Bentley: Contemporary Cuisine

Front Cover
Allen & Unwin, 2010 - Cooking - 256 pages
Creative young chef Brent Savage receives rave reviews for his hot Sydney restaurant—Bentley Restaurant & Bar. Brent’s globally influenced, cutting-edge food is often described as "art on a plate." This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef, and the seasoned professional alike. With detailed photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), replicating the dishes in the home kitchen with professional flair is guaranteed. Recipes include tapas, entr es, mains, desserts, and cocktails to wow.
 

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Contents

CONTENTS MY COOKING
9
MASTERCLASS
23
APPETISERS
28
ENTRÉES
78
MAINS
128
DESSERTS
182
DRINKS
232
ACKNOWLEDGEMENTS
250
INDEX
252
Copyright

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About the author (2010)

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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