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Author: Maureen Simpson Publisher: ISBN: 9780733300745 Category : Cooking Languages : en Pages : 228
Book Description
Paperback edition of the author's collection of traditional recipes adapted to suit Australian tastes, together with new ones created for the use of local produce. First published in 1987. The author is a regular broadcaster on TThe Weekend' program on ABC radio.
Author: Maureen Simpson Publisher: ISBN: 9780733300745 Category : Cooking Languages : en Pages : 228
Book Description
Paperback edition of the author's collection of traditional recipes adapted to suit Australian tastes, together with new ones created for the use of local produce. First published in 1987. The author is a regular broadcaster on TThe Weekend' program on ABC radio.
Author: Paul van Reyk Publisher: Reaktion Books ISBN: 1789144078 Category : Cooking Languages : en Pages : 287
Book Description
Spanning 65,000 years, this book provides a history of food in Australia from its beginnings, with the arrival of the first peoples and their stewardship of the land, to a present where the production and consumption of food is fraught with anxieties and competing priorities. It describes how food production in Australia is subject to the constraints of climate, water, and soil, leading to centuries of unsustainable agricultural practices post-colonization. Australian food history is also the story of its xenophobia and the immigration policies pursued, which continue to undermine the image of Australia as a model multicultural society. This history of Australian food ends on a positive note, however, as Indigenous peoples take increasing control of how their food is interpreted and marketed.
Author: Publisher: ISBN: 9781580080989 Category : Cooking, Australian Languages : en Pages : 0
Book Description
Includes brief biographies of chefs and food writers: Catherine Adams, Victoria Alexander, Maggie Beer, Guillaume Brahimi, Marieke Brugman, Raymond Capadli, Robert Castellani, André Chouvin, James and Suzanne Halliday, Gary Cooper, Serge Dansereau, Peter Doyle, Alain Fabrègues, Sue Fairlie-Cuninghame, Margaret Fulton, Lucio Galletto, Suzanne Gibbs, Genevieve Harris, Diane Holuigue, Janet Jeffs and Kelly Leonard, Philip Johnson, Simon Johnson, Janni Kyritsis, Cheong Liew, Geoff Lindsay, Greg Malouf, Stefano Manfredi, Luke Mangan, Paul Merrony, Michael Moore, Mattew Moran, Philippe Mouchel, Mietta O'Donnell, Neil Perry, Graeme Phillips, Damien Pignolet, Ralph Potter, Jacques Reymond, Leo Schofield, Kathy Snowball, John Susman, Chris Taylor, Richard Thomas, David Thompson, Liam Tomlin, Tetsuya Wakuda, Martin Webb, and Alla Wolf-Tasker.
Author: Ross Joseph Dobson Publisher: Phaidon Press ISBN: 9781838662417 Category : Languages : en Pages : 432
Book Description
A celebration of Australian cuisine like never before -- 350 recipes showcasing the rich diversity of its landscapes and its people. Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own -- making this recipe collection relevant to home cooks everywhere.
Author: Bill Granger Publisher: Allen & Unwin ISBN: 1761060252 Category : Cooking Languages : en Pages : 495
Book Description
In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.
Author: Wendy Hutton Publisher: Tuttle Publishing ISBN: 1462909736 Category : Cooking Languages : en Pages : 176
Book Description
The remarkable geographic and ethnic diversity of Australia has laid the foundation for the country's new culinary identity. Drawing on European, Asian, Middle Eastern, and native Australian ingredients and cooking styles, the country's young and innovative chefs have melded these influences into a fresh and unique style of cooking. This book presents a cross section of recipes from twenty-two of Australia's leading chefs. This book is divided into two sections. Part I contains lively essays by Australian culinary experts which introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine. Part II contains an overview of cooking in Australia, lists of ingredients that Australian cooking relies on, and over 70 of Australia’s favorite recipes The Food of Australia contains easy-to-follow recipes with detailed descriptions and vibrant photography, enabling enthusiastic cooks anywhere to capture the unique flavors of this remarkable continent.
Author: Publisher: Fulton Coaching Agency, LLC ISBN: Category : Cooking Languages : en Pages : 56
Book Description
Experience the taste of Australia with this set of 20 classic dishes. From savory meat pies to refreshing pavlovas, these traditional Australian delicacies will transport you to the land down under. Indulge in the iconic flavors of Vegemite on toast, a staple in every Aussie household, or sink your teeth into a golden and crispy serving of fish and chips. For the ultimate comfort food, try a hearty bowl of meaty and rich kangaroo stew. Craving something sweet? Treat yourself to an indulgent Lamington, a sponge cake coated in chocolate and coconut, or sink your spoon into a creamy and velvety serving of vanilla slice. These dishes represent the diverse influences and cultures in Australia, from the British-inspired meat pies to the Asian-inspired stir-fried noodles. Each dish has its own unique twist that makes it a must-try for any food lover. Whether you're looking for a taste of home or wanting to expand your culinary horizons, these 20 classic Australian dishes are a must-try. So why wait? Add them to your kitchen today and bring a taste of Australia to your table.
Author: Publisher: Rough Guides UK ISBN: 1405382341 Category : Travel Languages : en Pages : 1063
Book Description
The Rough Guide to Australia is your indispensable guide to one of the most unmissable countries on earth. Packed with practical information on once-in-a-lifetime experiences in Oz, from sunrise walks around Uluru to viewing Kangaroo Island's wild seals, sea lions, kangaroos and koalas; bush-camping safaris in UNESCO World Heritage-listed Kakadu National Park to exhilarating helicopter flights down the dramatic gorges of Aboriginal-owned Nitmiluk National Park - not forgetting the stunning harbour side bars and restaurants of Sydney. Written by a team of widely-travelled, dedicated authors, this Rough Guide will help you to discover the best hotels, restaurants, cafes, shops and festivals around Australia, whatever your budget. Plus, you'll find expert background on Australia's history, wildlife, cinema and fascinating aboriginal culture and the clearest maps of any guide. Make the most of your trip with The Rough Guide to Australia.
Author: Maureen Simpson
Author: Maureen Simpson
Author: Paul van Reyk
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Author: Ross Joseph Dobson
Author: Bill Granger
Author: Wendy Hutton
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Author: Australian Cuisine
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Author: Emma Boyle