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The scrumptious and cohesive look and feel of The Food Book is the work of Regine Abos, Senior Concept Designer at Oxford University Press. In this post on The Food Book blog, Reg discusses her role in the making of The Food Book.

Regine Abos on a radish hunt

Regine Abos on a radish hunt

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If you teach a student how to cook pumpkin soup, spaghetti Bolognese, and chocolate cake … they will learn three recipes.
But if you teach a student how to dice, saute, puree, boil, sift and beat … they will learn a lifetime of skills.

Here, Glenn Flood demonstrates the fundamental skill of julienning carrot.

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In Leanne’s second post on The Food Book Blog, she discusses her interest in food and nutrition, and explains why The Food Book is the future of Australian food education.

The Food Book author Leanne Compton with a student in a Home Ec classroom

Leanne in the classroom

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In an ongoing series of tantalising tasters from The Food Book, we offer this classic recipe for a traditional sponge cake.

Adding jam and whipped cream to one layer of sponge

Adding jam and cream to the sponge cake

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