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Subjects > Cooking > Regional & ethnic / pacific rim
Subjects > Cooking > Regional & ethnic / general > Cookery, australian



About This Book:

Title: Fusions: A New Look at Australian Cooking

Details
Language:        English

Size
Length:        160 Pages
Weight:        1.8 Pounds
Height:         10.5 Inches
Width:          7.8 Inches
Thickness:    0.8 Inches



Publisher Notes
Strong cultural and culinary influences from the Pacific Rim, Southeast Asia, and Europe make Australia the natural home of fusion cooking today. The vibrant and eclectic flavors that signify Australia's unique culinary texture are brilliantly synthesized in Fusions. Recipes such as Salt and Pepper Squid with Arugula, Slow-Cooked Chicken with Coconut and Whole Spices, and Macadamia Nut Tart resonate with the casual verve that characterizes the Australian approach to cooking and eating. With its emphasis on robust flavors, freshness of ingredients, and culinary diversity, Fusions taps the pulse of the food experience in the '90s.



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Book Details Summary: The title of this book is Fusions: A New Look at Australian Cooking and it was written by Richard Whittington, Martin Webb. This edition of Fusions: A New Look at Australian Cooking is in a Hardcover format. This books publish date is June 1998 and it has a suggested retail price of $27. There are 160 pages in the book and it was published by Soma Books. The 10 digit ISBN is 1579590136 and the 13 digit ISBN is 9781579590130. For the most current lowest price, Click Here.