Good Food New Classics

Author:   Ardyn Bernoth
Publisher:   Simon & Schuster Australia
ISBN:  

9781760855802


Pages:   240
Publication Date:   01 November 2020
Format:   Paperback
Availability:   In Print   Availability explained
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Good Food New Classics


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Overview

The much-requested second collection of best-loved and requested recipes from the stellar Good Food team. More than 100 classic recipes are given a fresh, extra delicious twist by eight of Australia's best-loved chefs. Katrina Meynink adds toasted seeds and pomegranate to her sweet potato, carrot and cumin soup. Kylie Kwong shares her heavenly Vegetarian special fried rice. Adam Liaw infuses slow cooked lamb with Tunisian flavours. The schnitty goes meat-free with Jill Dupleix's inspired eggplant schnitzel with leek pickles and labna. Neil Perry gives us a chicken Kiev with garlic butter that is baked instead of fried. Danielle Alvarez has updated the salad Lyonainasie with shredded cabbage and mustard greens. Andrew McConnell's addictive spiced hot cross buns have some sour dried cherries added to the mix. And Helen Goh's Irish coffee cake has Bailey's Irish Cream in the filling! Created for home cooks, these are inspirational, easy weeknight dinners, along with plenty of delicious dishes to impress your guests.

Full Product Details

Author:   Ardyn Bernoth
Publisher:   Simon & Schuster Australia
Imprint:   Simon & Schuster Australia
ISBN:  

9781760855802


ISBN 10:   1760855804
Pages:   240
Publication Date:   01 November 2020
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Ardyn Bernoth is the National Editor of Good Food for The Age and The Sydney Morning Herald. She has been a journalist for 30 years in various roles, including a business writer for The Sunday Times in London, a state political correspondent for the SMH and the editor of Spectrum, but food is her passion and she adores working with Australia's finest recipe writers, as featured in the current Good Food compilation cookbook, New Classics.

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