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21 Great Chefs of Australia
Compiled by Sue Jenkins
In the past decade, Australian cuisine has come of age. Gone are the days of conventional European food when Australian chefs drew their culinary inspiration from distant shores. Today we have our own cuisine which is uniquely Australian.
21 Great Chefs of Australia is a tribute to some of Australia’s finest chefs who have contributed to the development and appreciation of Australian food. Using the abundance of Australia’s tropical fruit, fresh seafood, sun ripened vegetables and home grown meat, these chefs have created a distinctive cuisine influenced by the tastes of Europe yet inspired by the East and our multicultural heritage. From the unconventional and exotic to the classic and traditional, Australia’s cuisine today is as varied and exciting as anywhere else in the world.
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African
By Rosamund Grant
African food, from a vast contingent of diverse regions, cultures and styles of cooking, is becoming increasingly popular everywhere. It is an exciting and fascinating cuisine, and as ingredients used in African cooking are now more readily available, anyone can explore its unique nuances, flavours and textures with ease.
An informative introduction provides fascinating details about African food and culture, and every recipe includes clear step-by-step techniques. This insightful guide offers you an opportunity to enjoy these delectable dishes with family and friends and to introduce new ingredients to your kitchen.
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The Australian Convict Recipe Book
By Bessie Baldwin
The Australian Convict Recipe Book contains chapters on Soups, Fish, Sauces, Vegetables, Meat, Puddings, Sandwiches, Cakes Slices and Biscuits, as well as a biography of the colourful Bessie Baldwin.
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Australian Regional Food—The Best Chefs’ Recipes
By Sally Hammond
From the passion and experience of writing her best-selling Australian Regional Food Guide, Sally Hammond asked a variety of chefs to put together their favourite recipes bursting with the richness and variety of Australian cuisine.
All the recipes come from people who make their living creating Australian food—cafe and restaurant chefs, cheese-makers, bakers, chutney bottlers, wine makers and olive farmers.
Create your own Tasmanian Venison Carpaccio or Steamed Rock Oysters with Kaffir Lime and Tamarind from Byron Bay. Every region in Australia is represented. These recipes will not only make your mouth water, they will send you to the kitchen to try them for yourself.
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The Australian Wine Guide, 3rd Edition
By Clive Hartley
The Australian Wine Guide 3rd Edition covers types and styles of wine, wine production, sensory evaluation and wine service. It teaches you about developing your palate, interpreting a wine label and imported wine. Wine and food matching & Australian geographical regions have been completely updated. New sections include wine as an investment, which wine to cellar, a new chapter on New Zealand wines and a useful list of websites.
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Australian Wine—from the vine to the glass
By Patrick Iland and Peter Gago
Australian Wine—from the vine to the glass includes chapters on:
· Introduction to Australian wine
· The vineyards
· The wineries
· How to taste wine
· Australian wine styles
· Choosing, cellaring and enjoying wines
· Wine with food
· Wine and health
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Best Menus, Good Housekeeping
This book includes:
· Menus for twenty different occasions
· Wine suggestions for each course
· Glorious colour photographs of the table settings
· Each menu makes the most of seasonal foods
· Expert tips on choosing raw ingredients, cooking hints and suggestions.
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Cake decorating for the First Time
By Jaynie Maxfield
Delight family and friends with exquisitely decorated cakes for birthdays, dinner parties, and any occasion when you want an impressive treat. Move on to one magnificent cake afteranother with confidence even if you're a complete beginner.
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Chocolate
By Jill Norman
Chocolate manufacture became big business in the early nineteenth century, and many of the early firms are still among the giants of the industry: Fry & Cadbury, Van Houten, Lindt and Suchard—household names for a century and a half.
This book tells how the cult of the cocoa bean spread through Europe and back to America, and how the invention of a simple press revolutionized the industry.
It describes the various processes involved in making cocoa powder and the many varieties of eating chocolate, and ends with a tantalising selection of recipes which has old favourites and challenging new-comers competing for the cook’s attention.
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Choosing Australian Wines
By Jeni Port
Are you confused by the range of wines available from your bottle shop? No wonder—at any one time there are more than 15 000 Australian wines on the market! This revised and updated edition of Choosing Australian Wines explains what the average consumer needs to know to buy the wine at the right price. It helps you to:
· Match food and wine successfully
· Understand the information on the label
· Buy better value wines.
This book takes the mystery out of selecting and serving wine, and demonstrates that wine is a drink for everyone.
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Classic Recipes of Europe
By Sandy Lesberg
Stir your imagination with thoughts of the gleaming crystal of Paris and white tablecloths of Rome. Gradually add the steaming seafood of Portugal, the fat dumplings of Budapest, the lacy desserts of Italy, the stuffed fowl of France. Drench with candlelight & simmer in wine. Garnish with treats from the British Isles and serve immediately.
In collaboration with American Express, Sandy Lesberg has visited the finest restaurants in Europe and returned with a silver platter of prize recipes. In this deluxe and elegant package—Great Classic Recipes of Europe— he shares his unique collection.
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Community Aid Abroad Vegetarian Cookbook
By The Cookbook Group
This is the third Community Aid Abroad cookbook. After the great success of the first two editions, we thought it time for another.
The recipes in this cookbook are arranged in three groups: entrees, main course and desserts. Within each grouping the recipes are alphabetically ordered by country.
Any unfamiliar terms you encounter will probably be explained in the glossary at the end of the book.
Happy cooking!
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Complete Italian Food
By Antonio & Priscilla carluccio
In this book, Antonio Carluccio distils a lifetime’s knowledge of Italian food and cookery into one definitive volume. With each chapter dedicated to a group of ingredients, he presents the essential facts about classic Italian foods – from fish and shellfish to pasta, rice and grains.
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Compliments to the Chef!
With David Knott
David Knott shares his experience and flair as a first class chef with Club Members by presenting a selection of his best recipes, from tantalising appetisers to exotic desserts. Most of the recipes are illustrated by superb full colour photographs.
The book is enlivened by historical snippets, pictures of old menus from the Club’s archives and further enhanced by George Molnar’s inimitable drawings.
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Cook's Book Patisserie Showpieces (The)
By Brendan Hill
Written by one of Australia’s most talented culinary artists, the Cook’s Book – Patisserie showpieces is an essential reference for all those wishing to produce specialised desserts and showpieces.
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Cook's Companion (The)
By Stephanie Alexander
The Cook’s Companion has established itself as the kitchen ‘bible’ in over 300,000 homes since it was first published in 1996. Stephanie Alexander has added over 300 new recipes as well as 12 new chapters to this thoroughly revised and updated edition. This book brings invaluable information about ingredients, cooking techniques and kitchen equipment, along with inspiration, advice and encouragement and close to 1,000 failsafe recipes.
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Cook's Garden (The)
By Sheridan Rogers
The Cook’s Garden is a delightful celebration of the fruits, herbs and vegetables of the garden. Filled with enthusiasm for both gardening and cooking, The Cook's garden contains over 300 delicious recipes indpired by the bounties of the garden.
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Cookery for the Hospitality Industry - 5th Edition
By Graham Dodgshun & Michael Peters
Cookery for the Hospitality Industry is the Australian Standard reference for commercial cookery students throughout Australia and for those studying vocational courses in schools. The fifth edition has been fully revised and updated to reflect the latest curriculum changes in the many significant developments in contemporary Australian cuisine.
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Cooking for Friends
By Gordon Ramsay
Away from the high-octane eberfy of the professional kitchen, Gordon's home is a relaxed family affair, where cooking is fun and everyone gets involved in preparing food for family and friends. The food Gordon cooks here embodies his strongly held views: use in-season, fresh ingredients at their peak; support local producers and farmers' markets whenever we can; and celebrate our food culture and its many influences.
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Cuisine of Alain Senderens (The)
By Alain Senderens
Alain Senderens’ unique approach to the art and philosophy of cooking has heaped acclaim on two great Parisian restaurants: L’Archestrate and the Lucas Carlton. His originality stems from his fascination with cookery writers of the past & from his own concern with the relationship with pleasurable eating and good health.
His daring yet subtle combination of ingredients—crawfish with mango, scallops with green peas, pheasant with pears, pork with raisins, dill, caraway, mint, apricots and honey—is reflected throughout this mouth watering selection of 150 Senderens recipes, all of them specially prepared for the home kitchen.
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Cuisine Santé—The New Cookery for Healthy Gourmet Eating
By Christophe Buey
Cuisine Santé is the next great movement in cooking. It is the magnificent traditional cuisine of France re-thought for the health conscious gourmet of today.
Cuisine Santé combines all the style and flavour of haute cuisine with the healthiness of nouvelle cuisine—while avoiding the excessive calories of the former and the insubstantiality of the latter. It emphasises the use of fresh fruits & vegetables, white meat, fish, and whole foods rather than red meat, processed foods and fats, and employs healthful cooking methods, like steaming. Unlike other cuisines that use these ingredients and methods, Cuisine Santé is neither puritan or unsophisticated; the 120 recipes in this book have all the panache and subtlety of classic French food, without being overloaded with fats and calories.
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Culinaria Germany
The culinaria team has spent an entire year discovering and absorbing all manner of facts and ideas to do with food and drink in Germany. The reader can discover specialties of each federal state from simple and hearty sausage, sauerkraut and beer to stuffed Christmas goose and Mosel wine.
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Eat Well, Stay Well
Edited by Laraine Newberry
Enjoy foods that heal and keep you healthy in meals that are just as tasty as they are good for you.
Eat Well, Stay Well contains:
· More than 250 recipes that are nutritionally rich and delicious
· An A-Z glossary of nutritional terms
· Healthy highlights telling you about the nutrients in each food
Packed with information that allows you to make smart decisions, this book will help to promote and protect your family’s health.
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Essential Guide to Cake Decorating (The)
Cake decorating is a fabulous mixture of cooking and art, a blend of relaxation and excitement, with a sprinkling of inspiration, precision and reckless imagination thrown in for good measure. Guiding the newcomer through the basics of this colourful pastime, the essential guide to cake decorating also contains innovative ideas and fantastic creations.
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