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Organum: Nature Texture Intensity Purity

Autor Peter Gilmore
en Limba Engleză Hardback – apr 2015
A gorgeous follow-up to "Quay," this high end leatherette book celebrating one of the top restaurants in Australia is slipcased in a hardcover textured and embellished case

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal--yet grounded--cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity, and purity. In his new book, Peter invites the reader to share in his private obsession with nature--when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch, and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location. Recipes include dual measurements.

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Specificații

ISBN-13: 9781743360033
ISBN-10: 1743360037
Pagini: 288
Dimensiuni: 261 x 319 x 37 mm
Greutate: 2.53 kg
Editura: Murdoch Books

Notă biografică

Peter Gilmore is executive chef of the three-hatted Quay restaurant in Sydney, which has appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. Peter's first cookbook, Quay: Food Inspired by Nature, published in 2010, showcased his nature-based cuisine, organic presentation and the fine dining experience at Quay.