LoginThe Food of Australia: Contemporary Recipes from Australia's Leading Chefs
Description:
Leading chefs of australia lend their recipes to this book, and it shows. Many are complex and none of this would be on your average aussie menu, not even at good restaurants would you find the sort of haute cuisine shown in this book.
The recipes in this book are hard to replicate for the normal home cook, things like duck egg pasta, a multitude of dishes with lobster and yabbies (I have never seen these available anywhere but in the outback), buffalo, urchins and pheasant? are requied for many of the recipes. Even the techniques are ridiculous, there are 4 recipes for filled pasta, terrines, a recipe requiring 6 individual
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Manufacturer: Periplus Editions
Release date: 15 April 1999
ISBN-10 : 962593393X | ISBN-13: 9789625933931
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Release date: 15 April 1999
ISBN-10 : 962593393X | ISBN-13: 9789625933931
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