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Bit disappointed when I downloaded this cookbook to my Kindle. Despite Sarah being an Australian chef, this book was obviously made for the US market, with imperial measurements and various ingredients geared towards the US market. Here in Australia, we say coriander, not cilantro and frypan not skillet. We also use Celcius and not Farenheit.
I love this book already. Full of street food and sauces from South East Asia with Sarah’s flair for flavourtown. I keep looking through and finding new things as the new pages slightly stick together, and everything looks so dreamy. Instructions are straightforward, measurements are clear with weight equivalents for spoons etc. All in I’m excited to get cooking.
I haven't made enough of the recipes yet, but this book is full of"Proper" Sarah recipes. LOL. I am thrilled to have her book at home and to support her culinary dreams. I absolutely rooted for her on the show, and I was hoping to see what recipes were near and dear to her heart. The book is great! It's high quality, has an intro from Matt Preston, some notes from Sarah, beautiful photography, and easy to understand recipes. I jumped on Amazon to order some of the ingredients that I don't have readily available, and I can't wait to try them after these things arrive. Best wishes, Sarah... From "Up Over" in America! You've made it world-wide, Chef!