Fusions: A New Look at Australian Cooking by Richard Whittington and Martin Webb

  • Oxtail broth with star anise

    from Fusions: A New Look at Australian Cooking Fusions by Richard Whittington and Martin Webb

    • Categories: Soups; Australian
    • Ingredients: oxtail; cinnamon sticks; whole cloves; whole star anise; black cardamom pods; coriander seeds; fresh ginger; beef bones; calves feet; onions; carrots; celery; leeks; parsley; thyme; bay leaves; shallots; cilantro; red chiles; garlic; shrimp paste; Thai basil
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  • ISBN 10 0091868181
  • ISBN 13 9780091868185
  • Published Oct 01 1998
  • Format Paperback
  • Page Count 160
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint Ebury Press

Publishers Text

Emphasizing simplicity and balance resulting in food that is fresh, light, and vibrant with flavor, Fusions contains over 130 dynamic recipes. With its emphasis on robust flavors, quality ingredients, and culinary diversity, Fusions taps the pulse of the food experience of today.

Resonating with the casual verve that characterizes the Australian approach to cooking and eating, recipes like Salt and Pepper Squid with Arugula, Slow-Cooked Chicken with Coconut and Whole Spices and Macadamia Nut Tartare are sure to become favorites.

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