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.

“ONE always finds fascination in history, be it the tale of a people or the story of a food. In the story of foods, Davis Gelatine holds a unique place, for in a score of years it has become known in the majority of homes of the chief countries of the British Empire and many lands beyond. It is sought for its usefulness; appreciated for its food value and high protein content, its facilitation of the digestive process, its enrichment of every dish which it helps to fashion and the pleasure and simplicity which it brings to meal preparation. No other food has just those properties which gelatine possesses, and these commend it as an ingredient which aids and adds to the utilization of natural foods. “