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Origin: The Food of Ben Shewry (Anglais) Relié – 1 novembre 2012

5.0 étoiles sur 5 1 commentaire client

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Présentation de l'éditeur

Origin is a book about food, memory, time and place. One of Australia's most exciting chefs, Ben Shewry from multi-award winning Melbourne restaurant, Attica, takes readers on an inspirational journey with dishes that relate back to his childhood, and which emulate and celebrate the environment in which he grew up and the place where he now lives. Known for his foraging, Ben uses what the earth provides without exploiting its resources. His complex, exquisitely crafted dishes all have stories behind them. This is an extraordinary book about inspirational food for today. Key points: 60 unique recipes interwoven with a strong narrative of Ben's life; superb landscape photography by Colin Page; a rich visual journey

Biographie de l'auteur

Ben Shewry is one of Australia's most exciting chefs. He is head chef at three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012. Attica was also named number 63 on The World's 50 Best Restaurants list for 2012. Ben was raised on an isolated farm on the west coast of New Zealand's North Island. His childhood experiences there, living off the land, have deeply influenced his style of cooking, which shows a profound respect for nature and the environment.

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Format: Relié Achat vérifié
Ben Shewry vous emmène dans les cotes neo zélandaises en vous parlant de son enfance. Il vous fais ensuite voyager dans les proximités de Melbourne.
Son parcours passionnant, ses recettes sublimes, belle photographie, belle mise en page.
Que du bonheur avec ce livre.
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Commentaires client les plus utiles sur Amazon.com (beta)

Amazon.com: HASH(0x95963d5c) étoiles sur 5 9 commentaires
2 internautes sur 2 ont trouvé ce commentaire utile 
HASH(0x95c89428) étoiles sur 5 Best Cook Book of the Year 3 juin 2013
Par jpczworg - Publié sur Amazon.com
Format: Relié Achat vérifié
I absolutely love this book and read it cover to cover the first day I opened it up. Beyond being a well written story with intriguing recipes- it is a real work of art. Every detail of the book is beautifully executed. In full disclosure, I'm a professional chef and some of the recipes may be beyond the scope of some casual cooks- but even if you don't use the recipes- it is a must have for any food lover!
HASH(0x95c898b4) étoiles sur 5 This is not a cookbook 30 juillet 2015
Par Anaise - Publié sur Amazon.com
Format: Relié Achat vérifié
This is a coffee table book. It is beautiful, through and through. The binding, printing and pictures are georgeous. However, unless you happen to have exotic ingredients such as food-grade sawdust and fresh wallaby blood, to name just a few, it is not going to help you make that over-the-moon dish. I was looking for "to die for" recipes and I was disappointed that they were so far out of range. How many kitchens have a $1,000 to $7,000 cryovac machine? The recipes are also printed in pale grey and beige so they are hard to see.
2 internautes sur 3 ont trouvé ce commentaire utile 
HASH(0x95c898c0) étoiles sur 5 Beautiful unobtainium with good backstory 19 mai 2013
Par Patricia Brogan - Publié sur Amazon.com
Format: Relié Achat vérifié
One can't blaim Shewry, too much, for writing a cookbook filled with mystery ingredients and science equipment, as that is home base for foodie cookbooks these days (Alinea, mugaritz, Fat Duck, Faviken, Eleven Madison Park, Quay, etc, etc). Another reviewer commented on the need for an expensive rotovap, but with some tweaks, you could throw together a DIY-version for $100 (http://blog.makezine.com/2006/07/13/diy-100-rotovap/). And, yes, it took a solid three months to get this cookbook. But patience is sometimes rewarded, as in this case.

What I think sets Shewry's cookbook apart is his own origin narrative, his connection to the land, and the juxtaposition between his story and the dishes he creates. The writing is frank and raw; it shares elements of the voice in David Chang's Momofuku (which is one of the few cookbooks I have ever read cover to cover). And, as another reviewer commented, the production value of the book is very hgh. Overall, it was worth the wait and is a nice addition for the foodie cookbook obsessed.
2 internautes sur 4 ont trouvé ce commentaire utile 
HASH(0x95af77d4) étoiles sur 5 A glimpse into a future way of eating. 4 juin 2013
Par Forrest Parker - Publié sur Amazon.com
Format: Relié
Just as with Cook it Rawthis book represents, among other thing, a sea change in our way of thinking about food.
With the caveat that I am a Chef in Charleston, SC (arguably the most relevant food city in the United States right now) and that this book does indeed include recipes for "expensive" and "elitist" equipment such as rotovaps, the value of this book does not lay in its modernist slant.
Rather, it is an expression of Ben Shewry's food, and his story as told through his food. Yes, the book does contain recipes for items specific to his Melbourne, but isn't that what we really want anyway? If you could find muttonbird at your local Piggly Wiggly, it'd probably be the same watered down version as a winter 5X6 tomato. This is an extremely personal expression of Ben Shewry's work, both in terms of his own history and in terms of how his cuisine has evolved.
When, after a week of dissecting this book, I finally closed the cover and walked away to digest it, I was looking at the South Carolina Lowcountry with fresh eyes, wondering which plants around me were delicious, and if I could find a way to pull that salt out of Spartina grass. Wherever you are, I am sure you will walk away looking at your surroundings with fresh eyes too.
That is the value of this book.
HASH(0x964dd024) étoiles sur 5 make it a great read. 29 juillet 2014
Par Ben Blum - Publié sur Amazon.com
Format: Relié Achat vérifié
One of the most comprehensive cookbooks I've ever encountered. The food is not only stunning, but the stories behind how the dishes developed and where Ben came from, make it a great read.
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