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Cooking with the Oldest Foods on Earth
Australian Native Foods: Recipes and Sources
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Check link for latest rating. ( 107 ratings, 15 reviews)
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Cooking with the Oldest Foods on Earth
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See moreAn updated edition to Cooking with the Oldest Foods on Earth, including brand new bush food recipes from Indigenous chefs.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
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Description
Interest in bush foods is booming. From Warrigal greens and saltbush to kangaroo and yabbies, more and more growers' markets and local supermarkets are stocking these foods, and restaurants are serving them on their menus.
Cooking With the Oldest Foods on Earth, winner of the 2020 Gourmand Award for Innovation, shows you how to cook with bush foods, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. Now updated, including new recipes, Cooking With the Oldest Foods on Earth promises to broaden Australians' culinary horizons in every way.
'This book is full of the information about Australian foods that your country refused to teach you. Here's your chance to fully appreciate your homeland.' - Bruce Pascoe
'A handy resource that aims to encourage more commonplace use of Australia's delicious and healthy native produce.' - Gardening Australia
'This fabulous book gives a detailed rundown of the sort of ingredients we can use in ordinary cooking, with plenty of delicious recipes.' - The Daily Telegraph
'John Newton encourages us to delve into the food of our country and bring the tastes home to our kitchens and tables.' - Organic Gardener
Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?
Cooking with the Oldest Foods on Earth by John Newton is praised for offering detailed insights into Australian native foods that are often overlooked. It's considered a valuable resource for those eager to integrate healthy, local produce into regular cooking with delicious recipes and guidance. The book invites readers to explore and appreciate the culinary traditions of their homeland, encouraging them to enrich their everyday meals with indigenous flavours.
Book Details
INFORMATION
ISBN: 9781742237602
Publisher: NewSouth Publishing
Format: Paperback / softback
Date Published: 01 February 2022
Country: Australia
Imprint: NewSouth Publishing
Illustration: 20 Black and White images
Audience: General / adult, Professional and scholarly
DIMENSIONS
Spine width: 8.0mm
Width: 139.0mm
Height: 209.0mm
Weight: 350g
Pages: 160
About the Author
John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are The Getting of Garlic (2018), The Oldest Foods on Earth (2016) which won the Gourmand World Cookbook Award for Best Culinary History Book, Grazing: The ramblings and recipes of a man who gets paid to eat (2010) and A Savage History: Whaling in the Pacific and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.
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