Bentley Hardcover – 1 Nov 2010
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About the Author
Brent Savage and Nick Hildebrandt opened Bentley Bar & Restaurant in 2006 and were immediately awarded 2 chef hats by the Sydney Morning Herald Good Food Guide and 2 stars by the Australian Gourmet Traveller Restaurant Guide - both of which they still hold.
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Top customer reviews
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.
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!
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
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