Archive for the ‘Foodie books’ Category
In Defence of English Cooking, by George Orwell
Posted by: Lisa Hill on February 27, 2022
Australian Native Cuisine by Andrew Fielke, and greetings of the season!
Posted by: Lisa Hill on December 25, 2021
The Original Mediterranean Cuisine, Medieval Recipes for Today, by Barbara Santich
Posted by: Lisa Hill on January 15, 2021
Cooking with Kindness, compiled by Pam Ahern
Posted by: Lisa Hill on December 8, 2019
Just Add Love, by Irris Makler
Posted by: Lisa Hill on September 23, 2019
Mabu Mabu Bush Foods: celebrating NAIDOC Week at Beaumaris Library
Posted by: Lisa Hill on July 8, 2019
Magic Little Meals, Making the Most of Homegrown Produce, by Lolo Houbein and Tori Arbon
Posted by: Lisa Hill on April 18, 2019
Three Decades On, Lake House and Daylesford by Alla Wolf-Tasker
Posted by: Lisa Hill on December 17, 2018
Pomegranates and Roses, My Persian Family Recipes, by Ariana Bundy
Posted by: Lisa Hill on December 4, 2018
Wild Asparagus, Wild Strawberries, by Barbara Santich
Posted by: Lisa Hill on August 26, 2018
Does Cooking Matter? by Rebecca Huntley
Posted by: Lisa Hill on November 19, 2017
Food to Feed the Family, by Matthew Hopcraft
Posted by: Lisa Hill on June 3, 2017
Julie Goodwin’s Essential Cookbook
Posted by: Lisa Hill on April 5, 2017
Wow! It’s Italian, by Hilda and Laurie Inglese
Posted by: Lisa Hill on March 23, 2017
Adventures in the Slavic Kitchen, a book of essays with recipes, by Igor Klekh, translated by Slava I Yastremski and Michael M Naydan
Posted by: Lisa Hill on January 10, 2017
Willunga Almonds, Stories and Recipes, by Helen Bennetts
Posted by: Lisa Hill on December 30, 2016
Cooking & Travelling in South-West France, by Stephanie Alexander
Posted by: Lisa Hill on April 16, 2016
French Kitchen, Classic Recipes for Home Cooks, by Serge Dansereau
Posted by: Lisa Hill on February 14, 2016
Dining Alone, Stories from the Table for One, edited by Barbara Santich
Posted by: Lisa Hill on February 1, 2016
Molecule-R, an Introduction to the Science Behind 40 Spectacular Recipes, by Molecule-R Flavors Inc
Posted by: Lisa Hill on January 1, 2016
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