Our books

The choice of the name, The Culinary Library, was made easy for us because it is based on a series of cookbooks we are already writing. The primary focus of both the book series and the blog is to help foster a solid foundation of culinary skills for all cooks. We are currently working on the The Culinary Library book series that will include volumes on culinary tools, cooking and preparation techniques and individual or families of ingredients. At this stage the volumes include but are not limited to:

Volume 1: Alchemy of the Mortar and Pestle
Arguably the first culinary tool invented by man, the Mortar and Pestle remains a world wide favorite unaffected by time, culture or gender. From professional chefs to amateur home cooks the definitive Mortar & Pestle book by D & P Gramp is an absolute must. Covering history, selection, pre-prep and recipes from sauces, curries, pastes, compound butters and marinades to unguents and elixirs, you will be spellbound by the unfolding magic of this Alchemical food tool. Alchemy of the Mortar and Pestle is the World #1 best selling book on the subject.

Volume 2: Edible Flowers and Leaves
For the adventurous cook everything you will ever need to know about micro greens, leaves and edible flowers. Includes plating ideas and decorative display tips. You need only a window sill to begin growing your own garnishes.

Volume 3: Mastery of the Sauces
In the 1970s, ‘80s and ‘90s Nouvelle cuisine replaced the Haute and Classic cuisine movements with cream and butter replacing meat stocks and rich sauces. Broths, deglazed pans, simple vinaigrettes and sweet and savory purees made sauces lighter and more delicate, under-and-around embracers rather than over-the-top smotherers. Artistic smears across Michelin- starred plates arrived and the Fusion movement gave us dipping sauces before Molecular Gastronomy offered us foams, gels and dehydrated ‘soils’ as sauce replacements. Volume 3 of The Culinary Library, with over 300 recipes, embraces all of these saucy characters, even the quirky ones.

 Volume 4: Soups
A comprehensive cooking bible from The Culinary Library on the World’s greatest soups with over 300 recipes, with additional chapters on garnishes, thickeners, history and terminology. This is the 4th volume in a 20 book series of a building Culinary Library suitable for beginners and professional cooks alike with volumes on culinary techniques, specific foods, food groups and tools. Vol.5, Salt & Pepper will be published later in 2015.


The Culinary Children’s Library:

Ten Little Animals
A wonderful, rhyming counting book with the added fun of encouraging your toddlers and young children to make animal noises as they love to do. With delightful animal characters to help your children learn the numbers 1-10 this colorful picture book is suitable for toddlers and beginner readers from 1-7 years.

Food for Elephants (and other Circus folk)
A fun cookbook for kids in the format of a picture book. The recipes have been specifically designed for developing palates but are easily mastered by young cooking enthusiasts from 4-14 years of age. Each recipe is part of a magical, rhyming storyline of the circus and its animals. It’s a versatile and morally sound children’s rhyming picture book with the added bonus of recipes for young cooks.

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5 Responses to Our books

  1. Veronica says:

    Hi, I read a piece about your online publishing choice today and looked up CreateSpace. You’re quoted as giving it a glowing review. It seems to be a US based company, so are you selling mainly in the US market? Are there any downsides to this international marketing? Would really appreciate your answers as I’m getting close to publishing an illustrated funny story book.

  2. Veronica says:

    Hi, I just sent a message to you and then discovered that you are Adelaide based. I lived in Adelaide until recently but am now in Canberra. Further to what I wrote earlier I’d like to understand how signing up to an American online publisher works for someone located in Australia. Any guidance would be much appreciated.

  3. Hi Veronica,

    The American book market (net revenue per annum) is approx $40billion whereas the Australian book market (net revenue p.a. is approx $1.5billion). So the American market has a larger potential audience. Book sales are not about the publisher they are about the distribution and the sales. If, like us, you believe that authors and creators need to pay attention to sales then distribution then this is important. The advantages are not just a large market but higher royalties paid more frequently with you having greater control over design and the time you release your book to the market. Amazon.com is the largest, most successful book retailer in the online market. Online book sales are now out stripping traditional book store sales in the ratio of 2:1. Patrick White, Virginia Woolf, James Joyce and Katherine Mansfield all began their literary careers by self publishing. So if you any hesitation with self publishing, remember bigger writers have gone through this path before us without fear. At the moment we are mostly selling online through amazon but plan to sell through our blog very soon using pay pal. We just order the books in small quantities (20 or 30 copies) from amazon at the writers rate which gives us higher royalties and then sell them here. We are also planning on approaching Australian distributors and retailers soon too. Good luck with your book!

  4. Veronica says:

    Thanks so much for this helpful advice!

  5. […] idea for making the Basil infused oil from a book I won from The Culinary Library a few months ago, Alchemy of the Mortar & Pestle.  The book contains a chapter dedicated to Aetherolea, “a water-resistant (hydrophobic) […]

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