The Bentley was opened in March 2006 in Sydney by Chef Brent Savage and Sommelier Nick Hildebrandt. With the Bentley came a new kind of restaurant for Sydney – one where the food could challenge and inspire you, but in a relaxed atmosphere where you could find an eclectic list of wines not offered anywhere else.
2013 has seen the Bentley move from its original home in Surry Hills to a bigger, grander space at the Radisson Blu Hotel. 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. It has detailed photography and instructions on modern cooking techniques, such as sous vide, but replicating the dishes in the home kitchen is not too difficult. Recipes are not overwhelming and very easy to follow. See the recipe for Seared Tuna in the Cooking-at-home section. This is a very good cookbook, full with great recipes that are not too hard to duplicate at home. Some of the ingredients could be difficult to get hold of, but in general they could easily be substituted with something similar.
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December 2013
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