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Product Description
Product Description
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 iridescent sea pearls, 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 Australia's Restaurant of the Year 2008/2009; recipes are broken into more approachable individual components making them easier to recreate in a home setting
About the Author
Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status for the past 7 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked one of the top 50 restaurants in the world. His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture perfect dishes that celebrate nature's beauty and diversity.
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Customer Reviews
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
Format:Hardcover
Having received this great publication for a Christmas present in 2010 it has taken me nearly a full year to really understand this highly complex book....
It is fantastic but any amature chef really will struggle with this book.
It is very hard work, please read on and I will try to explain a little...
This celebration of nature may prove a little tricky for cooks who want to follow recipes in Quay to the letter. One salad lists more than 40 separate ingredients, while another calls for four different kinds of violets. Gilmore refused to cut corners for the book, but by the same token he says a bit of flexibility is key when it comes to choosing how to cook from it. "There's a dish of white asparagus with a curd and nuts and something like 15 different herbs and buds on it, but it'll still be really nice with just the curd and the nuts and two or three normal herbs." If you can't get strawberry guavas for the snow egg, you could try using white peaches. "It's meant to be inspiration as much as anything else."
The book gives alternatives for home kitchens not equipped with restaurant kit such as combi-ovens and sous-vide machines, but by and large, it pulls no punches. If you want to follow things to the letter, start stocking up on your borage buds and digging through seed catalogues for miniature sour Mexican cucumbers now. Peter Gilmore wants to leave you with this guarantee. "If someone is going to take the time to make the Quay chocolate cake, I want it to taste like the Quay chocolate cake, even if it takes them four hours to make it." He stops and thinks a moment. "Okay, it'll take eight hours. But it will taste like the Quay chocolate cake."
I must admit it has been worth the effort, trust me....
It is fantastic but any amature chef really will struggle with this book.
It is very hard work, please read on and I will try to explain a little...
This celebration of nature may prove a little tricky for cooks who want to follow recipes in Quay to the letter. One salad lists more than 40 separate ingredients, while another calls for four different kinds of violets. Gilmore refused to cut corners for the book, but by the same token he says a bit of flexibility is key when it comes to choosing how to cook from it. "There's a dish of white asparagus with a curd and nuts and something like 15 different herbs and buds on it, but it'll still be really nice with just the curd and the nuts and two or three normal herbs." If you can't get strawberry guavas for the snow egg, you could try using white peaches. "It's meant to be inspiration as much as anything else."
The book gives alternatives for home kitchens not equipped with restaurant kit such as combi-ovens and sous-vide machines, but by and large, it pulls no punches. If you want to follow things to the letter, start stocking up on your borage buds and digging through seed catalogues for miniature sour Mexican cucumbers now. Peter Gilmore wants to leave you with this guarantee. "If someone is going to take the time to make the Quay chocolate cake, I want it to taste like the Quay chocolate cake, even if it takes them four hours to make it." He stops and thinks a moment. "Okay, it'll take eight hours. But it will taste like the Quay chocolate cake."
I must admit it has been worth the effort, trust me....
6 of 8 people found the following review helpful
Format:Hardcover
This is a beautifully crafted recipe book with stunning photography. A word of caution before committing to a purchase - this is a cookbook from the best restuarant in Australia. Quay is also listed in the San Pellegrino Top 50 Restuarants in the World (at #26 in 2011). In addition, the style of cooking that best describes Peter Gilmore's menus is nature based cuisine. This puts Peter Gilmore's work in a similar vein to Michel Bras and Rene Redzepi. With all that in mind, don't expect the recipes to be accessible. If cooking were that simple, I'd have a Michelin Star. Instead, buy this book to be inspired by the work of a chef who is at the top of his game.
2 of 3 people found the following review helpful
Format:Hardcover
An amazingly beautiful book with stunning content, the perfect gift for any food lover. Makes the most wonderful coffee table book whilst also being full of magnificent photography presented in a variety of different ways.
My husband also has books such as Noma and this book has now become his new favourite!
My husband also has books such as Noma and this book has now become his new favourite!
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Most Recent Customer Reviews
Amazing coffee table book, too complicated for cooking
This book has the most amazing pictures, information, and ideas, its a fantastic place to find inspiration and ideas, however many of the ingredients and skills are out of the... Read more
Published 14 months ago by Matt
Simply top class
I was lucky enough to have aquired both this and the noma cookbook recently and I can comfortably say that Quay beats it hands down in terms of what I'm looking for in a cookbook. Read more
Published 16 months ago by monkey duster
quay
beautiful book from a stunning restaurant . i am very pleased with the book and also with the Quay restaurant in Sydney i e mailed them and asked for a signed copy of the menu for... Read more
Published 17 months ago by madiba
Coffee table food porn
In my opinion Peter Gilmore cooks some of the best food in the world so when I saw the book reviewed last week while In Australia I phoned home to get it ordered (it is £50... Read more
Published 18 months ago by George D. Lush
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