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Bill's Basics - Bill Granger

Paperback Published: 3rd August 2012
ISBN: 9780732295912
Number Of Pages: 256

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Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg ... Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master.

Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father whose joyful approach to cooking and real-life experience in a domestic kitchen guarantee
his enduring popularity. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. The original
bills opened in inner-city Sydney in 1993. Two further restaurants opened in Sydney in 1996 and 2005, and bills opened in Tokyo in 2008 and Yokohama in early 2010. Bill's first London restaurant, Granger & Co, opened in 2011. Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now, and have been translated into several
languages. His television series, bills food and Bill's Holiday, have charmed audiences worldwide.

About the Author

Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. His previous books include Bill's Sydney Food, Bill's Food, Bill's Open Kitchen, Simply Bill, Every Day, Holiday and Feed Me Now.

ISBN: 9780732295912
ISBN-10: 0732295912
Audience: General
Format: Paperback
Language: English
Number Of Pages: 256
Published: 3rd August 2012
Publisher: HarperCollins Publishers (Australia) Pty Ltd
Country of Publication: AU
Dimensions (cm): 24.7 x 18.7  x 2.1
Weight (kg): 0.98

Earn 48 Qantas Points
on this Book

Bill Granger

About the Author


Bill Granger is an Australian chef and food writer, loved by family cooks and sophisticated foodies alike, for his relaxed style and fresh local-ingredient led dishes. Bill’s sunny, easy-going approach to food is an essential element in his enduring popularity.

In 1993, at the age of 24, he dropped out of art school and opened his first restaurant, bills, in Sydney’s Darlinghurst. It quickly became famous for the best scrambled eggs and ricotta hotcakes in town, served at the now much-copied communal table where locals and visitors, families and celebrities sit down to eat together and thrive on the buzzing atmosphere. Another Sydney restaurant soon followed and in 2008 Bill went international – to Japan, where he now has four successful eateries.

His first London restaurant, Granger & Co, opened in Notting Hill in 2011. With bills Sydney in Waikiki opening twenty years after he served his first brunch, Bill Granger’s casual, joyful and oh-so-Australian approach to dining has become truly global.

Bill’s five TV series are viewed in 30 countries; he has published 11 cookbooks, which have been translated into many languages and sold over 1 million copies worldwide; and he writes weekly newspaper and magazine columns in both the UK and Australia.

In 2006, Bill was awarded the Food Media Club Australia Award for Best Overall Contribution to the Communication of Food and in 2012 Granger & Co won a Condé Nast Traveller Design and Innovation Award. In March 2013 Bill was awarded the Melbourne Food and Wine Festival Legends Award, as nominated by his peers.

Visit Bill Granger's Booktopia Author Page