This unique reference provides detailed bibliographic information on over 60,000 in-print books published in or about Australia or written by Australian authors. There are also details on the more than 3,000 publishers & distributors whose titles are represented, as well as information on all trade associations, literary awards, & more.

"Not to be missed…a gem. This is real Old World cooking…devotees of Mediterranean cuisine would be remiss not to add this book to their collection."--Boston Globe Today's Turkish cuisine is fresh, distinctive, and flavorful--the result of over five centuries of culinary tradition. Recipes range from favorites such as chickpea pilaf to richly stewed lamb on a bed of eggplant. Whether you want to warm up with a tangy Peasant Soup (a hearty chicken soup) or top off a meal with a mouthwatering Pistachio Seomina Cake, The Sultan's Kitchen will show you how to produce the exotic tastes and aromas of Turkish food in your own kitchen. It offers over 125 healthy, delicious recipes that are both easy to prepare and based on readily available ingredients. The Sultan's Kitchen also shows you how to prepare a complete Turkish dinner, and features stunning images by photographer Carl Tremblay. This Turkish cookbook is sure to inspire you to create meals fit for a Sultan!

Cuisine and Culture presents a multicultural and multiethnic approach that draws connections between major historical events and how and why these events affected and defined the culinary traditions of different societies. Witty and engaging, Civitello shows how history has shaped our diet--and how food has affected history. Prehistoric societies are explored all the way to present day issues such as genetically modified foods and the rise of celebrity chefs. Civitello's humorous tone and deep knowledge are the perfect antidote to the usual scholarly and academic treatment of this universally important subject.

This is the first history of the Hippie Trail. It records the joys and pains of budget travel to Kathmandu, India, Afghanistan and other ‘points east’ in the 1960s and 1970s. Written in a clear, simple style, it provides detailed analysis of the motivations and the experiences of hundreds of thousands of hippies who travelled eastwards. The book is structured around four key debates: were the travellers simply motivated by a search for drugs? Did they encounter love or sexual freedom on the road? Were they basically just tourists? Did they resemble pilgrims? It also considers how the travellers have been represented in films, novels and autobiographical accounts, and will appeal to those interested in the Trail or the 1960s counterculture, as well as students taking courses relating to the 1960s.

The seventeenth installment of the internationally bestselling Inspector Banks series On a cliff edge overlooking the North Sea, a quadriplegic woman in a wheelchair stares unseeingly at the waves. She had been murdered. And, miles away, in a storeroom in the Maze, a medieval warren of yards and alleys at the heart of Eastvale, Yorkshire, a young woman lies sprawled on a heap of leather scraps. She too has been murdered. Their bodies are discovered at about the same time that DI Annie Cabbot, on secondment to the Eastern Area force, wakes with a severe hangover in the bed of a young man she barely recognizes. From these three strands, Peter Robinson seamlessly weaves a complex and compelling story. Friend of the Devil is a superb showcase of how deftly Robinson balances horror with humour, police procedures with the nuances of all-too-human emotions, and endings with the promise of new starts. Once again, he transcends the usual limits of the genre in this dazzling novel about the obsessive power of vengeance.

Curry serves up a delectable history of Indian cuisine, ranging from the imperial kitchen of the Mughal invader Babur to the smoky cookhouse of the British Raj. In this fascinating volume, the first authoritative history of Indian food, Lizzie Collingham reveals that almost every well-known Indian dish is the product of a long history of invasion and the fusion of different food traditions. We see how, with the arrival of Portuguese explorers and the Mughal horde, the cooking styles and ingredients of central Asia, Persia, and Europe came to the subcontinent, where over the next four centuries they mixed with traditional Indian food to produce the popular cuisine that we know today. Portuguese spice merchants, for example, introduced vinegar marinades and the British contributed their passion for roast meat. When these new ingredients were mixed with native spices such as cardamom and black pepper, they gave birth to such popular dishes as biryani, jalfrezi, and vindaloo. In fact, vindaloo is an adaptation of the Portuguese dish "carne de vinho e alhos-"-the name "vindaloo" a garbled pronunciation of "vinho e alhos"--and even "curry" comes from the Portuguese pronunciation of an Indian word. Finally, Collingham describes how Indian food has spread around the world, from the curry houses of London to the railway stands of Tokyo, where "karee raisu" (curry rice) is a favorite Japanese comfort food. We even visit Madras Mahal, the first Kosher Indian restaurant, in Manhattan. Richly spiced with colorful anecdotes and curious historical facts, and attractively designed with 34 illustrations, 5 maps, and numerous recipes, Curry is vivid, entertaining, and delicious--a feast for food lovers everywhere.