New Classics

New Classics

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A reinvention of French and Italian-inspired classic dishes, Philippa Sibley's New Classics is a must-have companion for those wanting to learn best practice cooking techniques and indulge in Philippa's reinvention of timeless recipes. Following on from her first book, PS Desserts, Philippa Sibley's New Classics is a must-have cookbook with detailed guides to recipe basics and Philippa's reinterpretation of classic French and Italianinspired dishes. Like PS Desserts, the book is divided into two sections - the front half contains tips and step-by-step instructions on how to perfect many culinary cooking basics such as stocks, soups, doughs and sauces; the second half is filled with new recipes from Philippa - her own personal and modern twist on classics such as tuna nicoise, steak tartare, summer cassoulet, confit duck and smoked sardines. The emphasis is on savoury food using the very best of ingredients and techniques to reinvent some of the world's most famous dishes, all with Philippa's inimitable style. Beautifully designed and filled with detailed step-by-step photography as well as stunning hero shots of Philippa's signature savoury recipes, this cookbook will become an invaluable go-to cooking guide and recipe favourite in anyone's kitchen.

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Product details

  • Hardback | 256 pages
  • 224 x 282 x 27mm | 1,430g
  • South Yarra, Australia
  • English
  • Full colour throughout
  • 1742705405
  • 9781742705408
  • 134,265

About Philippa Sibley

Philippa Sibley is one of Australia's finest chefs. Known as the 'Queen of Desserts', she has worked in some of the world's best restaurants, including Le Cote Saint Jacques in France. She opened the acclaimed est est est restaurant in Melbourne in 1996. Luxe followed in 1998, before Philippa moved to Ondine in 2001. All three restaurants collected three hats in The Age Good Food Guide, and est est est and Ondine the coveted Best New Restaurant award. Philippa won The Age Good Food Guide Chef of the Year Award 2004. Philippa was recently appointed executive chef at Albert Street Food and Wine in Brunswick in Melbourne - a restaurant and bar that celebrates Philippa's individual approach to timeless, classic dishes. The restaurant also advocates fresh, locally-sourced produce with a food store next to the restaurant. Philippa's first book, PS Desserts was released in 2011.

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