From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this much anticipated book. Quay's stunning design and photography perfectly echoes Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay.
Peter's recipes, including the irresistible eight-textured chocolate cake and his signature guava snow egg, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
Key points: signature recipes from Quay, named Restaurant of the Year in The Australian Gourmet Traveller and the Sydney Morning Herald's Good Food Guide for the third time in 2013; recipes are broken into approachable individual components making them easier to recreate in a home setting.
Nyeste bøger
Blade og magasiner
Generelle
Regionale
Vegetar og grønt køkken
Grønt, ost, æg, krydderier
Fisk, fjerkræ, kød, charcuteri
Grill og barbecue
Bagning, brød, kager
Det søde køkken
Syltning og fermentering
Drikkevarer
Teknik og leksika