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Advanced Australian Fare: How Australian Cooking Became the World's Best
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 multitud ...more
Paperback, 372 pages
Published July 1st 2003 by Allen & Unwin
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The development of an Australian cooking style was a fascinating topic. Covering the period roughly from the 1956 Melbourne Olympics to the 2000 Sydney Olympics we see Australia's food culture develop from the 6 o'clock swill & oysters kilpatrick to adventurous, experimental fine dining. However, perhaps it was the depth of the subject that lead to my dissatisfaction with this book. It could have given more, I was introduced to chefs & restauranteurs with great stories but was then moved ...more