Cargando…
The Getting of Garlic : Australian food from bland to brilliant, with recipes old and new.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Chicago :
University of New South Wales Press,
2019.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- 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.
- 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.
- 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.
- 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.
- Shaun Quade, Sandalwood and leatherwood nougatEpilogue: Garlic. We Get It.; Margaret Fulton, Shoulder of lamb with two heads of garlic; Bibliography; Acknowledgments; Index.