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Sydney Food: Commemorative Edition Hardcover – 19 Oct 2009

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Product details

  • Hardcover: 192 pages
  • Publisher: Murdoch Books; Commemorative ed edition (19 Oct. 2009)
  • Language: English
  • ISBN-10: 1741965543
  • ISBN-13: 978-1741965544
  • Product Dimensions: 22.4 x 3 x 25.2 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Bestsellers Rank: 96,652 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

Amazon Review

Whether or not you've visited Bill Granger's restaurants or even Sydney itself, this book cannot help but evoke images of a sunny city where urban hustle and bustle meets beautiful beaches. Though proud for not taking themselves too seriously, Aussies, in Sydney in particular, reserve considerable reverence for their food. Bill Granger is the owner of three Sydney restaurants and Sydney Food brings his famous flavours across the globe and into the your home in a stunning collection of recipes.

Bill starts by illustrating the rich abundance of ingredients available. In Sydney, home cooks and restaurateurs alike are spoilt for choice between the fish markets, incredible Thai and Vietnamese greengrocers, Italian delis, gourmet food halls, even the CBD fruit barrows. The recipes themselves are divided into Breakfasts, Lunches and Dinners. Unusually perhaps, it is the section of Breakfasts that's really enticing, demonstrating the varying European influences that affect this city's eating habits. Waking to blinding sunshine requires bold, fortifying flavours on the breakfast table. Recipes like Banana Maple Porridge with Buttered Apples, French Toast stuffed with Peaches, Toasted Coconut Waffles with Fresh Mango and Palm Syrup set the tone for a lazy weekend on the beach. The Lunch section is comprised of some of the most popular dishes from Bill's menus. These are largely restaurant classics but always with a twist, spring onion pancakes replacing the more conventional blinis with gravalax.

The multicultural mix doesn't abate in the Dinner section that moves from Asia to Italy, Grilled Beef with Blackbean to Parmesan Veal Schnitzel. The quintessentially Aussie offering comes in the (naturally barbecued) form of Barramundi with Fresh Herb Relish. The Australian inclination for reinvention is nowhere more apparent or more appealing than on their restaurant menus. Combining such an incredible range of ingredients, a rich cultural mix, a lack of pretension and an innate desire to do things "their way" has given the food of Sydney a worldwide reputation. Anyone who even glances at the recipes in this brilliant book will immediately understand why.--Rachel O'Connor --This text refers to an out of print or unavailable edition of this title.

About the Author

Bill Granger presents food that is visually appealing, relaxed, delicious and full of flavour. A self-taught cook, he runs the three landmark Sydney restaurants, bills. Bill has been a contributor to many publications in Australia and internationally. Bill has regular columns in British food publications and in magazines from the Netherlands to South Africa. In 2004 Bill launched his debut television series, bills food, in Australia. The series was acquired by the BBC in the UK, screening to audiences of 1.9 million, and by 21 other countries. A second series has now screened in Australia and on the BBC and Bill's popularity continues to grow with his tv appearances worldwide. He has recently opened a restaurant in Japan.

Inside This Book

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First Sentence
I've always liked to cook, but moving to Sydney as an art student changed my perception of what food can be. Read the first page
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Customer Reviews

4.7 out of 5 stars
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Most Helpful Customer Reviews

34 of 34 people found the following review helpful By A Customer on 2 Jan. 2003
Format: Paperback
This has to be one of the best cookery books published in recent years. The recipes are simple - you do not need anything more than basic kitchen skills. Simple, however, does not mean boring - the recipes just leap off the page. I live up in the Northern Isles so the days are short and the nights are long but as soon as I started reading this book the sun came out! And best of all there are no (or hardly any) difficult or impossible to find ingredients. I have tried several of the recipes and they have all worked. I can also recommend the Granny Mac's shortbreads as can several of my friends. I loved the banana maple porridge, feta and potato pancakes and the spiced lentil salad with prawn and mint yoghurt dressing.
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23 of 23 people found the following review helpful By A Customer on 28 Feb. 2002
Format: Paperback
This book just makes you want to try every single recipe. I love that everything is pictured beautifully so you get the idea of what it's supposed to look like!
I just made the puy lentil soup, parmesan toasts and granny mac's shortbreads - all completely delicious and very easy.
I fully recommend this book to people who want to feel like kitchen goddesses in no time at all.
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18 of 18 people found the following review helpful By Mimi on 8 Jan. 2004
Format: Paperback
I enjoyed this book so much... good food that's simple to cook..thats the only way I can describe it. The pictures alone were enough to make me foam at the mouth (ok..maybe that's abit over the top);) but really the photos are beautifully taken..and the food tastes just as good. It's fresh, simple and very tasty!
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14 of 14 people found the following review helpful By ann-marie_buckley@brownsfashion.com on 18 Oct. 2000
Format: Paperback
I love this book! The recipes are so exciting and creative, yet so easy to make. The combination of flavours and textures is very exotic but the ingredients used are normal day to day ingredients that you can buy in your local supermarket or market. It is really ideal for relaxed entertaining as there is nothing pretentious about the recipes or the methods of cooking used . The illustrations are mouthwatering, and the instructions are written in a very clear and concise fashion, not alienating the novice cook in any way . This is a book that you will undoubtedly get lovingly soiled with olive oil in your kitchen!
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9 of 9 people found the following review helpful By ref123@pacbell.net on 16 Oct. 2000
Format: Paperback
What a pleasant surprise to receive something (promptly) by mail which far exceeded my expectations. 'Sydney Food' from Bills restaurant offers recipes representing many cultures. The photographs are superb from the golden, pastry-topped chicken and leek pie to the tantalizing seafood dishes and magnificent desserts. All directions are clear and easy to follow. This book leaves me longing for a week off work to hole up in the kitchen and try everything in the book! Interesting that Arugula is known as 'Rocket' in Australia!
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11 of 11 people found the following review helpful By E. J. Helas on 15 Nov. 2006
Format: Paperback
This is my favourite cook book. I have worked my way through most of it and all the recipes we have tried are delicious, fresh and simple to make. Fantastic food for a healthy and tasty lifesyle.
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23 of 24 people found the following review helpful By A Customer on 24 Jun. 2003
Format: Paperback Verified Purchase
If you only buy one cook book this year, make it this one. The black bean beef is fantastic, the steak sandwich (sounds so basic) the best you will ever eat... I could go on and on.
Well written, clear concise instructions and fantastic tasting recipes that come out - every time.
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2 of 2 people found the following review helpful By Marand TOP 100 REVIEWER on 25 April 2011
Format: Paperback Verified Purchase
I always think of Bill Granger as a summer cook. I don't cook much from his books during the winter, but dig them out again during the spring & summer months. His cooking is simple & light but delivers wonderfully fresh flavours. I particularly love his breakfast suggestions. They aren't really the sort of thing you will prepare every morning before the commute to work, but for high days & holidays, or when you have guests, there are some really tempting ideas which actually don't take long to prepare. For example, the ricotta hotcakes are wonderful and have the added advantage that the batter can be prepared ahead and kept in the fridge, the coconut bread is freezeable. Then there is French toast stuffed with peaches, vanilla-poached apricots, or lemon soufflé cakes (pancakes) to be served with strawberries. You will find recipes to make your own jam doughnuts and crumpets, the latter remarkably easy to make. For an interesting take on an old favourite there is a recipe for banana maple porridge with buttered apples which can be rustled up in under half an hour.

A few of the breakfasts are as well suited to a light lunch - tomato & emmental omelette, poached eggs with baby spinach - but there are some great, simple lunch ideas such as poached chicken salad, a fabulous puy lentil soup served with Parmesan toasts, ricotta & tomato tart, chicken & leek pies, grilled scallops with curried noodles. Dinners, again, are simple to prepare - warm poached chicken with onion rice & fresh ginger relish, spicy fried chicken, parmesan veal schnitzel, lamb cutlets plus a range of fish dishes including swordfish, salmon, seafood & snapper.

I think Bill excels at baking and his recipes and approach give you confidence that things will turn out right.
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