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

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