Australian Food by Bill Granger (English) Hardcover Book

Description: FREE SHIPPING UK WIDE Australian Food by Bill Granger The hotly anticipated new book from Bill Granger celebrates todays bright picture of Australian food - 20 years since he released the bestselling Sydney Food. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description The long-awaited new cookbook from the king of relaxed Australian cafe style foodEvery city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didnt know you wanted, but you wanted it bad. TERRY DURACKBill Granger [is] the restaurateur who is most responsible for the Australian cafes global reach. AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the egg master of Sydney (New York Times 2002), the king of breakfast (The Telegraph Magazine, 2016), the creator of avocado toast (Washington Post 2016) and the restaurateur most responsible for the Australian cafes global reach (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes (Sydneys most iconic dish Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bills restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same. Author Biography Bill Granger owns 19 restaurants around the world which offer up a uniquely Australian way of eating - three in Sydney, four in London (Granger & Co.), eight in Japan, three in Seoul and one in Hawaii. Bill lives with his family in London and appears in food media around the world. This is his twelfth book - his previous 11 titles have sold over 1 million copies. He has also appeared in five TV series which have been shown in 30 countries. Table of Contents IntroductionChapter 1: ClassicsChapter 2: Grains, seeds & juicesChapter 3: Breakfast platesChapter 4: BakeryChapter 5: BowlsChapter 6: SaladsChapter 7: Small platesChapter 8: BarbecueChpater 9: Big platesChapter 10: SweetIndex Review Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didnt know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bills global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. Its irresistible. Its the sort of food you eat when youre on holidays, and yet you can eat it every day. TERRY DURACKBill Granger [is] the restaurateur who is most responsible for the Australian cafes global reach. AMELIA LESTER, The New Yorker Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Grangers ricotta hotcakes dont become Sydneys most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters dont become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints. CALLAN BOYS, The Sydney Morning HeraldSuch defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia DAVID PRIOR, Conde Nast Traveler New Yorkers have taken to the modern breakfasts served at the citys rapidly multiplying Australian cafes ... Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did. JULIA MOSKIN, The New York Times The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993. MILANDA ROUT, The Australian WISH magazineYou may consider your own scramble the paragon. Or your mothers. Or Julia Childs or Michel Guerards, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Grangers up against all comers, fully confident that they would hold their own. RW APPLE JNR, The New York Times Among Grangers greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee. HANNAH GOLDFIELD T MagazineRenowned as the "King of breakfast", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a sunny twist to Britain. FRANCESCA RYAN, The Telegraph Magazine Long Description The hotly anticipated new book from Bill Granger celebrates todays bright picture of Australian food - 20 years since he released the bestselling Sydney Food . The long-awaited new cookbook from the king of relaxed Australian cafe style food Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didnt know you wanted, but you wanted it bad. TERRY DURACK Bill Granger [is] the restaurateur who is most responsible for the Australian cafes global reach. AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food , the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the egg master of Sydney ( New York Times 2002), the king of breakfast ( The Telegraph Magazine , 2016), the creator of avocado toast ( Washington Post 2016) and the restaurateur most responsible for the Australian cafes global reach ( The New Yorker 2018). Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes (Sydneys most iconic dish Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bills restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same. Review Text "Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill had a way of synthesising market produce + eggs + sunshine + freshness into something you didnt know you wanted, but you wanted it bad. Somehow, Bill takes the sunshine with him. The key to Bills global success is that he changes constantly, and yet has never changed. The principles remain the same - take something people love to eat, and make it fresher, lighter, more beautiful. Its irresistible. Its the sort of food you eat when youre on holidays, and yet you can eat it every day. TERRY DURACK Bill Granger [is] the restaurateur who is most responsible for the Australian cafes global reach. AMELIA LESTER, The New Yorker Sliding Doors theory - in one universe you turn left; in another you hook right. If the theory is true, a world exists where a 23-year-old Bill Granger stays in art school and never opens a cafe in a remodelled Darlinghurst pub. What a grey world to live in. A universe, potentially, without communal restaurant tables and avocado toast. One in which Grangers ricotta hotcakes dont become Sydneys most iconic dish and the self-taught cook never perfects his recipe for golden, curdy scrambled eggs. Brunch never takes off as A Thing and corn fritters dont become a corpse-reviving constant of every suburban cafe. Thank heavens that in our universe Granger is better with pans than paints. CALLAN BOYS, The Sydney Morning Herald Such defiantly unpretentious food made bills feel like an extension of home and launched a whole new culture of eating in Australia DAVID PRIOR, Conde Nast Traveler New Yorkers have taken to the modern breakfasts served at the citys rapidly multiplying Australian cafes ... Mr. Granger had no intention of reinventing the image of Australian food as seen from abroad, but he did. JULIA MOSKIN, The New York Times The avocado-on-toast mania can be traced back to one man: Bill Granger, who began serving the now staple brunch dish in 1993. MILANDA ROUT, The Australian WISH magazine You may consider your own scramble the paragon. Or your mothers. Or Julia Childs or Michel Guerards, served in an eggshell with a jaunty black cap of beluga. Fair enough. But believe me, I would stack Mr. Grangers up against all comers, fully confident that they would hold their own. RW APPLE JNR, The New York Times Among Grangers greatest offerings is his reinterpretation of what breakfast should be in a country where breakfast has, until relatively recently, meant a full English, with sausage and bacon and eggs, plus mediocre coffee. HANNAH GOLDFIELD T Magazine Renowned as the ""King of breakfast"", Granger has always been ahead of the game in terms of food trends. Today, he is celebrated for having brought relaxed, joyful food with a sunny twist to Britain. FRANCESCA RYAN, The Telegraph Magazine " Details ISBN1760525987 Author Bill Granger Pages 272 Publisher Murdoch Books Year 2020 ISBN-10 1760525987 ISBN-13 9781760525989 Format Hardcover Imprint Murdoch Books Place of Publication Millers Point Country of Publication Australia Language English DEWEY 641.5994 Publication Date 2020-10-13 AU Release Date 2020-10-13 Audience General NZ Release Date 2020-10-12 We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! 30 DAY RETURN POLICY No questions asked, 30 day returns! FREE DELIVERY No matter where you are in the UK, delivery is free. SECURE PAYMENT Peace of mind by paying through PayPal and eBay Buyer Protection TheNile_Item_ID:161484244;

Price: 43.17 GBP

Location: Melbourne

End Time: 2025-01-20T16:51:48.000Z

Shipping Cost: 3.41 GBP