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Hunger
More than 50 deliciously witty stories from one of our funniest and most passionate food writers.
Noodle
Noodles have become a new culinary craze for very good reason they feed the soul. Here, the sophisticated palate meets the comfort zone with 113 recipes that feature 20 different noodle types. Gorgeously photographed full-page plates accompany recipes from China, Japan, Malaysia, Thailand, Korea, Laos, India, Burma, and the Philippines, which include Cantonese Wonton and Noodle Soup, Soba with Eggplant and Miso, Malaysian Curry Laksa, Korean Chap Chae, and Indian Sevian Keer Dessert Noodles. Each is a one-bowl meal that is satisfying, healthy, and delicious. A terrific guidebook for an Asian-noodle aficionado in training. Cooking Light
Coach Fitz
One of the strangest and most appealing novels you will read this year! Tom Lee’s first novel is about a young jogger who is in a relationship with an older woman. She is both his coach and his mentor. Coach Fitz, as he calls her, seeks to instil a philosophy of running which combines ‘controlled intensity’ with a curiosity about places and their histories. A country boy, he is fascinated by the landscapes of the city beaches and parks through which they travel. And he has his own obsessions – with exercise routines, ancestral legacies, outdoor gyms, horse-racing, weather conditions and inner-city eating habits. Then, suddenly, their relationship falls apart, over the issue of sex â€...
Yum
This is a culinary storybook laced with photographs and nearly 100 recipes. Presenting details of one man's love affair with food, the book follows Terry Durack as he writes about life-changing chocolate cake, the meaning of soup, the art of the udon noodle and the beauty of pig's feet. The 34 tales allow readers to delve into a mind obsessed with flavours, textures, aromas, passion and love. Each story carries with it a special bonus - a clutch of recipes such as Ukrainian borsch, Florentine tripe, Chinese congee with white fish, Singapore curry laksa, Malaysian fish head curry and Moroccan chicken with tomato, olives and preserved lemon.
1001 Foods
"1001 Foods" is a delicious collection of the best foods the world has to offer, from Julia Child's recipe for scrambled eggs to Mexican Chicken Mole and everything in between. Each food is described in loving detail, including fascinating insights into its historical and cultural significance, and illustrated with stunning, appetizing photographs. The subject foods are organized according to the structure of a classic dinner: from Soup to Nuts. There are recipes and features throughout on particular subjects such as the best chicken dishes, the most expensive ingredients, the most delicious artisanal cheeses of the world, and many others. The arbiters of the list are food professionals whose names are known in kitchens and bookstores worldwide. They share their expert opinions on the whole foods, dishes and cuisines that must be experienced at least once in a lifetime. Contributions from Nigella Lawson, Madhur Jaffrey, Jamie Oliver, Delia Smith, Rick Stein, Bill Granger, Claudia Roden, Jill Dupleix, Ken Hom and Donna Hay among others.
Alla Fratelli
Each week, Fratelli Fresh feeds between 15-20,000 people across its Sydney-based food empire. Alla Fratelli by Fratelli Fresh is all about seasonal, fresh, heart-warming, delicious eating, dedicated to flavour and tradition - but it rips up the rule book at the same time, challenging some of the older Italian traditions and putting meals together that suit the way we live now. This is how we should all be cooking at home, with fresh, beautiful, simple, generous, messy Mediterranean market food, shared with children, parents, friends and neighbours. Winner of Best Restaurant Under $30 from the Sydney Morning Herald in 2013, and Best Cafe from TimeOut Sydney in 2012, Fratelli Fresh is the creation of the McDonald family, from Barry and Karen to daughter Nina and the entire crew/family/staff. Since opening in 2004, it has become Sydney's favourite way of eating Italian style.
Eat London
Where do those whose professional lives center on food eat in London? Joe Warwick asked that question of 150 of the city's most informed foodies, and the answers cover a surprising range, from haute, Michelin-rated destinations to celebrity-chef venues to ethnic gems off the beaten track. Color photographs show every choice, while the pocket-sized format makes it all portable. A discreet design won't let anyone know that the person holding the book is a tourist.
Last Shot
A coming-of-age memoir of addiction, ambition and redemption in the high-stakes world of Michelin star kitchens. From reckless drug addict to one of Australia’s top chefs and television stars: MasterChef judge Jock Zonfrillo's powerful life story will shock and inspire. Jock’s life spiralled out of control when he tried heroin for the first time as a teenager while growing up in 1980s Glasgow. For years he balanced a career as a rising star amongst legendary chefs with a crippling drug addiction that took him down many dark paths. Fired from his job at a Michelin star restaurant in Chester, England, after a foul-mouthed rant, Jock made his way to London looking for work and found himself...
Food and Media
Food is everywhere in contemporary mediascapes, as witnessed by the increase in cookbooks, food magazines, television cookery shows, online blogs, recipes, news items and social media posts about food. This mediatization of food means that the media often interplays between food consumption and everyday practices, between private and political matters and between individuals, groups, and societies. This volume argues that contemporary food studies need to pay more attention to the significance of media in relation to how we 'do' food. Understanding food media is particularly central to the diverse contemporary social and cultural practices of food where media use plays an increasingly important but also differentiated and differentiating role in both large-scale decisions and most people's everyday practices. The contributions in this book offer critical studies of food media discourses and of media users' interpretations, negotiations and uses that construct places and spaces as well as possible identities and everyday practices of sameness or otherness that might form new, or renew old food politics.
Remote Control
This book examines the ethical challenges posed by new media formats, technologies and audiences. It considers how these emerging genres and technologies work, how they are reshaping the public sphere, and how the connections between product and viewer, and producer and media consumer, are being changed by new shows and formats. It includes lively chapters from a range of prominent media commentators and practitioners on a diverse range of issues, including reality TV, on-line media, the cash for comment scandal and emerging philosophical approaches to new media ethics. With so much interest in contemporary media forms, and so many heated debates about media ethics, this book will be a must for journalists, media practitioners, watchers and students.
