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المواصفات
| الناشر | SC |
| رقم الكتاب المعياري الدولي 13 | 9781922616609 |
| رقم الكتاب المعياري الدولي 10 | 1922616605 |
| الكاتب | Mat Lindsay |
| اللغة | English |
| وصف الكتاب | The essential book on modern Australian food from leading cook and thinker Mat Lindsay. An opinionated but formality-free lesson in cooking with more flavour, vegetables, seafood, fire, balance, snacks, toast and flair. |
| عن المؤلف | Mat Lindsay grew up on the central coast of New South Wales and had never been to a fancy restaurant until he walked into Rockpool, the fanciest restaurant in Sydney in its day, looking for a job to pay the bills while he was studying graphic design. Working for Neil Perry and then Kylie Kwong, two of Australia's most celebrated chefs, at Wokpool, Rockpool and at Billy Kwong, he learnt about produce and technique, about how to taste and how to build and balance flavour, and how to work beyond the idea of Western and Eastern cuisines. Ester, the restaurant he opened in Sydney's Chippendale in 2013, has become a standard-bearer for contemporary Australian dining, and Poly, the wine bar he opened in 2018, and A.P Bakery, which he opened in 2021, continue that tradition.A restaurant critic and travel writer with more than two decades' experience to his name, Pat Nourse is the creative director of Melbourne Food & Wine Festival. A former editor at Gourmet Traveller, he has been published internationally in the likes of Cond Nast Traveller, Travel + Leisure, Saveur, Gourmet, Lucky Peach, Lonely Planet, Fool, The Robb Report and Afar, as well as in the books Signature Dishes That Matter and the Oxford Companion to Spirits and Cocktails. Pat strongly disagrees with Mat's inflammatory views on avocado and mezcal. |
| تاريخ النشر | 45232 |
| عدد الصفحات | 344 pages |
Ester: Australian Cooking
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