The Food of Australia: Contemporary Recipes from Australia's Leading Chefsby Wendy Hutton
This book presents a cross-section of recipes from twenty-two of Australia's leading chefs which reflect an incredible diveristy of styles--from Thai-influenced appetizers like Oysters with Lime and Lemongrass Dressing to Australian-Italian treats such as Pumpkin Risotto Cakes with Smoked Kangaroo. Original creations like Snapper and Shrimp Mousse in Nori Omelet are presented alongside ethnically inspired dishes like Crisp-Skin Salmon with a Moroccan Touch. Lively essays by Australian culinary experts introduce the history, culture, and diverse influences that have shaped the development of contemporary Australian cuisine.
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