The New Classics: Revised a Definitive Collection of Classisc for Every Modern Cook

Originally published in 2013, this is a practical but sophisticated collection of more than 275 recipes. The food tends toward the brightly flavored (a salad of mozzarella, lemon, and mint) and pulls in ideas from many cuisines and cultures.

The dishes might not pass any kind of authenticity tests (mozzarella pops up again in pulled pork tacos), but good ideas abound if you’re intrigued by the idea of lemon-crumbed pork schnitzel with celeriac remoulade or small savory pies with pork, chicken and tarragon.

The sweet section is significant, nearly a third of the book’s 400+ pages. Here things lean more toward comfort-style, with the likes of a marmalade and brioche bread pudding, raspberry and ginger cheesecake slices, and chocolate buttermilk layer cake.

It’s worth noting that this national bestseller from Australia has not been Americanized. Measurements are often by weight and in metric.

Paperback. Color photographs throughout.