Bringing together more than 130 of Bill Granger's best recipes, from Ham and Gruyere French Toast to Chocolate Self-saucing Pudding, "Best of Bill" captures the simple, joyful and no-fuss approach to cooking that has made him a household name. This collection provides a unique culinary journey that takes us from Bill's early days as a fledgling chef, when he was known as the 'Egg Master of Sydney', to the more relaxed food of lazy holidays and weekends. His recipes are always fast, easy and brimming with flavour, harmonising with the demands of family and lifestyle. Now that they're collected in one volume, you won't need to scramble between cookbooks for your favourite recipes ever again. 'The best of Bill Granger' collected into one stunning and comprehensive volume. With favourites drawn from six of his best-selling cookbooks, "Best of Bill" contains over 130 recipes for breakfast, lunch, afternoon tea, dinner and dessert. It is packed with stunning photographs and infused with Bill's laid-back voice and style. Bill Granger is an internationally acclaimed chef - his cookbooks have sold more than 800,000 copies, both here and overseas, and his television series have screened in over 30 countries.
About the Author
With his uncomplicated approach to food and laid-back Sydney style, chef Bill Granger has changed the face of contemporary Australian dining. Opening his first restaurant, bills, in 1993, it wasn't long before Sydneysiders were clamouring for his signature scrambled eggs and ricotta hotcakes with banana and honeycomb butter. Since then he has opened two more restaurants in Sydney and two in Japan. In that time he has published a range of best-selling cookbooks including bills Sydney food, bills food, bills open kitchen, Simply Bill, Every Day, Holiday and Feed Me Now! He is a regular contributor to newspapers and magazines, both in Australia and overseas, and his TV series, bill's food and bill's holiday have screened in Australia, the UK and over 30 other countries.
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Reviews
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Split into: Breakfast; Lunch; Tea; Dinner and Desserts (see, nice straightforward meals again) you get a collection of roughly 20-25 recipes in each. Many are basics done well. He's not adverse to giving us a couple of pages on "Bill's Eggs" (well, technically they are the chicken's eggs I suppose) where he tells you how to do the basics right. More ambitious and experienced cooks might feel this is beneath them - but this is not an ambitious cook book. In fact, while each recipe is tempting, it's hardly the most innovative. Mostly they are things you have heard of.
If you already have a shelf full of Granger books, this also might not be for you - it's like a "greatest hits" collection rather than new recipes. But to have all the basics in one book is excellent. He's a bit like a cool Delia in that regard.
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