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Australia: The Cookbook
63,09 €
Few in stock
About the book
Australia: The Cookbook is an ambitious and comprehensive tribute to Australian cuisine – with 350 recipes that reflect the country’s cultural diversity, landscapes, and history.
Australia is a meeting point between Indigenous traditions and global influences. The book explores everything from Aboriginal bush tucker and regional ingredients to the many dishes that have been shaped by waves of immigration over the centuries.
Language: English
The recipes range from:
- Classic dishes such as chicken parmigiana, meat pies, Anzac biscuits, and lamingtons
- Regional specialties such as Queensland blue pumpkin soup and cumquat marmalade
- Modern dishes inspired by Asia, Europe, and the Middle East
- A special section with “guest chef” recipes from some of Australia’s leading chefs
The structure follows the country’s gastronomic development from ancient Indigenous food culture, through the Anglo-British colonial era to today’s multicultural cuisine. The book is therefore both a culinary reference work and a cultural portrait of Australia, showing how diversity and nature’s abundance shape the food.
As The New York Times wrote:
- “An ambitious work that portrays three eras in Australian food culture – from the old to the modern.”
Australia: The Cookbook presents a vivid picture of a cuisine in constant evolution – rooted in tradition, yet open to the world.
About the author
Ross Dobson was born and raised in the western suburbs of Sydney, where from childhood he was surrounded by neighbors from all over the world. Their recipes and spices sparked his passion for food.
Background and work:
- Started at age 14 on a Chinese cooking course, which became the beginning of a lifelong career
- Has opened several acclaimed cafés and restaurants in Sydney, including in historic buildings and art gardens
- Known for his ability to combine classic Australian food with modern, international influences
Dobson has written several bestselling cookbooks, including Chinatown, Fired Up, More Fired Up, and King of the Grill. Today he runs a café in Penrith at the foot of the Blue Mountains, where he interprets Australia’s food traditions daily in a modern kitchen.
About the book
Dobson has written several bestselling cookbooks, including Chinatown, Fired Up, More Fired Up, and King of the Grill. Today he runs a café in Penrith at the foot of the Blue Mountains, where he interprets Australia’s food traditions daily in a modern kitchen.
Australia: The Cookbook is an ambitious and comprehensive tribute to Australian cuisine – with 350 recipes that reflect the country’s cultural diversity, landscapes, and history.
Australia is a meeting point between Indigenous traditions and global influences. The book explores everything from Aboriginal bush tucker and regional ingredients to the many dishes that have been shaped by waves of immigration over the centuries.
Language: English
The recipes range from:
- Classic dishes such as chicken parmigiana, meat pies, Anzac biscuits, and lamingtons
- Regional specialties such as Queensland blue pumpkin soup and cumquat marmalade
- Modern dishes inspired by Asia, Europe, and the Middle East
- A special section with “guest chef” recipes from some of Australia’s leading chefs
The structure follows the country’s gastronomic development from ancient Indigenous food culture, through the Anglo-British colonial era to today’s multicultural cuisine. The book is therefore both a culinary reference work and a cultural portrait of Australia, showing how diversity and nature’s abundance shape the food.
As The New York Times wrote:
- “An ambitious work that portrays three eras in Australian food culture – from the old to the modern.”
Australia: The Cookbook presents a vivid picture of a cuisine in constant evolution – rooted in tradition, yet open to the world.
About the author
Ross Dobson was born and raised in the western suburbs of Sydney, where from childhood he was surrounded by neighbors from all over the world. Their recipes and spices sparked his passion for food.
Background and work:
- Started at age 14 on a Chinese cooking course, which became the beginning of a lifelong career
- Has opened several acclaimed cafés and restaurants in Sydney, including in historic buildings and art gardens
- Known for his ability to combine classic Australian food with modern, international influences
SKU: 10105839
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