Australia's creative native cuisine / Andrew Fielke
Material type:
TextPublication details: Melbourne : Brolly Books 2020.Description: 280 pages : colored illustrations ; 27cm; 280 pages : colored illustrations ; 27cmISBN: - 9780648691822
- LUO 641.5994 F46
| Cover image | Item type | Current library | Call number | Status | Date due | Barcode | |
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LIBRARY USE ONLY | LAPULAPU-CEBU INTERNATIONAL COLLEGE LIBRARY USE ONLY SECTION | LUO 641.5994 F46 (Browse shelf(Opens below)) | Not for loan | 003283 |
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Introduction
Chef's notes
Getting the best from your BBQ or char-grill
Cooking with paperbark
Wattleseeds
Australia's wild herbs and spices
Australia's wild fruits
Australia's wild vegetables
Australia's wild nuts and seeds
Condiments and basics
Where to get Australian native and wild ingredients
"Here are over 135 of my recipes featuring the unique flavours, aromas and textures of Australia's native and wild ingredients, along with notes on their characteristics as well as usage and sourcing. Substitute ingredients are provided for those times a certain ingredient may be temporarily unavailable. I hope this book will assist in the growth of a sustainable and viable Australian industry that provides nutritious, flavoursome native foods; respects and includes Indigenous knowledge and culture; and also encourages Indigenous participation in the supply chain." Andrew Fielke
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