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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." ... Read more

Customer Reviews (1)

Cooking the Australian Way
I am an Aussie living in Georgia and have found this book to be a valuable tool when finding the Australian way of eating. The recipes are Quite easy to understand and the ingredients are American friendly, unfortunatelythere are no pictures which takes a bit of the fun out of it. But all inall YUM YUM. ... Read more

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This is a cookbook with a difference! It explores in fascinating detail Australian Indigenous methods of food preparation and cooking with a down to earth practical guide on how to prepare more conventional recipes. It is of great interest to a wide range of readers, particularly those wishing to extend their knowledge of Australian Indigenous culture or in travelling or exploring the outback. ... Read more

Amazon.com Review
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 140recipesfrom 54 local chefs and other food professionals that demonstratethis.

But first, Saunders defines Australian cuisine and discusses itsrelatively short history. His discussion includes definitions of cuisineitself and thoughts on how any cuisine originates anddevelops, usingFrench and Chinese cooking, widely accepted as the world's two greatestcuisines, as models. Saunders then presents the work of Australian chefs asthe vibrant fusion of indigenous ingredients prepared using French andAsian techniques, a Britishrespect for the quality of food, and asometimes electrifying creativity inspired by a potpourri of influencesfrom Australia's many immigrantpopulations (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. PoachedBlue-Eye Cod, simmered in olive oil, served on a bed of French Puy lentilsflavored with bacon, then bathed in a warm, sharp vinaigrette studdedwithdiced fennel and tomato, demonstrates how Australian chefs transmuteMediterranean cuisine. Many recipes feature fish, as one might expect on anisland continent, such asTasmanian salmon, freshwater trout, sweetabalone, and lobster. Unfortunately, the book offers only vaguesubstitutions, recommending "any fine-textured white fish" in place ofKing George whiting. Reading about the local yabbies (crayfish) roastedwith thyme-infused oil,gravlax-cured snook, and Barbecued Lamb Rumps withTomato and Chickpea Saladis likely to prompt the purchase of many anairline ticket to Oz land. For travelers, Australian Food is adelicious way to single outrestaurants to visit. --Dana Jacobi ... Read more

Customer Reviews (4)

Hardly Australian cuisine
What an unfortunate book from authors who should know better. The book could far better be called 'In celebration of the New International Cuisine' because I can't tell the difference between what the authors claim is Australian and what is often presented in up market and hotel restaurants in Tokyo, New York, LA, London, Dubai, Mumbai or Singapore. This 'nice' food book has little to contribute to its intended audience and certainly little to do with what Australian food is becoming - unique, authentic and characterised by a wide range of indigenous ingredients.

For anyone wanting to really know what Australian cuisine is all about, get the Dining Downunder Cookbook (order it through Amazon or find it online). Other related books on the topic are The Bushfood Handbook and Uniquely Australian, both by Vic Cherikoff.

A Wonderful Production - And Useful
My son in Australia had this book sent to me in the states. It's a luscious read, filled with the energy of the new Australian cuisine, with photography to match. I've since visited this fascinating country and left extremely well fed. It's as if the world decided to concentrate all its food energy into a few centers down under. I've been able to use a number of these recipes in my own cooking, but even more I've been able to adapt many of the ideas. But if you never cook from this book, it still makes a handsome volume for the coffee table.

Food writer Elliot Essman's other reviews and food articles are available at www.stylegourmet.com

Wide range of recipes and difficulty
This is an excellent cookbook, providing a wide range of recipes with varied levels of difficulties ranging from the simple to the difficult. I've tried a few of the more complex ones with great success. There are some terms which might be a bit unfamiliar, but otherwise, a very nice cookbook. I highly recommend the naked raviolis with spinach.

An Perfect cook book
This is one of the nicest cook books i have ever seen, great pictures and recepies by the top chefs of the Australian cuisine. I am in the restaurant business and we can use most of the recepies very well. Thanks again. ... Read more

Product Description
"Christmas Cooking" is a combination of those traditional Christmas recipes that "The Australian Women's Weekly" is famous for, plus a whole lot of new recipes for seafood, ice-cream puddings and fabulous arty drinks. "Christmas Cooking" tells you all you need to know about how to crisp crackling on roast pork, gives several recipes for stuffings for turkey, explains how to make a traditional pudding in a cloth and gives you the best recipe for mince pies you're ever likely to find. There are even some recipes for using leftover turkey, ham and pudding. ... Read more

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Features recipes from the great cuisines of the world, including French, Italian, Indian, Chinese, North American and Japanese. These recipes are easily made in the Western kitchen. Each recipe features a photograph and simple instructions. ... Read more

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Subtle satays, spicy sambals, creamy coconut-based curries - an exotic blend of culinary delights in this varied cuisine reflect the influences of India, China, Indonesia and Sri Lanka. ... Read more

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The Caribbean is a corner of the world which never fails to stir the imagination. With its tropical richness, its music, its colourful history, and its famously relaxed lifestyle, the cluster of islands from the Bahamas in the north to Cuba, Jamaica, Haiti and Trinidad in the south have offered the world a centuries-long pageant of colour and excitement. The cooking of the Caribbean reflects that exotic tradition, bringing together the flavours of Africa, Spain, France, India and China in a style which is fresh, exhilarating and unique. The recipes in this book are a blend of traditional Caribbean cookery and modern recipes in a Caribbean style, designed to give you a wide selection of dishes from the islands in the sun. Each recipe includes a colour photograph, simple instructions, and has been triple-tested by The Australian Women's Weekly test Kitchen to ensure quality and taste. ... Read more

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This work provides ideas for fabulous eating in true Mexican style with a selection of easy, step-by-step recipes. Also included are helpful tips and techniques. ... Read more

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Cooking Class Indian provides a cross-section of the varied delicious dishes of India. Featuring classics and tasty new renditions of your favorite curries, the recipes include easy-to-follow instructions to ensure your success. With a recipe from each chapter, create an Indian banquet, complete with the enticing flavors that make this cuisine popular throughout the world.

About Australian Women's Weekly:

Australian Women's Weekly cookbooks have enjoyed more than two decades of success. Available in 100 countries and a dozen different languages, these books Australian Women's Weekly Standard Format Series have sold more than 2 million copies in Canada. Their amazing success rests on three points: the recipes are for today's food, the dishes are quick and simple to make, and each recipe has been triple-tested, guaranteeing that it works the first time, and every time.

Product Description
This title features over 60 ideas for the main course. It also features non-wheaten and non-dairy recipes for allergy sufferers and how to use up leftovers, unwanted vegetable cuts, stale bread and over-ripe fruit. ... Read more

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This work, highlighted with many colour photographs, provides recipes for today's healthier lifetsyles. It includes fat and kilojoule counts as well as information on how to eat well with diabetes. ... Read more

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Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese. ... Read more

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To forgo meat is not to forgo taste and variety. This collection of vegetarian dishes should be useful for both home meals and impressive entertaining. ... Read more

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A collection of recipes celebrating Italian cooking. The book presents cuisine informed by the classic Italian approach to food, but using the best ingredients available in Australia, chosen at their peak. ... Read more