Organum: Nature Texture Intensity Purity
Peter Gilmore
ɔtb 2014 · Allen & Unwin
4,7star
3 avisreport
E-book
288
Pages
family_home
Éligible
info
reportLes notes et avis ne sont pas vérifiés. En savoir plus
À propos de cet e-book
While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity.
In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.
Notes et avis
4,7
3 avis
À propos de l'auteur
Peter Gilmore is executive chef of the three-hatted Quay restaurant in Sydney, which has appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. Peter's first cookbook, Quay: Food Inspired by Nature, published in 2010, showcased his nature-based cuisine, organic presentation and the fine dining experience at Quay.
Donner une note à cet e-book
Dites-nous ce que vous en pensez.
Informations sur la lecture
Smartphones et tablettes
Installez l'application Google Play Livres pour Android et iPad ou iPhone. Elle se synchronise automatiquement avec votre compte et vous permet de lire des livres en ligne ou hors connexion, où que vous soyez.
Ordinateurs portables et de bureau
Vous pouvez écouter les livres audio achetés sur Google Play à l'aide du navigateur Web de votre ordinateur.
Liseuses et autres appareils
Pour lire sur des appareils e-Ink, comme les liseuses Kobo, vous devez télécharger un fichier et le transférer sur l'appareil en question. Suivez les instructions détaillées du Centre d'aide pour transférer les fichiers sur les liseuses compatibles.
