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Bill’s Basics

by Bill Granger

The New York Times credited him with re-inventing the scrambled egg. Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe.

Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that’s in tune with our busy lives and passion for fresh, healthy flavours.

From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat’s guide to making the recipes every home cook wants to master.


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Released
01 October, 2010

About Bill Granger

With his uncomplicated approach to food and laid-back Sydney style, Bill Granger has changed the face of contemporary Australian dining. Opening his first restaurant, bill’s, in 1993, it wasn’t long before Sydney-siders were clamouring for his signature scrambled eggs and ricotta hotcakes with banana and honeycomb butter. Since then he has opened two more restaurants in Sydney and two in Japan. In that time he has published a range of bestselling cookbooks and he is a regular contributor to newspapers and magazines, both here and overseas. His TV series, bill’s food and bill’s holiday have screened in Australia, the UK and over 30 other countries.



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