Books

[Shalem]

SAUSAGE MAKING BOOKS

If you're interested in making your own native (or non-native) meat sausages one day:

1. Making great sausages at home – Chris knoble

2. Great Sausage Recipes & Meat Curing - Rytek Kutas

(Never bought or seen No. 2, but it stood out to me as having the maximum number of reviews and stars in an online bookstore, also recommended by another sausage book. Author's gained lots of experience since a young age.)

Will assist in getting general concepts about casings, grinding, how much fat to use etc. However, bush foods, native spices and native meats (and non-native meats) can be kept in mind.

Great Selection of Sausage, Jerky Books

www.mistygully.com.au

When I first bought my sausage making equipment, I could hardly find any good sausage books (libraries, online stores, ebay etc).

This is an impressive range from this store, also covers smoking, curing bush cooking, and Rytek Kutas book I mentioned just above.

[Shalem]

KAY JOYCE'S BUSHFOOD BOOKS

I purchased the following 2 books from Bunya Forest Gallery at Bunya Mountains, Queensland Australia. They were my first introduction to Australian bushfood cooking and my first bushfood cookbooks.

There's a phone number in the books: 07 4668 3020. Email contact: bunyaforest@bigpond.com. Local library had copy of books.







Above: Format for both books. No colour photos but they are personalised books in that they look like they've been made by hand with professional paper.

For above books, there is a well written book review in the Australian Bushfood Magazine website, with contact details for purchasing, plus a recipe of Kay's Wattleseed Pavlova. Refer to http://www.ausbushfoods.com, Back issue contents, Issue 17.

or right click http://www.ausbushfoods.com/new/backiss ... eviews.htm

[Shalem]

By Vic Cherikoff, Benjamin Christie, Mark McCluskey.

This cookbook's available from http://www.cherikoff.net

Examples of some recipes are: Rolled wattleseed pavlova, Bush tomato chutney, Riberry & blue cheese damper, Seafood platter, Sydney salad, Lamb loin & bush tomato chutney, Saltbush lamb, Aussie burger & chips, Salt & pepper yabbies, Roo rump, Wattleseed pancake stack with riberries.





Above: The book's format. There's colour photographs throughout the book, for the recipes as well as photos of Native Foods. There are descriptions & explanations for some Native Foods. There are recipes from Australian restaurants. As well as native food or bush food ingredients, many recipes contain lots of non-native food ingredients so everyday items from pantry & fridge can be used.

[Shalem]

This cookbook can be purchased from http://www.blackolive.net.au & perhaps elsewhere.

It contains colour photographs throughout, including those of the recipes, & has detailed explanations of individual Native Foods/Bush Foods.

[Shalem]

This is a very cheap booklet containing lots of short recipes, all of which have been trailed successfully by members of the Society for Growing Australian Plants. The members have concentrated much on the Bunya Nut.

Contents include Bunya Nuts, Soups, Mains, Salads & Vegies, Desserts, Cakes & Biscuits, Jams & Jellies, Confectionery, Beverages, Miscellaneous.

Examples of recipes are: Bunya duck, Chicken breasts with riberry sauce, Bunya Nut pumpkin soup, Wild raspberry & Bunya nut parfait, Midyim & Lilly Pilly pie, Bunya nut fruit cake, Bunya nut damper/bread/scones/biscuits, Jellies of Wild Tamarind/Lilly pilly/Davidson's Plum/Wild raspberry, Wattleseed damper, pastry & stuffing, Midyim Jam.

Unless details change, copies of this book are obtainable from:

Mrs Jan Sked
PO BOX 41
LAWNTON QLD 4501
Ph/fax: 07 3285 3322; Email: jansked@powerup.com.au



Above: The booklet's format. There are no photographs but does have sketches of some plants. There's brief descriptions & botanical names of individual wild foods & Australian native plants. Some explanations of Bunya Nuts including boiling, baking, fried, sprouts, opening the nuts, storing them & where to look for them.

[Shalem]

I don't think this can be purchased anymore brand new from stores. If unsuccessful, you could try ebay which is where I purchased mine from.

Juleigh has released a more recent bushfood cookbook called "Wild Food" which has colour photographs & is quite a different book to Wild Lime in terms of the format, contents & recipes.

Wild Food book is more of a user friendly, gourmet style cookbook & better illustrated than Wild Lime book which doesn't contain any colour photos but does have a few small b&w photos I think, so its format is more of text.

[Shalem]

I discussed raclette cooking & have shown my Raclette appliance in Photos topic of the forum's cooking section.

I purchased the book on the right from the same store that I purchased my raclette appliance from: http://www.raclette.com.au.

There's colour photos throughout both books. As well, both books explain what different cheeses are & which ones to use for raclettes, what a raclette appliance is, how it's used etc, in addition to recipes of course. According to these books & other sources, this type of appliance is popular & common in some European countries.

I feel raclette dining is an easy, quick and fun way to cook meals. It's a unique way to introduce & cook with Australian native foods & bush food products, because for myself, it doesn't require me to have a great deal of cooking skills as most of the non-difficult work involves preparation of foods such as slicing, cutting, grabbing small dishes etc. By taking advantange of ready-to-serve products from supermarkets & Australian bush food stores, such as those examples I've shown in Photos topic, then it can cut down my preparation work & make the meals more interesting.

[Shalem]

MATT CLARK'S BOOK - THE PRODUCE CHEF



In Bush tucker Pizza topic, I referenced above book "The Produce Chef" by chef Matt Clark under Kangaroo Bush Tomato Pizza. This book is able to purchased from Matt's website for which the website address is in that pizza section, or it can be borrowed from local library like I did for the above book.

The following information on this book within the quotation marks is written by the author & which I requested he send to me for posting in this Books section:

"Influenced with interesting and unusual ingredients, this book will show you how to cook all of those strange and exciting products that you always wondered about while adding some modern versions of old and new favourites.

Containing almost 200 pages, the recipes range from mouth-watering desserts to creative canapés; from stunning entrees to refreshing beverages with everything in between including sauces and marinades and even an inclusion of an innovative BBQ section.
There is a high inclusion of Native Australian produce prepared in many different ways to add variety to your bush cooking. You will even find an abundance of information in a mini encyclopaedic form to describe all of those intriguing ingredients that you have always questioned.

This book is a must for anyone that has that little itch to try something new and exciting. It is the perfect book to bring something different to the dinner table or even to those social occasions with family and friends.".



Pages above & below provide an idea of the book's format. There are many colour photographs of the recipes, and some additional photos relating to Australia.





The author has given permission to publish the book's Table of Contents in this section. This gives an idea of the many kinds of Native Foods & Native Food recipes in the book:

Contents

Introduction

About the Author

Common Ingredients Used in this Book
- Crocodile
- Wattleseed
- Bush Tomato
- Emu
- Illawarra Plum
- Goanna
- Kakadu Plum
- Kangaroo
- Lemon Aspen
- Lemon Myrtle
- Blue Swimmer Crab
- Macadamia Nut
- Ostrich
- Pepperberries
- Possum
- Quandong
- Riberry
- Rosella
- Saltbush
- Snake
- Wallaby
- Warrigal Greens

Starters
- Chicken and Mushroom Mousse Wrapped in Prosciutto, Speared with Fresh Asparagus
- Wallaby Ribs
- Oysters
- Red Bull Granita Oysters
- Oysters Kilpatrick
- Bacon Wrapped Tempura Oysters
- Champagne Jelly Oysters
- Bloody Mary Oyster Shooters
- Vodka and Lime Oyster Shooters
- Gin and Lemon Oyster Shooters
- Oysters with Ginger and Lime Sorbet
- Witchetty Grub
- Quail Eggs
- Poached Quail Eggs with Hollandaise Sauce
- Spiced Quail Eggs
- Chilled Soup Shots
- Watermelon, Cucumber, Red Onion and Mint Soup
- Rockmelon and Champagne Soup with Prosciutto Dust
- Avocado Soup
- Tomato, Chilli and Coconut Soup
- Simple Bread Recipe
- Dukkah
- Lemon Myrtle and Pepperberry Dukkah
- Macadamia and Saltbush Dukkah
- Dips
- Bush Tomato Dip
- Beetroot Dip
- Caramelised Red Onion Dip
- Spiced Pumpkin Dip
- Bush Damper

Something Light
- Wattleseed Crusted Venison served with a Fig Compote and a Chocolate Red Wine Sauce
- Rabbit Ravioli with Horseradish Custard, Caramelised Orange Sauce and Shredded Snow Peas
- Lemon Myrtle Crusted Crocodile
- Abalone
- Vegemite Soup
- Snails
- Gourmet Snails
- Fried Snails with a Garlic Butter Dipping Sauce
- Crocodile Legs
- Squid
- Salt and Pepper Stuffed Baby Calamari
- Traditional Salt and Pepper Calamari
- Quail
- Moroccan Inspired Oven Roasted Quail on Pilaf Rice with a Mint Saffron Yoghurt
- Stuffed Quail
- Lemon Myrtle Smoked Chicken Turkish Sandwich with Mango Dressing
- Roasted Baby Beetroot
- Creamy Garlic Mussels
- Yabby Cocktail
- Marron Mornay

Main Course
- Crispy Skinned Salmon Fillet served with a Micro Herb, Fennel and Fried Taro Salad, Grilled Baby Leeks and a White Wine Burre Blanc Sauce
- Baby Goat (Capretto) resting on a warm potato salad topped with fresh rocket and finished with a garlic and lemon infused creamy sauce
- Braised Wallaby Shanks
- Stuffed Whole Roasted Possum
- Orange and Macadamia Nut Crusted Barramundi Fillet
- Wallaby Stir-Fry with Warrigal Greens
- Blue Swimmer Crab Pasta with Chili, Lemon, Garlic and Coriander
- Paperbark Wrapped Barramundi Fillet served with a salad of slow dried tomatoes, roasted red onions, fresh mango slithers, and baby rocket leaves
- Grilled Lamb with Macadamia Infused Sweet Potato Mash, Wilted Wild Rocket, Smoked Pear and a Blue Cheese Sauce
- Char-Grilled Moreton Bay Bugs served on a Bisque-Laced Gnocchi
- Camel Scotch Fillet with Truffle infused field mushrooms, Home-Made Potato Wedges and Red Wine Jus
- Grilled Barramundi Resting on a Leek and Potato Fondue with Gumleaf Salsa Verde and crisp Sweet Potato Chips
- Pies
- Traditional Meat Pie
- Egg and Bacon Pie
- Mutton Bird
- Stuffed Mutton Bird
- Plain Cooked Mutton Bird
- Possum Stew
- Wild Boar Stew
- Mediterranean Vegetable Risotto
- Grilled kangaroo served on beetroot mash, charred artichokes, baby beetroot leaves, and drizzled with an Illawarra Plum sauce
- Aussie Outback Pizzas
- Kangaroo Pizza with Mountain Pepper and Bust Tomato
- Crocodile Pizza with Lemon Myrtle and Warrigal Greens
- Bundy and Pineapple Glazed Ham with Seeded Mustard Potatoes
- Turkey Breast Rolled with an Apricot, Fig and Sage Stuffing

Sauces, Dressings, Chutneys and Jams
- Riberry Sauce
- Fig Compote
- Rosella Jam
- Rosella Chutney
- Lemon Aspen Dressing and Marinade
- Pepperberry Vinaigrette
- Macadamia Nut Oil
- Basil Oil
- Onion Jam
- Balsamic Vinaigrette
- Basic French Dressing
- Basic Mayonnaise
- Tartare Sauce
- Caesar Dressing
- Raspberry Vinaigrette
- Beef Stock and Jus
- Chicken Stock
- Fish Stock
- Vanilla Anglaise

The Great Aussie BBQ
- Marinades
- Oriental Marinade
- Yoghurt, Apricot and Mint Marinade
- Honey and Clove Marinade
- Tandoori Marinade
- Basil Pesto Marinade
- Sour Cream, Lemon and Mustard Marinade
- Simple Satay Marinade
- BBQ Marinade
- Beer Infused Onion Rings
- Grilled Potato Chips
- Lemon Myrtle Smoked Fish Fillet
- Red Wine, Rosemary, and Pepper Marinated Kangaroo Fillet
- Banana Leaf Wrapped Whole Fish
- Meat Patties (Hamburgers)
- Grilled Calamari
- Baby Octopus Salad with Charred Capsicum Trio
- Blue Swimmer Crab Cakes

Beverages
- Wattleseed Cappuccino
- Lemon Myrtle Hot Toddy
- Refreshing Lemon Aspen Beverage
- Fruit Smoothies
- Rosella in Champagne
- Rosella Tea

Desserts
- Wattleseed Panna Cotta with Charred Pineapple
- Lemon Aspen Cheesecake
- Apple and Riberry Crumble
- Lemon Sorbet Resting in a Rosella Cup
- Lamingtons
- Anzac Biscuits
- Pavlova
- Macadamia Nut, White Chocolate and Malibu Cake
- Pancakes
- Wattleseed Chocolate Mousse
- Lavender Brulee

[Shalem]

ELECTRONIC BOOKS

Wow that's a big listing & post I did of Matt Clark's book! So surely with my good sales job here, some of you must've bought or borrowed the book? No worries Matt you can send me a cheque later

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I've gotta tell you about my recent discovery of electronic books but some of you probably are experts with it. Couple weeks ago my lovely husband bought me a new Samsung Android computer tablet & in it there's some terrific options to buy E-books. I'm thrilled with cookbooks as for the ones listed, full version of a book is way cheaper than a paper book, the quality of photos & writing is superb & I also have option to buy mini e-books for a couple bucks like "Pete Evans seafood pizza" which means I don't have to buy a big book & only use a bit of it. I also I don't think some of these cookbooks or small books are available in paper copy. Whilst in this category, I noticed a couple of Edible Wild Plants books. I assume it was Australian as it listed a lot of the salad greens that I summarised under Gourmet Farmer Tv show in my TV Video shows topic in this forum.

Anyway just wanted to give you another idea of where you might find some Bushfood Plants & cooking books that could be of interest or that could be available here but not elsewhere. Free samples of the books can be seen on the tablet. Not sure if the Ebooks on this tablet are only available through the tablet or if say google books or e-books are available widely onthe internet.

[Shalem]

From http://www.atasteofthebush.com.au. I bought this years ago so it may not be the same as the book currently on their website.


Has no photos; general format above

[Shalem]

CHERIKOFF'S EBOOK

As an Australia Day Gift, V Cherikoff is currently offering everyone free access to his ebook. Contact@ www.cherikoff.net. I think it has been designed for chefs & caterers as the ideas and lists look very creative and sort of complex, but of course nothing stopping anyone from looking at it or applying the ideas listed. May as well take a look while it's free.

[Shalem]

PIZZA BOOKS

As I enjoy making pizzas & have browsed a couple of pizza books but none of them have taken me interested. However only one's attracted me most: Pete Evans pizza books and his electronic books. Pete Evans is an Australian tv chef & is an expert on pizzas, plus has several books, many on pizzas. You have go to see his pizzas in all the different books & electronic mini books available by him. His pizzas in the electronic pizza books from google ebooks look amazing when seen on my tablet, plus as I said before there is small ebooks on his pizzas from $2 to $8 that you probably can't buy in paper copy but not sure. Not only do the pizzas look fantastic, there is so much variety & creativity, that I'm sure these will help give you ideas when making your bush tucker pizzas (not that his pizzas have Australian native foods but that you can put these native foods/products on the pizza in addition.). (& just to help with your bush tucker pizzas, there is also a Pete Evans pizza maker from breville though I've never bought or tried this oven, since I own The Pizza Maker multifunctional pizza oven.)