Bentley
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Bentley : The New Gastronomy

By (author) Brent Savage , By (author) Nick Hildebrandt

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Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food...This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), cocktails to wow, plus food and wine flavour pairings, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests. Recipes include tapas through to entrees, mains and desserts.

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  • Hardback | 256 pages
  • 246.38 x 276.86 x 30.48mm | 1,655.6g
  • 01 Nov 2010
  • MURDOCH BOOKS
  • Millers Point
  • English
  • 1741968178
  • 9781741968170
  • 19,668

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Author Information

Brent Savage opened the highly acclaimed Bentley Restaurant & Bar in 2006. The restaurant was quickly awarded two chef hats by The Sydney Morning Herald Good Food Guide and two stars by the Australian Gourmet Traveller Restaurant Guide, a status it still holds. Brent is regarded as one of Australia's most innovative chefs.

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