Hardcover: 304 pages
Publisher: Hardie Grant; Revised ed. edition (March 18, 2014)
Product Dimensions: 9.1 x 1.2 x 10.5 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review: 4.6 out of 5 stars See all reviews (8 customer reviews)
Best Sellers Rank: #1,165,417 in Books (See Top 100 in Books) #140 in Books > Cookbooks, Food & Wine > Asian Cooking > Pacific Rim #449 in Books > Cookbooks, Food & Wine > Cooking Methods > Gourmet #1017 in Books > Cookbooks, Food & Wine > Celebrities & TV Shows
This cookbook manages to be perfectly balanced and extremely well written, a combination rarely seen in the "haute cuisine" cookbook section. While in many cookbooks you feel like you get mildly dumbed down versions of the recipes I feel as though the recipes shared in this volume were really served at the restaurant at one point or another. rather than needlessly overstyled for publication or simplified to protect the restaurants secrets. Mark Best's style is incredibly unique with signature dishes like "squid risotto" these arent things you would serve to your 6 year old but much rather to an epicurean party or perhaps to inspire your inner chef to adapt. My only criticism is that the recipe section is written almost chapter like in a single fluid story, if you want to deconstruct the dish or a single element of the dish then you have to piece all of the related information together from 1-2 pages of continuous information. The flip side of this however is that if your attempting to copy the dish exactly it will give you a much better sense of timing when putting it together but this will come down to personal preference.
Great restaurant great book. Anyone who likesbooks about fantastic restaurants will love this book the food is beautiful and the pictures are top notch.
loved the bookthe story photography and recipes are well defined mark is a very dedicated chef who has the respect of his industry peers and i love the fact that he aknowledges both his wife and staff.
Great book inspiring and full of great recipes however the Australian slang in there becomes hard to understand without google near by
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