Modern Baking

$40.00 $20.00

Bring some magic into your kitchen with the trendiest baking shortcuts and divinely delicious whole ingredients! Brought to you by best-selling Donna Hay, Australia's favorite and most trusted cook, Modern Baking features over 250 luscious and flavor-filled recipes for cakes, biscuits, and all sorts of delectable sweets in this, her 'modern baking bible'.

400 pages
250+ recipes
9.06" x 1.65" x 10.83"
Author: Donna Hay
Publisher: Harper Collins

Green Kitchen at Home

$40.00 $20.00

Bestselling authors David Frenkiel and Luise Vindahl are back, this time with a curated compilation of simple and delicious recipes to make vegetarian dishes so delicious even meat-lovers will lose their allegiances. Featuring breakfast pancakes and breaded desserts with added vegetables, Green Kitchen at Home uses gorgeous food styling and author anecdotes to inspire time effective, plant based cooking in your home.

Authors: David Frenkiel and Luise Vindahl
256 pages
8.38" x 1.25" x 10.38"
Publisher: Hardie Grant

Pesto: The Modern Mother Sauce

$26.00 $13.00

Most people are familiar with classic Italian pesto, a green sauce made from basil, garlic, pine nuts, Parmigiano-Reggiano, salt, and olive oil. But Leslie Lennox, founder of the award-winning artisanal pesto company Hope’s Gardens, shows us that pesto need not be limited to its original ingredients―and that creative pestos can serve as building blocks for all manner of flavorful dishes, just like any good “mother sauce.”

In Pesto: The Modern Mother Sauce, Lennox introduces readers to a new way to think about pesto. In the right proportion, almost any combination of plants, garlic, nuts, cheese, seasoning, and oil can make a delicious sauce―especially when you’re using what’s on hand, what’s local, and what’s in season.

Lennox offers up several favorite pesto recipes, and then takes these simple sauces a step further. They serve as the building blocks for 97 kitchen-tested recipes for breakfast, lunch, dinner, and more. From risotto and ramen to chicken fajitas and swordfish kebabs, everything tastes better with pesto!

Root Stem Leaf Flower

$40.00 $20.00

Root, Stem, Leaf, Flower is a cookbook about plants – it's about making the most of the land's bounty in your everyday cooking.

Making small changes to the way we cook and eat can both lessen the impact we have on the environment and dramatically improve our health and wellbeing: good for us and for future generations to come. Making plants and vegetables the focus of your meals can improve your cooking exponentially – they provide a feast of flavors, colors and textures.

Root, Stem, Leaf, Flower is a true celebration of seasonal vegetables and fruit, packed with simple and surprisingly quick vegetarian recipes. With roots, we think of the crunch of carrots, celeriac, beetroot. From springtime stems like our beloved asparagus and rhubarb, through leaves of every hue (kale, radicchio, chard), when the blossoms become the fruits of autumn – apples, pears, plums – the food year is marked by growth, ripening and harvest.

With 120 original recipes, every dish captured by acclaimed photographer Andrew Montgomery, and Gill's ideas for using the very best fresh ingredients, Root, Stem, Leaf, Flower is a thoughtful, inspiring collection of recipes that you'll want to come back to again and again.