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Table of Contents
Booklist from Jacqui Newling's Talk
Gastronomy Suggestions – Jacqui Newling
Jacqui Newling, Eat Your History: Stories and Recipes from Australian Kitchens
‘How’ books – instructional / foundation texts
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
‘Why’ books – making sense of Australian food culture
Barbara Santich, Looking for Flavour Barbara Santich, Bold Palates Charmaine O’Brien, The Colonial Kitchen Colin Bannerman, The People’s Cuisine
‘When’ books – Australian food history
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
‘Brain food’ – good to think
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
‘Who’ books – biographies
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
‘Now’ books – contemporary food scene
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