Synopses & Reviews
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.
“Donna Hays cookbooks are gorgeous… packed with scrumptious, sumptuous color photographs. They positively make you want to cook.” BookPage
About the Author
When most other girls were playing with their Barbie dolls or out climbing trees and getting their knees dirty, Donna Hay was in the kitchen, armed with a cookie cutter and ready to set upon every ingredient with a bottle of food colouring and a generous sprinkling of hundreds and thousands. It was experimental cooking at its best.
Over the years, Donna's interest in food and cooking grew and after some formal training, she began a career as a freelance food writer and stylist when she was 19. Donna was appointed food editor of leading Australian magazine Marie Claireand Marie Claire Lifestyleat the age of 25. While at Marie Claire, Donna wrote and styled four internationally bestselling books -- Cooking, Dining, Flavoursand Food Fast. The books received a number of the world's most prestigious food awards.
In 2001, Donna joined HarperCollins and released Off the Shelf: Cooking from the Pantry. Like all of Donna's other cookbooks it was a great success and can be found in hundreds of thousands of kitchens around Australia and the world.
Donna's recipes are renowned for their fresh modern flavours, stylish presentation, ease of preparation and readily available ingredients. Her relaxed approach to cooking inspire cooks of all levels of experience and her fresh, modern style has become a benchmark for contemporary cookbooks and recipe writing.
Donna's recipes and ideas can also be found in her magazine, Donna Hay, and in the Sunday editions of News Limited newspapers around Australia and in New Zealand.