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The Food of Australia: Contemporary Recipes from Australia's Leading Chefs (Periplus World Food Series) [Hardcover]

Wendy Hutton

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Most Helpful Customer Reviews on (beta) 3.0 out of 5 stars  2 reviews
1 of 2 people found the following review helpful
2.0 out of 5 stars A book for lookin, not for cookin 6 Aug 2011
By D B Crisp - Published on
Leading chefs of australia lend their recipes to this book, and it shows. Many are complex and none of this would be on your average aussie menu, not even at good restaurants would you find the sort of haute cuisine shown in this book.

The recipes in this book are hard to replicate for the normal home cook, things like duck egg pasta, a multitude of dishes with lobster and yabbies (I have never seen these available anywhere but in the outback), buffalo, urchins and pheasant? are requied for many of the recipes. Even the techniques are ridiculous, there are 4 recipes for filled pasta, terrines, a recipe requiring 6 individual shepards pies (as a side!) and the four dances which will take you hours.

The redeeming features are the deserts, some beautifully simple and tasty treats like pavlova, cheesecake, pumpkin scones and pan boiled quinces. All of these turn out wonderfully but are not enough to save this book.

Overall though, this book is just not practical and is nothing like the other books of 'the food of' books, it stands alone as more of a showcase to Australian fusion and leading chefs of the country. I recommend both versions of Australia the beautiful cookbook, one shows more simple fusion and the other is very traditional with things like lamingtons, damper, lamb stews and roasts.
5 of 9 people found the following review helpful
4.0 out of 5 stars The Food of Australia 12 May 2000
By A Customer - Published on
Being an avid Australian cook, I was thrilled to discover a cookbook depicting the originality and produce that these top Aussie chefs demonstrate.A must for any 'serious foodie'!
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