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Organum

Peter Gilmore

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ISBN 10: 1743360037 / ISBN 13: 9781743360033
Editore: Murdoch Books, 2014
Nuovi Condizione: New Rilegato
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Libreria AbeBooks dal 11 giugno 2012

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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. Codice inventario libreria MM-42036580

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Dati bibliografici

Titolo: Organum

Casa editrice: Murdoch Books

Data di pubblicazione: 2014

Legatura: Hardback

Condizione libro: New

Tipologia articolo: Hardback

Descrizione articolo

Riassunto:

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.

About the Author:

Peter Gilmore has been the executive chef of Quay restaurant since August 2001. Peter's creative and original food has brought Quay international accolades, and the restaurant has appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. His first cookbook was Quay.

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