POSTED: 25 AUGUST 2010

Bill Granger's new book takes you back to basics*

The New York Times credited him with re-inventing the scrambled egg, and in Bill’s Basics, beloved Australian chef Bill Granger turns his hand to other tried-and-true classics.

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, television chef and food writer, works his magic on 100 classic dishes from arond the globe.

He 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.

Bill Granger 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 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. Plans for Bill’s first London restaurant are building momentum.

*Based on media release issued by HarperCollins.

PUBLISHING DETAILS

Bill Granger, Bill's Basics

Published 1 October by HarperCollins | 256pp hardback | $49.99