Rump and a Rough Red

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Allen & Unwin, 2010 - Cooking - 156 pages
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'When ingredients are limited, the most important ingredient is ingenuity.' There is a real art to cooking on a budget, an art that food and wine writer Greg Duncan Powell revives in Rump and a Rough Red. Each chapter focuses on a single classic ingredient and different ways to cook and serve it, always with an eye to thrift and flavour, and the glass of wine you're going to drink with the dish. Whether it's a peppered rump, lamb curry or apple and walnut cake, Greg complements his recipes with witty, engaging anecdotes about food and wine.
 

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About the author (2010)

Greg Duncan Powell lives and works from a house perched on a hill overlooking the sea on the New South Wales south coast. He tastes wine for a living, occasionally writes books and won't let his beloved wife near the kitchen. A father of three small children, he is also a surfer, windsurfer, musician, part time tree surgeon, and complains that his life is stressful and very busy. You can check out his rantings at www.gregduncanpowell.com.au

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