Word of mouth
More than kangaroo, cookbook captures flavors of Australia
'Australian Food: In Celebration of the New Australian Cuisine'
By Alan Saunders
(Ten Speed Press)
(CNN) -- So what is Australian cooking? Barbecued meat? Seafood standbys?
What about goat cheese souffle, passionfruit tart or a delicate salad of blue swimmer crab?
Food journalist Alan Saunders takes readers on a historical tour of Australia's rise on the culinary front over the last decade in "Australian Food: In Celebration of the New Australian Cuisine."
| SAMPLE RECIPES|
| BOOK PREVIEW:|
Recipe count:About 130
Art: Color photos as sparkling as the Sydney Harbor
Nutrition info: No
The country's top chefs, food writers and teachers contribute an array of clever and colorful recipes for the book from their restaurants and kitchens. Many dishes are decidedly Australian -- Rock Oysters with Red Onion Salsa, Squid Ink Tagliatelle, Smoked Kangaroo and Parmesan. Others have Mediterranean origins (Saute of Calamari, Lamb Shanks with Red Capsicum) or Asian inspirations (Yellow Thai Curry of Swordfish with Green Papaya).
Saunders profiles cooks, merchants and food producers who have worked to raise the quality of local cuisine, often by taking notice of native ingredients or combining the cuisines of immigrants.
Recipes are well-edited with metric equivalents. But for home cooks outside of Australia, the authentic ingredients that carry many of dishes may be difficult to find.
Eating Australian: Cuisine blends international styles with native supplies
March 10, 2000
Australian vineyards make inroads in world wine marketsupplies
March 10, 2000
Ten Speed Press
Bush Tucker Supply Australia
Note: Pages will open in a new browser window
External sites are not endorsed by CNN Interactive.