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181124s2019 ilu o 000 0 eng d |
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|a EBLCP
|b eng
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|c EBLCP
|d OCLCQ
|d MERUC
|d OCLCQ
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|a 9781742244365
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|a 174224436X
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|a AU@
|b 000069466478
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|a (OCoLC)1076233883
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|a TX725.A9
|b .N498 2018
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|a 641.5994
|2 23
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|a UAMI
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| 100 |
1 |
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|a Newton, John,
|d 1945-
|1 https://id.oclc.org/worldcat/entity/E39PCjK3Gfq96wV86hPmBBTpdP
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| 245 |
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|a The Getting of Garlic :
|b Australian food from bland to brilliant, with recipes old and new.
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| 260 |
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|a Chicago :
|b University of New South Wales Press,
|c 2019.
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| 300 |
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|a 1 online resource (224 pages)
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Intro; Title Page; Copyright; Contents; Introduction: An aromatic absence: or, Why I wrote this book; 1. Traditions and Definitions; Pie floater; Paella valenciana de l'horta; Marcellys, Boeuf à la mode; 2. A Bad Start. The First Fleet.; Skate wings and warrigal greens; Lobscouse; 3. Putting DOwn Roots; Jacqui Newling, Sweet breakfast hominy; Gervase Markham, Banbury cakes; Dan Lepard, Jacobean Banbury cakes; 4. Agriculture, Class and Commodity; Jane Lawson, Steak with Vegemite butter; Schnapper à la Maréchale; 5. Cooking by The Books.
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| 505 |
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|a Charmaine O'Brien (adapted from Margaret Pearson), Mulligatawny soupJean Rutledge, Brazilian stew; 6. Women: Co-operating, Sweetening and Competing; Country Women's Association (Chef at Cavalry Club), Chicken Maryland Country Women's Association, Quince dumplings; Country Women's Association, Steak Diane; Bernice King, Plain scones; 7. But What About ...?; Country Women's Association, Lamingtons; Angela Heuzenroeder (from Pastor Juers), Roast kangaroo with bacon and garlic; Angela Heuzenroeder, Rote grütz; 8. Startup Cuisines and Food Cultures; Rougail sauce; Gâteau de patate douce.
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| 505 |
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|a Marcelle Bienvenu, Chicken and andouille gumbo9. Enter The Other; Recreation of the Marinato prawn roll; Rosa Matto, La ribollita; Beppi Polese, Beppi's cuttlefish (seppie); 10. The Multiculinary Society Emerges; Garlic prawns (Gambas al ajillo); Christine Manfield, Tea-smoked yellowfin tuna with sweet and sour cucumber and fennel; 11. Critics and Dictators; Australian Women's Weekly, Billy Kee chicken; Margaret Fulton, Caesar salad; 12. Mod oz: The Cuisine That Never Was?; Tony Bilson, Coddled salmon with red wine sauce; Neil Perry, Fried flathead fillets with turmeric potatoes and tzatziki.
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| 505 |
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|a Leigh Stone-Herbert, Sushi scallops, marinated in lime, with avocado and tomato dressing13. Chefs Leap From Page to Screen; Stefano Manfredi, Panna cotta with mango cheeks and prosecco; Callan Smith, Japanese-inspired salmon tartare; 14. Australia's Tables: High, Low and Home; Laurie Dee, Laurie Dee's champion burger; Damien Pignolet, Daube of oysterblade with olives; 15. Mongrel Nation, Mongrel Cuisine; Mark Best, Crispy beetroot with trout roe and beetroot oil; Somer Sivrioglu, Tarama with salmon roe and finger limes; Clayton Wells, Moreton Bay bug with green pepper and citrus broth.
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| 505 |
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|a Shaun Quade, Sandalwood and leatherwood nougatEpilogue: Garlic. We Get It.; Margaret Fulton, Shoulder of lamb with two heads of garlic; Bibliography; Acknowledgments; Index.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
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0 |
|a Cooking, Australian.
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| 650 |
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6 |
|a Cuisine australienne.
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| 650 |
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7 |
|a Cooking, Australian
|2 fast
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| 776 |
0 |
8 |
|i Print version:
|a Newton, John.
|t Getting of Garlic : Australian food from bland to brilliant, with recipes old and new.
|d Chicago : University of New South Wales Press, ©2019
|z 9781742235790
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| 856 |
4 |
0 |
|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5589418
|z Texto completo
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| 938 |
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|a ProQuest Ebook Central
|b EBLB
|n EBL5589418
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| 994 |
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|a 92
|b IZTAP
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