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Product Details
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Product Description
Product Description
From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter’s recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavour, texture and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey.
About the Author
Peter Gilmore (Author) : Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status in the Sydney Morning Herald's Good Food Guide for the past 7 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked 27th in the San Pellegrino World's 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture-perfect dishes that celebrate nature's beauty and diversity.
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Customer Reviews
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There are no customer reviews yet on Amazon.ca
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Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
5.0 out of 5 stars (6 customer reviews)
5 of 5 people found the following review helpful
5.0 out of 5 stars
Better than Noma, May 27 2011
By Reginald Abalos - Published on Amazon.com
This review is from: Quay: Food Inspired by Nature (Hardcover)
Quay is simply stunning. The quality of the photography, layout, materials is just first class and much better than NOMA. Though Redzepi and Gilmore share a similar local terroir cooking philosophy the book presents Gilmore's cuisine much better. As far as recipes, keep in mind that Quay the restaurant is in Sydney so a lot of the ingredients used may not even be available here, though to Gilmore's credit he doesn't seem to dumb down any of the recipes, his presentations are just stunning, very much akin to Michel Bras (which he acknowledges, as well as Redzepi and Aduriz) every dish is heavy with local herbs/flowers/sprouts, etc. This is a book geared really towards professionals in the industry that can certainly use the recipes but more so for the inspiration Gilmore gives in flavor, textures and presentations. A definite must have for the hardcore book collector, professional chef/foodie and well worth the modest price.
4 of 5 people found the following review helpful
5.0 out of 5 stars
Great book!!!!! Easy and inspiring to read!!!!!, April 5 2011
By cheffmichael - Published on Amazon.com
Amazon Verified Purchase(What's this?)
This review is from: Quay: Food Inspired by Nature (Hardcover)
This is an awesome cookbook. Great Pictures. Great Recipes. Truly inspiring chef. Its amazing how beautiful food can look! If you are a chef and or cookbook collector, this is a must. I have over 100 cookbooks and this is really a great book. I loved reading it and basically read the whole book in one night. BUY IT!!!!
1 of 1 people found the following review helpful
5.0 out of 5 stars
One of the most stunning cookbooks, Nov 30 2011
By Bradley Nelson - Published on Amazon.com
This review is from: Quay: Food Inspired by Nature (Hardcover)
As I've gradually built my cookbook collection, few have been as prized an acquisition as the Quay cookbook. This book is incredibly breathtaking. The book itself and the photography within are fantastic. I have yet to find another cookbook on par with the attention to detail. The Alinea, Fat Duck, and Noma books all come short. The presentation of dishes in elaborate. Clearly an immense amount of thought and care went into designing this book.The recipes are complex, though a number are very approachable. Gilmore has also filled the book with organic photographs that are stunning. With a textured cover and multiple different paper types inside, this is THE coffee table cookbook. I have yet to find another book that is as naturally beautiful as this. A must for chefs and strongly recommended for any who love beautiful cookbooks.
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