Bill Basics Bill Granger 9780732291679 Books
Download As PDF : Bill Basics Bill Granger 9780732291679 Books
Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg ...Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master. Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father whose joyful approach to cooking and real-life experience in a domestic kitchen guarantee his enduring popularity. Bill's recipes echo the simply prepared,produce-driven food found in his celebrated restaurants. The original bills opened in inner-city Sydney in 1993. Two further restaurants opened in Sydney in 1996 and 2005, and bills opened in Tokyo in 2008 and Yokohama in early 2010. Plans for Bill's first London restaurant are building momentum. Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now, and have been translated into several languages. His television series, bills food and Bill's Holiday, have charmed audiences worldwide.
Bill Basics Bill Granger 9780732291679 Books
i thought it would be more "basic" but I felt it leaned towards a middle eastern palate. Not my favoriteProduct details
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Bill Basics Bill Granger 9780732291679 Books Reviews
`Bill's Basics' offers up Bill Grangers take on various well known and classic recipes/food stuffs. This is broken up into various chapters so you can find the recipe for your requirements, these are Breakfast, Baking, Soup, Salads, Rice Pasta & Bread, Chicken, Meat, Seafood, Vegetables and finally desserts. Each recipe has a mouth watering photo of how it should look and whilst it suggests how many people it will serve, it doesn't specify preparation or cooking times separately like other books I own. Each recipe also has a short paragraph from Bill with some thoughts on each dish. The photos are well produced throughout and get you salivating at the thought of tasting the dish on offer. After trying a few recipes (and reading through many more) I found this book easy to follow and whilst you may need to tweak the recipes slightly for personal preferences, the finished meals have tasted pretty good so far. This has some simple recipes for novice cooks, as well as some more difficult dishes for when you get more confidence and for those cooks who have more experience. All in all this is a well presented book, with some tasty recipes and it should compliment any household cookbook shelf.
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i thought it would be more "basic" but I felt it leaned towards a middle eastern palate. Not my favorite
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