Abla's Lebanese Kitchen

Abla Amad is an acclaimed cook and restaurateur who first opened what is now the famous Lebanese restaurant simply called 'Abla's' in Carlton in 1979 when there was only maybe two or three restaurants in Melbourne serving Lebanese cuisine. Abla today is still operating out of that same establishment in Carlton and has received a number of awards and accolades for her cooking over the years. She continues to serve traditional Lebanese cuisine to her loyal clientele base which now includes there children and grandchildren.

'Abla's Lebanese Kitchen' by Abla Amad is described by Abla herself as more than a cook book but also a memoir of her culture.

The first addition of 'Abla's Lebanese Kitchen' was published in 2001 and since not a lot has changed in this edition with the exception of some of her personal favourites which were not included in the first edition. Abla has also expanded her recipe collection in this book to include more vegetarian recipes to reflect today's new generation of health conscious people.

The book is broken into a number of sections including - Dips & Pickles, Bread, Pastry & Pies, Salads, Soups, Fish, Chicken & Poultry, Meat, Vegetable & Meat Dishes, Vegetarian, Yogurt, Sweets & Drinks. Also handy in this book are the suggested menu sections for Mezza, BBQ's etc.

Lovers of Lebanese food and cooking will fall in love with this absolutely fantastic traditional Lebanese cook book which covers all the favourites from Baba ghannooj, Tabbouleh, Felafel, Kibbee, Stuffed Vine Leaves, Kafta, Chicken & Rice, Baklava, Lebanese Coffee etc. etc. It is a beautifully illustrated book which includes a small glossary of spices, herbs and various types of produce used in the recipes.

The recipes you will find in this book are those which Abla has grown up with and still continues to cook not only in her restaurant today, but at home for her family and friends.

A wonderful cook book by a wonderful lady whom we can thank for introducing Lebanese food to Melbourne.

The Food of India - a journey for food lovers

'The Food of India' by Murdoch Books is part of the comprehensive cook book series 'The Food of....'. 'The Food of India', gives readers an introduction into the complex cooking styles and the vast array of dishes which make up the cuisine of India today. Indian cooking styles vary not only from state to state and town to town, but also from suburb to suburb.
The cook book is divided into a number sections. The 'Recipe' section covers Tiffin, Fish & Seafood, Poultry & Meat, Vegetables, Pulses, Rice & Grains, Breads, Accompaniments, Sweets & Drinks and Basics (which explores commonly used spice blends such as Garam Masala). The 'Glossary of Indian Food & Cooking' section is very useful and informative, explaining a number of individual ingredients and equipment used in Indian cookery, along with helpful tips and substitutes. Finally the section on 'Food Journeys of India', explores the culinary diversity of this country, from snack sellers on beaches in Mumbai, to the tea gardens of Assam, spice markets of Dehli, the backwaters off the coast of Kerala rich in fish & seafood and rossogoll makers in Kolkata.

This cook book really explores the essence of Indian food and cooking, highlighting the countries culinary treasures and giving readers an insight into its rich history. It is illustrated with stunning photography, is simple (once you have the basic Indian spices), clear to follow and full of delicious recipes. Highly recommend to lovers of Indian food!

The Cooks Companion - Stephanie Alexander

'The Cooks Companion' by Stephanie Alexander is an Australian classic, which reflects Stephanies extensive culinary experience as a cook, restauranteur and food writer. The places and people who have influenced Stephanie over the years are evident throughout this book, those imparticular being her mother Mary Buchett, and her extensive travels throughout France.

The book was revised in October 2004, with the addition of an extra 300 pages to the already 800 pages. 'The Cooks Companion' leads the reader through ingredients and recipes for the Australian kitchen, covering 100 fresh ingredients arranged alphabetically, with information and ideas on each ingrediant including, season, variety, storage, preparation and cooking.

'The Cooks Companion' is somewhat a kitchen bible to which I refer to for traditional recipes, adaptions on classic recipes, quick ideas, practical advice and simply a good read. I love how Stephanie shares with us her personal food memories of how recipes came about...from her travels, family heirloom recipes, to those which she has aquired from other chefs friends and cook books.This book does not have glossy pictures typical of most cook books, but what it will gain is cooking splatters and marks resulting from its amount of use.

A book for life, a must have for all lovers of food and cookery!