| #1298441 in Books | 2013-03-01 | Original language:English | 12.50 x1.50 x11.50l,6.02 | File Name: 1741969875 | 304 pages
||1 of 1 people found the following review helpful.| This is not a cookbook|By Anaise|This is a coffee table book. It is beautiful, through and through. The binding, printing and pictures are georgeous. However, unless you happen to have exotic ingredients such as food-grade sawdust and fresh wallaby blood, to name just a few, it is not going to help you make that over-the-moon dish. I was looking for "to die for" recipes and|About the Author|Ben Shewry is head chef at a three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012 and named as number 63 in The S.Pellegrino World’s 50 Best Restaurants.
Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include his famous "Snow crab" and "...
[PDF.ql72] Origin: The Food of Ben Shewry Rating: 4.87 (631 Votes)
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You easily download any file type for your device.Origin: The Food of Ben Shewry | Ben Shewry. Just read it with an open mind because none of us really know.
