2 of 4 people found the following review helpful
Brilliant contemporary cuisine,
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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.