Bentley: Contemporary Cuisine by Brent Savage and Nick Hildebrandt

  • White chicken stock

    from Bentley: Contemporary Cuisine Bentley by Brent Savage and Nick Hildebrandt

    • Categories: Stocks; Cooking ahead
    • Ingredients: chicken bones; celery; carrots; onions; garlic; bay leaves; thyme
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  • A l'orange

    • debkellie on October 20, 2024

      To appreciate the flavours let the cocktail rest a while after mixing! If you've tart lemons then maybe a little sugar syrup to take off the edge. Quaffable.

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  • ISBN 10 1741968178
  • ISBN 13 9781741968170
  • Published Nov 01 2010
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

Highly talented and creative young chef Brent Savage and uber sommelier Nick Hildebrandt are the dynamic duo behind one of Sydney's hottest restaurants - Bentley Restaurant & Bar in Surry Hills. Brent's globally influenced, cutting-edge food can only be described as 'art on a plate'. He is regarded by food media, chefs and their many loyal customers as a technical master producing awe-inspiring food. This book unveils the secrets behind his creations in an accessible, engaging manner for the aspirational home cook, apprentice chef and seasoned professional alike. With step-by-step photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), cocktails to wow, plus food and wine flavour pairings, the home cook will be turning out stunning plates with professional flare guaranteed to stun dinner guests. Recipes include tapas through to entrees, mains and desserts. Key points: one of the few English cookbooks covering modern cooking techniques, including step-by-step photography of how to sous vide, smoke and dehydrate; written for the home cook so techniques and restaurant recipes can be replicated in a domestic kitchen; more than 80 recipes, each one accompanied with up-close photography.