Shop now Learn more Shop now Shop Clothing clo_fly_aw15_NA_shoes Shop All Shop All Amazon Fashion Cloud Drive Photos Shop now Learn More Shop now Shop Fire HD 6 Shop Kindle Paperwhite Shop now Shop Now Shop now
£16.10
  • RRP: £20.00
  • You Save: £3.90 (20%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon.
Gift-wrap available.
Quantity:1
Bill's Everyday Asian has been added to your Basket
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 2 images

Bill's Everyday Asian Hardcover – Illustrated, 5 Sep 2011

144 customer reviews

See all formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover, Illustrated
"Please retry"
£16.10
£10.14 £11.68
Paperback
"Please retry"
£12.99
£16.10 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.

Special Offers and Product Promotions

  • Save £20 on Amazon.co.uk with the aqua Classic card. Get an initial credit line of £250-£1,200 and build your credit rating. Representative 32.9% APR (variable). Subject to term and conditions. Learn more.

Frequently Bought Together

  • Bill's Everyday Asian
  • +
  • Bill Granger Easy
  • +
  • Bill's Basics
Total price: £52.09
Buy the selected items together



Product details

  • Hardcover: 256 pages
  • Publisher: Quadrille Publishing Ltd (5 Sept. 2011)
  • Language: English
  • ISBN-10: 1844009785
  • ISBN-13: 978-1844009787
  • Product Dimensions: 18.7 x 2.9 x 24.8 cm
  • Average Customer Review: 4.5 out of 5 stars  See all reviews (144 customer reviews)
  • Amazon Bestsellers Rank: 15,625 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

Review

...you can practically smell barbecue smoke wafting on the salt-tinged Sydney air. That and the scents of ginger, lemongrass and five-spice. --Delicious Magazine

Excels in the instant yet impressive recipes that make Asian cooking an irresistible match for our hectic Western lifestyles. --Elle Decoration Magazine

Just like the man himself, Granger's books are handsome affairs, but this one is the prettiest yet. --The Irish Times

The book is visually sumptuous. --The Telegraph

About the Author

Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity. He opened his first restaurant, bills, in Sydney at the age of 22 and now has three restaurants in Sydney and three in Japan. Bill's first London restaurant opens in 2011. His previous books bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday, Feed Me Now and Bill's Basics have been translated into six languages. Bill also works regularly with various gourmet magazines including Waitrose Kitchen, Australia's and the Netherland's delicious., and South Africa's Taste. His television series bills food, Bill's Holiday and, most recently, Bill's Tasty Weekends have been viewed in 30 countries worldwide.


Inside This Book

(Learn More)
Browse Sample Pages
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Search inside this book:

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

4.5 out of 5 stars
Share your thoughts with other customers

Most Helpful Customer Reviews

15 of 17 people found the following review helpful By Gabrielle O on 23 Feb. 2012
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
It's so much more fun to write a review of something that you really, really love or really, really hate... well, which is it to be? Hm. Ok, I'll come out with it and say - I LOVE this book. I have never tried any of Bill Granger's other cook books, but I adore Asian food and liked the idea of a book that would make it simple and easy to cook. This really does fit the bill.

The absolutely beautiful photos are what make the book for me. I was so taken with them that I had to go and google the photographer's name and look at their other work. The images really are visually stunning and inspiring. It makes me want to cook the recipes and try to make them as beautifully presented. Some people might think there are too many photos in this book, I suppose. 'Some people' definitely isn't me, though - I love a well illustrated cookbook and find it adds to the experience of using it as it gives me something to aim for with my finished product.

Of course, I should really be talking about the star attraction here - the recipes. This really is a very comprehensive collection. There are the usual suspects (thai green curry, pad thai etc) but there are also many quirkier options such as meatballs with tamarind glaze. The recipes cover a range of different cuisines including Thai, Vietnamese, Japanese, Malaysian and more. Though probably not very authentic, these are adapted to use easy-to-find ingredients (for example lime and normal sugar rather than kaffir leaves and palm sugar). This makes the book much easier to cook with here in the UK. It also comes with suggested 'store cupboard ingredients' at the start of the book, including suggestions for types of oils. I found it easy to buy everything I wanted to.

I will come out and admit it: I am a vegetarian.
Read more ›
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
1 of 1 people found the following review helpful By Uncle Barbar TOP 100 REVIEWER on 16 Nov. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is a beautifully produced hardback with a wealth of attractive colour photos: a real coffeetable cookbook, which is a joy to flick through. The recipes comprise starters, soups, salads, seafood, poultry, pork, lamb & beef, noodles & rice, vegetables & tofu and desserts. At the beginning is' Bill's Asian Pantry' which is a glossary of ingredients. I found this very useful. And the good news is that there isn't really anything fiddly to get hold of. I was interested to read that Bill Granger contributes recipes to Waitrose kitchen. This book is suitable for the beginner into Asian cookery as well as the experienced cook. It contains classics such as Thai Green Chicken Curry as well as lesser known dishes. There is a good variety of regions such as dishes from Thailand, Vietnam and Korea.

The recipes are all very straightforwardly written. I had success with Panfried Duck Breast with Plum Sauce (page 108). I was amused by the name of Crying Tiger Beef Fillet with Chilli Dipping Sauce. Apparently, this dish is so named because 'the chilli content is so high that it could make a tiger cry.' Maybe I'll give that one a miss.

I was happy to see a section on desserts. I know desserts aren't big in Asia but the Chinese Custard Tarts are delicious. They are just regular mini custard tarts except they are made with puff pastry instead of shortcrust. This is a really interesting variation to try on your friends.

The only drawback is that it's a heavy book to work from in the kitchen and I'd hate to get it splashed so I'd recommend photocopying the relevant page to use as a recipe guide. This really is a beautiful book and would make a great Christmas present for anybody interested in Asian cuisine.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
17 of 20 people found the following review helpful By MisterHobgoblin TOP 500 REVIEWERVINE VOICE on 13 Nov. 2011
Format: Hardcover Vine Customer Review of Free Product ( What's this? )
This is my second Bill Granger cookbook, having previously tried recipes from Bill's Basics. That book had an undeniably Asian bias so it's no surprise that he has turned his hand to an exclusively Asian book.

Now Bill is Australian and it shows in his choice of ingredients. They are readily available in Coles supermarkets but may present more of a challenge to UK readers. Mirin, in particular, is simply not a flavour that you'll find in Europe, which is a pity because it adds a big and special sweetness (with a slightly vinegary edge) to a meal. And it seems to crop up in a surprising number of the recipes in the book.

At first, I thought the recipes weren't quite right. In particular, there was a reliance on green beans fried for a minute which left them crisper than I thought was tight. But after visiting South East Asia I can vouch that they are right. If you want the beans softer, just steam them for a bit. Many of the recipes seem to have a lot of things coming together in the last five minutes for which a clean kitchen and a cool head make a lot of difference. It's true that most recipes are one pot, but you need plenty of bowls and boards for the ingredients and if you are preparing more than one thing at once, there will be banging pots aplenty. But of all the cookbooks I have I seem to keep coming back to Bill's Everyday Asian. The recipes do require some cooking skills - especially judging when things are just right, but the flavours are awesome.

I have tried several recipes from the book:

Classic stir-fried chicken and basil: works OK, but is nicer with pork. The chicken mince tends to get a bit claggy and the beans should probably have been pre-cooked a little. One and a half minutes in a dryish pot of mince simply won't cook them.
Read more ›
7 Comments Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Look for similar items by category


Feedback