Gastronomy Suggestions – Jacqui Newling
Jacqui Newling, Eat Your History: Stories and Recipes from Australian Kitchens
Harold McGee, On Food and Cooking: An Encyclopaedia of Kitchen Science, History and Culture
Joel Robochon, Larousse Gastronomique
Stephanie Alexander, The Cook’s Companion
Elizabeth David, French Country Cooking
Elizabeth David, Mediterranean Food
Elizabeth David, Summer Cooking
Country Women’s Association, The Coronation Cookery Book
Angus & Robertson, Commonsense Cookery Book
Barbara Santich, Looking for Flavour
Barbara Santich, Bold Palates
Charmaine O’Brien, The Colonial Kitchen
Colin Bannerman, The People’s Cuisine
Edward Abbott, The English and Australian Cookery Book
Phillip Muskett, Art of Living in Australia
Isabella Beeton, Beeton’s Book of Household Management
Eliza Acton, Modern Cookery for Private Families
Jan O’Connell, A Timeline of Australian food
Bruce Pascoe, Dark Emu: Black Seeds, Agriculture or Accident?
John Newton, The Oldest Foods on Earth
Gay Bilson, Plenty
Michael Pollen, The Omnivore’s Dilemma
Feather & Bone, Ethical Omnivore
Susan Rossi-Wilcox, What shall we have for dinner? Mrs Charles Dickens
Mark Kurlansky, The Big Oyster: History on the Half Shell
Mark Kurlansky, Cod
Mark Kurlansky, Salt
Katherine Hughes, Short Life and Long Times of Isabella Beeton
Ian Kelly, Cooking for Kings
Kate Walsh, Real Food Projects
Durkhanai Ayubi, Parwana: Recipes and Stories from an Afghan Kitchen
Yottam Ottolenghi, Simple
Sophie Hansen, Local is Lovely
Kate Young, Little Library Cookbook