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The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

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Notes about this book

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Notes about Recipes in this book

  • Pork, veal and fennel meatballs with spaghetti

    • digifish_books on May 06, 2015

      Uses 450g minced pork, 450g minced veal, 1 jar passata. Reduce fennel seeds to 1.5 teaspoons. Add sugar to the sauce, to taste.

  • Roasted garlic and pumpkin soup

    • pennyvr on June 15, 2015

      A subtle but rich flavour.

    • Yildiz100 on September 25, 2017

      Halved the recipe but forgot to halve the water and it was actually fine since I prefer a thinner soup. Tasty but needs texture. A really good crouton would make this really good. Using light cream (matlagnings gradde) means I hve to be careful of curdling, so next time I think I will go with whipping cream. The extra water I use means it is not too rich anyway. Halve the nutmeg.

  • Oven-roasted rib-eye steak with porcini and Port butter

    • saarwouters on September 18, 2017

      This port porcini butter was a great hit during a dinner party. We replaced the rib-eye for normal steaks, which we made in the oven. The butter is very quick and easy to make and makes the house smell great too.

  • Sticky lime and ginger chicken

    • jaxmiller on July 02, 2017

      Everyone really enjoyed this. I doubled the sauce and served with rice.

  • Brandy-roasted chicken with mushroom pearl barley

    • saarwouters on September 18, 2017

      A beautiful and delicious recipe for a fall dinner party, where you want to impress your guests with a whole chicken. The instructions were spot-on, so this was easy enough to make. It's a bit on the savory/sweet side, so we served it with a salad with fresh/bitter tones (grapefruit and red chicory).

  • Roasted green chicken curry

    • Cfowkes on February 17, 2015

      Also online Times Magazine http://www.thetimes.co.uk/tto/magazine/article4335039.ece

  • Vanilla and lemon curd cupcakes

    • Varundel on April 13, 2015

      Super, quick and easy vanilla cupcake recipe. Used homemade lemon curd and whipped cream for a delicious light-tasting filling.

  • Blueberry almond cake

    • Melanie on January 06, 2016

      Used a mix of blueberries and raspberries. The edges cooked well and were nice and golden but the middle needed longer so the skewer test wasn't the best approach.

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  • ISBN 10 0732297176
  • ISBN 13 9780732297176
  • Linked ISBNs
  • Published Nov 01 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd

Publishers Text

This is Donna Hay's biggest and best cookbook yet. For Isabella Beeton in 1861 it was Mrs Beeton's Book of Household Management, for Stephanie Alexander in 1996 it was The Cook's Companion and for Maggie Beer in 2007 it was Maggie's Harvest. These books went onto become bestsellers, staples in every home; they were the one-stop recipe books that defined these authors' work and became essential everyday reference books for their time. Now in 2013, Australia's leading cookbook author Donna Hay reveals her landmark book, The New Classics. This is the ultimate, completely definitive Donna Hay cookbook, the book that has everything that you ever wanted to know how to cook. Absolutely up to the minute, it contains all our old family favourites as well as new delights, everything from beef and ale pies to dulce de leche, from mac n' cheese to macarons, it's exactly the food that we want to cook and eat NOW, all written in Donna's trademark simple, clear and easy way.

A gorgeously rich and deluxe hardback book with stunning finishes and embellishments - ideal for a Christmas gift, coffee table, kitchen bench or bookshelf - it features stunning photography and hundreds of mouthwatering recipes.

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