Free shipping Australia wide
|Format: ||Paperback, 256 pages|
|Published In: ||Australia, 01 August 2012|
Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg. Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master.
About the Author
Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. His previous books include Bill's Sydney Food, Bill's Food, Bill's Open Kitchen, Simply Bill, Every Day, Holiday and Feed Me Now.
HarperCollins Publishers (Australia) Pty Ltd|
24.7 x 18.7 x 2.1 centimetres (0.58 kg)|
15+ years |