Contemporary Recipes from Australia's Leading Chefs.
The remarkable geographic and ethnic diversity of Australia has laid the foundations 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 22 of Australia's leading chefs. Lively essays by Australian culinary experts introduce the history, culture and diverse influences which have shaped the development of contemporary Australian cuisine.
'The Food Of Australia' presents over 70 easy-to-follow recipes with detailed descriptions, enabling enthusiastic cooks anywhere to capture the unique flavours of this remarkable continent.
Includes recipes such as Lettuce and Fried Squid with Black-bean Dressing, Veal Cutlets with Shrimps and Green Tea, Yam and Macadamia Croquettes, from Australian chefs including Stephanie Alexander, Maggie Beer, Tetsuya Wakuda, Damien Pignolet, Christine Manfield.
