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When former Australian Gourmet Traveller food editor Rodney Dunn moved from Sydney to Tasmania, he and his wife Severine set about transforming a nineteenth-century schoolhouse into a sustainable farm-based cooking school. Nestled in a misty valley outside Hobart, The Agrarian Kitchen struck a chord with people seeking respite from fast-paced lives and a meaningful connection with the food we eat and the land that produces it. This collection of recipes from the phenomenally popular cooking school celebrates the simple pleasures of cooking and eating in tune with the seasons, and the rhythm of a life lived close to the earth.
When former Australian Gourmet Traveller food editor Rodney Dunn moved from Sydney to Tasmania, he and his wife Severine set about transforming a nineteenth-cen
Rachel Laudan tells the remarkable story of the rise and fall of the world’s great cuisines—from the mastery of grain cooking some twenty thousand years ago
In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60
"Eloquent and detailed...It's hard to have hope, but the organized observations and plans of Hoffman and people like her give me some. Read her book -- and list
Presents a collection of Japanese recipes; discusses the ingredients, techniques, and equipment required for home cooking; and relates the author's experiences
