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Editorial Review:
Whether or not you've visited Bill Granger's restaurants or even Sydney itself, this book cannot help but evoke images of a sunny city where urban hustle and bustle meets beautiful beaches. Though proud for not taking themselves too seriously, Aussies, in Sydney in particular, reserve considerable reverence for their food. Bill Granger is the owner of three Sydney restaurants and Sydney Food brings his famous flavours across the globe and into the your home in a stunning collection of recipes.
Bill starts by illustrating the rich abundance of ingredients available. In Sydney, home cooks and restaurateurs alike are spoilt for choice between the fish markets, incredible Thai and Vietnamese greengrocers, Italian delis, gourmet food halls, even the CBD fruit barrows. The recipes themselves are divided into Breakfasts, Lunches and Dinners. Unusually perhaps, it is the section of Breakfasts that's really enticing, demonstrating the varying European influences that affect this city's eating habits. Waking to blinding sunshine requires bold, fortifying flavours on the breakfast table. Recipes like Banana Maple Porridge with Buttered Apples, French Toast stuffed with Peaches, Toasted Coconut Waffles with Fresh Mango and Palm Syrup set the tone for a lazy weekend on the beach. The Lunch section is comprised of some of the most popular dishes from Bill's menus. These are largely restaurant classics but always with a twist, spring onion pancakes replacing the more conventional blinis with gravalax.
The multicultural mix doesn't abate in the Dinner section that moves from Asia to Italy, Grilled Beef with Blackbean to Parmesan Veal Schnitzel. The quintessentially Aussie offering comes in the (naturally barbecued) form of Barramundi with Fresh Herb Relish. The Australian inclination for reinvention is nowhere more apparent or more appealing than on their restaurant menus. Combining such an incredible range of ingredients, a rich cultural mix, a lack of pretension and an innate desire to do things "their way" has given the food of Sydney a worldwide reputation. Anyone who even glances at the recipes in this brilliant book will immediately understand why.--Rachel O'Connor
This book shows the way we eat in Sydney: The fresh produce, the multicultural influences, the light-filled environments. Drawing on the talent of young Sydney chef, Bill Granger, Sydney Food takes the armchair traveller and the home cook on a taste tour of the city. Bill's food and restaurants are typical of Sydney and have, conversely, influenced the flavour of our beachside, urban life.
This work explores the whole food culture in Sydney, the trends, the fresh produce and exciting market scenes, the restaurants, cafes and the beachside eating society. Bill Granger highlights some of the wonderful spots in Sydney, where he shops for ingredients, and what inspires his recipes.
Customer Reviews:
Avg. Customer Rating: 5.0 / 5.0
Fantastic book This book is packed full of great recipes that inspire you to try them all. The pictures show what the dish should look like and the recipes are clear and easy to follow. Several of the dishes are now firm favourites. For those of us who live in colder climes, the only problem is that Bill's style is much more suited to summer and warmer weather cooking than when its cold, wet and dark in mid-November.
Wonderful recipes This is my favourite cook book. I have worked my way through most of it and all the recipes we have tried are delicious, fresh and simple to make. Fantastic food for a healthy and tasty lifesyle.
SIMPLE AND DELICIOUS!!!!!!!!!!!!! I enjoyed this book so much... good food that's simple to cook..thats the only way I can describe it. The pictures alone were enough to make me foam at the mouth (ok..maybe that's abit over the top);) but really the photos are beautifully taken..and the food tastes just as good. It's fresh, simple and very tasty!
Buy it, Buy it, Buy it!!!! If you only buy one cook book this year, make it this one. The black bean beef is fantastic, the steak sandwich (sounds so basic) the best you will ever eat... I could go on and on.
Well written, clear concise instructions and fantastic tasting recipes that come out - every time.
