The Great AUSTRALIAN Cookbook

The Great AUSTRALIAN Cookbook

The Great AUSTRALIAN Cookbook

The ultimate celebration of Australia and the food we love to eat from 100 of our finest cooks, chefs, bakers and local heroes.

This is more than just a cookbook. It is an affectionate snapshot of Australia and the food we love to eat.

One hundred of Australia's finest cooks, chefs, bakers and local heroes, let us into their homes and their hearts as they share their favourite recipes they make for the people they love. Each recipe is accompanied by stunning original photography, shot entirely on location, that captures the essence and nature of this beautiful country.

Featuring 165 recipes, from tried-and-tested true-blue Aussie classics to contemporary cuisine, this collection celebrates Australia's rich multicultural heritage and ethnic diversity, fresh local produce, and home-grown cuisine. The recipes in this book will inspire Aussies to create delicious food memories. It's all about the food we love, made with love, for the people we love. The Great Australian Cookbook has something for everybody.

With original cover artwork from acclaimed artist Reg Mombassa, this culinary classic will look awesome on the shelf alongside other Blackwell&Ruth (formerly PQ Blackwell) titles such as, The Great Australian Baking Book, The Really Quite Good British Cookbook, and Made With Love.

OzHarvest will once again receive royalties from the sale of book to support its work nourishing those in need.

This quintessential collection of Australian recipes features food from the following: Stephanie Alexander AO; Maggie Beer; George Calombaris; Frank Camorra; Jill Dupleix; Colin Fassnidge; Margaret Fulton OAM; Peter Gilmore; Kylie Kwong; Christine Manfield; Stefano Manfredi; Lyndey Milan OAM; Matt Moran; Monday Morning Cooking Club; Neil Perry AM; Anna Polyviou; Darren Robertson; Peter Russell-Clarke; Charmaine Solomon OAM; Matt Wilkinson; Daniel Wilson; Alla Wolf-Tasker AM; Adriano Zumbo; and many many more.

The Great AUSTRALIAN Cookbook
Editors: Helen Greenwood and Melissa Leong
RRP: $50





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