Customer Reviews


9 Reviews
5 star:
 (7)
4 star:
 (2)
3 star:    (0)
2 star:    (0)
1 star:    (0)
 
 
 
 
 
Average Customer Review
Share your thoughts with other customers
Create your own review
 
 
Most Helpful First | Newest First

6 of 6 people found the following review helpful
5.0 out of 5 stars A good take on Modern Australian cooking, 12 Dec 2011
This review is from: Bentley (Hardcover)
The book is based around Sydney's Bentley Bar and Restaurant(renowned for its unique contemporary cuisine.) By using molecular cooking techniques such as "sous vide" and "dehydration" to create dishes that are pleasurable and unique but not so over the top that they takeover the occasion (like many chefs these days who seem to lose focus on what is important THE FLAVOUR!!!).

Dishes in this book are achievable by the talented home cook with a little effort.The recipes are written with the home cooks in a domestic kitchen in mind. The masterclass in the beginning of this cookbook explains the techniques used at The Bentley and how to modify these using domestic kitchen equipment. However alongside many complicated recipes are many basic ones, with plenty of scrumptious ideas. If like most of us you don't wish to spend all day in the kitchen preparing one dish it is also possible to take simply part of the dish and concept to create amazing food.

Basic dishes include: "Crisp Spiced Chicken with Aioli", "Prawn on a Stick with Black and White Sesame", "Bass Groper with Sour Orange, Mussels, Clams and Mustard Puree". For those more challenging dishes using scary techniques try: "Venison Tartare with Sweet Liquid Wasabi", "Kingfish Marinated in Squid Ink with Perfumed Fruit and Coconut", "Toast Custard with Chocolate Parfait and Lychee Puree". This is a very handsome book with plenty of enticing dishes to salivate over.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


2 of 2 people found the following review helpful
4.0 out of 5 stars bentley, 15 April 2011
This review is from: Bentley (Hardcover)
i bought this book mostly because of the good price i got on amazon. i was however, pleasantly surprised.
great food in this book, with some real chef techniques being used, all stunningly presented.
great book from a great chefs, mine is still at work!
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars Christmas, 1 Feb 2014
Verified Purchase(What is this?)
This review is from: Bentley (Hardcover)
I bought this for my husband as part of his Christmas. He is so happy with it. He always has his nose in it :)
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars Fantastic Book!!!, 1 Nov 2013
Verified Purchase(What is this?)
This review is from: Bentley (Hardcover)
This book has some very modern and difficult recipes in it which are broken down in a way which makes it simple for people to recreate and with some great pictures and at a good price this makes it even better!!:D
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars fantastic book, 4 Jun 2013
Verified Purchase(What is this?)
This review is from: Bentley (Hardcover)
i really liked this book with great recipes and stunning photo's
also likes white writing on black pages very different to other cook books
i have tried a couple of dishes and found them easy but there again i am a pro chef

would recommend to others
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


5.0 out of 5 stars amazing book, 17 Oct 2012
Verified Purchase(What is this?)
This review is from: Bentley (Hardcover)
Brent Savage in this book, presents cheap seasonal ingredients up very expensive, and combines them into stunning combination, using modern and classical cooking techniques erecting lovely and very interesting dishes making this book a Best Seller and ultimate tool for a professional cook
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


1 of 2 people found the following review helpful
5.0 out of 5 stars Great Book, 26 Dec 2011
This review is from: Bentley (Hardcover)
Bought this for my brother who is a chef for a living (Horn of Plenty Devon) - he was totally consumed with the contents for hours. Some amazing food in this book & great pictures.

The book is a solid hard back, with thick (heavy weight) paper, matt finish to the pages, and wonderful colour.

Overall very impressed :-)
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


2 of 4 people found the following review helpful
5.0 out of 5 stars Brilliant contemporary cuisine, 9 May 2011
By 
Minder (Maidstone, Kent) - See all my reviews
Verified Purchase(What is this?)
This review is from: Bentley (Hardcover)
Brent Savage delivers a brilliant collection of original recipes paired with beautiful photography. This is contemporary cuisine at its best. The recipes use a small number of ingredients and equipment from the world of molecular gastronomy which may not be available in every kitchen, but the ingredients are ever more accessible and the equipment used in the book is not much more adventurous than a stovetop smoker and a dehydrator - nothing that would break the bank for an aspiring foodie. While many of the recipes are elaborate, the elements of each dish described in detail and many are easily made. If the dishes are time consuming to create, it does not make them complicated.

I would love to see more cookbooks in a similar style. Sat Bains and Brett Graham spring to mind.
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


3 of 6 people found the following review helpful
4.0 out of 5 stars For professional curiosity, 16 Feb 2011
This review is from: Bentley (Hardcover)
A book I would recommend for serious working chefs with an eye for impeccable presentation and some knowledge in molecular gastronomy!
The layout and presentation is beautiful, as are the pictures! There is an Introduction into the specialist equipment and ingredients needed to recreate the recipes, which are far from the complexities of the fat duck cook book but not for amateurs! and can be re-created in most well equipped professional kitchens. Some very Interesting flavour combinations.
An excellent book for ideas, and an Interesting book to flick through, A challenging book for professional!
Help other customers find the most helpful reviews 
Was this review helpful to you? Yes No


Most Helpful First | Newest First

This product

Bentley
Bentley by Brent Savage (Hardcover - 1 Nov 2010)
21.00
In stock
Add to basket Add to wishlist
Only search this product's reviews