In a few short years, Cumulus Inc. has won a place in many hearts. With its open kitchen, industrial architectural elements and light streaming in through the bank of windows, it is somewhere to gather, talk and eat at any time of day. And the food fits like a glove, starting with the perfect breakfast and ending with a late-night charcuterie plate.
Based around the ebb and flow of a day at Cumulus, Andrew McConnell's first book gathers his recipes for the signature dishes that keep people coming back for more. This is food for the way we eat now.
About The Author
Andrew McConnell is executive chef and co-owner of Cumulus Inc., an eating house and bar in a Melbourne laneway. He is also executive chef of Cutler & Co. Dining Room & Bar in Fitzroy, which was named best new restaurant by The Age Good Food Guide and Australian Gourmet Traveller's restaurant of the year in 2010. His previous melbourne restaurants include Three, One, Two, Mrs Jones and Diningroom 211; he has also worked at numerous other restaurants in Melbourne, London, Hong Kong and Shanghai.
Andrew McConnell has twice been honoured as chef of the year by The Age Good Food Guide.
Number Of Pages: 240
Published: 31st October 2011
Dimensions (cm): 29.5 x 22.0 x 2.700
Weight (kg): 29.5