Penguin Books Australia

The Country Calendar Cookbook with Allyson Gofton brings together two of New Zealand's best-loved icons in a tribute to rural New Zealand. Featuring engaging stories from the top-rating television show Country Calendar , this stunning cookbook showcases New Zealand produce at its best. 

Diverse, satisfying dishes from the Middle East

Middle Eastern food is as fascinating and varied as the ancient region from which it comes. Dishes range from simple stews to extravagant offerings characterised by heady fragrances, exotic spices, sweet–sour flavours and decorative garnishes.

Thai is one of the world's most exciting cuisines, with flavours that leap from the plate, exotic ingredients and jewel-bright colours. The inspired alchemy of Thai food balances sweet with sour, salt with spice, to create startling aromatic dishes.

Curries are the hallmark of Thai cooking, but spicy stir-fries and noodle soups also play a leading role...

Explore the fresh & vibrant flavours of Vietnam

Vietnam's cuisine is a captivating fusion of age-old flavours and the sometimes surprising colonial influences of French and Chinese cooking – yet its personality and style is uniquely Vietnamese; characterised by an abundance of fresh herbs, crisp lettuce, noodles and soft rice-paper wraps.

Mouth-watering delicacies from Greece

The essence of Greek cuisine is the use of fresh, seasonal ingredients. Dishes are designed to showcase the bounty of the season, enhanced with fragrant herbs and spices, such as oregano, parsley, cinnamon and cloves. The preparation of dishes for various annual celebrations brings the family together and these are occasions for sharing passion, fun and wonderful...

Delicate, refined tastes from Japan

Japanese cuisine is the epitome of simplicity and elegance. By cleverly combining quality fresh produce with a few essential flavourings (bonito, dashi, soy sauce, sake), the natural characteristics of each ingredient are allowed to shine. Dishes are designed to satisfy all the senses, and careful preparation and presentation are of the utmost importance.

Lightly spiced flavours from Morocco

The market place is at the heart of Moroccan cooking – the fragrance of fresh herbs and pungent spices, the visual thrill of intricately painted serving dishes and glowing fresh produce. Moroccan food is characterised by fresh, zesty and spicy flavourings.

The restaurant, run by the inimitable Fleur Sullivan, was 'Just one of those places that keeps cropping up in conversations' whenever there was a gathering of 'foodies', he said...

Fresh & bold flavours from Spain

In this inspired collection of recipes, acclaimed cook and restaurateur Abla Amad shares the secrets of Lebanese cooking. Learn how to arrange a traditional mezza spread of kibbee, vine leaves, baba ghannooj and felafel, and how to achieve complex flavours in simple dishes such as casseroles, skewered meats and exotic salads.

Ever since working at the River Cafe for Ruth Rogers and Rose Gray, Jamie Oliver has had a serious passion for Italian food. Now, ten years later, Italy and its wonderful flavours continue to have a major influence on his food and cooking. In Jamie's Italy, Jamie travels this famously gastronomic country paying homage to the classic dishes of each region and searching for new ideas to bring home. The...

I wake up in the morning and throw the shutters open. It's dawn and the first prayers of the day have just hurled over the rooftops of Marrakech. Breakfast is home-made jam, honey, tea, freshly squeezed orange juice and a basket full of freshly baked, still warm breads – m'lawi, flat bread, pancake and croissant.

And with this, the irrepressible Peta Mathias begins her culinary adventures...

This fabulous slipcase contains books 1 & 2.

It's hard to imagine a more knowledgeable and inspiring guide to the vibrant world of Thai street food than internationally renowned chef and Thai food expert David Thompson.   Join him on a whirlwind tour of the curry shops and stir-fry stalls of Thailand: a float on the canals of Bangkok, on the streets and in the markets – then try your hand at cooking the fast, fresh, and irresistible...

When Jane Webster sells her house in Melbourne and takes her four children out of school to move to a grand but neglected chateau in Normandy, she isn't sure how they will adapt to their new French lives. But soon enough, the family is immersed in the tiny village of Bosgouet, embracing the unhurried pace and seasonal rhythmns of rural France. There is a new language to learn, new friends to make and...

In The New Zealand Cook's Bible , you will find everything from how to sauté a potato and fillet a fish to the best method for roasting beef and selecting the right knife. It is a comprehensive cookbook, covering traditional methods and techniques, modern ingredients, terms and tools, and delicious, easy-to-follow recipes.

Now completely revised and updated, The New Zealand Cook's Bible includes...

Indian cuisine is probably best known for its hot curries, but it is in fact amazingly varied. Dishes range from mildly spiced to fiery, creamy to fried or grilled, sour to sweet – but always with a carefully selected blend of aromatic spices and herbs.