New Food: From the New Basics to the New Classics

Lavishly illustrated collection of step-by step recipes for a range of occasions, interspersed with the author’s views on cooking and eating for enjoyment and good health with the emphasis on fresh ingredients and innovative techniques, and miscellaneous topics such as sex and Christmas.

Includes 24 pages of complete dinner party menus, a bibliography and an index. The author is the food editor of ‘New Woman’, author of ‘I Hate to Cook’ (as Dolly Campbell), and co-author of ‘The Women’s Cookbook’, ‘A Taste of Melbourne’ and ‘Hot Food Cool Jazz’.