‘In the spirit of the immensely popular Penguin Modern Classics we have invented Lantern Cookery Classics – a must-have selection of books to collect and give and make dirty in the kitchen. These books showcase the stand-out recipes of our Lantern cookery authors and are a great edit of the best of our talent.’ Julie Gibbs, Publishing Director, Lantern
So recognisable that they need no introduction other than their first names, Stephanie, Matt, Kylie, Gary, George and Maggie are some of Australia’s most celebrated chefs. Now anyone can have these culinary heroes at their fingertips in the kitchen thanks to the new Lantern Cookery Classics.
Set to become an indispensable resource on the kitchen bookshelf, each of the Lantern Cookery Classics is a hand-picked selection of the very best recipes from Penguin’s leading chefs and much loved authors.
Discover the joys of cooking (and eating) Maggie Beer’s famous Rhubarb Crumble; the secrets to Matt Moran’s Tuscan-inspired Prawns with White Bean and Hazelnut Salad; and Gary Mehigan’s mouth-watering Frangipane filled Plum Tart with Pistachio Crumble. Learn how to recreate George Calombaris’ infamous Best-ever Spaghetti Bolognese (with seventeen ingredients!) and cook up a Chinese banquet with Kylie Kwong’s recipe for Blue Eye and King Prawns with Lemon and Honey Onions. Stephanie Alexander shares delectable recipes such as Warm Sauté of Zucchini, Pine Nuts and Currants with many of her included recipes being photographed for the first time since being published in her ground breaking tome, The Cook’s Companion.
Presented in the iconic and uber-stylish Penguin Classics livery, each Lantern Cookery Classic features more than sixty recipes, all photographed by leading food photographers. For fans of timeless food, these books are a celebration of Australia’s leading food identities.
Iconic and collectable, the Lantern Cookery Classics are a thoughtful selection of the best-of-the-best recipes to treasure and cook from every day.
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