Life’s tricky, cooking doesn’t have to be. Nat’s here to take the nonsense out of the kitchen with Smash Hits Recipes. Featuring Nat’s most popular, tried-and-true dishes as well as all-new hit singles, this special hardback collection is a sweary best mate for your kitchen. There are heaps of savoury power moves that’ll sort your dinner any night of the week, and some sweet sh*t too. Look out for Zero F*cks Mac ‘n’ Cheese, Crowd Goes Mild Curry, Chilli con Can’t Be F*cked and Gimme a Break Celebration Cake – plus a load of other classics you’ll want to make again and again. Give it a squiz, champion! Recipes illustrated by Sydney artists Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary.

Nat’s What I Reckon was the tattooed lockdown saviour we didn’t know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Now that we’ve cooked our way out of lockdown and are wondering what the hell to do next, our favourite ratbag is back – and he’s ready to teach us more about life in this thoroughly unhelpful (but maybe actually kinda helpful?) self-help guide. Nat’s already shown us that jar sauce can get f*cked. But what else is sh*t – and what’s actually not sh*t? Is it all as bad as we feel like it is most of the time? No part of our weird world and strange behaviour is spared as our long-haired guru tells us what he reckons about it all – and amps up the flavour with some eye-watering stories from his early years before a sweary video about pasta sauce shot him to global fame. With Nat’s nine no-nonsense rules, you’ll be on the road to being a better d*ckhead faster than you can say ‘get in the bin’ to jar sauce. And if you screw it up: it doesn’t bloody Parramatta! Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O'Leary. 'The tastiest self-help book of this generation . . . Regardless of what you take away from Un-Cook Yourself, you’ll definitely be laughing.' Urban List

Life's tricky, cooking doesn't have to be. Nat's here to take the nonsense out of the kitchen with Smash Hits Recipes. Featuring Nat's most popular, tried-and-true dishes as well as all-new hit singles, this special hardback collection is a sweary best mate for your kitchen. There are heaps of savoury power moves that'll sort your dinner any night of the week, and some sweet sh*t too. Look out for Zero F*cks Mac 'n' Cheese, Crowd Goes Mild Curry, Chilli con Can't Be F*cked and Gimme a Break Celebration Cake - plus a load of other classics you'll want to make again and again. Give it a squiz, champion! Recipes illustrated by Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary.

There’s only one thing that Coolio’s been doing longer than rapping: cooking. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. You can’t find the fusions Coolio created like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. Start your Ghetto Gourmet adventure with some “Soul Rolls,” follow-up with “Finger-Lickin’, Rib-Stickin’, Fall-Off-the-Bone-and-into-Your-Mouth Chicken,” and finish off with “Banana Ba-ba-ba-bread” sweetened with golden honey. Cookin' with Coolio features 76 tasty, easy-to-make and economical recipes built around comfort foods with a healthy twist, accompanied by 25 full-color pictures. The book covers everything: -How to Become a Kitchen Pimp -The Rules of the Ghetto Gourmet to everything you'll need to make a complete meal -Pimpin’ the poultry -Sinful steaks -It’s Hard Out Here for a Shrimp -Chillin’ and Grillin’ As Coolio says, “All you need is a little bit of food, and a little bit of know-how.”

Portugal born Joao Da Fonseca, a.k.a. J'Something, is known to millions of fans for his award winning hits as the lead singer and song writer of South African band Mi Casa. His spicy authentic Portuguese heritage and hearty homegrown South African food has become his trademark. This book provides a fascinating insight into the musician and soul foodie's guarded private life with never released before recipes from his restaurant and national hit television program, Something's Cooking.

Are you ready to take your baking over the top? Here are sixty decadent and delightful ice creams and the sixty desserts that are their vehicles. A la Mode offers not just solid dessert recipes, from raspberry oat bars to bear claws, from chocolate pecan pie to a white chocolate pavlova, but also gives you the unforgettable pairings that make these desserts smash hits: apple cranberry pie with Camembert ice cream, chocolate sheet cake with salt caramel frozen custard, and espresso cream jelly roll with mascarpone ice cream. Let's face it: vanilla can sometimes be so... vanilla. A great a-la-mode pairing should be as decadent as finding the perfect wine to go with your cheese plate. With A la Mode, IACP winners and cookbook dynamos Bruce Weinstein and Mark Scarbrough show you how to create innovative delights such as creamy hazelnut gelato atop coffee-poached pears, or maple frozen custard with a mouthwatering cinnamon roll cake, alongside simpler classics like confetti ice cream with layered vanilla birthday cake. You haven't lived until you've had peanut brittle pie with popcorn ice cream, a Cracker Jack fantasy! Because what's a warm pie without ice cream? With A la Mode, you'll have to answer that question!

San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around. Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom,Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).