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Huey's Greatest Hits
You asked for it ...so here it is: a collection of the most requested recipes from ten years of Huey's TV shows, served up with a sprinkling of entertaining viewer correspondence and a generous dollop of Huey's greatest hints. You certainly don't need to be a rocket scientist to work out which recipes are a hit on the box. Five minutes after the show has screened the phone and computer lines run hot and two seconds after the cameras stop rolling the crew are tucking in. After Warm Chicken Salad screened, 10 000 recipe requests arrived within 24 hours.
Here in the one volume are 250 of the most requested, quick and easy, tried-and-true guaranteed successes to feed the family and entertain friends. Included are: Cam's Chocolate Mud Cake, Sybil's Chicken Fricasse, Terrific Steak Sanga, Lasagne, Huey's Very Own Caesar Pasta, Sticky Date Pudding, Xmas Ice-cream Pudding, Warm Chicken Salad (of course!) Huey's infamous 'handful of this and a dash of that' style of cooking and his easy-to-follow recipe layout have made him the kitchen god of millions of fans everywhere.
The Goods
The Goods has the lowdown on Melbourne's top food shops. Perfect pies, flipping fresh fish, tequila lollipops, golden olive oils, scrumptious take-home meals and the best haggis in town - you'll find all these and more in this lively, information-packed book.
The Huey Diet
Here's what Iain Hewitson says: 'I lost 30 kg by actually eating more! But, let's face facts. I am, and always have been, a big man. Like most fatties I'd tried most diets and the weight always just reappeared. So,this time when I began to worry about my ever-expanding waistline, I did it my way. I absolutely refused to eat bland, boring food. I planned my meals and always, always ate three meals a day. And, within a very short time, I felt better and looked better (or so they keep telling me!), all the while eating great food with lots of flavour. Now here are my recipes for the Huey Diet, includinofferings from other chefs such as Cheong Liew, Janni Krystis and Gilbert Lau. All in all ther...
Never Trust a Skinny Cook
An informative recipe book that is also entertaining and inspiring, this work features delicious recipes accompanied by the stories from the author's travels. Each interesting tale explains the cultural background of the more than 200 recipes and a glossary explains unusual ingredients and offers suggestions for substitutes. Dishes and stories cover such interesting locations as Bali, Thailand, Mauritius, New Zealand, and parts of Queensland and Victoria, celebrating the local produce and cuisine while learning about the exotic locations they came from.
Huey's Best Ever Barbecue Recipes
Iain Hewitson has cooked on barbies from Boston to Barcelona, and now Australia s favourite TV chef treats us to over one hundred truly tasty recipes to cook outside. Whether your beast is a crowd-feeder in a big backyard or a hibachi on a balcony, you ll find plenty of delicious treats for relaxed outdoor entertaining as well as for everyday family meals, and a stack of hints and tips from the man who knows best about barbecuing. Discover things you might never have thought of bunging on the BBQ like smoky Pizza, or sizzling Scallops on the half shell with lemon + chilli oil or a succulent Mini lamb roast with eggplant + capsicum peperonata. And several old favourites are given the Huey treatment like a Good old fashioned Huey burger and juicy Peppered steak sandwich with Dijon mustard aioli. As usual, it s a typical Huey mishmash of cultures, with recipes that are quick to prepare and great to share. And it all tastes damn good which is what really matters.
Tales and Recipes from a Travelling Cook
The Huey classic - big, bold and jam-packed with recipes, hints, tips and hilarious anecdotes about his life and travels - now in paperback.
Kitchen Sentimental
A beautiful Australian who feeds our hearts and souls.' Virginia Trioli When we cook for others, or ourselves, the deepest hunger we feed is love. In her new memoir, respected chef and paddock-to-plate pioneer Annie Smithers answers the question she is asked most often: why cook? Annie takes us on a journey through every significant kitchen in her life, both domestic and professional, sharing with engaging honesty her personal development, her surprisingly complex relationship with food, and the lessons she has learned along the way to find her culinary niche at the famed du Fermier restaurant in country Victoria.
The Mouth that Roared
Award-winning writer, Robert Hillman, has collaborated with one of Australia’s best-known youth outreach workers and social campaigners, to bring his story to the public in that wonderful storytelling style that Robert and Les share. Raised in Braybrook in Melbourne’s Western suburbs, Les has devoted his life to young people doing it tough both in Melbourne’s west and more recently in western Sydney, setting up crucial programs, services and resources to assist youth at risk. His is a success story on many fronts: attracting a dedicated and passionate team who work directly with the young people to bring about individual change; and building a huge public profile to support his work. H...
Food and the Self
We often hear that selves are no longer formed through producing material things at work, but by consuming them in leisure, leading to 'meaningless' modern lives. This important book reveals the cultural shift to be more complex, demonstrating how people in postindustrial societies strive to form meaningful and moral selves through both the consumption and production of material culture in leisure. Focusing on the material culture of food, the book explores these theoretical questions through an ethnography of those individuals for whom food is central to their self: 'foodies'. It examines what foodies do, and why they do it, through an in-depth study of their lived experiences. The book unc...
