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Modern Classics
The New Classics
Featuring more than 300 recipes across over 400 beautiful pages, The New Classics is the ultimate best-of collection from Donna Hay Magazine, and the perfect gift for the food lover in your life. The hand-picked collection of classic recipes, freshened up with modern flavours, is designed to give you new inspiration and ideas in the kitchen. Old favourites are paired with new and seasonal ingredients to help you build your cooking repertoire. Chapters are divided by ingredient and dishes-beef, chicken, pork, salads, sides, cakes, desserts and more. It's everything you've ever wanted to cook, plus there are plenty of handy suggestions, tips and tricks to guide you along the way.
448 pages, Hardcover
First published November 1, 2013
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116 people want to read
About the author
Donna Hay
110 books76 followersLibrarian Note: There is more than one author in the GoodReads database with this name. See this thread for more information.
Donna Hay is an Australian food stylist, author, and magazine editor. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.
Donna Hay is an Australian food stylist, author, and magazine editor. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.
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Displaying 1 - 8 of 8 reviews
March 3, 2018
Most of the cookbooks that are produced every year are about what’s trending in the food world. It’s all about the latest diet, the latest kitchen device. Very occasionally one is blessed with a cookbook that will endure the test of time.
The New Classics By Donna Hay is just such a book. It is full of classic recipes from the Donna Hay Magazine created with their own signature twist.
Divided into two sections, Savory and Sweet, the book is a virtual encyclopedia. It is designed to enhance your cooking repertoire, taking old favorites and pairing them with modern flavors. I have no doubt that this will become the go-to cookbook on your kitchen shelf.
Recipe categories include:
Savory
Eggs + Cheese
Pasta, Noodles + Rice
Soups
Beef
Chicken + Duck
Pork
Lamp
Seafood
Pies + Tarts
Salads + Sides
Sweet
Cookies, biscuits + slices
Small cakes
Cakes
Putting
Pies + tarts
Desserts
Each and every recipe has a stunning full-page photo included. Many of the recipes have more than one component, so each of the components also has its own picture.
Throughout the book, all of the full-page photographs give the name of the recipe on the page. This is extremely helpful when you’re looking at something that you would like to try because it helps you find the right recipe.
As this book is designed to stretch your cooking repertoire, it also includes many step-by-step instructions for making basic dishes and then includes variations on that recipe. For instance, the “How To Cook Quiche” starts out with pictures of each step of the quiche’s crust. It then goes on to provide a basic filling. The subsequent pages include flavor variations on that recipe.
The “How To Cook” recipes include:
Quiche
Pasta
Polenta
Paella
Chicken Soup
Roasted Beef
Stir-Fry
Butterflied Chicken
Poached Chicken
Pork Roast
Meatloaf
Roast Lamb
Beer-Battered Fish
Sushi
Hot Water Pastry
Shortcrust Pastry
Shortbread
Macarons
Brioche
Banana bread
Baked Custard
Steamed Puddings
Tarte Tatin
Lemon Tart
Truffles
Marshmallow
The back of the book includes a lovely glossary of terms. After you find a Global Measurements Chart comparing metric and imperial, and an excellent Index by main ingredients and recipe name.
Beautiful And An Excellent Resource
This book is beautiful enough to be a coffee table book. It is full of excellent recipes but is, however, not a book of “30 minutes or less” recipes, or one full of recipes that use only five ingredients. This book is designed to stretch your cooking repertoire and expand it.
The instructions on each of the recipes seem very straightforward. The “How To Cook” recipes, provide very easy to follow instructions and the extra step-by-step pictures are helpful.
The recipes do include the Serving Size but do not include any overall cooking times, only those for the oven. With the recipes in this book, you will have to read it in advance to determine how long it will take.
Overall, this book is destined to be one I refer to many times. If you’re looking to become a better cook, this will be one of the books you will want to own.
See the full review and the recipe for Basic Meatloaf at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.
The New Classics By Donna Hay is just such a book. It is full of classic recipes from the Donna Hay Magazine created with their own signature twist.
Divided into two sections, Savory and Sweet, the book is a virtual encyclopedia. It is designed to enhance your cooking repertoire, taking old favorites and pairing them with modern flavors. I have no doubt that this will become the go-to cookbook on your kitchen shelf.
Recipe categories include:
Savory
Eggs + Cheese
Pasta, Noodles + Rice
Soups
Beef
Chicken + Duck
Pork
Lamp
Seafood
Pies + Tarts
Salads + Sides
Sweet
Cookies, biscuits + slices
Small cakes
Cakes
Putting
Pies + tarts
Desserts
Each and every recipe has a stunning full-page photo included. Many of the recipes have more than one component, so each of the components also has its own picture.
Throughout the book, all of the full-page photographs give the name of the recipe on the page. This is extremely helpful when you’re looking at something that you would like to try because it helps you find the right recipe.
As this book is designed to stretch your cooking repertoire, it also includes many step-by-step instructions for making basic dishes and then includes variations on that recipe. For instance, the “How To Cook Quiche” starts out with pictures of each step of the quiche’s crust. It then goes on to provide a basic filling. The subsequent pages include flavor variations on that recipe.
The “How To Cook” recipes include:
Quiche
Pasta
Polenta
Paella
Chicken Soup
Roasted Beef
Stir-Fry
Butterflied Chicken
Poached Chicken
Pork Roast
Meatloaf
Roast Lamb
Beer-Battered Fish
Sushi
Hot Water Pastry
Shortcrust Pastry
Shortbread
Macarons
Brioche
Banana bread
Baked Custard
Steamed Puddings
Tarte Tatin
Lemon Tart
Truffles
Marshmallow
The back of the book includes a lovely glossary of terms. After you find a Global Measurements Chart comparing metric and imperial, and an excellent Index by main ingredients and recipe name.
Beautiful And An Excellent Resource
This book is beautiful enough to be a coffee table book. It is full of excellent recipes but is, however, not a book of “30 minutes or less” recipes, or one full of recipes that use only five ingredients. This book is designed to stretch your cooking repertoire and expand it.
The instructions on each of the recipes seem very straightforward. The “How To Cook” recipes, provide very easy to follow instructions and the extra step-by-step pictures are helpful.
The recipes do include the Serving Size but do not include any overall cooking times, only those for the oven. With the recipes in this book, you will have to read it in advance to determine how long it will take.
Overall, this book is destined to be one I refer to many times. If you’re looking to become a better cook, this will be one of the books you will want to own.
See the full review and the recipe for Basic Meatloaf at The RecipesNow! Reviews And Recipes Magazine. This review is written in response to a complimentary hard copy of the book provided by the publisher in hopes of an honest review.
May 23, 2015
This is certainly up there with the rest.
It is one of those essential cookbooks that can be referred to often, with its own glossary and measurements etc at the back.
Easy to follow recipes that don't look daunting.
This is a big hefty hardback book which I didn't so much read as feast on with my eyes.
The book is beautifully bound and presented with beautiful photography showing all the recipes in mouthwatering, true Donna Hay style.
This was a lovely gift and will become an heirloom in many households I'm sure. I will sign and date mine as I have with all of my good books for that very purpose.
June 5, 2014
This is a very nice collection of recipes, lots of good basic tips on how to cook, a book a cook might cherish.
The problem for me was that it is from the USA and some ingredients and methods are very USA and do not translate well to New Zealand.
The problem for me was that it is from the USA and some ingredients and methods are very USA and do not translate well to New Zealand.
April 14, 2015
I discovered Donna Hay while vacationing in Australia a looong time ago. This, like her magazines and other cookbooks, is gorgeous and made my mouth water! It's also the largest and heaviest cookbook I've ever schlepped home from the library, which makes it a little impractical for actual use?
December 19, 2015
This book is definitely one of my all time favourites. The recipes are quite tasty, unique but not too unique where you look at the ingredients and go what is that?? If you are an avid cook or baker this is a book you want to have in your shelf.
January 6, 2017
Een enorm dikke pil. Maar verreweg het beste boek van Donna Hay. De receptuur klopt, de foto's zijn prachtig (elk gerecht heeft een foto).
Klassiekers, met veel variaties op deze klassiekers. Dat inspireert enorm.
Klassiekers, met veel variaties op deze klassiekers. Dat inspireert enorm.
August 3, 2016
A magnificent book! One of the, if not 'the', best from Donna Hay. I own a couple Donna hay books, but if I could choose only one to own it would be this beauty.
March 15, 2016
Absolutely spectacular book. A total keeper.
Displaying 1 - 8 of 8 reviews