Advanced Australian Fare: How Australian Cooking Became the World's Best
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Stephen Downes
Format: Paperback
Number of Pages: 376
'These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre.' chef Jeremiah Tower in The New York Times Two of Australia's best cooks were refugees. Four of our top five chefs are ethnic Asians. Yet Australian cooking and restaurants - the world's best - are an Australian achievement. Migrants did not deliver the world's best restaurants to this deprived and culinarily backward country, as is commonly claimed. Rather it was through being here that our chefs were able to develop a unique and world-renowned cooking style. Opening with the Melbourne Olympics of 1956, Advanced Australian Fare explores why and how Australian restaurants flourished in the years leading up to that other Olympics, in Sydney 2000. This is the story of how Australia's restaurants have become the world's best, its cooking style a crowning achievement of global popular culture. It's a warm, human story told through the eyes, ears and palates of the cooks who have done it. You'll have to look hard to find the word cuisine in these pages. This is Downes at his no-nonsense best, when cuisine just means plain old cooking - except that Australia's is neither plain nor old. Just number one.
Author: Stephen Downes
Format: Paperback
Number of Pages: 376
'These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre.' chef Jeremiah Tower in The New York Times Two of Australia's best cooks were refugees. Four of our top five chefs are ethnic Asians. Yet Australian cooking and restaurants - the world's best - are an Australian achievement. Migrants did not deliver the world's best restaurants to this deprived and culinarily backward country, as is commonly claimed. Rather it was through being here that our chefs were able to develop a unique and world-renowned cooking style. Opening with the Melbourne Olympics of 1956, Advanced Australian Fare explores why and how Australian restaurants flourished in the years leading up to that other Olympics, in Sydney 2000. This is the story of how Australia's restaurants have become the world's best, its cooking style a crowning achievement of global popular culture. It's a warm, human story told through the eyes, ears and palates of the cooks who have done it. You'll have to look hard to find the word cuisine in these pages. This is Downes at his no-nonsense best, when cuisine just means plain old cooking - except that Australia's is neither plain nor old. Just number one.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Stephen Downes
Format: Paperback
Number of Pages: 376
'These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre.' chef Jeremiah Tower in The New York Times Two of Australia's best cooks were refugees. Four of our top five chefs are ethnic Asians. Yet Australian cooking and restaurants - the world's best - are an Australian achievement. Migrants did not deliver the world's best restaurants to this deprived and culinarily backward country, as is commonly claimed. Rather it was through being here that our chefs were able to develop a unique and world-renowned cooking style. Opening with the Melbourne Olympics of 1956, Advanced Australian Fare explores why and how Australian restaurants flourished in the years leading up to that other Olympics, in Sydney 2000. This is the story of how Australia's restaurants have become the world's best, its cooking style a crowning achievement of global popular culture. It's a warm, human story told through the eyes, ears and palates of the cooks who have done it. You'll have to look hard to find the word cuisine in these pages. This is Downes at his no-nonsense best, when cuisine just means plain old cooking - except that Australia's is neither plain nor old. Just number one.
Author: Stephen Downes
Format: Paperback
Number of Pages: 376
'These days London and San Francisco are gastronomic suburbs of Sydney. Australia is the epicentre.' chef Jeremiah Tower in The New York Times Two of Australia's best cooks were refugees. Four of our top five chefs are ethnic Asians. Yet Australian cooking and restaurants - the world's best - are an Australian achievement. Migrants did not deliver the world's best restaurants to this deprived and culinarily backward country, as is commonly claimed. Rather it was through being here that our chefs were able to develop a unique and world-renowned cooking style. Opening with the Melbourne Olympics of 1956, Advanced Australian Fare explores why and how Australian restaurants flourished in the years leading up to that other Olympics, in Sydney 2000. This is the story of how Australia's restaurants have become the world's best, its cooking style a crowning achievement of global popular culture. It's a warm, human story told through the eyes, ears and palates of the cooks who have done it. You'll have to look hard to find the word cuisine in these pages. This is Downes at his no-nonsense best, when cuisine just means plain old cooking - except that Australia's is neither plain nor old. Just number one.
Advanced Australian Fare: How Australian Cooking Became the World's Best