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DescriptionWhile there is a layered complexity to world-renowned chef Peter Gilmore's ethereal yet grounded cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity, and purity.
In his new book, Peter invites the reader to share in his private obsession with nature. When not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. ReviewsIf you’re a foodie, this is definitely a must have! From the photographs and illustrations, to the recipes and stories, every turn of the page is a delicious adventure. A beautiful book for the collection. Alicia, The Book Grocer Author descriptionPeter Gilmore has been the executive chef of Quay restaurant since August 2001. Peter's creative and original food has brought Quay international accolades, and the restaurant has appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. His first cookbook was "Quay." |