MAKE IT MOROCCAN
Chef Hassan M’Souli – considered one of Australia’s gurus on Moroccon cooking -brings you sensational recipes from his restautant Out Of Africa in Sydney. In this book Hassan highlights ways to best use a number of key ingredients for Moroccan cuisine, namely the ever-present tagine, couscous, pomegranates, herbs and spices. Moroccans have taken traditional African and European ingredients, intertwining them with a myriad of herbs and spices to create rich flavours and aromas- a unique mix of sweet, salty and earthy spice flavours.
JUST ADD SPICES
Lyndey Milan and Ian “Herbie” Hemphill, the king of spice, join forces to show you how to give ordinary dishes a flavour renovation with the simple addition of spices. Learn how to match spices with ingredients and see how different cooking methods draw out these wonderful tastes and flavours. There are instructions for making your own spice blends and lots of beautiful recipes for using them.
IT TASTES BETTER – KYLIE KWONG
Part foodies travelogue, part recipe book, this volume explores Kylie’s love & passion for sustainably produced organic food. We meet her suppliers & hear their heartwarming stories of how they came to produce such great food. In amongst these stories are delicious recipes inspired by the producers & other great creators of culinary delights. It also contains a comprehensive list of where to find the produce mentioned throughout. Accompanying the text are exquisite photographs as Kylie journeys around the country tracking down the providers of fine food to her restaurant, Billy Kwongs.
“It is a celebration of all the growers, farmers, fishermen, and food providores I have met, a tribute to the people behind the food I love.” Kylie Kwong.
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