Maggie Beer's spring harvest recipes / Maggie Beer ; with photography by Mark Chew.
Material type:
TextPublisher: [North Sydney, N.S.W.] : Lantern, an imprint of Penguin Books, 2015Copyright date: ©2015Description: 166 pages : colour illustrations ; 27 cmContent type: still image | still image Media type: unmediated Carrier type: volumeISBN: 9781921384233 (paperback)Other title: Spring harvestSubject(s): Seasonal cookingGenre/Form: Cookbooks. DDC classification: 641.564 Summary: Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| wnor- Book | Northam Northam Adult Nonfiction | 641.564 BEE (Browse shelf(Opens below)) | Available | 31111066382365 |
This material was originally published as a section of "Maggie's harvest" by Maggie Beer.
Includes bibliographical references and index.
Maggie Beer's Spring Harvest Recipes brings together all of Maggie Beer's signature recipes from her spring chapter of Maggie's Harvest, including detailed descriptions of seasonal ingredients and inspiring accounts of memorable meals with family and friends. The recipes highlight Maggie's philosophy of using the freshest and best seasonal produce available in the Barossa Valley South Australia, and treating it simply, allowing the natural flavours to speak for themselves. Describing herself as a 'country cook', Maggie cooks from the heart and is passionate about instilling in others this same confidence - to use recipes as a starting point, and be guided by instinct and personal taste. This book from one of Australia's best-loved cooks is essential for anyone with an appreciation of the pleasures of sourcing, cooking and sharing seasonal food.
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