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All you can eat: a culinary selection
Australian gourmet traveller party food - Judy Sarris (editor) 2003There are no party pies and sausage rolls in this compact book. The food team from Australian Gourmet Traveller have compiled a party hosting manual that covers all those essential planning and logistical tips that will ensure success on your special occasion. With delicious recipes that are both inspiring and achievable, it makes you wish that you could scratch and sniff the photographs.
The complete book of vegetables, herbs & fruit : the definitive book on edible gardening - MatthewBiggs, Jekka McVicar, Bob Flowerdew 2003This book is a comprehensive guide to selecting, cultivating, harvesting and cooking vegetables, herbs and fruits. Packed with practical advice for Australian gardeners, the authors' expertise in their respective fields, is combined to produce information on more than 100 different herbs, 70 vegetables and 100 fruits. Over 1000 photographs and illustrations, make this a gardening bible.
The essential seafood cookbook - 2000Not sure how to store fish and seafood, or of the difference between garfish and pike? This book aims to clear up any confusion when it comes to seafood. A glossary of fish and shell-fish helps to identify what's what in the piscatorial world. Well set out with chapters on soups and chowders, stir-fries and barbeques and more, you are guided through a wealth of recipes from around the world.
Food cook eat - Lulu Grimes 2002Do you enjoy eating in cafes and bistros and want to recreate the same type of food at home? Then this book is for you. The chapters are set out by main ingredient, with the recipes being a mix of breakfast, lunch and dinner dishes. Instructions are simple and the ingredients are set out like a shopping list to make our lives easier.
The French kitchen : a cookbook - Joanne Harris and Fran Warde 2002The author of Chocolat brings together the family recipes that have been passed down through the generations. It is a tantilizing collection of casseroles, soups, meats, salads, tarts and sweets.
From market to table : recipes and ideas for fresh produce - Joan Campbell and Barry McDonald 2002If you need advice on selecting the best and freshest produce and then how to cook it, then this book is ideal. New growing techniques, faster distribution networks, and the year-round and worldwide availability of produce makes choosing produce at its best more difficult. The book is divided into the four seasons, each with a list of fruits and vegetables and accompanying recipes, to get the most from what is available.
Great casual food - Australian women's weekly 2003Emphasising low stress, no fuss food, this collection promotes the art of casual entertaining. Great colour photographs enhance the recipes. Recipes cover breakfast to video nights.
Indian every day : light, healthy Indian food - Anjum Anand 2003Forget the oily curries, why not try authentic homestyle Indian food recipes with a modern touch. Using traditional ingredients and spices, the author creates dishes full of flavour. Peppered with mouth-watering photographs, the recipes are easy to follow and the ingredients readily available.
Pad parties : entertaining for ultra-living - Matt Maranian 2003A funky little book designed to help you put the oomph back into your next party. Not just a cook book, but also a guide to enhancing your party with music and ambience. Topics covered include what to "quaff", "mastication" and "scene stealing". Worth a look, just for the blackboard toilet seat.
The perfect cookbook - David Herbert 2003Taken from the Perfect column in the Weekend Australian, author David Herbert has filled this compact book with over 120 classic recipes. Arranged in alphabetic order, from Anzac biscuits and pumpkin soup to Yorkshire puddings. The recipes are clearly set out and the end result is very edible.
Saffron & sunshine : tapas, mezze and antipasti - Elisabeth Luard 2000There are over 300 mouthwatering recipes in this amazing book. Grouped together under a central ingredient, the recipes are taken from countries along the shores of the Mediterranean that have perfected that art of sharing food. Each recipe ends with a " Good with...." Suggestion,, encouraging you to try your hand at something else.
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