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Cooking with the Oldest Foods on Earth: Australian Native Foods: Recipes and Sources

John Newton



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New South Books
01 November 2019
Food & society; Cookery, food & drink
Native produce business is booming and it's about to enter a new phase - Australian native ingredients are beginning to turn up in growers' markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies - John Newton will inspire you to grab some and take it home.

This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians' culinary horizons in every way.

'This book is full of the information about Australian foods that your country refused to teach you. Here's your chance to fully appreciate your homeland.' - Bruce Pascoe

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By:   John Newton
Imprint:   New South Books
Country of Publication:   Australia
Dimensions:   Height: 180mm,  Width: 130mm, 
ISBN:   9781742236124
ISBN 10:   174223612X
Pages:   160
Publication Date:   01 November 2019
Audience:   General/trade ,  ELT Advanced
Format:   Hardback
Publisher's Status:   Active

John Newton is a freelance writer, journalist and novelist. He writes on food, eating, travel, farming and associated environmental issues. His most recent books are The Getting of Garlic (2018), The Oldest Foods on Earth (2016) which won the Gourmand World Cookbook Award for Best Culinary History Book, Grazing: The ramblings and recipes of a man who gets paid to eat (2010) and A Savage History: Whaling in the Paciic and Southern Oceans (2013). In 2005 he won the Gold Ladle for Best Food Journalist in the World Food Media Awards.

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