In the Modern Classics series, Australia's bestselling food writer Donna Hay takes the food from the past we lovethe most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.
In Modern Classics Book 2, Donna brings back trifle, lamingtons and vanilla slice, but gives them a great modern twist. Then she introduces biscotti, muffins and sugar grilled fruit, the new breed of sweet treat.
Modern Classics Books 1 and 2 are set to become the commonsense cookbooks of a new generation and essential for everyone, no matter their age or cooking expertise. More practical inspiration from Donna Hay.
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At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.
Visit Donna online at donnahay.com.au
"Like" Donna on Facebook: donna hay
Follow Donna on Twitter: @donnahay _tweets
Internationally popular Australian cookbook author Hay (The New Cook) follows the savory classic dishes of Modern Classics 1, with this latest on sweets. Illustrating each recipe with a beautiful color photograph are simple instructions that place all the dishes within the reach of every level of cook. Covering the gamut from cookies to tarts and cakes to hot puddings, her recipes are simple, contemporary takes on time-honored favorites and new standards. From traditional Gingerbread Men and rich Chocolate Mousse to her individual Tiramisus, she includes dishes suitable for any occasion and any palate or diet. Many of the dishes are accompanied by captioned photographs and have adaptations of the finished dish, as with the Shortbread, which provides lemon, ginger and lavender varieties to tempt the palate. At the other end of the scale, "Short Order" pages have several short, snappy recipes that are quick, easy-to-prepare dishes and range from Tart and Bun Glaze to the Creme Anglaise. Ingredients, methods and bakeware asterisked within the recipes are described in the Glossary and Tools sections at the back of the book for those for whom further explanations are needed. Giving true meaning to the title Modern Classics, the resulting volume is a welcome addition to any cook's shelf and is sure to add to the ranks of Hay's growing number of fans.
Copyright 2003 Reed Business Information, Inc.
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