Australia: Inspired Escapes and Culinary Journeys PDF Download

Author: Gourmet Traveller
Publisher:
ISBN: 9781761220487
Category : Australia
Languages : en
Pages : 200

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Book Description
Gourmet Traveller is proud to partner with Southern Crossings to present Australia- Inspired Escapes + Culinary Journeys. From Sapphire Freycinet in Tasmania to Longitude 131 in Uluru-Kata Tjuta, this luxury hardcover book will take readers on a journey across Australia, showcasing 21 of the country's most exclusive lodges and resorts, and feature a selection of chef recipes from each. First published in 1966, Gourmet Traveller has combined premium food and travel photography for more than 50 years, presenting the very best experiences to be found across Australia and abroad. They have partnered with leading luxury travel specialists Southern Crossings to capture the magic of Australia's diverse landscapes and share the unique experiences to be found there. Designed to inspire new adventures, this book will give readers a taste of each property, featuring a selection of chef recipes that have been tried and tested in the Gourmet Traveller test kitchen. The perfect gift for those awaiting their next adventure, Australia will also serve as a cherished souvenir for those who have experienced the magic of these properties.

Author: Henry Dimbleby
Publisher:
ISBN: 9781840915563
Category : Make-ahead cooking
Languages : en
Pages : 0

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Book Description
'The dream is to bring really good food at a good price to as many people as possible. It makes LEON sound like a new religion. If so, it's one that can count our judges as among its growing congregation of worshippers.' - Observer Food Monthly Awards The first Leon restaurant, in London's Carnaby Street, opened its doors in July 2004. For its founders - henry Dimbleby, John Vincent and Allegra McEvedy - the aim was to change the face of fast food, by bringing fresh, wholesome cooking to the high street. Six months later, Leon was named the Best New Restaurant in Great Britain at the Observer Food Monthly Awards. The menu is based around bold flavours, using simply-cooked fresh, local, natural ingredients with an emphasis on seasonal dishes; it also reflects how our eating habits change as the daylight house get longer and shorter. Leon Naturally Fast Food is again a book of two halves. The first half is Fast Food, which contains recipes for every occasion that take a maximum of 20 minutes to prepare: from a work day breakfast and children's meals to simple suppers and party food. The second half is Slow Fast Food which contains things that can be made in advance when you have time, to enjoy when you don't have time. There is plenty in both halves for both the experienced cook and the culinary adventurer in search of inspiration. LEON's food message is a simple and honest one - cook and eat with the best ingredients available and don't forget the naughty bits that are so necessary for a fully-rounded life.

Author: Janne Apelgren
Publisher: Melbourne Univ. Publishing
ISBN: 0522869513
Category : Travel
Languages : en
Pages : 374

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Book Description
Around the World in 80 Dinners is a gastronaut's guide to the globe. It's for those who book their restaurants before their air fares, and food lovers who want the lowdown on the most exciting places to eat at home and abroad. This sumptuous book opens the travel diaries of two seasoned food journalists. It takes you into 80 of the world's very best and most timeless dining destinations, and divulges hundreds of food adventures in more than two dozen countries, plus delicious detours and places to stay. It's stuffed with tips on how to snag a reservation, and inside knowledge that might save you a fortune or help you eat like a local.

Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622

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Book Description
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)

Author: Fred Plotkin
Publisher:
ISBN: 9781856264471
Category : Cookery, Italian
Languages : en
Pages : 724

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Book Description
A gastronomic guide to Italy from country markets and wineries to city restaurants and cooking schools, and lessons on cheese making, wine, olive oil and balsamic vinegar. The guide covers over 504 places with a classic town selected from each region that best embodies the region's cuisine, information on over 800 eating places and over 40 recipes.

Author: Jane Lopes
Publisher: Hardie Grant
ISBN: 9781743795323
Category : Cooking
Languages : en
Pages : 304

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Book Description
Sometimes we just want someone to hand us a bottle of wine. Sometimes we want to learn more about that wine. And sometimes we want to feel something about wine. In Vignette, sommelier Jane Lopes recommends the 100 bottles of wine (and some spirits and beers) to best expand your wine journey, giving you a complete palate education of the important styles, grapes, regions, and flavors of this magical and ever-growing world. Alongside that, you will find imaginative ways to engage with the foundational wine knowledge that underpins a good drinking experience. And then there is Jane's own narrative – the stories of triumph and defeat that comprise her life in wine. It's part memoir and part wine book, but a lot more fun than either alone. These are wines to live with, learn from and take solace in – a joyous, surprising, and revelatory response to that age-old question, "What should I drink?"

Author: Ben Shewry
Publisher: Murdoch Books
ISBN: 9781741969870
Category : Cooking
Languages : en
Pages : 0

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Book Description
Ben Shewry, from the multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include Ben's famous "snow crab" and "potato cooked in the earth it was grown". Origin is Ben's unique and extraordinary account of food, memory, time and place.

Author: Melinda Stevens
Publisher: Assouline Publishing
ISBN: 1614285373
Category : Travel
Languages : en
Pages : 5

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Book Description
From Sofia Coppola’s luxurious family retreat in beautiful Bernalda, Italy, to the beaches of Kate Winslet’s secret Scottish hideaway of Eilean Shona, to Kate Moss’s favorite beach in the Maldives, each of these thirty-six personal tales of the loveliest spots around the globe are packed with anecdotes and lyrical descriptions to transport readers. The photography bursting across each page—from the crystal waters and azure skies of UXUA Casa Hotel & Spa, to the lush hillsides of Sri Lanka, to the hipster hangouts of Portland, Oregon—adds to the allure, inspiring a new desire to discover these beloved corners of the world. Condé Nast Traveller Britain has been setting the luxury travel agenda for almost twenty years, providing inspiration and advice for discerning travelers looking for unique, unforgettable experiences. Editor Melinda Stevens, named BSME New Editor of the Year in 2013, began her career at Vogue, followed by roles at Tatler, The Sunday Times and the London Evening Standard. Fiona Kerr is features editor and Matthew Buck is photographic editor of Condé Nast Traveller.

Author: Trine Hahnemann
Publisher: Pushkin Children's Books
ISBN: 9781849494885
Category : Cooking, Scandinavian
Languages : en
Pages : 224

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Book Description
Trina Hahnemann presents an insight into a food culture that is both traditional and ultra-modern, with a collection of 100 recipes representing the essence of Scandinavian cooking.

Author: Various
Publisher: Penguin
ISBN: 1101201827
Category : Travel
Languages : en
Pages : 433

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Book Description
From the #1 travel magazine in the country, a collection of travel tales from some of today's finest writers Travel writing maintains its seemingly endless popularity, and this volume offers a particularly transporting body of work, pairing exotic locales with writers of the highest caliber: Russell Banks writes on the Everglades, Francine Prose explores the secrets of Prague, Robert Hughes takes us on a tour of Italy, and more. From the most beautiful gardens to visit in Japan to the best free things to do in Provence, this book is as enlightening as it is entertaining. Whether off to the other side of the globe or to their favorite reading chair, wanderers of every sort will find this book truly indispensable. Other featured writers and places include: Nik Cohn on Savannah Philip Gourevitch on Tanzania Shirley Hazzard on Capri Pico Iyer on Iceland and Ethiopia Nicole Krauss on Japan Suketu Mehta on the Himalayas Edna O'Brien on Bath Patricia Storace on Provence and Athens James Truman on Iran Gregor Von Rezzori on Romania Edmund White on Jordan Simon Winchester on Mount Pinatubo William Dalrymple on his pilgrimage to Santiago John Julius Norwich on the Vatican Jan Morris on Hawaii