Welcome to Virtue Books

This book is outstanding, exceptional value and a must for anyone interested in restaurants or creative cuisine.The book is generously illustrated 600 page day in the life features over 800 photographs, menus recipes and diagrams and presents a guided tour through a full working day at El Bulli. This book has had stunning reviews worldwide and is highly recommended. You will not be disappointed

Recent studies suggested that as many as one in every 100 people has Coeliac disease. Coeliacs have an auto immune disease triggered by gluten that means the body produces antibodies that attack its own tissue. This can, amongst other things, leave sufferers, feeling bloated, nauseous and tired. This book will revolutionise the notorious restrictive gluten free diet, showing readers how to face ever meal of the day with a selection of delicious recipes that coeliacs have until now only dreamed of. There are some marvellous recipes. This book is a must have for any coeloac sufferer.

Salsa Bar & Grill is one of Port Douglas's most loved restaurant to so many people. This very nicely produced book has been designed to give readers the opportunity to experience the food and unique story of the restaurant. Peter Evans has even said that the Linguini Pepperincino with Garlic Yabbies would be one of his most favourite dishes in the world. Quite an endorsement. The recipes are excellent as is the photography. This would be great asset to any library either home or at your restaurant. Worth a look.

Ferran Adria has revolutionized the world of gastronomy. His restaurant El Bulli is recognized as the Best Restaurant in the World. Artist Richard Hamilton and Vicente Todoli Director of Tate Modern London explore the relationship between the cuisine of El Bulli and the world of art. Really a fascinating subject. The book compiles debated, texts and round tables between artists, chefs,critics,gallaries and curators, representing the most potent personalities of art and the gastronomic worlds. These include Heston Bluemnthal and many others. If you are a Ferran Adria fan this book though different should be part of your resource library.

This is the first real cookbook for cocktails covering the entire breadth of this rich subject. THe book provides much more than merely the same old recipes: it delves into history,personalities, and anecdotes; that show you how to set up a bar,master important techniques, and use tools correctly; and it delivers unique concoctions, many featuring Dale DeGroffs signature use of fresh juices;as well as the classics.Dale DeGroff is the epitome of Perfect Bartender, universally acknowledged as the world's premier mixoligist. From Entertaiment Weekly to the Culinary Institute of America whenever anybody wants information they turn to Dale. A great book and a must for ever bartender.

In Go FIsh Al Brown has combined his two great passions-cooking and fishing- and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans,shellfish and fin fish of many varieties. Go Fish is the ultimate guide to sourcing and cooking fish.Showing passion and respect for our cuisine and delivering it with uncomplicated excellence,Al's recipes are about simplicity yet sophistication,character and sometimes an element of surprise.Stunning photographed by Kieran Scott,Go Fish is the must have cookbook for every new Zealand household. Remember Al is a culinary ambassador for New Zealand Trade & Industry and helps promotte New Zealand cuisine overseas.

We now stock this well known UK Magazine. With an editoral board comprising of names such as Blumenthal,Fairlie,Rhodes, Roux and Turner you know this magazine is in really good hands. For those of you from the UK now resident in New Zealand you can now order your copies locally. At first glance to issue 9 Spring 09 the photography and articles are excellent. I particuarly like the book section by Sally Hughes manager of Books for Cooks in London. This issue covered books on Patisserie all of which we stock. By the way Sally is from New Zealand. A great magazine and a great read for those professional chefs.

Michel Roux said" Andrew Penn is one of ther best young chefs in the UK. From the start of his career he has understood the importance of using fresh ingredients, sourced locally when possible to create his dishes. I had pleasure eating at The Star recently and tasted the Black Pudding & Foie Gras of the title: it is to die for- encore". The recipes and the whole book is magic and the sublte use of the suede cover to the book gives it that feel of mystery. This book you will really enjoy. It will be hard to get but make the effort and order your copy now.

As a avid supporter of Peter we are very proud to have his new book on our website. We always look forward to his books and this book is no exception. Beautifully presentd with amazing photography from Jean Cazals.Peter takes us on a journey through Asia, Europe and the Pacific and presents 80 delicious recipes plus the key ingredients that epitomises Fusion cuisine.Peter reveals how he developed his unique culinary philosophy, influenced by his travels around the world,exploring different cuisines,foods tastes and cooking ideas. You will really love this book that will maske a great edition to your culinary library.

Peter Rheinhart has been titled the Leonardo da Vinci of bread.His recipes are foolproof, his research exhaustive and yet a delight to read and follow, and his hunger for knowledge and technique is boundless and infinite. This book begins with the simplest French Bread then moves on to familar classics such as ciabatta,pizza dough,pretzels,croissants and bagels. Peter offers new time saving techniques accompanied by full colour,step by step photos throughout. If you enjoyed the Bread Baker's Apprenctice this will be a must.