Includes recipes for casual entertaining and offers tips on setting an attractive table

Product Description: Inspired by restaurants in Sydney, Australia’s Chinatown, this wonderfully illustrated cookbook features such delicious recipes as jasmine tea ice cream, mandarin spiced duck, and lemon chicken. Including preparation advice as well as a glossary of terms, this delightful book also encourages readers to experiment with new ingredients and ideas of their own...read more

In most large cities you will find a Chinatown - an exciting enclave, alive with exotic colours, sounds, smells, flavours and ingredients. This work explores some of these magical and exotic ingredients, combining them with produce to create a simple but intensely flavoured cuisine.

Fired Up is a wonderful new barbecue cookbook which features a comprehensive range of no-nonsense recipes to cover all your barbecuing needs. It is divided into four straightforward chapters—bird, cow, fish, and on the side—which each offer a mouthwatering selection of grilling and hot-plating fare. There are classic barbecue favorites like beef ribs with barbecue sauce, more exotic and modern interpretations such as Thai-style garlic pepper barramundi, and innovative and appealing recipes including beer-can roasted chicken.

Following a brief review of structure and bonding, organic molecules and functional groups are presented as early as possible. The text is organized primarily by functional group, beginning with simple alkanes and moving toward more complex compounds. Emphasis is placed on the fundamental mechanistic similarities of organic reactions. .McMurry's thorough revision continues to present the solid content necessary for this course without sacrifice of important subjects and pedagogical tools. Text and reaction summaries, full problem sets, and outstanding artwork are just some of the features in the Third Edition, usually found in a full-year book. McMurry's clear, well-written explanations remain a highlight of the book.

Product Description: Star of the Sydney food scene, Ross Dobson, has long championed farmers’ markets, eating food when it is seasonally available, and using simple cooking techniques to showcase good produce at its best. In this book, he turns his attention to creating meals from wholefoods, using nutritious legumes and grains as the basis of the recipes...read more