Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Cote du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Creme Brulee with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home.
Les mer
Contains more than 100 recipes from the Botanical restaurant in Melbourne. This book also celebrates the restaurant's wine list, its cocktails, clientele, and conviviality.
Produktdetaljer
ISBN
9781740663946
Publisert
2007-08-01
Utgiver
Vendor
Hardie Grant Books
Høyde
287 mm
Bredde
289 mm
Aldersnivå
G, 01
Språk
Product language
Engelsk
Format
Product format
Innbundet
Antall sider
280
Forfatter