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Modern Classics Book 1

Modern Classics Book 1

4.5 4
by Donna Hay, Con Poulos (Photographer)

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age


In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut.

Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.

Editorial Reviews

“Donna Hay’s cookbooks are gorgeous… packed with scrumptious, sumptuous color photographs. They positively make you want to cook.”
Whatever its topic, each chapter of Donna Hay's bestselling cookbooks begins with a simple formula, a starter recipe. Step-by-step photos show readers how to elaborate or vary the basic recipe. On this calming principle, the Australian author of New Food Fast has built a worldwide reputation.

Product Details

HarperCollins Publishers
Publication date:
Modern Classics Series
Sales rank:
Product dimensions:
9.10(w) x 11.60(h) x 0.70(d)

Read an Excerpt

Vietnamese noodle salad

4 teaspoons peanut oil
2 chicken breasts, diced
500g (1 lb) raw (green) prawns (shrimp), peeled and halved lengthwise
125g (4 oz) bean thread noodles
1 large carrot, cut into thin strips
3 green onions (scallions), sliced
1/4 cup Vietnamese mint, shredded
1/2 cup coriander (cilantro) leaves


1/4 cup (2 fl oz) lime juice
2 tablespoons fish sauce
1 tablespoon brown sugar

Heat a large frying pan or wok over high heat. Add half of the oil and stir-fry the chicken for 5 -- 6 minutes until cooked through and golden. Transfer to a large bowl. Add the remaining oil to the pan and cook the prawns for 3 -- 4 minutes or until cooked through and pink. Transfer to the bowl with the chicken.

To make the dressing, combine the lime juice, fish sauce and sugar, stirring until the sugar is dissolved. Place the noodles in a heatproof bowl, cover with boiling water and set aside for 4 minutes or until tender. Drain. Combine the chicken, prawns, dressing, noodles, carrot, onions, mint and coriander. To serve, sprinkle with 2 tablespoons of chopped unsalted peanuts if desired.

Serves 4.

how to roast vegetable frittata

600g (20 oz) orange sweet potato or pumpkin, peeled and chopped
1 red capsicum (bell pepper), cut into eight pieces
2 zucchini (courgettes), quartered
4 baby new potatoes, quartered
olive oil and sea salt for sprinkling

frittata mix

6 eggs
1 cup (8 fl oz) cream
1/2 cup grated aged cheddar or parmesan cheese
2 tablespoons shredded basil
cracked black pepper

Preheat the oven to 180°C (350°F). Place the sweet potato or pumpkin, capsicum, zucchini and potatoes on a baking tray lined with non-stick baking paper. Drizzle with oil and sprinkle with salt. Bake for 40 minutes or until soft and golden.

Place the vegetables in a 20 cm (8 in) non-stick frying pan. To make the frittata, whisk together the eggs, cream, cheese, basil and pepper, Pour over the vegetables in the frying pan and cook over low heat for 8-10 minutes or until the frittata. begins to set.

Place the frittata under a preheated hot grill (broiler) and cook for 2 minutes or until golden. Allow to stand for 5 minutes before slicing into thick wedges. Serve immediately with a simple salad or toast.

Serves 4 -- 6.

Other combinations of cooked vegetables can be used to make frittata -- char-grilled eggplant (aubergine) and mushrooms work really well. You can also use leftover roast vegetables and add ingredients such as chopped cooked chicken, drained canned tuna, other kinds of hard cheeses and fresh herbs.

Modern Classics Book 1. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.

Meet the Author

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.

Visit Donna online at donnahay.com.au
"Like" Donna on Facebook: donna hay
Follow Donna on Twitter: @donnahay _tweets

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Modern Classics Book 1 4.5 out of 5 based on 0 ratings. 4 reviews.
Anonymous More than 1 year ago
Guest More than 1 year ago
All Donna Hay's books are great. They're relatively simple, light meals, they're delicious, and they take great things from a whole host of different cultural cuisines - exactly what modern Australian cooking is all about. Donna Hay's cookbooks are my favorite cookbooks. They have pictures of every single dish, which help you feel inspired. I'll often flip through the books and look at the pictures to see if it looks like something I feel like eating tonight. By the way, a rasher of bacon is one regular slice of bacon. But keep in mind that in Australia the slice has not only the tail part that you get when you buy American bacon, but also the more meaty and less fatty part that becomes Canadian bacon. Typically even the tail of Austrlian bacon is a lot less fatty than the bacon you'd buy in a US grocery store. Australian bacon is usually sliced a bit more thickly too.
Guest More than 1 year ago
A good book with fun and new recipes to try. Most recipes are straightforward and relatively easy to make.
Guest More than 1 year ago
I love cookbooks. Love. I can look at cookbooks all day and be happy, hungry and excited by all of the glorious ideas, recipes and beautifully styled photographs. One thing I have found, however, is that the recipes in most cookbooks are not designed for people like me. Now, I¿m no slouch. I love to cook, and I¿m pretty good at it. I know the difference between slice and chiffonade. I enjoy trying new things and I keep up with trends by catching the occasional cooking show on TV and, well, reading a lot of cookbooks. Here¿s the problem: I also have a full-time job, 4 children, a spouse and a one-butt kitchen, and I live in a small city without cool ethnic groceries on every other corner. As much as I would like to make meals that qualify as AMAZING, I can¿t always do it. There are mouths to feed, they want it now, and they may or may not be available to clean up afterward. And I¿m tired. And my boss yelled at me today. And my car is making a funny pinging sound. And my kids¿ school principal called. Don¿t ask. By necessity, the word of the day in my kitchen has become ¿Simplicity¿. When I digest recipes, the first thing I look for is whether or not the recipe is realistic. How many steps are there in the recipe? How many ingredients? Can I purchase these ingredients where I live? Do I want to? What if I go to all kinds of trouble only to get the thumbs down from my 9-year-old? Simplicity becomes a survival tool, and a mental health touchstone. The single most beautiful thing about Modern Classics, Book 1, Vol. 1, is that it is for real people. It delights in the beauty and simplicity of food¿food that you are probably already preparing for your family. With a casual approach, Donna Hay, the author of exquisite cookbooks Flavors, Off the Shelf, and The New Cook, shows the uncomplicated perfection of a roast chicken, or basic white sauce, or soup, along with many other savory standards. Seeing the staples of your repertoire as things of beauty, in Modern Classics, with the help of some 220 elegant photographs, not only makes you feel like cooking, it reminds you that the things you have been cooking all along are magnificent in their own way. Chapters of Modern Classics begin with a 'basic' recipe upon which many of the recipes in the book are based. For example, you learn to make simple dough for tarts and pie crusts, and you use it throughout that particular chapter. While the recipes increase in difficulty through each chapter, Hay keeps your feet safely on the ground throughout the process. Step-by-step photos guide you through some recipes, dissecting the gorgeous end product into easy segments. You can do this! Hay, being Australian, uses metric measurements and temperatures, but ingredients are also listed in cups or spoons, and Fahrenheit temperatures are used, for the benefit of those of us from Minnesota. I was momentarily confused by the author¿s use of the word ¿rasher¿, as in ¿rasher of bacon,¿ but decided that for my purposes it would mean a ¿bunch¿ as in ¿lots¿. One simply cannot have too much bacon. There are 175 recipes in Modern Classics, Book 1, Vol. 1. That translates into one hundred and seventy-five ¿I HAVE to make that¿ moments, ¿Oooooh, that looks so good!¿ moments, and ¿Hey, this is easy¿ moments. More than any other cookbook I own, so far, and not one 9-year-old thumbs down. Bonus!