By Betsy Newman and Graeme Newman

Take a culinary adventure to "the land down under" with Good Food from Australia! From the famous Vegemite Sandwich to grilling on the "barbie," the authors provide a generous collection of over 150 genuine Australian favorites. Start off with Egg and Bacon Pie (what real Australian men eat!), then sample some hearty Pocket Steak Melbourne or Dandenong Rabbit Pie, with a side of Victoria Salad, and top it all off with a slice of Maisie's Chocolate Peppermint Cake. You can even learn to drink a "cuppa tea" and a beer like a real Aussie! Reflecting the great variety and range of Australian cooking, some of the sections included in this cookbook are: "The Australian Melting Pot," "Steaks, Chops, and Snags," "Casseroles and Curries, "Cookies and Slices," and of course, "Outback Cooking." From the exotic and outlandish--Kangaroo Tail Soup and Fried Tiger Snake- to tried and true favorites like Hamburger Hot Pot and Banana Tea Cake, give your cooking some real Australian flavor with these unique recipes, specially adapted for the American kitchen.

NY. Hippocrene Books. 1997. 273p.

By A. G. Payne

A Manual of Cheap and Wholesome Diet.. “The aims of the London Vegetarian Society are to advocate the total disuse of the flesh of animals (fish, flesh, and fowl) as food, and to promote a more extensive use of pulse, grains, fruits, nuts, and other products of the vegetable kingdom, thus propagating a principle tending essentially to true civilisation, to universal humaneness, and to the increase of happiness generally.”

London, Paris and Melbourne (1891) 222 pages.

By W. Carew Hazlitt.

“the English artisan, if he could get a rump-steak or a leg of mutton once a week, was content to starve on the other six days.” One might sum up this book’s essential thesis as “animals don’t cook, humans do.” A wonderful history of cooking.

(London 1902) 150 pages.

Any Samuel Pegge

Roll of Ancient English Cookery. Compiled about A.D. 1390 by the Master Cooks of King Richard II. Presented afterwards to Queen Elizabeth, by Edward Lord Stafford. And now it is the Publication of Gustavus Brander, Esq. Illustrated with notes, copious index and glossary. A Manuscript of the Editor, of the same age and subject, with other congruous matters, are subjoined.

Printed in London by N. Nichols, Printer to the Society of Antiquaries, 1775.

This is a classic reprint of the 1961 edition of the Presbyterian Women’s Missionary Union of Victoria cookbook. It contains many old favorites, still popular in Aussie kitchens today.

Harrow and Heston Classic Reprint