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Australian Book Retailer of the Year 2021
Barbara Santich
'We have two cuisines in France, that of the north and that of the south', boldly stated the first cookbook directly concerned with southern French cuisine in 1830. This book…
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In these short stories the table is a scene of revenge and nostalgic memories, self-realisation and self-indulgence, separations and new beginnings. In turn warm and witty, acerbic and compassionate, sad…
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In 1915, Alfred Haigh opened his first Haigh’s store in Adelaide’s Beehive Building. From this modest beginning, Haigh’s Chocolates has thrived to become Australia’s oldest family-owned chocolate maker, and a…
The Original Mediterranean Cuisine is both culinary history and cookbook, with 70 recipes from fourteenth- and fifteenth-century Catalan and Italian manuscripts, adapted for today’s kitchens.
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"A study of the development and evolution of Proven?cal cuisine and its links to post-revolutionary culture through primary sources such as travel narratives, household accounts, manuscript recipes and meal invoices"--
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In Bold Palates Professor Barbara Santich describes how, from earliest colonial days, Australian cooks have improvised and invented, transforming and ‘Australianising’ foods and recipes from other countries, along the way…
In these short stories the table is a scene of revenge and nostalgic memories, self-realisation and self-indulgence, separations and new beginnings. In turn warm and witty, acerbic and…
A fabulous potpourri of popular writing by our top writers, on the theme of Australian cooking and eating, the vital ingredient being the entertaining quality of the prose. Through fiction…
France bewitched Barbara Santich in the early 1970s. She vowed to return, and soon enough she did. This is the story of the magical 2 years that followed. Buoyed by…
You will discover intriguing delights such as ginger and almond sauce, lamb with quinces and Platina’s herb salad. Acclaimed culinary historian Santich tells the story of authentic medieval Mediterranean food…
In this book renowned food writer Barbara Santich develops a credo for enjoying eating in modern Australia. With topics like ‘flavour first, rainforests second’, her book is sure to provoke…
