Cheese Slices by Will Studd $79.95
Why do some cheese taste better than others??
What do you look for if you want the very best??
Where do your favourite cheeses come from and how are they made??
In cheese slices, Master of Cheese Will Studd explores the fascinating traditions that lie behind the world’s benchmark cheeses and shares
his passion for cheeses that embody the unique character of region, soil & season In this book Will examines the state of play in the international world of cheese, where artisan and farmhouse cheese-makers, backed by discerning consumers, have taken a stand for diversity, quality and character against the mass– produced cheese churned out by industrial dairies.

NOSE TO TAIL EATING (Dave's current favourite) $45
By Fergus Henderson 'Nose to Tail Eating' proves that there are delights in British cooking, textural and flavoursome, which lie beyond fillet steak. Here are recipes for unusual dishes such as pea and pigs ear soup as well as the more familiar tripe and onions. Fergus Henderson caused something of a sensation when he opened his restaurant St John in London in 1995. Set in a former smokehouse near Smithfield meat market, its striking, high-ceilinged white interior provides a dramatic setting for food of dazzling boldness and simplicity. As signalled by the restaurant's logo of a pig (reproduced on the cover of Nose to Tail Eating) and appropriately given
the location, at St John the emphasis is firmly on meat. And not the noisettes, fillets, magrets and so forth of standard restaurant portion-control, all piled up into little towers in the middle of the plate: Henderson serves up the inner organs of beasts and fowls in big, exhilarating dishes that combine high sophistication with peasant roughness. Nose to Tail Eating is a collection of these recipes, celebrating, as the title implies, the thrifty rural British tradition of making a delicious virtue of using every part of the animal. This new edition, beautifully redesigned, comes with an introduction by Anthony Bourdain. . 'The child of Elizabeth David and George Orwell.' - A.A. Gill
 

Maggie's Harvest by Maggie Beer - Maggie's Harvest by Maggie Beer shows us why she is one of Australia's best-loved cooks. Maggie's Harvest is a beautifully designed cookbook that will set itself apart on your shelf. With a sumptuous cover hand stitched with a magnificent tree from Maggie's own Barossa Valley garden and silk ribbons to mark your favourite recipes this stunning volume evokes a country-style feel of nature and fresh produce. Maggie provides us with her most treasured food experiences, enjoyable accounts of meals with family and friends and over 350 of her signature recipes. She shares with us her love of using the freshest and finest quality seasonal produce. The passion Maggie displays in Maggie's Harvest inspires us to appreciate food for what it is - an opportunity to come together with our loved ones and celebrate the simple pleasures in life. With mouth watering pictures and glorious recipes, this beautifully designed cookbook is one for the whole family to enjoy, for that is, and has always been Maggie's purpose.