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Modern Classics Book 1 [Paperback]

Donna Hay
4.7 out of 5 stars  See all reviews (3 customer reviews)
List Price: CDN$ 31.00
Price: CDN$ 19.44 & FREE Shipping on orders over CDN$ 25. Details
You Save: CDN$ 11.56 (37%)
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Book Description

Oct. 10 2002

In Modern Classics, Australia's bestselling food writer Donna Hay takes the food from the past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic.

Coleslaw gets a well-deserved makeover while free-form ratatouille tart enters the classics category. Chicken soup comes of age again while the fresh, crunchy and healthy rice paper roll makes its debut.

Modem Classics is set to become the contemporary commonsense cookbook of a new generation and an indispensable handbook to those of cooking age now. More practical inspiration from Donna Hay.


Frequently Bought Together

Modern Classics Book 1 + Modern Classics Book 2: Cookies, Biscuits & Slices, Small Cakes, Cakes, Desserts, Hot Puddings, Pies & Tarts + New Food Fast
Price For All Three: CDN$ 56.75

Some of these items ship sooner than the others.


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Product Description

From Amazon

Donna Hay's mission? Even if you're short on time, even if you're new to the kitchen, the award-winning Australian food writer wants you to be a proficient cook. Her Modern Classics, Book 1 aims to be for a new generation of cooks what Fanny Farmer and Irma Rombauer were for their grandmothers--kitchen companion, inspiration, culinary bible.

The difference between today's new cooks and their forebears lies in the globalization of taste. Thus Modern Classics offers detailed instructions on how to build a Thai Beef Salad, whip up a Roasted Vegetable Frittata, deliver to the dinner table the perfect Lemon and Parmesan Risotto, as well as how to master contemporary versions of such Anglo staples as white sauce, brown gravy, roast pork, flaky pastry, and Shepherd's Pie.

In sections on the basics, Hay gives step-by-step directions for making the essentials (stock, mayonnaise, fluffy rice). How-tos guide the chef through preparation of specific dishes (spinach and cheddar soufflé, freeform ratatouille tart, laksa, French onion soup, pad thai). A sampler of recipes from around the world follows, offering variations on the kitchen skills and flavors just introduced. An array of short orders, easy-to-follow recipes for condiments and side dishes to complement the entrees, ends each section.

And here's the sweetest thing: pictures. Full color, artfully shot photos of beautifully prepared dishes show us what our labor will produce. For a generation of visual learners, these tantalizing visions are well worth the space that might have used to list 14 more things to do with turnips. Modern Classics would be the perfect gift; it deserves a spot in the bridal registry or the new graduate's apartment. --Schuyler Ingle and Joyce Thompson

Review

“Donna Hay’s cookbooks are gorgeous… packed with scrumptious, sumptuous color photographs. They positively make you want to cook.” (BookPage)

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Customer Reviews

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4.7 out of 5 stars
4.7 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Bound To be A Classic Cookbook Dec 19 2002
Format:Paperback
Her interest in providing a modern classic cookbook, basing it on timeless favorites updated sometimes, and some candidates she puts forward as classic contenders is a winner!
A fan of this "down under" chef, this is her best to date. With sections on soups, salads, veggies, roasts and simmers, rice, pasta and noodles, pies and tarts ... there is just a wealth of heavenly food in here.
A new soup that I just had to try was a knockout: Lentil, lemon and yoghurt. There's also big spreads on just how to create some feature recipes,e.g Laksa, a spicy Singapore soup with shrimp paste and singapore spice is a hot, spicy number many will enjoy.
One presentation of a fav dish of mine is Shank Pies, made with lamb shank in a small ramekin, pot pie style. Great idea! This is a show stopper at the table, and not that hard for many to prepare.
This exceptional collection is in nice to use large format with excellent photography by con poulous. This is a definite candidate for giving and/or putting on your cookbook shelf.
Was this review helpful to you?
5.0 out of 5 stars Awesome!! May 31 2004
By DamienB
Format:Paperback
This is a fantastic cookbook. My cousin sent it over to me from Sydney, Australia & i love it! I use it all the time - the pad thai is easy & delicious, the three cheese tart was scrumptious and my boyfriend LOVES the egg & bacon tart......yum! She doesn't overuse words making everything confusing, she uses a simple easy to follow text and the pictures make your mouth water. oh i made the french fries this morning for a breakfast treat.....mmmmm!!!!
Was this review helpful to you?
4.0 out of 5 stars Picture Perfect April 15 2003
By A Customer
Format:Paperback
This is a cookbook that makes your mouth water. It is an ideal gift, and a book to treasure. Many interesting approaches to classic dishes, lots of ideas, and a number of very simple, straight-forward dishes. You'll use this one! It won't sit on the shelf collecting dust.
Was this review helpful to you?
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com: 4.9 out of 5 stars  10 reviews
39 of 42 people found the following review helpful
5.0 out of 5 stars Bound To be A Classic Cookbook Dec 19 2002
By rodboomboom - Published on Amazon.com
Format:Paperback
Her interest in providing a modern classic cookbook, basing it on timeless favorites updated sometimes, and some candidates she puts forward as classic contenders is a winner!
A fan of this "down under" chef, this is her best to date. With sections on soups, salads, veggies, roasts and simmers, rice, pasta and noodles, pies and tarts ... there is just a wealth of heavenly food in here.
A new soup that I just had to try was a knockout: Lentil, lemon and yoghurt. There's also big spreads on just how to create some feature recipes,e.g Laksa, a spicy Singapore soup with shrimp paste and singapore spice is a hot, spicy number many will enjoy.
One presentation of a fav dish of mine is Shank Pies, made with lamb shank in a small ramekin, pot pie style. Great idea! This is a show stopper at the table, and not that hard for many to prepare.
This exceptional collection is in nice to use large format with excellent photography by con poulous. This is a definite candidate for giving and/or putting on your cookbook shelf.
13 of 13 people found the following review helpful
4.0 out of 5 stars Picture Perfect April 15 2003
By A Customer - Published on Amazon.com
Format:Paperback
This is a cookbook that makes your mouth water. It is an ideal gift, and a book to treasure. Many interesting approaches to classic dishes, lots of ideas, and a number of very simple, straight-forward dishes. You'll use this one! It won't sit on the shelf collecting dust.
13 of 14 people found the following review helpful
5.0 out of 5 stars To add to rodboomboom... June 16 2006
By ---- N. Miller - Published on Amazon.com
Format:Paperback|Verified Purchase
rodboomboom pretty much says all that needs to be said, however being in the design and print industry, I wanted to add some comments about the quality of this book. It's a bit oversized format and may not fit in tighter bookshelves, but I am sure you have a spot for it somewhere. The photography is excellent. Images of tantalizing food, sitting on rustic wire racks and cutting boards and utensils against a white background, which fits with the theme that these are modern versions of classics. The spot varnish on the photography with white backgrounds really makes the food pop off the page. Some of the recipes have a series of smaller photographs which show the process of cooking the food. The design and layout is very clean. This is the first Donna Hay book I have added to my collection, but it won't be the last.
12 of 13 people found the following review helpful
5.0 out of 5 stars Great book :-> June 17 2006
By Little Miss Cutey - Published on Amazon.com
Format:Paperback
This book is fantastic. It's beautifully presented and for some reason, with each of her books, I feel like I can cook like she does. All the recipes look easy (and the ones I've tried are) and they look delicious. Each is tempting and makes you want to get into that kitchen.

After an introduction, there are various chapters; Soup, Salads, Vegetables, Roasts and Simmers, Pasta Noodles and Rice, Pies and Tarts and then Tools. There is a glossary too and conversion charts which can be a great help.

So far I've tried the Grilled Asparagus with Balsamic Butter, Baked Chicken and Pumpkin Risotto, Vietnamese Noodle Salad and the Spinach and Fetta Pie. Everything has been so yum and easy to prepare because her instruction is clear and concise.

All of her books are worth taking a look at and in each one there is something delicious for everyone. You would be hard pressed to find that you couldn't make something from one of these amazing recipes. I highly recommend this book. It's great.
11 of 12 people found the following review helpful
5.0 out of 5 stars Awesome!! May 31 2004
By DamienB - Published on Amazon.com
Format:Paperback
This is a fantastic cookbook. My cousin sent it over to me from Sydney, Australia & i love it! I use it all the time - the pad thai is easy & delicious, the three cheese tart was scrumptious and my boyfriend LOVES the egg & bacon tart......yum! She doesn't overuse words making everything confusing, she uses a simple easy to follow text and the pictures make your mouth water. oh i made the french fries this morning for a breakfast treat.....mmmmm!!!!
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