Cover image for Advanced Australian fare : how Australian cooking became the world's best
Title:
Advanced Australian fare : how Australian cooking became the world's best
Author:
Downes, Stephen (Stephen L.)
Publication Information:
Crows Nest, N.S.W., Australia : Allen & Unwin 2002.
Physical Description:
ix, 364 pages : illustrations (some color) ; 23 cm
Language:
English
ISBN:
9781865085814
Format :
Book

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TX910.A7 D69 2002 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese.


Author Notes

Stephen Downes is one of Australia's foremost food journalists. He has contributed to The Australian Financial Review , Melbourne's Herald Sun , and Bon App#65533;tit . He is the author of Charming up Profits , Connoisseur's Guide to Melbourne Food , and Stephen Downes' Top Fifty Restaurants in Australia . He lives in Melbourne, Australia.