Items related to Origin: The Food of Ben Shewry
Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include his famous "Snow crab" and "Potato cooked in the earth it was grown." Origin is Ben's unique and extraordinary account of food, memory, time, and place. Includes dual measurements.
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About the Author:
Ben Shewry is head chef at a three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012 and named as number 63 in The S.Pellegrino World’s 50 Best Restaurants. He was raised on an isolated farm on the west coast of New Zealand’s North Island. His childhood experiences there, living off the land, have deeply influenced his style of cooking, which shows a profound respect for nature and the environment. Ben is highly respected by chefs and food writers throughout the world and regularly attends prestigious food festivals and events.
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- PublisherMurdoch Books
- Publication date2013
- ISBN 10 1741969875
- ISBN 13 9781741969870
- BindingHardcover
- Number of pages304
- Rating
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Origin: The Food of Ben Shewry
Published by
Murdoch Books
(2013)
ISBN 10: 1741969875
ISBN 13: 9781741969870
Used
Hardcover
First Edition
Quantity: 1
Seller:
Rating
Book Description Hardcover. Condition: As New. No Jacket. 1st Edition. As new. Pages are clean and in perfect condition throughout. The book itself is one of the most gorgeous cookbook's you'll come across. The cover is part cloth, part marbled and is the perfect tribute to one of Australia's / New Zealand's most celebrated chefs. Much more than a cookbook, this magnificent work showcases the creative genius of internationally acclaimed chef Ben Shewry and offers a window into his life and philosophy. Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include Ben's famous 'Snow crab' and 'Potato cooked in the earth it was grown'. Origin is Ben's unique and extraordinary account of food, memory, time and place. Ben Shewry is head chef at three-hat Melbourne restaurant Attica, which was awarded Restaurant of the Year in The Age Good Food Guide 2012 and named as number 63 in The S.Pellegrino World's 50 Best Restaurants. Ben was raised on an isolated farm on the west coast of New Zealand's North Island. His childhood experiences there, living off the land, have deeply influenced his style of cooking, which shows a profound respect for nature and the environment. Ben is highly respected by chefs and food writers throughout the world and regularly attends prestigious food festivals and events. Seller Inventory # 0057
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