The Food of Australia: Contemporary Recipes from Australia" Leading Chefs (Food of Series)

by Periplus Editors

Book Overview

No Synopsis Available.

• Format: Paperback
• Language: English
• ISBN: 9625930248
• Release Date: January 1996
• Publisher: Tuttle Pub
• Length: 144 Pages
• Weight: 1.15 lbs.
• Dimensions: 7.8" x 0.5" x 9.0"

Customer Reviews

Who said that Australia does not have its own cuisine?

I would highly recommend this book to anybody who likes original and imaginative food. The recipes come from Australia's leading chefs many of whom are world famous. Cheong Liew (his recipes in the book include Four Dances of the Sea; and Veal Cutlets with Shrimps and Green Tea)is perhaps best known for inventing much of Australia's fusion cuisine. His restaurant, The Grange at the Adelaide Hilton certainly bears his name as much as the restaurant name itself. Just reading the recipes in itself is a temptation to visit Adelaide and make a booking at The Grange.Easy to follow instructions and wonderful color photographs of the dishes certainly make this one of the better cookbooks. For the adventurous cook, try substituting ingredients, if it is not available in your hometown.If you are intrigued by the name of the dish, Four Dances of the Sea, I'd recommend taking a look at the book.