Australia: The Cookbook (Hardcover)
A celebration of Australian cuisine like never before — 350 recipes showcasing the rich diversity of its landscapes and its people.
Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own — making this recipe collection relevant to home cooks everywhere.
About the Author
Ross Dobson grew up in the western suburbs of Sydney. His neighbours were mostly immigrants from around the globe who shared their recipes and introduced him to a world of flavours. At 14 he enrolled in a Chinese cooking course at his local college which ignited a life-time passion for cooking. He later went on to establish a number of acclaimed cafés and restaurants in the western suburbs of Sydney, including one in the heritage gardens of an art gallery and a tapas restaurant in an old Victorian terrace house, which also operated as a pop-up yum cha restaurant every Sunday. Dobson has authored many best-selling cookbooks including Chinatown, Fired Up, More Fired Up and King of the Grill. He currently operates a café in Penrith, at the foot of the Blue Mountains, where he cooks classic and contemporary Australian food.
"An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present" - New York Times
"If this book had come out during the years I was living in the U.S. as an Australian expat, it would have felt like a warm hug. There are so many recipes I'd not even thought of as Australian, but that I also hadn't seen since I left. Zucchini slice! Rissoles! Melting moments biscuits!" - Besha Rodell, New York Times
"A voyage around Australia." - Forbes
"This encyclopaedic tome, by food writer Ross Dobson, spans 50,000 years of Australian cuisine and culture in chapters covering everything from eggs and dairy to jams and condiments, with plenty of meat, fish and veggie dishes in between." - National Geographic
"A celebration of Australian cuisine like never before." - Good Housekeeping
"A veritable tome of a cookbook - nay, an encyclopaedia - that could have you sat for hours exploring the country's fascinatingly varied, yet singular, culinary landscape with both lightheartedness and sensitivity." - The Independent
"One of the best books on Australian cooking so far." - Monocle, The Menu
"An enlightening history interspersed with gorgeous shots capturing [Australia's] wildly varied terrain introduces us to the continent’s eclectic foodways." - Atlanta Journal-Constitution
"Draws on Australia's distinct flora and fauna, as well as the foodways of its diverse population—indigenous peoples, settlers, immigrants—in this book of 350 recipes." - Publishers Weekly
"... ground-breaking...It starts 50,000 years ago with the Australian First People’s kangaroo blood sausages and traces the country’s cuisine through waves of immigration that brought Greek, Chinese, Arabic and other culinary influences to the region." - The Mercury News
"Deeply evocative." - The Caterer
"This cookbook maps [Australian] cuisine while making it easy for cooks in any part of the world to taste Australia." - Fine Dining Lovers
"Packed with light, bright and easy bakes that will hit all the right nostalgic notes - even if you've never travelled down under." - Stylist
"[Dobson's] 431-page tome covers the incredible breadth of what Australian cuisine is now." - Matador Network