Brent Savage — BENTLEY: CONTEMPORARY CUISINE..

Australia, Murdoch Books, 2010. Un volume (25x28 cm) di 255 pagine. Con numerose illustrazioni, una foto per ogni ricetta, di Luke Burgess. In lingua inglese. Cartonato editoriale nero con titolo argentato al piatto; tagli neri. Ottime condizioni (come nuovo). "Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food.This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike". Peso: 1750 gr.