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Best of Bill Hardcover – 5 Sep 2011


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Product details

  • Hardcover: 320 pages
  • Publisher: Murdoch Books (5 Sept. 2011)
  • Language: English
  • ISBN-10: 1742665462
  • ISBN-13: 978-1742665467
  • Product Dimensions: 25.4 x 3.4 x 22.9 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 324,535 in Books (See Top 100 in Books)

More About the Author

BILL GRANGER is a self-taught cook who steadfastly believes that food should always be a joy, never a chore. His easy-going approach to cooking is an essential element in his enduring popularity. Bill opened his first restaurant, bills, in Sydney at the age of 22, and bills Surry Hills only three years later; a third Sydney restaurant was opened in July 2005. In March 2008 he opened his first restaurant in Tokyo and he is working on opening a restaurant in London.

Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now. In all, he has sold over 850,000 books and been translated into six languages. He also works with various gourmet magazines, including Waitrose Food Illustrated and Australia's and the Netherlands's delicious. magazines. His television series, bills food, launched in 2004 and has been broadcast worldwide in no less than 27 countries; in the UK alone over two million viewers watched it on BBC TV. His second tv series Bill's Holiday screened in the UK and Australia early in 2009.

Product Description

About the Author

With his uncomplicated approach to food and laid-back Sydney style, chef Bill Granger has changed the face of contemporary Australian dining. Opening his first restaurant, bills, in 1993, it wasn't long before Sydneysiders were clamouring for his signature scrambled eggs and ricotta hotcakes with banana and honeycomb butter. Since then he has opened two more restaurants in Sydney and two in Japan. In that time he has published a range of best-selling cookbooks including bills Sydney food, bills food, bills open kitchen, Simply Bill, Every Day, Holiday and Feed Me Now! He is a regular contributor to newspapers and magazines, both in Australia and overseas, and his TV series, bill's food and bill's holiday have screened in Australia, the UK and over 30 other countries.

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Customer Reviews

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Most Helpful Customer Reviews

12 of 12 people found the following review helpful By Ripple TOP 500 REVIEWER on 23 Sept. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Bill Granger's style is wonderfully simple and straightforward. At the risk of cultural stereo-typing, he's just a "straight up Aussie". So with his recipe books, you don't get stories about how each recipe was passed down from Great Aunt Dolly or whoever. Nor do you get a pseudo-erotic description of the texture of the ingredients. And talking of the ingredients, you won't need to Google the names of them before searching out a specialist deli. He uses ingredients that we've all heard of, and which are readily available. What do you want from a recipe book? Good, reliable recipes that maybe have a nice picture of what it's supposed to look like, right? Well that's what Bill gives you.

Split into: Breakfast; Lunch; Tea; Dinner and Desserts (see, nice straightforward meals again) you get a collection of roughly 20-25 recipes in each. Many are basics done well. He's not adverse to giving us a couple of pages on "Bill's Eggs" (well, technically they are the chicken's eggs I suppose) where he tells you how to do the basics right. More ambitious and experienced cooks might feel this is beneath them - but this is not an ambitious cook book. In fact, while each recipe is tempting, it's hardly the most innovative. Mostly they are things you have heard of.

If you already have a shelf full of Granger books, this also might not be for you - it's like a "greatest hits" collection rather than new recipes. But to have all the basics in one book is excellent. He's a bit like a cool Delia in that regard.

I've tried several of the recipes and the quantities and timings are all spot on. The Coconut and Lime Macadamia cake is fantastic as was the Honey Cheesecake.
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2 of 2 people found the following review helpful By Katharine Kirby TOP 100 REVIEWERVINE VOICE on 2 Oct. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
Chunkily built, over an inch thick, nine by ten inches in dimension; this bumper album generously delivers straightforward recipes in a clear, easy to follow format.

Here we have `Fusion' cookery, I am told; relying on the freshest of fruits, meats and cheeses; perhaps more coconut, apricot and buttermilk than we are used to here. An open, un-crowded page for the directions and a bright big page for the photograph, all set in a relaxed coastal, arty, friendly and light background.

Cooking for family and friends, mates and kids, no fuss - that is as long as you have been shopping earlier for the required ingredients and have a well-stocked dry larder full of cashews, macadamia, flaked almonds, pistachios and...rosewater!

When you are required to do something a little different there are helpful no nonsense explanations offered.

Basic cookery with a quirky twist, some exciting touches - flaked salt over the chocolate caramel squares, coconut creeping into unexpected places. I liked the use of Zucchini in fritters and soup, as they are plentiful at present. The fritters, served with yoghurt were especially tasty, not something you could normally say about a courgette recipe.

Breakfast is a big issue with Bill; great reading as I was chewing on boring old toast and leafing through his suggestions of buttermilk pancakes, mushrooms on toast, French toast with fresh berry sauces (later that shows up enveloping chocolate too!).

Excellent value, a book you may be inspired to work your way through - those around your kitchen table would surely be most appreciative.
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1 of 1 people found the following review helpful By Marand TOP 100 REVIEWER on 18 Oct. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
I love Bill's relaxed style of cooking - a sort of Antipodean version of Nigel Slater. I was pleased when this compilation of Bill's recipes came up on the Vine programme as I am in the process of relocating and can't take all my cookbooks with me to the temporary house! As I already have a number of the earlier books I wouldn't normally buy something like this but in my present circumstances it has been very handy. I haven't checked back to the other books but I certainly recognise a lot of the recipes so anyone who owns some of the books would be well-advised to check the book out before buying.

As to the recipes, there are lots of lovely things, starting with breakfast - although they are quick I am just not sufficiently organised to prepare them on a weekday - blueberry and almond toasted muesli; oat, pear & raspberry loaf; berry yoghourt muffins. Here are a few more recipes to whet the appetite - spicy tomato & fennel soup; pumpkin soup; chickpea stew with tomatoes & green chilli; chorizo, potato and red capsicum frittata; caramel chicken; stir-fried ginger fish with broccolini; haloumi open sandwich; crispy skinned salmon with fresh noodle salad and soy dressing; baked lemon lime tart with strawberry salad; raspberry, pistachio & rosewater semi-freddo; sticky date cake with butterscotch sauce; pistachio cake with orange blossom syrup. The recipes are generally easy & quick to prepare, often with Asian and some middle eastern influences, and a good selection of bakery items.

My only criticism is that for a book of over 300 pages, there are only 130 recipes. In fairness, there is a photo of each recipe on the facing page, but there are a lot of pages with, to me, rather pointless lifestyle-y pictures and quite a few with lots of white space. As a recipe fiend I would have preferred more recipes to arty photos of glass tumblers!
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