Booked to perfection
Just a few of the leading Sydney chefs who have brought out cookbooks
| |
|
|
 |
Sean Moran from Sean's Panaroma
Let it Simmer
A mix of fixtures from his restaurant and recipes from home, Sean waxes herbal on everything from pici to lentil pie.
$49.95, Penguin |
Tetsuya Wakuda from Tetsuya's
Tetsuya
Australia's most celebrated chef details Japanese influenced recipes most of us could only dream of perfecting.
$55, Ten Speed Press |
 |
 |
Justin North from Becasse
Becasse: Inspirations and Flavours
French inspired, product driven and beef-obsessed, this is more of a coffee table book than a cookbook.
$90, HardieGrant |
Kylie Kwong from Billy Kwong
Recipes and Stories (plus four others)
One of the better known celebrity chefs, Kylie's simple no nonsense
approach to Chinese cookery has made her a household staple.
$45, Penguin |
 |
 |
Janni Kyritsis ex Berowra Waters Inn & MG Garage
Wild Weed Pie
One of the godfathers of modern Australian cookery, his cooking has
inspired and taught an entire new generation of young chefs with just a
few of his recipes recorded on the pages of this book.
$59.95, Penguin |
|
Damien Pignolet from Bistro Moncur
French
A collection of recipes from his time at Moncur as well as quite a few
traditional French dishes, this is a mix of practical technique and
fanciful, complicated recipes and was beautifully designed by hotshot
Sydney company, Frost. $70, Penguin
|
|
 |
Bill Granger from Bills
Every Day (plus four others)
Perhaps known better for his cookbooks (a staple in neary every young aussie's home) than his cafés (he's just opened in Japan), they're filled with basic, easy to follow recipes like ricotta hotcakes (very Bill)
$45, HarperCollins |