The much-loved Gretta Anna Teplitzky is to Australian cuisine what Julia Child was to American cuisine, introducing the home cooks of Australia to her own unique style of fabulous French-style cooking, with her practical, no-nonsense recipes that work every time. Here, for the first time, is an updated selection of recipes from her two bestselling books, lovingly curated by her son Martin, a talented chef in his own right. What's more, you'll find 60 original, never-before-published Gretta Anna recipes, plus a selection of some of Martin's own recipes. This is a book you'll return to time and again, for Gretta Anna's iconic take on classics such as French Onion Soup, Bouillabaisse, Coq au Vin (red or white, your choice), Cassoulet, Leg of Lamb with Garlic and Thyme, and Potato Dauphinoise. Not to mention the cakes and desserts—everything from the famous Anna's carrot cake, through to apple strudel and chocolate mousse. Gretta Anna's mantra was that cooking should be fun. As you make your way through these scrumptious recipes, you'll see that, guided by the right hands, it is.
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