270 x 230 x 100 mm
Combining the concepts of classical French cooking introduced and explained in Di’s sensational best-selling title The French Kitchen (first published in 1983); teachings from her essential instructive manual The Clever Cook (drawn from columns that appeared in the The Australian and were first published as a single volume in 1994); and a breathtaking array of inspiring and informative travel writing, taken from Postcards From Kitchens Abroad, this 752-page volume is a testament to Di Holuigue’s impressive culinary career.
Featuring the complete The French Kitchen – with a number of new sections on regional French cooking, plus revised and updated material—the book contains instructive illustrations and witty writing packed with tips and technical advice. This is supplemented by the teachings behind global recipes found in The Clever Cook, as well as a number of new additions. And for those wanting an insight into cuisines from around the world, Postcards takes the reader on a whirlwind tour of inspiring food destinations—with recipes along the way.
Bursting with recipes and full-colour food photography, this collection of Di Holuigue’s greatest works makes for an informative and engaging cook’s companion.
Dubbed a ‘living legend’ for her services to the hospitality industry, Australian-based food writer and teacher Diane Holuigue trained at Le Cordon Bleu and L’École de Perfectionnement Lenôtre in Paris. Today, Diane has taught 55,000 students in her award-winning Melbourne school, The French Kitchen, and written for and edited many of Australia’s major culinary journals, winning Best Overall Contribution in the Food Print Media at the inaugural Food Media Awards in 1995. She is the author of 13 cookbooks.
Read a story that appeared on Visit Vineyards.
Read a review that appeared in Australian Book Review.
Read a story on The French Kitchen that appeared in The Age, Epicure.
Read a review that appeared in the Geelong Advertiser.
Read a review that appeared in The Australian newspaper.
Listen to an interview by Glenn Ridge on MyMP Radio
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