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Cooking the Australian Way (Easy Menu Ethnic Cookbooks)
Cooking the Australian Way (Easy Menu Ethnic Cookbooks)
by Elizabeth Germaine, Robin Nelson, Ann L. Buckhardt
Hardcover from Lerner Publications
ISBN: 0822541017

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."
 
Australian Food: In Celebration of the New Australian Cuisine
Australian Food: In Celebration of the New Australian Cuisine
by Alan Saunders
Paperback from Ten Speed Press
Media Published: 1999-04-01
ISBN: 1580080987

Though many people think Australians simply throw another shrimp on the barbie and call this dinner, Australian chefs are in the midst of creating the most original and multicultural cuisine in the world. In Australian Food, Alan Saunders, a leading Australian food writer, assembles more than 140 recipes from 54 local chefs and other food professionals that demonstrate this.

But first, Saunders defines Australian cuisine and discusses its relatively short history. His discussion includes definitions of cuisine itself and thoughts on how any cuisine originates and develops, using French and Chinese cooking, widely accepted as the world's two greatest cuisines, as models. Saunders then presents the work of Australian chefs as the vibrant fusion of indigenous ingredients prepared using French and Asian techniques, a British respect for the quality of food, and a sometimes electrifying creativity inspired by a potpourri of influences from Australia's many immigrant populations (which include Greek, Italian, Thai, Filipino, Japanese, and others).

Yellow Thai Curry of Swordfish with Green Papaya, fragrant with mint and basil, shows the strong Asian influence in Australian kitchens. Poached Blue-Eye Cod, simmered in olive oil, served on a bed of French Puy lentils flavored with bacon, then bathed in a warm, sharp vinaigrette studded with diced fennel and tomato, demonstrates how Australian chefs transmute Mediterranean cuisine. Many recipes feature fish, as one might expect on an island continent, such as Tasmanian salmon, freshwater trout, sweet abalone, and lobster. Unfortunately, the book offers only vague substitutions, recommending "any fine-textured white fish" in place of King George whiting. Reading about the local yabbies (crayfish) roasted with thyme-infused oil, gravlax-cured snook, and Barbecued Lamb Rumps with Tomato and Chickpea Salad is likely to prompt the purchase of many an airline ticket to Oz land. For travelers, Australian Food is a delicious way to single out restaurants to visit. --Dana Jacobi

 
My Grill: Outdoor Cooking Australian Style
My Grill: Outdoor Cooking Australian Style
by Pete Evans
Hardcover from Weldon Owen
Media Published: 2011-05-17
ISBN: 1616281162

Australian chef, restauranteur, and TV presenter Pete Evans brings his favorite style of cooking--grilling--to readers in this gorgeous full-color book. Tongs in hand, Pete takes you through 100 sizzling recipes appropriate for all grilling occasions, including camping-and-fishing weekends away; lazy afternoon barbecues with friends; and sophisticated al fresco entertaining. Each chapter also includes Pete's signature cocktails that will add a little extra fuel to the fire.
 
One Continuous Picnic: A History of Australian Eating
One Continuous Picnic: A History of Australian Eating
by Michael Symons
Paperback from Melbourne University Publishing
ISBN: 0522853234
Australians first confronted the oddities of their national cuisine when this gastronomic classic appeared 25 years ago. Because Australia never had a peasant farming class with local cooking customs, the book explains, camp food became the mainstay of the Aussie dining tradition. Portable weekly rations of mutton, flour, and tea had turned the early settlers into a mobile army, and their suburbanite descendants still survive on tins of jam, condensed milk, camp pie, and beer. A cry for action, the book successfully launched a new Australian taste for fresh produce, farm markets, and international flavors more than two decades--one that still exists today.
 
Australian Food : In Celebration of the New Australian Cuisine
by Alan Saunders (Introduction), et al
Though many people think Australians simply throw another shrimp on the barbie and call this dinner, Australian chefs are in the midst of creating the most original and multicultural cuisine in the world. In Australian Food, Alan Saunders, a leading Australian food writer, assembles more than 140 recipes from 54 local chefs and other food professionals that demonstrate this.

But first, Saunders defines Australian cuisine and discusses its relatively short history. His discussion includes definitions of cuisine itself and thoughts on how any cuisine originates and develops, using French and Chinese cooking, widely accepted as the world's two greatest cuisines, as models. Saunders then presents the work of Australian chefs as the vibrant fusion of indigenous ingredients prepared using French and Asian techniques, a British respect for the quality of food, and a sometimes electrifying creativity inspired by a potpourri of influences from Australia's many immigrant populations (which include Greek, Italian, Thai, Filipino, Japanese, and others).

Yellow Thai Curry of Swordfish with Green Papaya, fragrant with mint and basil, shows the strong Asian influence in Australian kitchens. Poached Blue-Eye Cod, simmered in olive oil, served on a bed of French Puy lentils flavored with bacon, then bathed in a warm, sharp vinaigrette studded with diced fennel and tomato, demonstrates how Australian chefs transmute Mediterranean cuisine. Many recipes feature fish, as one might expect on an island continent, such as Tasmanian salmon, freshwater trout, sweet abalone, and lobster. Unfortunately, the book offers only vague substitutions, recommending "any fine-textured white fish" in place of King George whiting. Reading about the local yabbies (crayfish) roasted with thyme-infused oil, gravlax-cured snook, and Barbecued Lamb Rumps with Tomato and Chickpea Salad is likely to prompt the purchase of many an airline ticket to Oz land. For travelers, Australian Food is a delicious way to single out restaurants to visit. --Dana Jacobi
(Paperback)

Good Food from Australia
by Graeme Newman, Betsy Newman (Contributor)
Hardcover: 192 pages ; Dimensions (in inches): 1.10 x 8.78 x 5.81
Hippocrene Books; ISBN: 0781804914; 2 edition (August )

A Taste of Australia : The Bathers Pavilion Cookbook
by Victoria Alexander, Genevieve Harris (Contributor), Sharon Dyson
Hardcover (November )
Ten Speed Pr; ISBN: 0898157560

The Food of Australia: Contemporary Recipes from Australia's Leading Chefs (Periplus World Food Series)
by Stephanie Alexander (Editor), Wendy Hutton (Editor)
Hardcover: 144 pages ; Dimensions (in inches): 0.73 x 9.12 x 8.21
Periplus Editions; ISBN: 962593393X; (April )

Fusions: A New Look at Australian Cooking
by Martin Webb, Richard Whittington
(Hardcover)
Hardcover: 160 pages
SOMA Books; ISBN: B00006JO25; (June 26, )
Out of Print - Try Used Books

Tetsuya : Recipes from Australia's Most Acclaimed Chef
by Tetsuya Wakuda, Charlie Trotter
(Hardcover)
 
 

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