Warndu Mai (Good Food) PDF Download
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Author: Rebecca Sullivan
Publisher: Hachette UK
ISBN: 0733641431
Category : Cooking
Languages : en
Pages : 256
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Book Description
'It deserves a place in every Australian kitchen' - Delicious Magazine Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.
Author: Rebecca Sullivan
Publisher: Hachette UK
ISBN: 0733641431
Category : Cooking
Languages : en
Pages : 256
Get Book Here
Book Description
'It deserves a place in every Australian kitchen' - Delicious Magazine Features a foreword from the bestselling author of DARK EMU, Bruce Pascoe. This gorgeous illustrated, informative and contemporary cookbook and compendium of native foods will show you how to create truly Australian food and drinks at home. With a few small adjustments and a little experimentation you can prepare delicious food that is better for the Australian environment, is more sustainable and celebrates the amazing ingredients that are truly local. Warndu Mai (Good Food) contains information about seasonal availability, hints, tips and over 80 illustrated and accessible recipes showcasing Australian native foods, using ingredients such as Kakadu plum, native currants, finger lime and pepperberry to create unique dishes and treats - from wattleseed brownies, emu egg sponge cake and bunya nut pesto to native berry, cherry and lime cordial, strawberry gum pavlova and kangaroo carpaccio. It's a must-have for every kitchen.
Author: John Newton
Publisher: NewSouth
ISBN: 174224226X
Category : Social Science
Languages : en
Pages : 239
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Book Description
‘This is a book about Australian food, not the foods that European Australians cooked from ingredients they brought with them, but the flora and fauna that nourished the Aboriginal peoples for over 50,000 years. It is because European Australians have hardly touched these foods for over 200 years that I am writing it.’ We celebrate cultural and culinary diversity, yet shun foods that grew here before white settlers arrived. We love ‘superfoods’ from exotic locations, yet reject those that grow here. We say we revere sustainable local produce, yet ignore Australian native plants and animals that are better for the land than those European ones. In this, the most important of his books, John Newton boils down these paradoxes by arguing that if you are what you eat, we need to eat different foods: foods that will help to reconcile us with the land and its first inhabitants. But the tide is turning. European Australians are beginning to accept and relish the flavours of Australia, everything from kangaroo to quandongs, from fresh muntries to the latest addition, magpie goose. With recipes from chefs such as Peter Gilmore, Maggie Beer and René Redzepi’s sous chef Beau Clugston, The Oldest Foods on Earth will convince you that this is one food revolution that really matters.
Author: John Newton
Publisher: NewSouth
ISBN: 9781742236124
Category : Cooking
Languages : en
Pages : 0
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Book Description
Native produce business is booming and it's about to enter a new phase--Australian native ingredients are beginning to turn up in growers' markets and even local supermarkets. From Warrigal greens and saltbush, to kangaroo and yabbies--John Newton will inspire you to grab some and take it home. This short companion book to the award-winning The Oldest Foods on Earth shows you how to cook with Australian ingredients, where to find them, and how to grow them. Organised by ingredient, each chapter includes a brief history, a practical guide, and recipes for you to make in your very own kitchen. It promises to broaden Australians' culinary horizons in every way.
Author: Juliette Blevins
Publisher: University of Hawaii Press
ISBN: 9780824823757
Category : Foreign Language Study
Languages : en
Pages : 196
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Book Description
This book presents the first detailed sketch grammar of Nhanda, a Pama-Nyungan language of the central coast of Western Australia presently on the verge of extinction. This language was once spoken along the lower Murchison River, from Kalbarri inland, and south to present-day Northampton and Geraldton, but has remained largely unknown until recent years. Nhanda is based on the author's fieldwork in Western Australia from 1993 to 1998 with one of the last speakers of the language, and also incorporates notes of early explorers and linguists who passed through the area. The grammar presents the general features of the language within the Australian context, followed by a comprehensive study of Nhanda sound patterns, major sections on nominal and verbal morphology, and descriptions of simple sentences and constituent order. Each chapter is rich in data and provides comparative evidence with important implications for historical relationships between the languages of Australia. The volume also includes Nhanda-English and English-Nhanda alphabetical vocabularies and an alphabetical list of Nhanda affixes.
Author: Lily Alice
Publisher:
ISBN: 9781741175400
Category : Aboriginal Australians
Languages : en
Pages : 192
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Book Description
Australia's unique native ingredients boast nutritional and medicinal benefits that cannot be found anywhere else. From the Kakadu plum with its unmatched vitamin C content, to Bunya nuts that contain natural antibacterial properties, knowledge of these superfoods has been passed down in Aboriginal cultures for thousands of years. This cookbook features Australia’s most interesting and beneficial bush superfoods, with beautiful illustrations and information on where they grow, traditional Indigenous uses, nutritional benefits, and advice on how to use them in your home kitchen. You can then follow an easy plant-based recipe, such as Sweet Potato Toast with Finger Lime Guacamole, or Spiced Apple and Riberry Chia Pudding, to enjoy the health benefits yourself! No matter whether you live in the city or the outback, you too can discover the foods that nourished the first peoples of this land.
Author: Jo Pratt
Publisher: White Lion Publishing
ISBN: 0711241775
Category : Cooking
Languages : en
Pages : 195
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Book Description
Whether you’re looking to eat less meat, a lover of seafood, or even a dedicated pescatarian, you’ll find something for you in this book filled with delicious and practical recipes for every lifestyle. 'A delicious collection of versatile, quick and simple pescatarian inspired dishes, for all to enjoy!' - GORDON RAMSAY In this stunning new cookbook from celebrated chef Jo Pratt, choose between cooking each recipe as a fish dish, or get creative with some veggie substitutes, so recipes can be suited to any diet or preference! From a curried Buddha bowl to Cornish crab pasties, aromatic cured salmon with pea blinis to a wholesome and hearty smoky mac ‘n’ cheese, the range of international recipes spans the globe and are all simple, well-balanced and packed with flavour. As well as easy approaches on how to cook your fish and hacks for vegetarian options, this original cookbook shows you how to prepare the perfect fish fillet and handle whole fish and seafood. With a wide variety of health benefits, there has never been a better time to join the growing pescatarian movement and expand your culinary skills. With beautiful photography of the dishes, this sumptuous cook book is a must-have for any modern kitchen. 'Wow, this is such a wonderful book, just open the cover and let Jo take you through some really inspiring recipes and ideas and show you just how simple cooking great seafood can be.' - Mitch Tonks
Author: Adam Grubb
Publisher:
ISBN: 9781864471212
Category : Medicinal plants
Languages : en
Pages : 166
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Book Description
Step into the world of our least admired botanical companions, peel back the layers of prejudice, and discover the finer side of the plants we call weeds. This book reveals how to distinguish a tasty sandwich-filler from its dangerous look-alike, which weeds are among the most nutritious vegetables ever tested, and how you cook with delicious nettles without fear of being stung ...It will forever change your concept of where to go looking for lunch.
Author: Tim Low
Publisher:
ISBN: 9780207169304
Category : Aboriginal Australians
Languages : en
Pages : 240
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Book Description
Tim Low has provided a truly reliable guide to our edible flora, making identification easy. Thus it is a perfect companion for bushwalkers, naturalists, scientists and, with emphasis on wild food cuisine, gourmets. Low describes more than 180 plants - from the most tasty and significant plant foods of southern and eastern Australia to the more important and spectacular inland and tropical foods. Distribution maps are provided with each description plus notes on how these plants were used in the past and can be used today. Beautifully illustrated with colour photographs and line drawings there is also a guide to poisonous and non-poisonous plants, and information on introduced food plants, the nutrients found in wild food plants, on bush survival, and how to forage for and cook with wild plants.
Author: Stephanie Hua
Publisher: Chronicle Books
ISBN: 145217055X
Category : Cooking
Languages : en
Pages : 153
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Book Description
Bring a new herb into your kitchen with this tasty unique collection of recipes for bite-sized, low-dose sweet and savory cannabis edibles. This cookbook ventures boldly beyond pot brownies with delicious and unique baked confections as well as innovative savory treats. Designed for bakers and cooks of all skill levels, Edibles: Small Bites for the Modern Cannabis Kitchen includes simple recipes like spiced superfood truffles and roasted beet hummus, alongside more advanced recipes like artisanal marshmallows and Gruyére & green garlic gougéres—all brought to life with vibrant photography. Complete with instructions for creating master ingredients such as canna butters, oils, honey, and maple syrup, as well as information on dosage and portions and the science of cannabis, this cookbook slash baking book gives cannabis newbies and connoisseurs alike the info they need to create an easy, safe, and delicious edibles experience. • A DIY recipe book for beginner and advanced cannabis bakers • Contains detailed information on correct dosage and portions • Provides tips, tricks and tools of the trade Author Stephanie Hua is the founder and chief confectioner of the popular gourmet edibles line, Mellows, and co-author Coreen Carroll is a winner on the Netflix television series Cooked with Cannabis, executive chef, and cofounder a dining pop-up, Cannaisseur Series, which hosts curated cannabis and culinary experiences, events, and workshops. Those who like The Easy Cannabis Cookbook: 60+ Medical Marijuana Recipes for Sweet and Savory Edibles, Bong Appétit: Mastering the Art of Cooking with Weed, and Marijuana Edibles: 40 Easy and Delicious Cannabis-Infused Desserts and other cannabis cookbooks will want to add Edibles to their collection. • Delightful addition to any foodie's book shelf • Thoughtful gift for anyone who enjoys cooking, baking, and eating edibles • Cannabis-curious cookbook collectors will appreciate these unique recipes
Author: Klara Lindberg
Publisher: Dokument Forlag
ISBN: 9789188369376
Category : Art
Languages : en
Pages : 180
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Book Description
For something many of us love and admire, creativity is a wildly misunderstood thing. One big mistake is seeing creativity as something only a few of us are born with, while the rest of us just have to sit back and watch the special people have all the fun. But that's not true at all. Creativity is in all of us. And just like with anything else we're all capable of, like speaking with animals or levitating or controlling the weather, it comes more naturally to some of us than others. Some of us just need a little more practice. The more we practice, the better we get. And the better we get, the more energizing and encouraging it all becomes. We can learn to let our minds stumble down new paths, discover the unexpected, and express what we find in words or imagery or emotions, abstract or concrete, big or small. Along the way, we realize everything can be a creative act. Planning meals for the week or walking to work can be as expressive and fulfilling as writing a novel or painting a portrait. The 365 challenges in this book are designed to help you find the many creative sides of yourself, whether you incorrectly think you aren't creative or you're already a creativity world champion (not a real thing) who could use a challenge. Take on one brief a day. Or binge them all. Or roll the dice and let fate decide. There is no right or wrong. The worst thing that can happen? You'll discover new ways of being creative at work, at home, and everywhere else in your life.
