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on 12 December 2011
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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on 15 April 2011
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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on 17 October 2012
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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on 4 June 2013
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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on 1 November 2013
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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on 1 February 2014
I bought this for my husband as part of his Christmas. He is so happy with it. He always has his nose in it :)
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on 28 December 2014
Brought for my husband who is a professional chef and he was very pleased with it.
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on 15 August 2016
Wonderful top restaurant great illustration i love it.One you have to have chef.
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on 14 October 2015
Really nice layout and haven't put it down good recipes and recommend it
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on 2 August 2014
Was a gift, book and picts are better then the recipes
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