Published in 2015 by Murdoch Books, an imprint of Allen & Unwin
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Publisher: Diana Hill
Editorial Manager: Barbara McClenahan
Designer: Vivien Valk
Project Editor: Kim Rowney
Photographer: Steve Brown
Stylist: Jane Hann
Food Editor: Christine Osmond
Production Manager: Mary Bjelobrk
Text © Jean Michel Raynaud 2015
The moral rights of the author have been asserted.
Design © Murdoch Books 2015
Photography © Steve Brown 2015
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publisher.
A cataloguing-in-publication entry is available from the catalogue of the National Library of Australia at nla.gov.au.
ISBN 9781925267082 (ebook)
A catalogue record for this book is available from the British Library.
Colour reproduction by Splitting Image Colour Studio Pty Ltd, Clayton, Victoria
IMPORTANT: Those who might be at risk from the effects of salmonella poisoning (the elderly, pregnant women, young children and those suffering from immune deficiency diseases) should consult their doctor with any concerns about eating raw eggs.
OVEN GUIDE: You may find cooking times vary depending on the oven you are using. For fan-forced ovens, as a general rule, set the oven temperature to 20°C (35°F) lower than indicated in the recipe.
MEASURES GUIDE: We have used 20 ml (4 teaspoon) tablespoon measures. If you are using a 15 ml (3 teaspoon) tablespoon add an extra teaspoon of the ingredient for each tablespoon specified.