Quay: Food inspired by nature

Author:   Peter Gilmore
Publisher:   Murdoch Books
ISBN:  

9781741964875


Pages:   288
Publication Date:   01 October 2010
Recommended Age:   From
Format:   Hardback
Availability:   Out of stock   Availability explained


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Quay: Food inspired by nature


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Overview

'Peter Gilmore's flavour profiles are exquisite - his cuisine is a brilliant representation of Australia today - global while maintaining its indigenous spirit.' Thomas Keller. Quay, one of the top 50 restaurants in the world, is a showcase for Peter Gilmore's culinary genius. Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay is reflected in the stunning photography and illustration of this eagerly anticipated book. Quay's recipes, including the irresistible eight-texture chocolate cake and signature 'sea pearls', will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.

Full Product Details

Author:   Peter Gilmore
Publisher:   Murdoch Books
Imprint:   Murdoch Books
Dimensions:   Width: 25.50cm , Height: 3.60cm , Length: 31.00cm
Weight:   2.275kg
ISBN:  

9781741964875


ISBN 10:   1741964873
Pages:   288
Publication Date:   01 October 2010
Recommended Age:   From
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Out of Print
Availability:   Out of stock   Availability explained

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Reviews

Lizzie writes: This beautiful cookbook offers an insight into the complexity and perfection of Peter Gilmore's cooking. As many will know, Gilmore is the brains behind Australia’s most famous and critically rated "Quay" restaurant (three SMH hats for the past 8 years). He describes his food as "organic nature based cuisine", focusing on "elegance and beauty". This description is an apt summary of the book, which is one of the most amazing books I have ever seen. It is divided into lofty sections such as "Heaven", "The Sea", and "The Garden", and is sprinkled with embossing, glossy photographs, and various paper textures. The book features recipes such as poached South Australian squid, octopus and roasted squid consomme, crisp pressed cinnamon spiced duck confit, and eight-texture chocolate cake (all of which look unbelievably delicious). Gilmore's signature dish, the Guava Snow Egg, is also featured (made infamous on the most recent series of Master Chef Australia). Even if you never cook any of his recipes, which are often very complex, I think this book shows that Gilmore's restaurant is more than deserving of its status as one of the 50 best in the world (number 27 in 2010). Perhaps this book will inspire you to start saving some coin to eat there - I did once (order the sea pearls and the snow egg), and it was absolutely worth the six months of savings!


Author Information

Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status in the Sydney Morning Herald's Good Food Guide for the past 7 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked 27th in the San Pellegrino World's 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture-perfect dishes that celebrate nature's beauty and diversity.

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