Product Details

• Amazon Sales Rank: #10612 in Books
• Published on: 2002-08-01
• Number of items: 1
• Binding: Paperback
• 192 pages

Book Information
Bill Granger is a Sydney success story. He has always liked to cook, but moving to Sydney as an art student changed his perception of what food could be. He's always enjoyed food that's fresh and light--that boosts your energy rather than absorbing it. In 1988 Sydney already had the ingredients, and the chefs, like Neil Perry, who were bringing them to life. Bill's father was a butcher but when he moved to Sydney from Melbourne, he discovered fish and stylish, market-fresh food.

Like a lot of students, he worked as a waiter. In his case it was at La Passion du Fruit (then in Paddington, it's now in Surry Hills). The owner, Christine Juillet, only served French-Mediterranean-style breakfasts and lunch at Passion, and agreed to let Bill open for dinner three nights a week. Passion just had what was called a "tearoom" license, which meant they weren't allowed to cook on the premises so Bill did all the cooking that his venture required at his mother's house in Darling Point, and then assembled the dishes (reheating soup in a coffee pot, steaming asparagus in an electric kettle) at the restaurant. Much of what he made was fresh. Christine's influence, and that quirk of restaurant law, taught him how to combine the best produce he could find with elements he had pre-prepared, into dishes people enjoyed--this is, in fact, what a lot of Sydneysiders do at home in their own kitchens.

For Bill the kitchen table has always been the heart of his household. When he opened bills in 1993 it had council restrictions that allowed him to only seat 35 people at a time, so he put in a big communal table to fill the space in an inviting way. It turned out to be what Sydneysiders wanted. Business people on their way to work, staff from the nearby Hospital on their lunch break, lone Saturday brunchers--all bumping elbows over the papers and magazines at the big table.

When he went to San Francisco in 1989 he ate at China Moon, Barbara Tropp's famous restaurant. It was the first time he'd tasted Asian food cooked in a modern way and it blew his mind. He bought her book, The Modern Art of Chinese Cooking and the vital, elegant flavours of that food became a big part of his two restaurants, bills, and bills2 which he opened in 1996. And when Kylie Kwong, who had worked with Neil Perry to make Sydney's famous Rockpool restaurant a success, decided to start a restaurant of her own, she came to work with Bill while the new venture was in the planning stages. They got along so well--they both love Chinese peasant food--that they decided to go into business together, opening Billy Kwong.

Bill's hugely successful first book, Sydney Food, was published in October 2000.

"I crave Bill's food everyday." Jill Dupleix, The Times Cook

Synopsis
Renowned Sydney-based restaurateur Bill Granger presents a recipe collection to cater for all occasions, from a relaxed family brunch, to dinner with friends. Every recipe is illustrated with a colour photograph.

Customer Reviews

Bill's Food
His style of cooking is amazing I am never disapointed with the food. We eat the Bill Granger way nearly everyday now. I feel so much healthier and energized by the food I now cook. Everybody needs at least one of Bill's books, one book and your hooked. I am now collecting them all. So come on Bill more books please.

A classic and must buy!!!!
I've had this book for a few years now, and still love it as much as when I first bought it. The recipes are varied and easy to follow, the ingredients are easy to obtain and the techniques are not overtly fussy. They really are easy to follow, as I can be quite lazy with technique and panic if things are too complex, but this is great. The results are fabulous, fresh and exciting. After a few goes you start to remember the recipes; the banana bread, spicy meatballs...(my brother is really fussy and loves the meatballs). The book is split up into simple sections (breakfast, lunch, afternoon tea, etc ) with lots of beautiful close ups of each dish. It's my favourite Bill's as it is simple yet stunning. Buy this book...you won't regret it! It'll show how to cook thrilling dishes quickly. A worth while investment.

Wonderful!!!!!
Every recipe I have tried has been absolutely delicious. I have all his recipe books and am never disappointed with the results. The best thing is they are all so quick and easy and the taste is never compromised - so I have found they are perfect for entertaining as you do not spend the whole night slaving in the kitchen...