Donna Hay's biggest and best cook book yet.

Donna Hay - the new classics Fourth Estate - Hardback - $69.99 It is also the largest cookbook to cross my desk this year. It is a 450 page whopper, and a stunner of a cookbook which I am delighted to have on my shelf. It is the landmark cook book that all Donna Hay fans have been waiting for, the ultimate collection of Donna's all time favourite classic recipes. "Absolutely up to the minute, it contains all our old family favourites as well as new delights, everything from beef and ale pies to dulce de leche, from mac n' cheese to macarons, it's exactly the food that we want to cook and eat now, " says Donna and all written in her trademark simple, clear and easy way. A gorgeously rich and deluxe hardback book with stunning finishes and embellishments - ideal for a Christmas gift, wedding present, house-warming gift, coffee table, kitchen bench or bookshelf - it features stunning photography and hundreds of mouthwatering recipes.. It is truly impressive. So far I have only tried the twice-cooked chicken with ginger but honestly you could cook from this book all year round and be very popular with family and friends. This chicken recipe is reproduced below with permission of the publishers. Twice-cooked chicken with ginger                and coriander salt 1 x quantity chicken master stock (see recipe, below) rice flour, for dusting vegetable oil, for deep-frying lime wedges, to serve ginger and coriander salt 15g crystallised ginger* 1½ tablespoons sesame seeds 2 tablespoons chopped coriander (cilantro) leaves ½ teaspoon dried chilli flakes 1/3 cup (40g) sea salt flakes (Make the chicken master stock by following the recipe below) Remove the cooked chicken from the broth and place on a baking tray. Allow to cool to room temperature before placing in the refrigerator for 1 hour. To make the ginger and coriander salt, pound the ginger and sesame seeds in a mortar and pestle until a paste forms. Add the coriander and chilli flakes and pound to combine. Stir through the salt. Set aside. Chop the chicken into 12–14 pieces and dust in the rice flour. Heat the oil in a deep saucepan over medium heat until temperature reaches 180°C (350°F) on a deep-frying thermometer. Deep-fry the chicken, in batches, for 3–4 minutes or until golden. Drain on absorbent paper and toss in half the ginger and coriander salt. Serve with the remaining salt and lime wedges. Serves 8 chicken master stock 5 green onions (scallions), cut into lengths 1 brown onion, peeled and quartered 2 long red chillies* 100g fresh ginger, peeled and sliced 6 cloves garlic, bruised 1/4 cup (60ml) light soy sauce 1 cup (250ml) Chinese cooking wine* 1/4 cup (60ml) caster (superfine) sugar 4 litres water 1 x 1.8kg whole chicken Place the green onion, onion, chillies, ginger, garlic, soy, cooking wine, sugar and water in a large saucepan over high heat and bring to the boil. Add the chicken, breast-side down, and return to the boil. Reduce heat to medium and cook for 20 minutes. Remove from the heat, cover with a tight-fitting lid and allow to stand for 1 hour. Serves 4–6 Tip: You can strain the broth and use to make soups and shred the chicken for salads and sandwiches. Freeze for up to three months. Copyright, Donna Hay - the new classics Fourth Estate - Hardback - $69.99