To Die for: 100 Gastronomic Experiences to Have Before You Die
In this glorious celebration of food and eating, Stephen Downes, one of Australia.s foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq near Bordeaux.
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andouillette aromatic artichokes asparagus Australia avocado barbecue barramundi beans beurre blanc black pepper boiled bowl butter calamari carrot cassoulet Castelnaudary cheese chef Cheong Cheong Liew chicken chilli chips chopped colour concoction cooking course cray cream culinary dish dried duck eaten fillets fish flavour flesh flour foie gras France French fried frying garlic gastronomic gelatinous grilled heat herbs ingredients juice kitchen leaves mayonnaise meat Melbourne milk minutes Murray cod mussels noodles okra olive oil oven oyster parsley pasta peking duck pepper pink plate plum poached pork potatoes recipe restaurant rice roast Robuchon salad salt sashimi sauce seafood seasoning served shallots simmering simply slices sorrel soup spring onion steak steak tartare stew sublime sweet taste texture tomato tripe Troisgros vanilla vanilla slices veal vegetables Vietnamese vinaigrette vinegar wine wonderful