Organum by Peter Gilmore

  • Garden peas, cultured butter, sea salt, crisp pea blossoms

    Garden peas, cultured butter, sea salt, crisp pea blossoms

    from Organum Organum by Peter Gilmore

    • Categories: Dips, spreads & salsas; Fried doughs; Salads; Vegetarian
    • Ingredients: eschallots; Jersey cream; frozen peas in cream sauce; pea blossoms; agretti; wheat starch; rice flour; soda water; grapeseed oil; sterilising liquid; MM100 cheese culture; carrot blossoms; white bean blossoms
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Notes about this book

  • debbyc on December 26, 2014

    Truly an inspirational book on many levels. Peter Gilmore has been inspired by his ingredients working together, but as I will never be able to source the combination of ingredients, any attempt by me to make the recipes are going to have so many substitutes that they become "inspired by". And I am sure would taste nothing like Peter Gilmore's rare and unusual ingredients. However I am also inspired to want to taste his alchemy and eating at the Quay has been added to my list of 50 things to do before I die. Beautiful book, for a big coffee table, however although the book may have been inspired by natures harmonies I found the presentations reminiscent of laboratory Petri dishes, or a take away sushi bar photographic menu, and I am not sure the presentations did the intriguing dishes justice.

  • debbyc on December 22, 2014

    Truly an inspirational book on many levels. Peter Gilmore has been inspired by his ingredients working together, but as I will never be able to source the combination of ingredients, any attempt by me to make the recipes are going to have so many substitutes that they become "inspired by". And I am sure would taste nothing like Peter Gilmore's rare and unusual ingredients. However I am also inspired to want to taste his alchemy and eating at the Quay has been added to my list of 50 things to do before I die. Beautiful book, for a big coffee table, however although the book may have been inspired by natures harmonies I found the presentations reminiscent of laboratory Petri dishes, or a take away sushi bar photographic menu, and I am not sure the presentations did the intriguing dishes justice.

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  • ISBN 10 1743360037
  • ISBN 13 9781743360033
  • Linked ISBNs
  • Published Nov 01 2014
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries Australia
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book, Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.

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