Advanced Australian fare : how Australian cooking became the world's best / Stephen Downes.

ISBN:

9781865085814

Title:

Author:

Downes, Stephen (Stephen L.)

Personal Author:

Downes, Stephen (Stephen L.)

Publication Information:

Crows Nest, N.S.W. : Allen & Unwin, 2002.

Physical Description:

ix, 364 p., [8] p. of plates : ill., ports. ; 23 cm.

Series:

A Sue Hines book

Series Title:

A Sue Hines book

General Note:

Includes index.

The copy in Special Collections was donated by Swinburne University in 2014.

Subject Term:

Cookery, Australian -- History.

Restaurants -- Australia -- History.

Format:

Books

Publication Date:

2002

Publication Information:

Crows Nest, N.S.W. : Allen & Unwin, 2002.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5994 DOW	Book	1	Standard shelving location	Searching... Unknown
ARC 641.5994 DOW	Archive Collection	1	Archive Collection	Searching... Unknown

Explored in this book are how and why Australian cooking and restaurants flourished in the second half of the 20th century to become world renowned. This warm, human story is told through the eyes, ears, and palates of the cooks who have put Australian cooking on the map. Written by one of Australia's most controversial food critics, it includes discussions of the multitude of cooking styles and national traditions that both influence and emerge from Australian cooking, including French, Italian, Thai, and Japanese.

Author Notes

Stephen Downes is one of Australia's foremost food journalists. He has contributed to The Australian Financial Review , Melbourne's Herald Sun , and Bon App#65533;tit . He is the author of Charming up Profits , Connoisseur's Guide to Melbourne Food , and Stephen Downes' Top Fifty Restaurants in Australia . He lives in Melbourne, Australia.

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Summary

Summary

Author Notes