The Getting of Garlic

Australian food from bland to brilliant, with recipes old and new

    • $19.99
    • $19.99

Publisher Description

The white colonizers of Australia suffered from Alliumphobia, a fear of garlic. Before garlic we had meat and potatoes; after garlic, what we ate got much more interesting. Renowned food writer John Newton visits fine dining restaurants, the cafes and mid-range restaurants, and heads home to the dinner tables as he samples what everyday people have eaten over the centuries. His observations and recipes show what has changed and what hasn't changed.

GENRE
Nonfiction
RELEASED
2019
January 1
LANGUAGE
EN
English
LENGTH
352
Pages
PUBLISHER
University of New South Wales Press
SELLER
Chicago Review Press, Inc. DBA Independent Publishers Group
SIZE
1.8
MB

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