![]() |
WHAT'S OLD IS NEW AGAINAn Australian icon preserving taste for over 100 yearsby FOWLERS VACOLA, with foreword by Stephanie AlexanderTo see other Preserving books click here New hardcover book, 96 pages, full of beautiful full-colour and B&W photos. Limited edition 100th Anniversary edition published 2015 What's Old is New Again celebrates the 100th anniversary of Australian icon Fowlers Vacola and captures the very best of Australia's food preserving history. Together with some of Australia's most-loved chefs, we take you on a delicious journey from Matt Wilkinson's old family recipe for Yorkshire pickled onions to Andrew McConnell's inspired baby iceberg lettuce salad with pink grapefruit, asparagus, mint and pickled ginger. You'll find traditional favourites from the Country Women's Association, along with tips and recipes from the culinary winners at leading agricultural shows. Chefs and food experts Stephanie Alexander, Maggie Beer, Jean Paul Bruneteau, Simon Bryant, Raymond Capaldi, Rita Erlich, Andrew McConnell, Matt Wilkinson and Alla Wolf Tasker are among those who guide you through chapters on preserving, pickling, bottling, dehydrating, jams, jellies and more. Contents include
What's Old is New Again is an Australian publication. Measurements for the 'modern' recipes are in metric, and the old recipes are in imperial See other recipe books on Preserving, Slow Cooking, Baking and General Cooking click here What's Old is New Again by Fowlers Vacola
|