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A highly illustrated travel and cookbook based on the authors' journey through Turkey. Greg Malouf is an internationally renowned chef based in Melbourne.
Home is a collection of more than 200 original recipes by Stephanie Alexander. Each recipe is a finely crafted tribute to her passions and preferences for produce and flavour, and each reflects her consummate skill in communicating the fundamentals of technique. There are detailed recipes for the more ambitious home cook, but also simple ways to combine beautiful ingredients to make dishes for everyday eating. Essays on people, places and experiences offer inspiration to readers looking to deepen their knowledge and appreciation of food. Beautifully designed and photographed, Home is a celebration of the sensual and social delights of food and an essential addition to any kitchen shelf. The ...
Maggie Beer is a long - time resident of South Australia's Barossa Valley. She is deeply involved in the food culture of the area as a producer, chef and enthusiastic champion of all the Valley has to offer. Here are recipes and stories that capture the rich flavours and colours of Maggie's home. Season by season, we discover how she cooks with fresh, local produce for simple family dinners and large festive occasions. We travel with her to the local dairy for fresh cream to make ice - cream, to the butcher for smoked meats, and to the neighbouring beekeeper for delicious honey. The large wood oven in the garden is lit for baked lemony chicken and potatoes, a picnic is prepared to take to the local pine forest to search for mushrooms, and we join Maggie's husband, Colin, on a crabbing expedition in order to make classic crab cakes in the electric frypan. Come sit at Maggie's Table to celebrate the art of country cooking and to share the generosity and joie de vivre of one of Australia's favourite cooks - the marvellous Maggie Beer.
A culinary tour of modern-day China and Tibet from celebrated Australian chef, Kylie Kwong.
The Cook's Apprentice is the essential teaching cookbook for the younger cook who's just starting out. This wonderful book is full to the brim with everything new foodies need to know to become relaxed and confident in the kitchen. Arranged alphabetically, The Cook's Apprentice includes 56 ingredient chapters - from Apples to Zucchini - and more than 300 achievable recipes ranging from classics every cook will want to try to exciting new dishes that reflect our diverse nation. Stephanie takes you into her kitchen as she explains more than 100 important techniques in straightforward language, discusses the kitchen tools she likes to use, and describes ingredients you might not know- How do I whisk eggs to soft peaks? What does it mean to 'make a well' in dry ingredients? Why should I roast spices? How do I prepare fresh chillies safely? What is 'resting meat' and why should I do it? How do I prepare a mango? What flavours work well together? What is fresh mozzarella? How do I say 'quinoa'? The Cook's Apprentice gives all you new cooks the inspiration you need for a lifetime of enjoyment in the kitchen.
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First published in 1997, this book marks a culmination of a three year research programme focused upon the incidence of domestic violence in Leicester. The study examined the levels of violence, the details of applicants and respondents and the nature of complaints, as well as the policies applied and the problems faced by those enforcing the law. The books sets the findings in the context of the policies on protection of victims of domestic violence, the problems they face and protection after 1997. This book will be of interest to those studying law, social work, sociology and women’s studies.
The poster shows the face of a woman in great distress.
Featuring new archival research, The Intimate State traces the modern importance of intimate relationships alongside social reform in post-war Britain and the resultant political culture that continues to inform identity politics to this day.