In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining.

Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes (‘Sydney’s most iconic dish’ Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill’s restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity – but the warmth of atmosphere and joy of eating remain the same.

Table of contents:

Introduction

Chapter 1: Classics

Chapter 2: Grains, seeds & juices

Chapter 3: Breakfast plates

Chapter 4: Bakery

Chapter 5: Bowls

Chapter 6: Salads

Chapter 7: Small plates

Chapter 8: Barbecue

Chpater 9: Big plates

Chapter 10: Sweet

Format: Hardcover

Language: English

Number Of Pages: 272

Published: 13th October 2020

Publisher: Murdoch Books

Country of Publication: AU

Dimensions (cm): 25.5 x 19.0

Weight (kg): 1.18