Overview
In his long-awaited debut cookbook, celebrated chef Guillaume Brahimi creates exceptional food for friends in some of Australia's most beautiful houses.
In his long-awaited debut cookbook, celebrated chef Guillaume Brahimi creates exceptional food for friends in some of Australia's most beautiful houses.
Join Guillaume as he opens the doors of seven private homes and his two internationally acclaimed restaurants, Guillaume at Bennelong at the Sydney Opera House and Bistro Guillaume in Melbourne. There are menus and recipes to suit every style of entertaining, from a formal dinner in Leo Schofield's heritage manor in Tasmania to a laidback lunch in the Pittwater home of Heidi Middleton of sass& bide.
Witness the high theatre of the professional kitchen as Guillaume shows us how to master his signature restaurant dishes, such as steak frites, basil-infused tuna and his legendary Paris mash. Then discover Guillaume's favourite recipes to cook at home, from beef daube and gnocchi with beetroot, pumpkin and prawns to dark chocolate mousse and vanilla bean cr me br lee.
Stunning photography by Anson Smart captures the individual style and essence of each occasion and reminds us that the secret of a great meal owes as much to the people, the place and the spirit of the event as it does to the food.
Author royaltiesfrom the book will support the late Professor Chris O'Brien's Lifehouse at the Royal Prince Alfred Hospital in Sydney.
In his long-awaited debut cookbook, celebrated chef Guillaume Brahimi creates exceptional food for friends in some of Australia's most beautiful houses.
Join Guillaume as he opens the doors of seven private homes and his two internationally acclaimed restaurants, Guillaume at Bennelong at the Sydney Opera House and Bistro Guillaume in Melbourne. There are menus and recipes to suit every style of entertaining, from a formal dinner in Leo Schofield's heritage manor in Tasmania to a laidback lunch in the Pittwater home of Heidi Middleton of sass& bide.
Witness the high theatre of the professional kitchen as Guillaume shows us how to master his signature restaurant dishes, such as steak frites, basil-infused tuna and his legendary Paris mash. Then discover Guillaume's favourite recipes to cook at home, from beef daube and gnocchi with beetroot, pumpkin and prawns to dark chocolate mousse and vanilla bean cr me br lee.
Stunning photography by Anson Smart captures the individual style and essence of each occasion and reminds us that the secret of a great meal owes as much to the people, the place and the spirit of the event as it does to the food.
Author royaltiesfrom the book will support the late Professor Chris O'Brien's Lifehouse at the Royal Prince Alfred Hospital in Sydney.
Details
ISBN
9781921382291
Binding
Hardback
