...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.