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The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
Sliced cured and smoked goose breast ham was a specialty of medieval Jews who could not eat pork.
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Uploaded on Jul 12, 2010
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
Clear rendered fat. Fry potatoes in this or chill and spread on toast
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Uploaded on Jul 12, 2010
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
Goose skin cracklings and fat rendered slowly in a cast iron pan.
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Uploaded on Jul 12, 2010
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
Goose leg sausage sliced. Serve with mustard and sauerkraut.
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Uploaded on Jul 12, 2010
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
An assortment of smoked goose: breast coppa, leg, stuffed leg and neck (for flavoring soup or a pot of beans)
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Uploaded on Jul 12, 2010
The Lost Art of Real Cooking, Ken Albala and Rosanna Nafziger
These High Green Hills by Christos Tsiolkas
The view from Christos Tsiolkas's accommodation at Cove Park: the highland cows are regular afternoon visitors. Tsiolkas is the author of The Slap.
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Uploaded on Jul 12, 2010
Kate Veitch's desk
Kate Veitch author of Trust
Trust for sale!
Kate Veitch, author of Trust
Melbourne book launch party for Kate Veitch, author of Trust
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Uploaded on Jun 28, 2010
Jeanine Cummins author of The Outside Boy Pumping gas
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