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THE NEW CLASSICSAn Australian Women's Weekly CookbookSee more basic cookbooks click here 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:
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 WeeklyPlease Note: This is a used book. |