The Recipe – Palm & Pine Party Co.
Only 3 left!

The Recipe

$49.95 AUD

Michelin-starred chef Josh Emett brings together more than 300 of the most important classic recipes by 150 of the world's most acclaimed chefs. Taken together, this is a compendium of the crème de la crème of blue ribbon cooking from the world's top restaurants in an elegantly designed volume that will stand up to use in the kitchen but be classically beautiful to behold - sure to delight any food lover or serious home cook.

Josh Emett, holder of three Michelin stars and best known for opening Gordon Ramsay's restaurant at the London Hotel in New York, has collected the most important classic recipes from the world's most acclaimed chefs to create a kind of Larousse Gastronomique of the 21st century. These are the best new classics that have emerged during the last 50 years from culinary stars.

Each recipe has been tested by Emett in his home kitchen, and he includes guidance and advice for the home cook-- discussing complexity, preparation, key elements, complements for planning a larger menu, and tips of the trade.

Featuring specially commissioned photographs, the book is organized into 12 easy-to-follow sections from basics (stocks, sauces, and dressings), to grains and vegetables, meats, seafood, baking, and more. Each section includes a dedicated introduction with key knowledge elements.


  • Over three hundred time-honoured and modern classic recipes from one hundred and fifty of the world's finest chefs and cooks.
  • The book is divided into nine recipe sections: Soups, Staples, Salads & Vegetables, Seafood, Poultry, Meat & Offal, Baking, Desserts & Sweets, and Basics. 
  • The Basics section housed at the back of the book features eighty-four of the most essential stocks, sauces, dressings, condiments, pickles, doughs, pastries, fillings and more that a number of recipes throughout the book call for, and that home chefs will likely need to master at some point in their cooking journey.


  • Hardcover: 512 pages
  • Published: May, 2019
  • Author: Josh Emett