Apple Blossom Pie: Memories of an Australian Country Kitchen
In this book - with over 120 recipes and stories from her family's farm - Kate McGhie writes with wit and warmth as she explores the foundations and flavours of Australian country cooking, drawing on tradition to present classic, tried and true dishes as well as contemporary interpretations for today's table.
Chapters include salads; soups and starters; vegetables; meat, poultry and fish; fruit; baking; preserving; and cooking for Christmas.
She could bake a cake long before she learned to ride a horse, snatch a chicken before she tasted p.t., shin up an apple tree before she'd even heard of Adam and Eve...Kate McGhie is a qualified chef and one of Australia's most respected food writers and personalities. She is the author of Cook, a much lauded title that won the coveted Australian Food Media Club award for Best Australian Cook Book (2006). Her popular Herald Sun column, published for over thirty years, now reaches some 1.5 million people every week...Growing up on a farm in Victoria's Western District, her culinary and personal inspiration has always been seasonal produce and the family and rural community of her childhood. Perched at the kitchen table, she absorbed the daily ritual and importance of food: watching her mother and grandmother cook and serve up meals (three a day, plus morning and afternoon teas) and preserve the garden's bounty with the innate wisdom and confidence of those who understand and respect the rhythms of nature...
Some sample chapters/sections could include (still a work in progress): Introduction Egg whites, sugar and a little magic [discovering the magic of cooking as a child] Cooking from scratch [cooking with seasonal home produce] Baking day Sunday roast The vicar.s table [morning/afternoon tea served to the local religious] Harvest [feeding the farmhands] A bush wedding Judging the country cake show Tools of the trade [equipment]..