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Bill Granger is a self-taught cook whose easygoing and joyful approach to cooking is an essential element in his enduring popularity. Born in Melbourne into a family of butchers and bakers, Bill moved to Sydney when he was nineteen. As an art student with a passion for food, he worked part-time as a waiter and gradually his focus shifted from the easel to the kitchen. In 1993, at just 22 years old, he opened the original bills in the Sydney suburb of Darlinghurst, followed by another in Surry Hills in 1996 and then Woollahra in 2005. All have become firm favourites with both locals and tourists alike.
Granger's eponymous Sydney restaurant, bills (no capital letter, no apostrophe), is one of Australia's most famous dining spots. While his first cookbook showcased the food from the restaurant, this one includes the recipes he likes to cook at home. A lover of breakfast dishes, he begins with early-morning dishes like French Toast with Fresh Berry Sauce and a homey Mushrooms on Toast. The following recipes-for lunch, afternoon tea (sweet baked goods), and dinner-are generally more sophisticated but still uncomplicated: Rare Tuna Salad with Fennel and Lemon Dressing, for example. Recipes are clearly written and include helpful notes on techniques and ingredients, but they do assume some experience in the kitchen. Granger's food is fresh, innovative, and unfussy, and the gorgeous color photographs and sleek design (reminiscent of Donna Hay's popular titles) combine to make this an attractive volume. Recommended. Copyright 2005 Reed Business Information.