Sometimes you need to repeat something a hundred times before a bell rings in the colony. From the bestselling author Bruce Pascoe comes a deeply personal story about the consequences and responsibility of disrupting Australia's history.

This textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its main sectors ? fast food and casual dining, hotels and quality restaurants and event, industrial and welfare catering. It also looks at some of the important trends affecting the food and beverage industry, covering consumers, the environment and ethical concerns as well as developments in technology.

While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with her simple but revolutionary method, she has taught masterclasses to give both professionals and amateurs the skills to cook instinctively. Whether you want to balance your vinaigrette, perfectly caramelise your roasted vegetables or braise meltingly tender stews, Samin's canon of 100 essential recipes and their dozens of variations will teach you how.

Italian-born Silvia Colloca is a firm believer that anyone can enjoy la dolce vita, the sweet life, no matter where you live. It's all in the attitude. Life is for celebrating, and for an Italian, this means offering generous amounts of food that can be enjoyed by one and all. In her third cookbook Silvia embraces the Mediterranean food she grew up with, taking us far beyond the heavy pasta dishes and rich cakes that Italian cuisine is often (mistakenly) associated with. Italian home cooks are more likely to cook simply, allowing fresh fruit and vegetables, legumes and fish to shine, with sparing use of dairy, meat, animal fats and sugars. The recipes are authentic and nutritious, catering to those with vegan, vegetarian, gluten-, grain-, egg- and dairy-free dietary preferences. The perfect way to love and nurture your favourite people, and celebrate the sweet life together.

COOKING WITH DAIRY PRODUCTS. The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker.

This is a celebration of the food, culture and flavours of Korea, a cuisine that is fast becoming the biggest trend in the culinary world. Capturing this movement, it introduces us to Korean food through a collection of classic and well-loved dishes. Beautifully illustrated throughout, the book will explore the secrets of authentic Korean food. Covering an extensive range of over 100 dishes, from Korean staples such as bibimbap and kimchi to stir fried spicy squid, sesame & soy marinated beef and pecan & cinnamon stuffed pancakes, catering for beginners as well as those with a little more experience of cooking K Food. The authors provide a cultural history of the food of Korea giving context to the recipes that follow. Through the discussion of Korean culture, dining etiquette, key ingredients and the role of multiple side dishes, readers will be able to prepare and indulge in all aspects of Korean cuisine.

In Mastering Sauces, Susan Volland veers away from traditional lesson plans and presents sauce-making in a whole new way. She focuses on how great cooks all over the world make sauces with impromptu elan - they splash and drizzle, slather and douse. Great sauces are made by following three fundamental principles: Maximize Flavor, Manipulate Texture, and Season Confidently. Armed with these principles, you can make any sauce your way. In addition to over 150 recipes that reflect today's tastes for seasonal produce, international ingredients, and alternative dietary choices, there are dozens of tips and tables suggesting ways to adapt and customize sauces. There are innovative Meatless Reductions, international Sauces That Start with a Can of Diced Tomatoes, and an Endlessly Adaptable Stir-Fry Sauce. In a conversational and very readable style, Volland teaches the "whys" and "hows" of sauce-making so cooks can better understand their ingredients to create the dish they want. And because she knows that even the best cooks have off-nights, she finishes with a list of Remedies for Faltering Sauces. Mastering Sauces is the go-to resource for all cooks, all tastes, and all diets.

The key to making any lifestyle a success is making sure it's sustainable. That doesn't just mean affordable; it also means enjoyable. Cutting corners on the bill is not synonymous with cutting tastiness, quality, or healthfulness. With recipes, sidebars, and extensive tips on how to stock a pantry and use ingredients creatively, Annie and Dan Shannon, the authors of Betty Goes Vegan, show readers how to approach their kitchens anew.Most recipes result in leftover ingredients and servings and the Shannon's have figured out how to get the most out of what you've already invested so that they can spend less and get more. With recipes like Korean Kimchi BBQ Burgers, Vegan BLT Mac and Cheez, Sesame and Soy Marinated Mushroom Steaks, and Savannah Pecan Pies.