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Product Details
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Product Description
Product Description
Creative young chef Brent Savage receives rave reviews for his hot Sydney restaurant—Bentley Restaurant & Bar. Brent’s globally influenced, cutting-edge food is often described as "art on a plate." This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef, and the seasoned professional alike. With detailed photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), replicating the dishes in the home kitchen with professional flair is guaranteed. Recipes include tapas, entrées, mains, desserts, and cocktails to wow.
About the Author
Brent Savage opened the highly acclaimed Bentley Restaurant & Bar in 2006. The restaurant was quickly awarded two chef hats by the Sydney Morning Herald Good Food Guide and two stars by the Australian Gourmet Traveller Restaurant Guide, a status it still holds. Brent is regarded as one of Australia’s most innovative chefs.
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
4.0 out of 5 stars (1 customer review)
3 of 3 people found the following review helpful
4.0 out of 5 stars
Inspirational and surprisingly accessible, May 27 2011
By Reginald Abalos - Published on Amazon.com
This review is from: Bentley: Contemporary Cuisine (Hardcover)
I purchased my copy through the Amazon UK website. I must say this is one of the best cookbooks I've purchase in a while. Though not as artsy, creative or encompassing as Quay, Savage's cuisine is stunning nonetheless. Some may compare his food to Wylie Dufresne of WD-50 presentation and execution wise, but Savage keeps the flavor profile simple and restrained, focusing on no more than 3 or 4 flavors max. The book itself is put together quite nicely (same publisher as Quay) quality photos and a lot of useful recipes that can be used immediately in a professional kitchen. Definitely not for the believer in traditional cuisine Savage's take on "molecular gastronomy" feels more restrained and accessible without feeling contrived or forced for effect only. Highly recommend for the avid cookbook collector or professional. A great value to boot.
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