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Bentley Hardcover – 1 Nov 2010


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Product details

  • Hardcover: 256 pages
  • Publisher: Murdoch Books (1 Nov 2010)
  • Language: English
  • ISBN-10: 1741968178
  • ISBN-13: 978-1741968170
  • Product Dimensions: 27.7 x 24.1 x 3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 81,141 in Books (See Top 100 in Books)

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Product Description

About the Author

Brent Savage and Nick Hildebrandt opened Bentley Bar & Restaurant in 2006 and were immediately awarded 2 chef hats by the Sydney Morning Herald Good Food Guide and 2 stars by the Australian Gourmet Traveller Restaurant Guide - both of which they still hold.

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Most Helpful Customer Reviews

6 of 6 people found the following review helpful By Danny Marbella on 12 Dec 2011
Format: Hardcover
The book is based around Sydney's Bentley Bar and Restaurant(renowned for its unique contemporary cuisine.) By using molecular cooking techniques such as "sous vide" and "dehydration" to create dishes that are pleasurable and unique but not so over the top that they takeover the occasion (like many chefs these days who seem to lose focus on what is important THE FLAVOUR!!!).

Dishes in this book are achievable by the talented home cook with a little effort.The recipes are written with the home cooks in a domestic kitchen in mind. The masterclass in the beginning of this cookbook explains the techniques used at The Bentley and how to modify these using domestic kitchen equipment. However alongside many complicated recipes are many basic ones, with plenty of scrumptious ideas. If like most of us you don't wish to spend all day in the kitchen preparing one dish it is also possible to take simply part of the dish and concept to create amazing food.

Basic dishes include: "Crisp Spiced Chicken with Aioli", "Prawn on a Stick with Black and White Sesame", "Bass Groper with Sour Orange, Mussels, Clams and Mustard Puree". For those more challenging dishes using scary techniques try: "Venison Tartare with Sweet Liquid Wasabi", "Kingfish Marinated in Squid Ink with Perfumed Fruit and Coconut", "Toast Custard with Chocolate Parfait and Lychee Puree". This is a very handsome book with plenty of enticing dishes to salivate over.
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2 of 2 people found the following review helpful By rocket on 15 April 2011
Format: Hardcover
i bought this book mostly because of the good price i got on amazon. i was however, pleasantly surprised.
great food in this book, with some real chef techniques being used, all stunningly presented.
great book from a great chefs, mine is still at work!
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By Ms Lisa MacDonald on 1 Feb 2014
Format: Hardcover Verified Purchase
I bought this for my husband as part of his Christmas. He is so happy with it. He always has his nose in it :)
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By SPAM93 on 1 Nov 2013
Format: Hardcover Verified Purchase
This book has some very modern and difficult recipes in it which are broken down in a way which makes it simple for people to recreate and with some great pictures and at a good price this makes it even better!!:D
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By IAN on 4 Jun 2013
Format: Hardcover Verified Purchase
i really liked this book with great recipes and stunning photo's
also likes white writing on black pages very different to other cook books
i have tried a couple of dishes and found them easy but there again i am a pro chef

would recommend to others
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