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From one of Australia's finest chefs, Tony Bilson, comes this new
edition of his classic book Fine Family Cooking. With more than 300
recipes to suit any occasion, such as braised oxtail, chicken
pot-au-feu, tomato terrine or creme caramel, this cookbook will become
an essential reference and inspiration to the chefs and gastronomes of
today and tomorrow.
Tony Bilson's Fine Family Cooking is the kitchen companion from
Australia's original master chef to the master chefs of the future. It
provides home cooks with a repertoire of recipes and techniques to
create restaurant-quality dishes at home. First published 15 years ago,
Fine Family Cooking's recipes are as relevant now as they were then,
and this kitchen classic has been used to inspire and instruct
competitors in the current series of ‘Masterchef Australia’.
Author Biography
Tony Bilson, the ‘Godfather of Australian Cuisine’, has been recognised
as one of Australia’s leading chefs for more than 40 years and his
restaurants have been milestones in the advance of Australian
gastronomy. They include Berowra Waters Inn, Kinselas, Treasury,
Ampersand, Canard, Bilson’s and Number One Wine Bar. In 2006 Tony was
inducted into the Restaurant & Catering Hall of Fame and the Sydney
Morning Herald Good Food Guide honoured him with a special award for
his contribution to the industry. Tony has published five books and has
contributed to major wine and food magazines as well as newspapers
around Australia. In 2009 and 2010 he was a celebrity guest on
‘Masterchef Australia’, and in January 2010 his inaugural festival,
Cuisine NOW, was staged in Sydney with three visiting world class chefs
and four of Australia’s most renowned chefs. Cuisine NOW will become an
annual event in the culinary calendar.
