Australia es un verdadero cruce de caminos de culturas y esto se refleja en su cocina. De la mezcla entre los indígenas autóctonos de la isla con la increíble variedad de inmigrantes de casi todo el globo surge una cocina única que está lista para ser investigada. Además de la flora y fauna única de la zona, la cocina australiana cuenta con muchas adaptaciones de formas de cocinar de otros lugares que acaba por conseguir platos muy diferentes: Mermelada de Kumquat, Sopa de Calabaza Azul de Queensland o Ensalada de Canguro Thai. Incluye un ensayo sobre la comida aborigen, recetas de chefs famosos, glosario de términos e Índice
"An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present" New York Times
A celebration of Australian cuisine like never before 350 recipes showcasing the rich diversity of its landscapes and its people
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own making this recipe collection relevant to home cooks everywhere. The home cooking recipes range from iconic chicken parmigiana, meat pies, Anzac biscuits and Lamingtons to lesser known dishes such as Queensland blue pumpkin soup, Stir fried native greens, and Cumquat marmalade, together with a 'guest chef' collection of recipes by a selection of Australia's finest kitchen talents.
