We adore our stash of cookbooks at SBS Food HQ, but with the bookshelves groaning, we knew it was time to stage a massive giveaway. We're parting with 65 of our very favourites, with many of these titles so popular you can no longer buy them in the shops.
Just a taste
Whether you're into barbecues, bacon, Barcelona or breakfast, there's a cookbook for that. Our cookbooks are valued at more than $2,887, so this truly is a prize. Here's the list of cookbooks in our lucky dip stack:
Barcelona Cult Recipes by Stephen Mitsch (two copies)
The Little Bacon Cookbook by Jack Campbell
South East Asian Food by Rosemary Brissendon
Chefs Eat Breakfast Too by Darren Purchese
Open Sandwiches by Trine Hahnemann
Chefs Host Christmas Too by Darren Purchese
Indian Food Made Easy by Anjum Anand
A super-moist and featherlight cake, it has bitter hints of orange peel and gentle pops of cardamom. Serve and enjoy any time of the day.
Wonderful, simple and satisfying, chicken pulao never fails to impress at a casual lunch with friends or a family dinner. Unlike a biryani where the meat and rice are cooked separately, in a pulao dish the rice and meat or vegetables are cooked together in one pot.
Posh Pancakes by Sue Quinn
Feed the Man Meat: 70 Mantastic BBQ Recipes by Oscar Smith
Just George by George Calombaris
More goodies here
Bitton: A French-inspired cafe cookbook by David Bitton
I Only Eat Bertoni: Homemade Italian Food by Alberto Lacano and Antonio Lacano
5 Ingredients: Quick and Easy Food by Jamie Oliver
As is always the case in cooking... the success of the recipes comes down to buying the best-quality ingredients you can get your hands on. - Jamie Oliver, 5 Ingredients
Surfing the Menu by Dan Churchill and Hayden Quinn
The Recipe: Classic Dishes for the Home Cook from the World's Best Chefs by Josh Emett
Corsica:The Recipes by Nicolas Stromboni (two copies)
Coya French Middle Eastern Cuisine by Ashraf Saleh (two copies)
The chilli-spiked sauce is the perfect match with crisp-battered crab.
This indulgent cake is great on its own, or dressed up with macarons and fruit for a celebratory dessert.
Islas: Food of the Spanish Islands by Emma Warren
Rick Stein's Mediterranean Escapes by Rick Stein
Dig In! by Brent Owens
Rick Stein's Food Heroes by Rick Stein
Tuck In: Good Hearty Food Any Time by Ross Dobson
Where would we be without good food. Like music, art or even entertainment and fashion, things would get very dull very quickly without good food in our lives - Ross Dobson, Tuck In
Little Cheese Cookbook by Laura Herring
The Modern Cheesemaker by Morgan McGlynn
The Palomar Cookbook by By Layo Paskin and Tomer Amedi
This dish was born while we were in Jerusalem shooting the photos for this book, when my parents invited the whole gang for a Friday night meal. Needless to say my mama was ecstatic. “What should I make? Will it be enough? I’ll make three more salads! We need to make something extra special!” she exclaimed. As we chatted about what to make, I remembered a dish she used to prepare a lot when I was young: a simple side of tomatoes and green olives that I really, really liked. We decided to serve it for the gang as a braised lamb shoulder stew. The meal was very special, with lots of arak, lots of laughs and tons of excellent food.
One of the biggest stars of Friday night dinner in my house is definitely the Matbucha. My mama makes this tomato and pepper mezze especially for Friday, and by 5pm (after 2–3 hours of cooking) the whole house is filled with an intoxicating peppery-garlicky smell. I wait until my mama is off-guard and sneak a preview with a piece of challah. She uses fresh tomatoes, but in this recipe I’ve swapped them for canned. It works just as well and saves an hour of cooking.
Hardcore Carnivore: Cook meat like you mean it by Jess Pryles
Pure Pork Awesomeness by Kevin Gillespie
It just keeps going
XXL by Billy Law
Spice Trip: The Simple Way to Make Food Exciting by Stevie Parle and Emma Grazette
Kew on a Plate with Raymond Blanc
BBQ, Beers and BS by Merv Hughes
Food Plus Beer by Ross Dobson
The Essential Oyster by Rowan Jacobsen
A good oyster smells like the sea breeze skipping over the shore. A bad oyster smells like a murder victim. - Rowan Jacobsen, The Essential Oyster
Black Sea by Caroline Eden
Two Greedy Italians Eat Italy by Antonio Carluccio and Genarro Contaldo
My Street Food Kitchen: Fast and easy flavours from around the world by Jennifer Joyce
Seasons to Share: Nourishing family and friends with nutritious, seasonal wholefoods by Jacqueline Alwill
Feasting: A New Take on Jewish Cooking by Amanda Ruben
Sharing Plates: for lunch, brunch and dinner with friends by Luke Mangan
Every Bite Takes You Home by Gaye Weeden & Hayley Smorgon
Cooking From Memory by Gaye Weeden, Natalie King and Haley Smorgon
Margaret Fulton Christmas by Margaret Fulton and Suzanne Gibbs
Thug Kitchen 101 by Thug Kitchen
Pitmaster: Recipes, Techniques, and Barbecue Wisdom by Andy Husbands
Ribs: Ribs recipes with low and slow BBQ Guide by Adam Roberts
The Hairy Bikers Asian Adventure by Dave Myers and Si King
Cooking with Craft Beer by Stevan Paul, Torsten Goffin and Daniela Haug
The Whole Fish Cookbook: New Ways to Cook, Eat and Think by Josh Niland
I hope, you'll find a sense of dryness and approachability to the idea that fish isn't the smelly, slimy and bony ingredient that strikes fear into all of us... - Josh Niland, The Whole Fish Cookbook
The Atlas Cookbook: A Food Adventure by Charlie Carrington
Made in the USA: Classic and Contemporary American Recipes from Coast to Coast by Florence Cornish
This is Brazil by Fernanda de Paula and Shelley Hepworth
Easy Mediterranean: 100 recipes for the world's healthiest diet by Sue Quinn
Istanbul Cult Recipes by Pomme Larmoyer
‘The sovereign loved it.’ This is the translation of ‘hünkar begendi’, referring to its origin – at least according to the story that attests the dish was invented in the 17th century for Sultan Murad IV. Two hundred years later, the Empress Eugénie, wife of Napoléon III, was also supposed to have especially enjoyed this dish. So, sovereigns do love it, then. And not only sovereigns – me, too. It can be made with either cubes of meat or as meatballs.
You can find this pastry, made from kadayif (angel hair pastry) and cheese, from the Middle East to Greece. The Turks use a desalted cheese; mozzarella does the job very well.
Lisboeta: Recipes from Portugal's City of Light by Nuno Mendes
Jack Stein's World on a Plate by Jack Stein
Tasting India: Heirloom Family Recipes by Christine Manfield
There is no choice but to jump right in, be brave and grab every exhilarating moment. This is a country where everything happens and anything is possible. - Christine Manfiled, Tasting India.
China Doll by Frank Shek
CIBI: Simple Japanese-inspired Meals to Share with Family and Friends by Meg Tanaka and Zenta Tanaka
Fress: Bold, Fresh Flavours from a Jewish Kitchen by Emma Spitzer
Mountain Berries and Desert Spice by Sumayya Usmani and Joanna Yee
Saha: A Chef's Journey Through Lebanon and Syria by Greg Malouf and Lucy Malouf
Turquoise: A Chef's Travels Through Turkey by Greg Malouf and Lucy Malouf
How to win a lucky dip cookbook
Enter your details below for your chance to win one of the cookbooks.
Each prize consists of one cookbook, selected randomly from the competition pile of 65 cookbooks.
Competition opens: Wednesday, 20 November 2019, 10:00am (AEST)
Competition closes: Sunday 15 December 2019, 11:59 pm (AEST)
Competition drawn: Tuesday, 17 December 2019, 11:00 am (AEST)