The Australian Women's Weekly Series

Food We Love

by Susan Tomnay and Pamela Clark

Published 3 March 2006

The Australian Woman's Weekly is synonymous with successful cooking - more than 60 million of its cookbooks have been sold around the world. Many of Australia's best chefs started out cooking recipes from The Australian Women's Weekly cookbooks. And a number of the staff of The Australian Women's Weekly Test Kitchen have gone on to create brilliant cooking careers. Now the staff (past and present) of the renowned Test Kitchen have put together a collection of their favourite recipes - the recipes they developed and which they cook time and time again for their family and friends. There are timeless classics here, as well as contemporary dishes, which take into consideration today's healthy lifestyles. From soups and starters and mains, desserts and baking, you're sure to find many favourites to add to your collection. Since 1976, The Australian Women's Weekly has published cookbooks that readers continuously look to for good food and nutritious meals. The Australian Women's Weekly magazine is read by one in four Australian women.
This, together with the daily cooking show on the Nine Network's Fresh - Cooking with The Australian Women's Weekly, the frequently visited website, the renown test kitchen, the aplliances and bakeware line, all combine to ensure that The Australian Women's Weekly is the strongest food media brand in the country.

Great Fast Recipes

by Pamela Clark

Published 1 April 2004

Fast recipes are increasingly popular these days- for a multitude of reasons. Long workdays leave us with little time to cook, as do the demands of a family, and often it's difficult to summon the energy to cook a good meal. That's where GREAT FAST RECIPES can help.

Slow-Cooker

by The Australian Women's Weekly and Susan Tomnay

Published 3 May 2004

These recipes are cooked in an electric slow cooker, and include soups, stews, casseroles, curries, pot roasts and even a few desserts. All the dishes benefit from long, slow cooking and, because of that, most of them use inexpensive ingredients - cheaper cuts of meat, for example, are delicious when cooked at a low temperature for a long time; they emerge succulent and so tender they can be cut with a fork. Most come with suggestions for accompaniments, but there are also recipes for couscous, roasted potatoes, polenta, pilaf, mash and more, to help you out.

Home Baked

by Pamela Clark

Published 1 April 2005

HOME BAKED is a collection of recipes, instructions and tips for all types of sweet baking. From the simplest muffins and biscuits to artisan-style pastries and cakes, each recipe comes with a beautiful colour photograph, clear directions and hints to ensure that even a novice baker will get a perfect result every time. Alongside these traditional classics, you'll find new favourites such as gluten-free carrot cake and low-fat chocolate cake. With 116 tempting recipes, spiced with tips, kitchen wisdom and full colour photographs, HOME BAKED is much more than a cookbook - it's an essential tool in every kitchen because it goes to the heart of cooking.

New French Food

by Susan Tomnay

Published 1 June 2004

Bring a touch of Paris into your kitchen with these delicious bistro style recipes. Based on contemporary cafe meals, they reflect modern tastes- lighter on the fat, but still full of flavour.

Thai

by Susan Tomnay

Published 1 August 2006

Thai food: it's Australia's favourite take-away - now you can discover how to recreate the complex flavours of Thai cuisine in your own home. All the favourites are there: Pad Thai, Thai Beef Salad, Massaman Curry; as well as more artful, innovative creations using the fresh, light flavours of Thailand. Lemon grass and basil, lime and coriander combine with fish sauce and chilli in explosions of flavour, scent and colour. All perfectly captured in gorgeous colour photography, THAI also features shots of Thai markets and produce. Included are recipes for making your own curry paste, which can be replaced with bought curry paste for a faster alternative. Most of the dishes in this book are fast-to-cook and nearly all are low in fat, with some exceptions for special occasions.

Lean Food

by Pamela Clark

Published 1 February 2004

The Easy Australian Diet

by Pamela Clark

Published 18 September 2005

Party Food & Drink

by Susan Tomnay

Published 1 October 2005

Little morsels that can be eaten in one bite - just right for a drinks party or to offer to guests when they arrive for dinner. That's what you expect from this book. But as well as that, there are recipes for coffee mornings, tea parties, and more substantial food for the buffet table.

Simple Slices

by Susan Tomnay

Published 1 April 2004

Simple to make and sensational to eat, this title includes recipes that deliver delicious treats with coffee, lunchbox delights and afternoon teas to savour.

Skinny Food

by Pamela Clark

Published January 2004

50 Fast Chicken Fillets

by Pamela Clark

Published 1 January 2004

Main-course Salads

by Pamela Clark

Published 1 January 2004

Indonesian Favourites

by Susan Tomnay

Published February 2006