Insatiable: My Life in The Kitchen

Insatiable: My Life in The Kitchen


By (author) Tony Bilson


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  • Publisher: PIER 9
  • Format: Hardback | 320 pages
  • Dimensions: 164mm x 236mm x 34mm | 621g
  • Publication date: 1 October 2011
  • Publication City/Country: Millers Point
  • ISBN 10: 1742661149
  • ISBN 13: 9781742661148
  • Illustrations note: Illustrations
  • Sales rank: 391,584

Product description

'Perfection is an intimidating and inspiring experienc. A craft doesn't progress to art in short order; it develops, it evolves, it absorbs subconscious delicacies and represents them as new insights, and finally it becomes art.' Tony Bilson has been one of Australia's leading chefs for over forty years, and his restaurants represent milestones in Australian gastronomy. From a childhood in country Victoria, Tony quickly established himself as a true bon vivant, and he recounts wild nights and wild appetites with an extraordinary cast of artists, painters, writers and politicians. A Who's Who of Australian cultural life from the late 1960s to the present-day, Insatiable is also a testament to one man's capacity for reinvention and his pursuit of dining perfection.

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Author information

Tony Bilson, the 'Godfather of Australian Cuisine', has been recognised as one of Australia's leading chefs for more than 40 years and his restaurants have been milestones in the advance of Australian gastronomy. They include Tony's Bon Gout, Berowra Waters Inn, Kinselas, Bilson's at Circular Quay, Fine Bouche, Treasury at Sydney's Inter-Continental Hotel, Ampersand, Canard, Bilson's Restaurant at the Radisson Plaza Hotel and Number One Wine Bar. In 2006 Tony was inducted into the Restaurant & Catering Hall of Fame and the Sydney Morning Herald Good Food Guide honoured him with a special award for his contribution to the industry. Tony has published five books and has contributed to major wine and food magazines as well as newspapers around Australia. In 2009 and 2010 he was a celebrity guest on 'MasterChef Australia', and in January 2010 he launched his festival, Cuisine NOW, which has become an annual event in the culinary calendar.