The Food of Australia


by Wendy Hutton, ed., Periplus Editions, first printing, 1999. Hardback with DJ, 144 pages. Seventy recipes drawing on European, Asian, Middle Eastern and native Australian ingredients and cooking styles from 22 of that country's leading chefs and cooks. From with Stephanie Alexander and Maggie Beer to Charmaine Solomon and Tetsuya Wakuda. Color presentation photos throughout. Hard to find in hardback. VG+/VG+.

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