It Tastes Better - Kylie Kwong New softcover cookbook
IT TASTES BETTER
Over 100 new recipes using my favourite sustainable produce
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New large softcover book. First published 2010, this edition published 2013, 465 pages. Superb colour photography throughout by Simon Wilkinson
This book is a celebration of all the growers, farmers, fishermen, artisans and food providores I have met . . . a tribute to the people behind the food I love.
In It Tastes Better, Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food, including Salad of Poached Squid with Pickled Cucumber, Dill & Chilli, Red-Braised Lamb Shoulder with Roast Garlic & Tamari Dressing, and an irresistible Pavlova.
Embarking on a journey around Australia to meet the people behind the sustainable produce she is so passionate about, Kylie learns about the care they take to produce food that literally tastes better. By sharing her simple, vibrant recipes, Kylie shows that you don't need exotic ingredients to create magical dishes - just fresh, flavoursome food that has been produced in the most beneficial way for us and the planet.
- Map and introduction
- Eggs, chooks and ducks
- Vegetables and tofu
- Salads and dressings
- Salt, pickles and rice
- Bread, cakes and treats
- Buying Guide
- Food and sustainability
It Tastes Better is an Australian publication. Measurements are in metric and metric cup & spoon
About the author
Kylie Kwong was born
into one of Australia's oldest Chinese families in Sydney, Australia. Kylie
has cooking in her blood. She learnt the fundamentals of Cantonese cooking at
her mother's side, and went on to develop her strong artistic style by working
as a graphic designer and cooking at home, before stepping into the food world
full-time. Kylie then honed her skills with several of Australia's most
respected chefs, including Neil Perry and Steve Manfredi, and worked at some of
Sydney's finest restaurants - Rockpool, Wockpool and Restaurant Manfredi.
Kylie is well known as the proprietor of the celebrated Billy Kwong restaurant in inner-city Sydney, and as a passionate advocate of sustainable food and ethical eating. Her restaurant's menu uses only local, organic and biodynamic produce, and in 2007 became the first carbon friendly restaurant in New South Wales. In 2009, Billy Kwong won the Sydney Morning Herald Good Food Guide's inaugural Sustainability Award. Kylie is the author of Recipes and Stories, Heart and Soul, Simple Chinese Cooking, My China and It Tastes Better, and has been the presenter of three television series.
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It Tastes Better: Over 100 new recipes using my favourite sustainable produce by Kylie Kwong
In stock-ready to post on Monday