The Bistronomy movement is led by young chefs who are creating clever food without the stuffiness of high end restaurants, this book brings the best of Bistronomy together, with numerous Australian up and coming chefs.
The new wave of cuisine represented by the bistronomy movement is led by young chefs who create phenomenally clever food without the pomp and circumstance of high-end restaurants. This is haute cuisine for the people -- served in convivial surrounds, where food and community, rather than the thread count of the tablecloth, are what matters. Through recipes and accompanying narrative, this energy-filled book cpatures the vital elements of bistronomy: the democratic spirit of generous, affordable hospitality, together with the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by offering more than 100 recipes generously contributed by thirty Australian and international chefs.
Katrina Meynink is an Australian freelance food writer and author whose first book, Kitchen Coquette, was published by Allen & Unwin in 2011. Katrina's food writing includes a weekly column for Daily Life, providing recipe features and interviews with chefs and other food personalities. She has received numerous grants and scholarships from some of the world's most renowned culinary institutions; most recently she was awarded the Julia Child Grant for Independent Study via the Culinary Trust, USA.
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Cookery / food & drink etc