Cooking The Australian Way

Download or read book Cooking the Australian Way written by Elizabeth Germaine and published by Lerner Publications. This book was released on 2004-01-01 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt: An introduction to the cooking of Australia, featuring such recipes as egg and bacon pie, Anzac biscuits, pumpkin soup, and glazed kiwi tart. Also includes information on the history, geography, customs and people of the "land down under."

Download or read book Cookery the Australian Way written by Shirley M. Cameron and published by . This book was released on 2006 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'Cookery the Australian Way' was first published in 1966. This limited edition hardback commemorative version of the seventh edition celebrates the 40th birthday of a book that has inspired generations of Home Economics students. Not only does this book reflect the ever-increasing diversity of Australia food over forty years, but it is a vibrant piece of cultural and publishing history as well. It features an 18-page overview of all seven editions, including historical information, covers, sample pages and comments from a range of people who have fond memories of using 'Cookery the Australian Way' over the years. Page references to all chapters and recipes remain the same, so the current 7th edition and this commemorative version can be used side by side in the classroom.

Download or read book Matt Moran's Australian Food written by Matt Moran and published by Allen & Unwin. This book was released on 2017-10-25 with total page 455 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country. Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household. 'This is the Australian food I love, and I hope you find lots to love here too.'

Download or read book Warndu Mai (Good Food) written by Rebecca Sullivan and published by Hachette UK. This book was released on 2019-04-23 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'It deserves a place in every Australian kitchen' - Delicious Magazine Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.

Download or read book To Asia, with Love written by Hetty McKinnon and published by Plum. This book was released on 2020-09-29 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recipes range from the traditional - salt and pepper eggplant, red curry laksa, congee, a perfectly simple egg, pea and ginger fried rice - to Hetty's uniquely modern interpretations, such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavours using pantry staples. Whether it's a banh mi turned into a salad, a soy-sauce-powered chocolate brownie or a rainbow guide to eating dumplings by the season, this is Asian home cooking unlike anything you've experienced before.

Download or read book My Grill written by Pete Evans and published by Weldon Owen. This book was released on 2011-05-17 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Australian chef, restauranteur, and TV presenter Pete Evans brings his favorite style of cooking--grilling--to readers in this gorgeous full-color book with over 100 recipes. Tongs in hand, Pete shares his sizzling recipes ands ideas for entertaining, from weekend grilling to lazy afternoon barbecues. Each chapter features cocktail recipes to round out the occasion.

Download or read book Australian Food written by Bill Granger and published by Allen & Unwin. This book was released on 2020-10-13 with total page 510 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.