Danielle Alvarez is a force. Born to a food-loving Cuban
family in Miami, the lure of the kitchen took her to California to
work with some of America's finest, first at The French Laundry,
then Boulettes Larder and finally Chez Panisse. In these kitchens
she learnt about farm-to-table cooking, responding to the seasons,
and working with a menu that evolved daily. As well, the art of
cooking with fire, and the joy of kitchen projects – from pickling
to preserving, to making bread and yoghurt. Her four years at Chez
Panisse under David Tanis and Alice Waters were character forming –
she learnt not just old-world techniques and an appreciation for
making things from scratch, but also about social responsibility
and the role food plays building better, more thoughtful societies.
She brought these values with her to Sydney in 2016, when (after a
serendipitous encounter) the Merivale Group asked her to head up
the kitchen in their strikingly beautiful new Paddington
restaurant, Fred's. She and the restaurant won fast acclaim – and
continue to be rated among the best in the country. When she is not
at Fred's, Danielle is writing recipes for Good Food and Delicious,
or at home sharing the joys of her cooking passion with fortunate
friends.
"Chef Danielle Alvarez's debut cookbook rests on the foundation
that just a squeeze of lemon can elevate any dish out there. Here,
you'll find 100 recipes--think porchetta roasted pork shoulder and
citrus salad with Meyer lemon dressing--that are rooted in a
vegetable-forward cuisine."- Chowhound
"Bright, enticing food from a young Sydney chef by way of
California's Chez Panisse."- The New York Times
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