THE NEW CLASSICS

An Australian Women's Weekly Cookbook

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New softcover book, 120 pages, lots of beautiful colour photos.

Food we love today

What we eat has changed a lot over the past few years. New Classics are fresh, simple, usually (but not always) fast, and easy to cook. Frittata is a new classic, so is risotto. There are fish classics and vegetable classics, salad classics, meat classics and of course dessert & cake classics.

New Classics showcases the food of this generation - Thai beef salad, Moroccan lamb shanks, risotto, frittata - all of these were once rarities, but now they're simply the dishes we eat as a matter of course. We've been influenced by food from all over the world and made it our own.

This is the must-have book for every food enthusiast and includes:

• a beautiful full-colour photograph accompanying each recipe

• pages of step-by-step recipes explaining how to make the most spectacular dishes a success

• preparation and cooking time for all dishes

• an easy to follow glossary and photographs of lesser known ingredients

• a facts and figures page which includes easy-to-follow conversions and oven temperatures

All measurements are in metric and metric cups/spoons. A metric/imperial conversion chart and extensive glossary are included.

To see other Womens Weekly cookbooks click here

The New Classics by The Australian Womens Weekly