Food
Coming to my Senses: The making of a counterculture cook by Alice Waters
by Mimi Biggadike •
The Oxford Companion to Cheese edited by Catherine Donnelly
by Christopher Menz •
The Edible Monument: The Art of Food for Festivals book edited by Marcia Reed & Food in Art: From Prehistory to the Renaissance by Gillian Riley
by Christopher Menz •
The Essence of French Cooking by Michel Roux & The Best of Gretta Anna with Martin Teplitzky by Gretta Anna Teplitzky and Martin Teplitzky
by Christopher Menz •
The English and Australian Cookery Book by Edward Abbott & The English and Australian Cookery Book Companion: 1864–2014 Sesquicentenary Edition edited by Edward Abbott
by Christopher Menz •
The Australian sweet tooth and ongoing love of cakes and desserts is evident in two recent publications. Both cover the basics as well as offering more ambitious fare; they are good places to start if this is your thing.
Phillippa Grogan’s eponymous pâtisserie in Melbourne, established in 1994, offers the type of baked goods presented in this publication: ...
The Bloomsbury cookbook: Recipes for life, love and art by Jans Ondaatje Rolls
by Gay Bilson •
The Agrarian Kitchen by Rodney Dunn & New Classics by Philippa Sibley
by Christopher Menz •
One Soufflé at a Time: A Memoir of Food and France by Anne Willan
by Gay Bilson •