Search results for "Josh Cook"
Items in stock - 4 working days delivery time
Take One Fish
SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Selected for Jamie Oliver's Cookbook ClubForget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day.
R 260.00
Cook.
Get lamb chops crisp and medium-rare - on the braai. Never add sugar to your Napoletana sauce. Stop slathering chicken with olive oil before roasting it. Cook - the way you've always dreamed. This is not a cookbook. It's a book about cooking. Think of it as cooking between the lines. Or what your mother should have told you. Yes, there are recipes, but this book is about the journey, not the destination, so taking center stage are the hows and whys behind everyday ingredients and techniques - when to use coarse or finely ground salt; best pairings for common garden herbs; extracting and building flavour; champion chopping techniques; foolproof fillet; spud's lore, jackets and all... Whereas lessons on technique are found mostly in hefty culinary bibles, this user-friendly book is for everyone who's anywhere along the cookery continuum. It is the 'ta-da' moment for those who have been cooking, duty bound, for years, but didn't show up for basics training.
R 470.00
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Art of Libromancy
ONE OF LIT HUB'S MOST ANTICIPATED BOOKS OF 2023 • ESQUIRE's August 2023 Book Club Pick"If books are important to you because you're a reader or a writer, then how books are sold should be important to you as well. If it matters to you that your vegetables are organic, your clothes made without child labor, your beer brewed without a culture of misogyny, then it should matter how books are made and sold to you."With Amazon’s growing power in both bookselling and publishing, considering where and how we get our books is more important now than ever. The simple act of putting a book in a reader’s hands—what booksellers call handselling—becomes a catalyst for an exploration of the moral, financial, and political pressures all indie bookstores face. From the relationship between bookselling and white supremacy, to censorship and the spread of misinformation, to the consolidation of the publishing industry, veteran bookseller and writer Josh Cook turns a generous yet critical eye to an industry at the heart of American culture, sharing tips and techniques for becoming a better reader and, of course, recommending great books along the way.
R 432.00
Whole Fish Collection
Introducing The Whole Fish Collection – a stunning, limited-run set that unites all three of Josh Niland’s trailblazing and award-winning cookbooks in one beautifully crafted package. This exclusive bind-up includes The Whole Fish Cookbook, The Fish Butchery, and Take One Fish, all housed in a luxurious slipcase designed to elevate Josh’s revolutionary approach to seafood into an art form. A must-have for the true fan, this collection also features a series of exclusive, never-before-seen additions that will make it irresistible to serious home chefs and collectors alike. Three Books in One Elegant Slipcase: This exclusive set includes Josh’s full culinary works, beautifully presented in a custom-designed slipcase. It’s the perfect way to showcase Josh’s exceptional techniques and philosophies about working with fish—from simple preparations to advanced butchery skills. Limited Edition Signed Print: Included in the collection is a digitally signed print of the breakdown of the John Dory from The Whole Fish Cookbook. Special Edition Cover for The Whole Fish Cookbook: The Whole Fish Cookbook features a brand new cover design with a striking rainbow metallic foil print, replacing the iconic black fish with an eye-catching 3D effect that brings the cover to life. This design has already made waves in the fashion world, having been featured on t-shirts as part of the Comme des Garçons Watanabe cookbook collection. It also made an appearance on the shelves of Carmy, the protagonist of the cult-hit TV series The Bear, further cementing its status as an iconic culinary image. This new design takes that legacy even further, making it a show-stopping piece on any shelf. Exclusive and Limited: Only 3000 sets will be produced including the digitally signed print and exclusive Whole Fish cover design, making The Whole Fish Collection a highly exclusive item. Once sold out, this set will never be reprinted with the digitally signed print and cover like this, ensuring that it remains a rare and highly coveted collector’s piece for Josh Niland’s most dedicated fans. Price Point: Retailing at £100, the collection offers exceptional value considering the limited-edition content, the signed print, and premium packaging. It’s the perfect combination of accessibility and luxury for culinary aficionados who appreciate both design and technique.
R 3,091.00
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Whole Fish Cookbook
The Whole Fish Cookbook is the bestselling cookbook that has changed the way we think about fish. Jamie Oliver called Josh Niland one of the most impressive chefs of a generation and Yotam Ottolenghi voted the book one of his favourites – ever. Add to that a swag of awards, including: the André Simon Food Book Award 2019; two James Beard awards in 2020 – Restaurant and Professional and the prestigious Book of the Year; and The Australian Book Industry Association’s Illustrated Book of the Year in 2020. The Whole Fish Cookbook was also shortlisted as debut cookbook of the year in the Fortnum & Mason food & drink awards in 2020 and longlisted as Booksellers’ choice in the adult non-fiction category by the Australian Booksellers’ Association. As well, photographer Rob Palmer won the Australian National Photographic Portrait Prize in 2020 with a stunning photo of Josh from the book.My cookbook of the year. – Yotam Ottolenghi, The GuardianA mind-blowing masterpiece from one of the most impressive chefs of a generation. — Jamie Oliver In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
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Blackstone® Griddling
Conquer the art of outdoor cooking with this one-stop guide to mastering your Blackstone® griddle. Want to know the best methods for searing, sautéing and indirect cooking on your griddle, or the easiest way to clean and care for your Blackstone®? Are you looking to season your griddle for lasting protection and flavour and serve steaks so perfectly medium rare they’ll earn you a “well done” from family and friends? Thanks to this all-encompassing guidebook from griddling pro Josh Hunt, you’ll confidently commandeer your Blackstone® in no time.Though it might be tempting to serve juicy Jalapeño & Onion Triple Smash Burgers on a weekly (or daily!) basis, you don’t have to limit yourself to beef - make mouthwatering breakfasts, pizzas, tacos, noodle dishes and even desserts on your griddle in addition to all your favourite grill classics. Start your morning with a stack of Blackstone Buttermilk Pancakes, whip up Griddled Shrimp Pad Thai with ease or wow even the toughest food critic with Josh’s bold recipe for Bananas Foster French Toast Grilled Cheese. Armed with this expert guide, your Blackstone® will quickly become your go-to cooking tool for every awe-worthy meal of the day.
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Win Son Presents a Taiwanese American Cookbook
A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisineJosh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine. Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.
R 912.00
R 275.00
Saint Peter
In 2026, Saint Peter marks a decade at the forefront of global dining – a restaurant that has quietly but decisively reshaped the way we think about fish. In Saint Peter: Chapter & Verse, Josh Niland brings that world to the page for the first time: a landmark work that captures the philosophy, precision and daily rhythm of one of the most original kitchens of its generation.Structured around three expansive essays and over 100 defining recipes, the book moves between story and craft – tracing the evolution of the restaurant, articulating Niland’s revolutionary whole fish approach, and offering a rare, deeply considered look at the mechanics of service. Recipes are presented as ‘verses’, interwoven through the narrative, spanning everything from foundational preparations to the dishes that have defined Saint Peter’s menus, including its most iconic and unexpected creations.At its core is a singular philosophy: that every fish deserves to be treated with rigour, intelligence and respect. From dry-ageing and butchery to cooking and presentation, Niland’s work expands the possibilities of seafood in ways that are both technically groundbreaking and deeply thoughtful. This is not simply about sustainability, but about unlocking flavour, texture and potential at every stage.Photographed by David Loftus and produced as a richly layered, design-led object, Saint Peter: Chapter & Verse is both a document of a restaurant at its peak and a lasting contribution to the global conversation around cooking. It is a book for chefs, serious home cooks and anyone interested in the intersection of craft, creativity and hospitality – a definitive statement from one of the most important voices in food today.
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Grid
'A highly original, electrifying read' The Times'A stylish, riveting thriller' Daily Mail'An assured page-turner ... it combines action and foreign locations with big ideas a la Dan Brown' Sunday TimesThe US President Thompson has been dreaming of his own death. A repeating nightmare that hounds him night after night that he can't ignore: something tells him it's not just a dream, it feels too real.Thompson's doctor, military psychiatrist Josh Cain, is summoned to a church tower near the White House. He thinks he is there to talk down another suicidal ex-Marine. But the man he finds tells him of a plot to kill Thompson, revealing secrets he can't possibly have known - just seconds before a sniper's bullet takes him out . . .Battles have been fought man to man, then machine to machine, and even in cyberspace. But now there is a different battlefield emerging: human consciousness and the fight for our minds.What readers are saying:***** 'A classy, intelligent and reflective investigative thriller.' ***** 'A layered plot, engaging characters and a spine chilling ring of truth to the plot, which lured me in and kept me trapped until the final page.'***** 'A real page turner with plenty of surprises and twists. Great read.'***** 'THE BEST BOOK THAT I'VE READ ALL YEAR!'
R 340.00
Rhett & Link Present: The Mythical Cookbook
From the larger-than-life team behind the internet’s most-watched daily show, Good Mythical Morning, and culinary spinoff, Mythical Kitchen, a one-of-a-kind cookbook with 100 recipes for living a Mythical, and delicious, life.When it comes to food—the good, the gooder, and the shockingly not un-good—Mythical Chef Josh, Rhett & Link, and the Mythical Kitcheneers have just about done it all. They’ve taste-tested, mythbusted, and dreamed up the most inventive, delicious, and ridiculous foods imaginable, all for your eyeballs to eat on-screen. But, since your mouth does a much better job of eating than your eyeballs, this flavor-packed cookbook is bringing the best of the Mythical extended universe into your kitchen. From breakfast to dessert and everything in between, inside these pages you’ll find fan favorites and new inspirations including:Garlic Bread McMuffinsChicken and Waffles Pot PieGrilled Cheese RamenLink’s Mom’s Country Fried SteakRhett’s Top Secret Baked BeansAnimal-Style Mac ‘n’ CheeseSkittle-Milk French ToastFlamin’ Hot Cheetos Chicken SandwichSriracha Fish & ChipsElvis Bread PuddingPop Tart Lava CakesFilled with one-of-a-kind recipes, profound life advice, candid photos, and at least one weird story about an angry toaster that’s come to life, The Mythical Cookbook will help you cook deliciously, eat happily, and live Mythically. And have no fear: while their on-screen creations push food to the limits, the recipes in this book are delicious and doable for real life in real kitchens. Bring extra napkins to the table—you’ll need them.
R 680.00
Hamburger
What do Americans think of when they think of the hamburger? A robust, succulent spheroid of fresh ground beef, the birthright of red-blooded citizens? Or a Styrofoam-shrouded Big Mac, mass-produced to industrial specifications and served by wage slaves to an obese, brainwashed population? Is it cooking or commodity? An icon of freedom or the quintessence of conformity? This fast-paced and entertaining book unfolds the immense significance of the hamburger as an American icon. Josh Ozersky shows how the history of the burger is entwined with American business and culture and, unexpectedly, how the burger's story is in many ways the story of the country that invented (and reinvented) it. Spanning the years from the nineteenth century with its waves of European immigrants to our own era of globalization, the book recounts how German hamburg steak evolved into hamburgers for the rising class of urban factory workers and how the innovations of the White Castle System and the McDonald's Corporation turned the burger into the Model T of fast food. The hamburger played an important role in America's transformation into a mobile, suburban culture, and today, America's favorite sandwich is nothing short of an irrepressible economic and cultural force. How this all happened, and why, is a remarkable story, told here with insight, humor, and gusto.
R 1,354.00
Berber & Q
Ditch burnt, joyless burgers for bold, flavoursome and wonderfully surprising barbecue food‘Packed with over 120 tasty and tantalising barbecue recipes’ – Great British FoodHere are over 120 of the very best, lip-smackingly good barbecue recipes from ex-Ottolenghi chef, Josh Katz. Perfect for sharing and pairing in different combinations, all of the recipes are a celebration of flavour. A book that is not just for meat-lovers, equal status is given to vegetables so that they are never treated like a sideshow. Instead each and every component of the meal is big, bold and completely unforgettable. Meats, fish and vegetables are left to marinate and are then smoked, grilled, slow cooked or burnt (on purpose); while essential extras such as punchy pickles, fiery sauces, creamy dips and fresh salads are prepared ahead and ready to be heaped onto the plate. Taking inspiration from East to West, from the modern to the traditional, these barbecue recipes are like nothing you have ever encountered before – mashing tastes and techniques from New York, the Middle East, London, North Africa and beyond. With recipes including Cauliflower shawarma with pomegranate, pine nuts and rose; Harissa hot wings; Blackened hispi cabbage with lemon crème fraiche; Honeyed pork belly with pineapple salsa; Monster prawns with a pil pil sauce and Saffron buttermilk-fried chicken with tahini gravy, you will be inspired to grab a bag of charcoal and a lighter, and create your very own barbecue feast.
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Benchwarmer
A moving, funny, inventive parenting memoir, written in a surprising form: an encyclopedia of failure in sports What can a new father learn about parenthood from reading sports almanacs? For most dads, the answer to this question is: nothing. But to Josh Wilker, whose life and writing have been defined by sports fandom, all of the joy, helplessness, and absurdity of parenthood are present between the lines. After all, what better way to think about losing control than Eugenio Velez's forty-five consecutive at-bats without a hit? How better to understand ridiculous joy than the NFL career of Walter Achiu, whose nickname was "Sneeze"? In the stories of sports figures large and small, Wilker finds the pathos in success and the humor in losing. As the terrified father of a one-day-old, Wilker recalls the 1986 World Series, when the moment was too big for the Red Sox. When he finds himself stealing away for an hour of alone time, Wilker thinks of boxer Roberto Duran, so beaten by Sugar Ray Leonard that he finally gave up.And yet, even as the frustrations and anxieties build, Wilker remembers Mets pitcher Anthony Young, who broke the baseball record for most consecutive losses--and never stopped showing up. Finding the richness of life in obscure wrestling maneuvers and pop-ups lost in the sun, Benchwarmer is a book of unique humanity and surprising wisdom.
R 964.00
![Pleasant Conceited Comedie, Wherein Is Shewed How a Man May Chuse a Good Wife from a Bad. as It Hath Bene Sundry Times Acted by the Earle of Worcesters Seruants. [Attributed in a Ms. Note on the Titlepage to Joshua Cooke.]](http://exclusivebooks.co.za/cdn/shop/products/9781241402969_1830e7a0-0bc5-4525-8313-1f053197bbad.jpg?height=645&pad_color=fff&v=1707425426&width=315)
