Shortlisted, Best Designed Book Priced at $50 or above, Australian Publishers Association Design Awards, 1997 As a cookery teacher and food journalist, and as food editor for Vogue publications in Australia, Joan Campbell has contributed to culinary tastes and styles in Australia for more than thirty years. Her influence on Australian cuisine has been enormous. Joan Campbell is renowned for her commitment to elegant, simple food and for her formidable energy and honesty. Described by her peers as the 'grande dame' and the 'high priestess' of Australian food, in her characteristic no-nonsense way she prefers to call herself a 'bush cook'. She is invariably straightforward where food is concerned: it's either 'bloody delicious!' or 'disgusting!'. This book is a romp of a read, interweaving anecdotes from Joan's varied and colourful life with a true feast of recipes. Like her own life, the dishes she has included mirror the evolution of food and food style in Australia this century - the scones, roasts and puddings of pre-war country life, the elegant francophile fare of her society catering days, the distinctive, polycultural cuisine of the nineties. Bloody Delicious! serves up nearly a hundred years of Australian cuisine - from lamingtons to lemon grass - in one glorious book.