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Bentley Hardcover – 1 Nov 2010

4.9 out of 5 stars 14 customer reviews

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Product details

  • Hardcover: 256 pages
  • Publisher: Murdoch Books (1 Nov. 2010)
  • Language: English
  • ISBN-10: 1741968178
  • ISBN-13: 978-1741968170
  • Product Dimensions: 27.7 x 24.1 x 3 cm
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 202,486 in Books (See Top 100 in Books)

Product Description

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

Format: 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.
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Format: Hardcover Verified Purchase
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
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By rocket on 15 April 2011
Format: 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!
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Format: Hardcover Verified Purchase
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
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Format: Hardcover Verified Purchase
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
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Format: 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 :-)
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Format: Hardcover Verified Purchase
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.
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