In Bills Open Kitchen, renowned Sydney-based restaurateur and chef Bill Granger presents dozens of effortless, inventive dishes for every meal of the day.Bill loves food that is fast and easy to prepare, yet still rich in flavors like Ham and Gruyére French Toast, Caramel Chicken, and Banana Maple Upside-Down Cake.Bill believes cooking is a time to kick back and relax. You won't find any complicated steps or fancy equipment here – just simple, straightforward, delectable dishes. And all infused with the welcoming, celebratory spirit of Australia.
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Biographie de l'auteur
Famous for the communal table at his tiny Sydney cafe, Bill Granger was serving his parents breakfast in bed by the time he was five. He opened his first restaurant, bills, when he was only 22 and quickly made his reputation with simple scrambled eggs and ricotta hotcakes. Even the New York Times sings his praises as the "egg master of Sydney". Today, his simple no-fuss cuisine is loved by the rich and famous, not to mention the loyal band of locals who regularly dine at bills and bills 2. With two best-selling cookbooks behind him, Sydney Food and bills food, Bill has been a contributor to numerous publications, including the ABC delicious, magazine.
--Ce texte fait référence à l'édition Broché .
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'On a recent holiday in Paris, I had the luxury of shopping daily at local markets, buying some of the most beautiful produce I've ever seenblueberries with flavour, pink and white radishes the size of my little finger, just-picked herbs and salad greens, amazing cheeses that just oozedreally extraordinary. Lire la première page Parcourir les pages échantillon
Couverture | Table des matières | Extrait | Index | Quatrième de couverture
'On a recent holiday in Paris, I had the luxury of shopping daily at local markets, buying some of the most beautiful produce I've ever seenblueberries with flavour, pink and white radishes the size of my little finger, just-picked herbs and salad greens, amazing cheeses that just oozedreally extraordinary. Lire la première page Parcourir les pages échantillon
Couverture | Table des matières | Extrait | Index | Quatrième de couverture
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4.5 étoiles sur 5
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19 internautes sur 20 ont trouvé ce commentaire utile
5.0 étoiles sur 5
Healthy, Easy, Tasty
1 juillet 2005
Par Margaret Berry
- Publié sur Amazon.com
Format:Broché
Buy this. You will love it.
It's near impossible to find a cookbook that isn't packed with recipies calling for butter, bacon, and heavy cream. Many of the options in Bill's Open Kitchen are delicious, diet friendly, and quick. What's more, -every single- recipe comes with a lovely photo of the finished product, so you know in advance what looks appealing.
Hooray for food!
It's near impossible to find a cookbook that isn't packed with recipies calling for butter, bacon, and heavy cream. Many of the options in Bill's Open Kitchen are delicious, diet friendly, and quick. What's more, -every single- recipe comes with a lovely photo of the finished product, so you know in advance what looks appealing.
Hooray for food!
13 internautes sur 13 ont trouvé ce commentaire utile
4.0 étoiles sur 5
Bills Open Kitchen
29 juin 2005
Par Avid Reader
- Publié sur Amazon.com
Format:Broché
I spent a month in Sydney and was invited by a friend to brunch at Bill Granger's restuarant. The food was so unbelievably good that it led me to buy his cook book that same day. Unlike other famous cook book's Bill's menu items are actually detailed in his book. The recipees are not difficult and are accompanied by refreshing photos. The recipees are fusion and fresh ingredients from the market are a must. Well worth the purchase!
11 internautes sur 11 ont trouvé ce commentaire utile
3.0 étoiles sur 5
Easy recipes
9 février 2008
Par S. Lung
- Publié sur Amazon.com
One of Bill's signature is always his easy to make but impressive recipes. This book is great if you're a new cook and want to learn some tips on jazzing up your dish using basic ingredients. Uses ingredients from all over the world, thus providing the cook lots of variety and ideas.
My only grouse is that if you have one of Bill's other book already, this one is not much different from the other, only a twist of dressing or sauce or different ingredient to make up another version of a dish.
My only grouse is that if you have one of Bill's other book already, this one is not much different from the other, only a twist of dressing or sauce or different ingredient to make up another version of a dish.
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