9 Ergebnisse.

We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book investigates the reasons for and background to these differences, specifically in Provence. In the absence of cookbooks for the region in the 18th century, it uses innovative methodologies relying on a range of hitherto unexplored primary resources, ranging from household ...

In these short stories the table is a scene of revenge and nostalgic memories, self-realisation and self-indulgence, separations and new beginnings. In turn warm and witty, acerbic and compassionate, sad and joyful, the stories in Dining Alone demonstrate the rich possibilities that food brings to fiction.

In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like 'flavour first, rainforests second', her book is sure to provoke passionate debate.

Through fiction, journalism, books of etiquette, letters, diaries and travel accounts, Barbara Santich has compiled a fabulous potpourri of popular writing on the theme of Australian cooking and eating. Wonderful accounts of food, culture and history from the eighteenth century to the present day.

I drank Normandy farmhouse cider, ate strawberries dipped in red wine then sugar, and tasted truffles and soft goat cheeses for the first time. I returned to Australia inspired to become a food writer. France bewitched Barbara Santich as a student in the early 1970s. She vowed to return, and soon enough she did - with husband and infant twins in tow. Wild Asparagus, Wild Strawberries tells the story of the magical two years that followed. Buoy...

The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today's kitchens.

Keine Beschreibung.

In the Land of the Magic Pudding is a fabulous potpourri of popular writing by our top writers, on the theme of Australian cooking and eating, the vital ingredient being the entertaining quality of the prose. Through fiction, journalism, books of etiquette, letters, diaries and travel accounts, the anthology presents wonderful read...

In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and 'Australianising' foods and recipes from other countries, along the way laying the foundations of a distinctive food culture.What makes the Australian barbecue characteristically...