Aussie Gastronomy Food Fare Culinary Collection edition by Shenanchie O'Toole Food Fare Cookbooks Food Wine eBooks
Download As PDF : Aussie Gastronomy Food Fare Culinary Collection edition by Shenanchie O'Toole Food Fare Cookbooks Food Wine eBooks 
"Aussie Gastronomy" contains a brief history of Australia, common Aussie dishes, food history, information about traditional cooking (Aboriginal techniques), beverages, cheese, celebrations and holidays, authentic Aussie recipes, slang and food terms, and resources for further study.
"Aussie Gastronomy" is Book #11 in Food Fare's Culinary Collection. Recipes in "Aussie Gastronomy" are also freely available at the Food Fare web site.
Aussie Gastronomy Food Fare Culinary Collection edition by Shenanchie O'Toole Food Fare Cookbooks Food Wine eBooks
The hallway clock strikes half past three. We're having lizard for our tea. Australians talk about 'bush tucker,' they wax knowledgeable about sugar ants and kangaroo tail soup. But push comes to shove, for the most part, they are dining on the same chicken (and chicken nuggets) you and I are having. They may call the stuff by colorful names, but up close, you could not differentiate Sunday dinner in Sydney, New York or London. Roast, potato, veg. They do go a bit wild with the Vegemite, an acquired taste if ever there was one, but we all have our quirks. Older brits put anchovie paste on toast and enjoy Marmite, which is vegemite by any other name, and in America we have corndogs and googoo clusters.This book is a slender collection of articles written by Schenachie O'Toole for her Food Fare blog. Ms. O'Toole gives us a look at the history of Australia and Australian cuisine, tell us what Aussies like to eat and what they don't, provides some interesting Aboriginal recipes which I do not recommend trying at home, and some quite original Australian twists on foods with which we are more familiar. We get a look at what Aussies drink, and it's not Fosters, what they serve at gala events, what's high and low brow on the table, and how they celebrate their holidays. We learn that they call chicken and sweethearts 'chook,' and are winning increasing acclaim in the culinary world for some of their young turk chefs.
All in all an interesting and entertaining read for anyone who likes reading about food and/or Australia. Nothing earth-shattering is revealed because the material is mostly familiar but there are a couple of surprises and overall, worth the price and worth the time. O'Toole has a nice, easy writing style, just enough wit to season the pages without overdoing it, and a thorough knowledge of the subject. Five stars for a good effort.
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Aussie Gastronomy Food Fare Culinary Collection edition by Shenanchie O'Toole Food Fare Cookbooks Food Wine eBooks Reviews
The hallway clock strikes half past three. We're having lizard for our tea. Australians talk about 'bush tucker,' they wax knowledgeable about sugar ants and kangaroo tail soup. But push comes to shove, for the most part, they are dining on the same chicken (and chicken nuggets) you and I are having. They may call the stuff by colorful names, but up close, you could not differentiate Sunday dinner in Sydney, New York or London. Roast, potato, veg. They do go a bit wild with the Vegemite, an acquired taste if ever there was one, but we all have our quirks. Older brits put anchovie paste on toast and enjoy Marmite, which is vegemite by any other name, and in America we have corndogs and googoo clusters.
This book is a slender collection of articles written by Schenachie O'Toole for her Food Fare blog. Ms. O'Toole gives us a look at the history of Australia and Australian cuisine, tell us what Aussies like to eat and what they don't, provides some interesting Aboriginal recipes which I do not recommend trying at home, and some quite original Australian twists on foods with which we are more familiar. We get a look at what Aussies drink, and it's not Fosters, what they serve at gala events, what's high and low brow on the table, and how they celebrate their holidays. We learn that they call chicken and sweethearts 'chook,' and are winning increasing acclaim in the culinary world for some of their young turk chefs.
All in all an interesting and entertaining read for anyone who likes reading about food and/or Australia. Nothing earth-shattering is revealed because the material is mostly familiar but there are a couple of surprises and overall, worth the price and worth the time. O'Toole has a nice, easy writing style, just enough wit to season the pages without overdoing it, and a thorough knowledge of the subject. Five stars for a good effort.
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