020.' — John Newton, author of The Oldest Foods on Earth: A History of Australian Native Foods\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e'A masterful overview of Australian food history and foodways, including their social and political implications and the influences of scientific and technological advances. From millennia-old fish traps to television's MasterChef Australia, by way of damper and mutton, lamingtons and Anzacs, it charts the evolution of Australian food and agriculture, acknowledging the contributions of the many cultures that make up contemporary Australia.' — Barbara Santich, Professor Emeritus, The University of Adelaide\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor: Paul van Reyk\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781789144062\u003cbr data-mce-fragment=\"1\"\u003ePages: 352\u003cbr data-mce-fragment=\"1\"\u003eFormat: Hardcover\u003cbr data-mce-fragment=\"1\"\u003eDimensions: 236x157mm\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Reaktion Books\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: June 2021","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":40034629189768,"sku":"9781789144062","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/true-to-the-land.jpg?v=1645742912"},{"product_id":"the-shared-table","title":"The Shared Table","description":"Any meal is only as good as the company with whom it’s shared, which is why this book unites food and its local community.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThis cookbook is a celebration of shared homes and their most iconic dishes – the food designed to feed the crowd, without breaking the bank or spending hours in the kitchen. It is a book about community, warmth, love and the unique connection of a nurturing home, where shared meals are central to the environment. Plus, without getting preachy or “clean ’n green eating” about it, all the recipes in the book are vegetarian and vegan.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe eight chapters are captured in different share houses throughout the inner, sunshiny, suburbs of Brisbane. Each chapter has a distinct theme, as dictated by the culinary skills of those living in the featured house: A breakfast spread menu; Hungover brunch; A leisurely long lunch; Eat it with your hands; Mexican-inspired feast; A Mediterranean dinner party; Pasta night; and Comfort food spread.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThrough its clean and bright photography – all taken by Clare’s own friends and roommates – The Shared Table is simultaneously luxe and sincere. It’s a warm and inviting cookbook that every share house needs on their communal bookshelf.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor: Clare Scrine\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781925811247\u003cbr data-mce-fragment=\"1\"\u003eType: Paperback\u003cbr data-mce-fragment=\"1\"\u003ePages: 220\u003cbr data-mce-fragment=\"1\"\u003eDimensions: 210x275mm\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Smith Street Books\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: September 2019","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":40678761824392,"sku":"9781925811247","price":20.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/Untitled-42_781e15ff-3e3c-4e7b-a41a-0372caab7b3f.jpg?v=1661923404"},{"product_id":"the-cocktail-bible-compact-edition-over-3500-recipes","title":"The Cocktail Bible Compact Edition Over 3500 recipes","description":"'The Cocktail Bible' contains over 3,500 cocktail and mixed drink recipes divided into 37 sections of main spirit and liqueur based cocktails such as brandy, gin, rum etc. There are also sections for shooters and aperitifs. 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Eating and cooking outdoors is part of the Australian lifestyle and this book gives you everything from starters to the best ways of cooking your favourite meat or vegetables. Including sides and salads and how to cook for one or the whole family with traditional favourites to the perfect way to cook a steak. Recipes included feature seafood dishes, pork, lamb, chicken, ribs, sides (sauces, marinates, dressings) and more.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor:  Cowie David\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781760795115\u003cbr data-mce-fragment=\"1\"\u003eType: Hardcover\u003cbr data-mce-fragment=\"1\"\u003ePages: 352 \u003cbr data-mce-fragment=\"1\"\u003ePublisher: New Holland Publishers\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: August 2022","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":40740538089608,"sku":"9781760795115","price":35.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/Untitled-113_fa61c35e-10fe-47c3-99e4-f5b4fddd0c5e.jpg?v=1663640333"},{"product_id":"very-good-salads-middle-eastern-salads-and-plates-for-sharing","title":"Very Good Salads: Middle-Eastern salads and plates for sharing","description":"This book contains 52 very good salad recipes, brought to you by Shuki Rosenboim and Louisa Allan, owners of Very Good Falafel, a small falafel bar in Melbourne, Australia. With a focus on vegan salads, exceptional dips, soft pita and, of course, very good falafel, all made from local in-season ingredients - you'll find all of these dishes, and more, in this very good book.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eVery Good Salads shares Shuki and Louisa's original, much-lauded falafel recipe for the first time, along with their popular salads that change with the seasons. Making the very best of fresh produce, recipes include Iraqi Jewish and Middle Eastern-focused salads that are as good on their own as they are stuffed into bread with a side of tahini.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eEach salad makes use of the whole vegetable, with classic and less-expected pairings such as watermelon salad with za'atar, radish and fried pita; peaches, basil and hazelnut; and grilled leek with pomegranate, walnuts, spring onion, mint, dill and lemon zest; as well as larger offerings such as silverbeet rice cake and stuffed tomatoes with saffron rice and dried mint. 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These tasks can be a source of immense joy and satisfaction, especially when shared with others.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe Shared Kitchen features more than 80 flavourful and creative vegetarian and vegan recipes, photographed across share houses in Meanjin (Brisbane, Australia). In these spaces, housemates navigate sharing kitchens, food and life together.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThe food is unfussy and flexible, inspired by the simple joy of cooking something delicious with what you already have - whether it was grown in your garden, bought in bulk at the market or discovered at the bottom of the crisper drawer. Each of the 16 chapters features a common fruit or vegetable - from apple to zucchini - and showcases new ways to put these staples in the spotlight, and save them ending up in the compost when you have too much to know what to do with.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAuthor: Clare Scrine\u003cbr data-mce-fragment=\"1\"\u003eISBN: 9781922754127\u003cbr data-mce-fragment=\"1\"\u003eType: Paperback\u003cbr data-mce-fragment=\"1\"\u003ePages: 336\u003cbr data-mce-fragment=\"1\"\u003eDimensions: 222x285mm\u003cbr data-mce-fragment=\"1\"\u003ePublisher: Smith Street Books\u003cbr data-mce-fragment=\"1\"\u003ePublished Date: September 2022","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":40779602395272,"sku":"9781922754127","price":45.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/products\/Untitled-264_ef2314b0-3b71-4786-b0f5-37cb609d747d.jpg?v=1664833604"},{"product_id":"community-salad-recipes-from-arthur-street-kitchen","title":"Community: Salad Recipes from Arthur Street Kitchen","description":"REVISED EDITION WITH NEW RECIPES AND STORIES 'Community completely changed my understanding of how vegetables can be used, and even how they're supposed to taste.' Community moves salads firmly to the centre of the plate, injecting colour, life and flair into everyday vegetables, and showing you how to achieve exciting flavours and hearty main meals with simple, nourishing ingredients. These are the kind of recipes you will want to share with your family, friends and neighbours, time and time again. Originally released in 2014, Community became an instant classic and favourite in kitchens all over Australia and around the world, creating a community of salad-lovers who are passionate about cooking and sharing vegetables. In this revised edition, Hetty shares 20 new recipes and some of those readers' stories - with accompanying interviews and beautiful imagery - to give the book back to the fans who made it such a phenomenon. New recipes include: Roasted sweet potato with lime cashew cream and roasted curry cashews; Butternut pumpkin with lemon tahini and miso granola; Whole roasted cauliflower with toasted farro and romesco sauce; Roasted cabbage with lentils and pumpkin seed brown butter; Pasta alla norma salad; Charred cos lettuce with lemony mushrooms, chickpeas and marinated feta. This is simple but generous food that you will want to make every night of the week, for those you love. PRAISE FOR COMMUNITY 'If you were stuck on a desert island and had to choose a salad to survive on, chances are it would come from this book.' Sydney Morning Herald 'Inventive, healthy and filling recipes.' Herald Sun 'The recipes, food styling and photography present readers with their own visual feast.' 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In the pages that follow, you will find recipes that will leave you wondering why you ever threw those average fish back. And you'll find ways to cook with scraps that would otherwise be destined for the bin. Why neglect that crayfish head when you can turn it into something delicious?\u003c\/p\u003e\n\u003cp data-block-key=\"3e75t\" data-mce-fragment=\"1\"\u003eIf we broaden the range of seafood we eat, we can reduce the pressure on our more favoured species. Sustainable cooking is a simple way we can play a role in supporting healthy fisheries.\u003c\/p\u003e\n\u003cp data-block-key=\"fmdom\" data-mce-fragment=\"1\"\u003eIn putting this book together, a call was put out to local fishers and guest chefs to send in their favourite ways of cooking unpopular fish. 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With easy-to-follow recipes for any occasion – whether you’re relaxing at home on a lazy Sunday afternoon, hankering after a street delight you had years ago in a faraway place, or in need of a cure in the form of something you can eat with your hands – you’ll find it on one of the 50 cards in this box.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eHow about a hot and hearty Philly cheese, a crunchy banh mi, or a good old fashioned PB\u0026amp;J – with bacon, naturally. 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Customers are queuing quite literally around the block from the early hours to eat Lune’s pastries, but what makes this book so special is how Kate Reid elevates croissant pastry from a classic breakfast staple to a refined vehicle for breakfast, lunch and dinner.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith step-by-step techniques for rolling and shaping croissants, followed by recipes for every hour of the day, plus what to do with leftovers and how to make a croissant a special occasion, this is the ultimate guide to baking the world's best-loved pastry.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eAuthor: Kate Reid\u003cbr\u003eISBN: 9781784885168\u003cbr\u003eType: Hardcover\u003cbr\u003ePages: 272\u003cbr\u003eDimensions: 216x283mm\u003cbr\u003ePublisher: Hardie Grant London\u003cbr\u003ePublished Date: November 2022\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":41491184025736,"sku":"9781784885168","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/files\/Untitled-12_4a71beda-bd6d-4872-a4f8-351db77b44bd.jpg?v=1701737893"},{"product_id":"tender-heart","title":"Tender Heart","description":"\u003cp\u003e\u003ci data-mce-fragment=\"1\"\u003eTenderheart\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/i\u003e\u003cspan data-mce-fragment=\"1\"\u003eis a book about vegetables. It is also a story of unbreakable family bonds, love and loss, and the legacy of food as a way to stay connected to loved ones, including those who have passed.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this masterwork from Australia's most respected vegetable-loving food writer, Hetty Lui McKinnon takes readers on a vegetable-by-vegetable journey, packed with clever and inventive ways to combine ingredients, flavours and texture. With practicality, accessibility and economy in mind, Hetty devotes one chapter to each of her 22 favourite everyday vegetables, from Asian greens to zucchini. 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It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.' Nigella Lawson\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eInspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi's and Sami Tamimi's original cookbook Ottolenghi- The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eYotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA new introduction sheds fresh light on a book that has become a national favourite.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOttolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003ePraise for Ottolenghi-\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e' A book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of' Nigel Slater, The Observer Magazine\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.' Caroline Jowett, Daily Express\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e'A wonderful book for vegetarians and cake lovers alike' Bee Wilson, Sunday Times\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor: Sami Tamimi and Yotam Ottolenghi\u003cbr\u003eISBN: 9781785034770\u003cbr\u003eType: Hardcover\u003cbr\u003ePages: 320\u003cbr\u003eDimensions: 202x278mm\u003cbr\u003ePublisher: RANDOM HOUSE UK\u003cbr\u003ePublished Date: September 2016\u003c\/span\u003e\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":43389484433544,"sku":"9781785034770","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/files\/Untitled-326_af9f8672-2581-4c24-bbfe-a4c86d76fb0c.jpg?v=1742265797"},{"product_id":"ottolenghi-simple","title":"Ottolenghi Simple","description":"\u003cp\u003e\u003cspan\u003e130 brilliantly simple, brand-new recipes from the bestselling author of \u003c\/span\u003e\u003ci\u003ePlenty, Plenty More, Jerusalem\u003c\/i\u003e\u003cspan\u003e and \u003c\/span\u003e\u003ci\u003eOttolenghi- The\u003cspan\u003e \u003c\/span\u003e\u003c\/i\u003e\u003ci\u003eCookbook.\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\u003ci\u003eOVER 1 MILLION COPIES SOLD\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eEverything you love about Ottolenghi, made simple.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eElevate your everyday cooking through 130 recipes with all the inventive elements and flavour combinations that Ottolenghi is loved for, but simplified.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBursting with photography, \u003c\/span\u003e\u003ci\u003eOttolenghi SIMPLE\u003c\/i\u003e\u003cspan\u003e showcases standout dishes to suit whatever type of cooking you find easy - whether that's making a delicious meal in under 30 minutes, using just one pot for dinner, or preparing a flavoursome dish ahead of time to serve when you're ready.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThese recipes all follow at least one of the SIMPLE criteria-\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eS - short on time- less than 30 minutes\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eI - 10 ingredients or less\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eM - make ahead\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eP - pantry\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eL - lazy\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eE - easier than you think\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiscover Ottolenghi's flavoursome and vibrant food with minimum hassle, for maximum joy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAuthor: Yotam Ottolenghi\u003cbr\u003eISBN: 9781785031168\u003cbr\u003eType: Hardcover\u003cbr\u003ePages: 320\u003cbr\u003eDimensions: 202x277mm\u003cbr\u003ePublisher: RANDOM HOUSE UK\u003cbr\u003ePublished Date: September 2018\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"National Museum Australia","offers":[{"title":"Default Title","offer_id":43389484466312,"sku":"9781785031168","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0374\/8895\/1432\/files\/Untitled-327_5938b6e9-44e8-4add-b2bb-5a9e6614de53.jpg?v=1742266082"},{"product_id":"a-heide-harvest-menus-feasts-and-stories-sunday-reed","title":"A Heide Harvest: Menus, Feasts and Stories Sunday Reed","description":"\u003cp\u003e\u003cspan\u003eIn 1934 when John and Sunday Reed purchased an acreage in Heidelberg they had a vision of a bohemian artistic community living in harmony with the earth. 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