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Recipes that channel the heart and hygge of a quintessentially Danish way of life, with location photography and travel advice, now in a collectable gift formatLet Copenhagen Cult Recipes take you on a journey to the heart of Copenhagen's culinary traditions, to find out why the Danes embrace their food heritage so passionately, and why their way of life continues to be adopted enthusiastically around the world. This cuisine centres around 'hygge', the cosy atmosphere for which the Danes are famed - shared tables, outside eating, simple local produce, eaten in company. It's about keeping things simple and tasty, and using space wisely by growing fresh herbs and greens on rooftops, in window boxes and small vegetable patches.Recipes include:Rye breadPlaited fruit DanishSmorrebrodHerringDanish hot dogsAnd much more ...Featuring iconic location shots and food photography that showcases traditional dishes with a modern twist, together with recipes from some of the most influential contempo

'If you have ever wanted to get into making pasta this book is for you. I love it.' Brigitte Hafner, Tedesca Osteria 'A must own for any pasta aficionado you know.' Melissa Leong, writer, television host 'Tipo 00 is one of my favourite places in the world.' Marco Pierre White Greek chef Andreas Papadakis opened his tiny, cultish Melbourne pasta bar because he couldn't find what he wanted: an exceptional bowl of pasta made with the very best ingredients and served all day. He was obviously on to something because word spread fast and soon pasta people from near and far were joining the queue.A decade on, Andreas has documented more than 80 recipes that embody the best of Tipo 00 and the ethos that drives it, and demonstrate why a booking remains a coveted thing. All the favourites are here, from asparagus ravioli with parmesan cream to cocoa paccheri with pine mushrooms and pine nuts to gnocchi with duck and porcini ragu, to the famously delicious tipomisu dessert and a fast version of

Baker Bleu The Book is a cookbook of sorts. At least, it has 50 delicious, inventive recipes for anyone who wants to emulate the best bread and Roman-style sourdough pizza bases in Melbourne. And those who are sandwich fiends (like Neil Perry), or who aspire to resourcefulness with leftover bread, or use croissant dough to make simple filled pastries at home (and prudently leave the whole croissant palaver to the experts). Or just crave the bakery's now cultish vegan challah (born of the fact its first low-grade food licence did not allow them to work with eggs). But there is more to it too. It's also a story of what's possible when you wake up one day and decide surely - surely? - there's more to life than a soulless job in advertising.