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Books : Australian Food: In Celebration of the New Australian Cuisine |
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Books : Australian Food: In Celebration of the New Australian Cuisine |
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Dewey Decimal Number: 641.5994 EAN: 9781580080989 ISBN: 1580080987 Label: Ten Speed Press Manufacturer: Ten Speed Press Number Of Items: 1 Number Of Pages: 224 Publication Date: 1999-08 Publisher: Ten Speed Press Sales Rank: 195462 Studio: Ten Speed Press Editorial Review: But first, Saunders defines Australian cuisine and discusses its relatively short history. His discussion includes definitions of cuisine itself and thoughts on how any cuisine originates and develops, using French and Chinese cooking, widely accepted as the world's two greatest cuisines, as models. Saunders then presents the work of Australian chefs as the vibrant fusion of indigenous ingredients prepared using French and Asian techniques, a British respect for the quality of food, and a sometimes electrifying creativity inspired by a potpourri of influences from Australia's many immigrant populations (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. Poached Blue-Eye Cod, simmered in olive oil, served on a bed of French Puy lentils flavored with bacon, then bathed in a warm, sharp vinaigrette studded with diced fennel and tomato, demonstrates how Australian chefs transmute Mediterranean cuisine. Many recipes feature fish, as one might expect on an island continent, such as Tasmanian salmon, freshwater trout, sweet abalone, and lobster. Unfortunately, the book offers only vague substitutions, recommending 'any fine-textured white fish' in place of King George whiting. Reading about the local yabbies (crayfish) roasted with thyme-infused oil, gravlax-cured snook, and Barbecued Lamb Rumps with Tomato and Chickpea Salad is likely to prompt the purchase of many an airline ticket to Oz land. For travelers, Australian Food is a delicious way to single out restaurants to visit. --Dana Jacobi Related Items:
Average Rating:
 Rating:  - Hardly Australian cuisineWhat 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. Rating:  - A Wonderful Production - And UsefulMy 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 Rating: - Wide range of recipes and difficultyThis 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. Rating: - An Perfect cook bookThis 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.
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