Books

Pane, Vino e Peperoncino is a warm celebration of Italian home cooking, written in Italian. Full of honest, rustic recipes built around bread, wine and a little chilli, it captures the heart of the family kitchen. A lovely read for the Italophile cook.

Pietro Demaio has been collecting traditional Italian preserving recipes, and sharing them with family and friends, for a very long time. His book is a rich collection of these recipes mixed with childhood memories and anecdotes from his travels. Includes preserving vegetables and fish, making cheese and salamis, drying chillies, tomatoes and other produce, preserving fruit in grappa, baking bread, drying herbs and making soap. A wonderful book for the enthusiastic cook and for anyone who appreciates the rich and varied tapestry that Italy is today.

This guide invites you to create beautiful cured meats at home, celebrating the satisfying blend of craft, thrift, and creativity. Meredith Leigh explores meat preservation as both an expressive art and a source of deeply flavourful eating, offering an accessible, inspiring charcuterie resource for everyday cooks.

The Art of Plant Based Cheese Making guides you through crafting delicious dairy free cheeses at home. From soft spreads to aged wheels, it shares the techniques and recipes to make vegan cheese you will actually love. A brilliant read for the curious and the plant based cook alike.

Whether you're looking to brew an exact replica of one of your favourites or get some inspiration from the greats, this book is your new brew day planner

Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds and many more. Classic clone recipes from across Europe are also included.

For more than two decades, homebrewers around the world have turned to Brew Your Own magazine for the best information on making incredible beer at home. Now, for the first time, 300 of BYO's best clone recipes for recreating favourite commercial beers are coming together in one book.

Inside you'll find dozens of IPAs, stouts, and lagers, easily searchable by style. The collection includes both classics and newer recipes from top award-winning American craft breweries including Brooklyn Brewery, Deschutes, Firestone Walker, Hill Farmstead, Jolly Pumpkin, Modern Times, Maine Beer Company, Stone Brewing Co., Surly, Three Floyds, Troeegs, and many more. Classic clone recipes from across Europe are also included. This is also a softcover book.

Code: 130144

Packed with recipes, expert advice, step-by-step photos, and more, this official guide from Brew Your Own is a necessity for anyone who's into homebrew.

For more than two decades, America's homebrewers have turned to Brew Your Own magazine for the best information on making incredible beer at home. From well-tested recipes to expert advice, Brew Your Own sets the standard for quality. Now, for the first time, the magazine's best homebrew guides, recipes, troubleshooting, and tips are brought together in one book.

The Brew Your Own Big Book of Homebrewing is the ultimate all-in-one homebrew book. It's a first-time homebrewer's best friend, explaining the entire brewing process from start to finish with step-by-step photography. Yet it has plenty for the experienced homebrewer as well, including:

- Fully-illustrated guides for making the jump to all-grain brewing and for setting up your first kegging system
- More than 50 sought-after recipes to craft your favourite breweries' beers
- A deep dive into brewing ingredients
- The most useful troubleshooting features and tips from the pros from two decades of the magazine

Whether you're looking to get into brewing, up your game, or find inspiration for your next brew day, this book has what you need.

L30.00Hx3.00Wx26.00

Salt Sugar Smoke is a beautiful guide to preserving, curing and smoking your own food at home. From jams and pickles to bacon and smoked fish, it walks you through the craft with clear, inspiring recipes. A wonderful read for anyone keen to make more from scratch.

This comprehensive guide covers everything you need to know about butchering, smoking, curing, sausage making, and jerky production. From slaughtering and dressing to processing and preserving meat through methods like smoking, salting, and drying, author Philip Hasheider breaks each step down with clear instructions and helpful illustrations. You’ll learn how to handle a range of animals, beef, pork, venison, lamb, poultry, and goat, and how to turn different cuts into finished products such as sausages and jerky. Practical, detailed, and easy to follow, it’s an essential resource for anyone looking to confidently prepare and preserve their own meat.

Expert Philip Hasheider shows you how to turn your hard-earned hunt into delicious cuisine. Truly avid hunters are always looking for ways to get the most out of their game and maximize their yield.

Look no further: this book offers essential tips and background information, as well as coveted recipes, for hunters, chefs, and food lovers alike. The Hunter’s Guide to Butchering, Smoking, and Curing Wild Game and Fish gives hunters all the information they need for processing and preparing their harvested game to create the most flavorful and creative meals.

The book takes you from field dressing to skinning and cutting the carcass, to preserving and storing, to making sausage and cured meat, to preparing delicious, well-rounded meals for the dinner table.

It offers detailed step-by-step instructions, complete with illustrations and full-color photography, as well as a variety of mouthwatering recipes. Hasheider covers all the major game and fish species, including large game, such as deer, moose, elk, bighorn sheep, wild boar, bear, and alligator; small game, such as rabbit, raccoon, opossum, squirrel, muskrat, beaver, turtle, armadillo, groundhog, woodchuck, and snakes; upland game birds like grouse, quail, partridge, pheasant, dove, pigeon, squab, and wild turkey; a range of ducks, mergansers, geese, and other waterfowl; and a variety of fresh- and saltwater fish species like bass, catfish, eel, marlin, perch, pike, salmon, sturgeon, sunfish, swordfish, trout, tuna, walleye, whitefish, and more.

With its holistic approach to every aspect of wild game preparation, The Hunters Guide to Butchering, Smoking, and Curing Wild Game and Fish is a book no hunter will want to be without.

Food DIY: How to Make Your Own Everything is a spirited guide to making pantry staples from scratch. From cheese and bread to cured meats and condiments, it shows you how satisfying homemade really is. A brilliant read for anyone keen to do more themselves in the kitchen.

Writer, cook and photographer Valeria Necchio shares the food and flavours at the heart of her homeland. Veneto includes lovingly written recipes that capture the spirit of this beautiful and often unexplored part of North-Eastern Italy, plus Valeria’s memories of the people and places that marked her upbringing and that make this region – and this book – so special.

The recipes – 100 in total – are packed with fresh ingredients and lively flavours inspired by the Venetian culinary repertoire. You will find a wide range of both traditional and modern dishes, from Cicchetti to risotto, and from fish to sides, passing through a selection of Venetian sweet treats, and seasonal sweet and savoury preserves.

Discover the secrets of the authentic food of the Veneto region.

Food writer, columnist and photographer Valeria Necchio will introduce Italy's best-kept secret; the cuisine of the Veneto. Celebrating the food and flavours of North-Eastern Italy, the book includes lovingly-written recipes from Sarde in Saor (Marinated Sardines) to Gnocchi di Zucca al Burro e Noci (Pumpkin Gnocchi with Butter and Walnuts), Grigliata de Carne (Barbecued Pork Ribs, Pancetta and Sausage with Rosemary) to Sbrisolona (Almond Polenta Shortcake).

Charcuteria is a book about making cured meats, published by Perseus. It sits on the shelf next to the grinders and the fillers for a reason: if you are already making salami at home and want to read your way deeper into the craft, this is the sort of title people pick up. We stock it for the curers who like to understand what they are doing rather than just follow a recipe card handed down at a family lunch. Have a flick through a copy in store at Laverton North or Epping before you buy, or order it online and settle in with it before your next season.

Jamie Cooks Italy is a celebration of the joy of Italian food. Jamie wants to share his love of all things Italian with accessible, best-ever recipes for Classic Carbonara, Salina Chicken, Stuffed Focaccia, Baked Risotto Pie, Pot-Roasted Cauliflower and Limoncello Tiramisu. This is about bringing the pleasure and passion of the world's favourite cuisine to your kitchen at home.

Jamie has travelled around Italy to find the best of fast and slow cooking, Italian style. Enjoy the worlds favourite cuisine in your kitchen at home with Jamie's tried and trusted recipes.

Featuring 130 recipes in Jamie's easy-to-follow style, the book has chapters on Antipasti, Salad, Soup, Meat, Pasta, Fish, Rice & Dumplings, Bread & Pastry, Sides, Desserts and all the Basics you need.

The recipes are a mix of fast and slow cooking, familiar classics with a Jamie twist, simple everyday dishes and more indulgent labour-of-love choices for weekends and celebrations. Whether cooking for yourself or cooking for friends and family, the aromas and tastes will transport you straight to the landscapes of Italy. Viva Italia!

Real BBQ: The Ultimate Smoker's Cookbook by Will Budiaman is your guide to low and slow barbecue at home. It covers the gear, the technique and the recipes for tender, smoky brisket, ribs and more. A must read for anyone chasing proper backyard barbecue.

Get your kombucha brew on! Fresh, fragrant, and fizzy, home brewed kombucha tea is not only easy to make, it is simply the best testing, healthiest kombucha you've yet to try.

DIY Kombucha will take you steep-by-steep (and step-by-step) through the process of creating your own flavorful probiotic powerhouse. 

Here you'll find: Clear info on how much kombucha to drink a day, the alcohol content in kombucha, why homebrewing isn't dangerous, what to look for in (and where to buy) brewing equipment, and more.

All the fermented tea recipes you could ever want, including master teas, quick mixes, infusions, juices, smoothies, and even healthy mocktails. Stories and advice from the founders and brewers behind House Kombucha, Health-Ade, Humm Kombucha, Lion Heart Kombucha, and Buddha's Brew Kombucha Balancing instruction with encouragement, DIY Kombucha gives every home brewer the skills and confidence to make delicious home brews for every season, every symptom, and every Sunday brunch. Drinks include Chia Kombucha Refresca * Hibiscus Kombucha Cooler * Lavender-Mint Kombucha * Salted-Grapefruit Kombucha Juice * Carrot-Beet Cleanse Kombucha * 'Buch Bloody Mary * Kombucha Kosmo, and more!"

How to Distill is a practical, modern guide to small‑scale distilling, written by industry expert Aaron Hyde. Covering every stage of the process, from mash preparation and fermentation to distillation, flavour development, and aging, this book gives distillers clear, reliable information to improve their craft.

Inside, you’ll find straightforward explanations of still design, distillation theory, ingredient preparation, process control, and packaging considerations. Whether you’re just starting out or refining your technique, How to Distill provides the essential knowledge needed to create high‑quality spirits with confidence.