Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

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

Search this book for Recipes »

Notes about this book

This book does not currently have any notes.

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.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1443436097
  • ISBN 13 9781443436090
  • Published Oct 21 2014
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd

Publishers Text

Featuring more than 300 recipes across over 400 beautiful pages, The New Classics is the ultimate best-of collection from Donna Hay Magazine, and the perfect gift for the food lover in your life. The hand-picked collection of classic recipes, freshened up with modern flavours, is designed to give you new inspiration and ideas in the kitchen. Old favourites are paired with new and seasonal ingredients to help you build your cooking repertoire. Chapters are divided by ingredient and dishes-beef, chicken, pork, salads, sides, cakes, desserts and more. It's everything you've ever wanted to cook, plus there are plenty of handy suggestions, tips and tricks to guide you along the way.

Other cookbooks by this author