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Bentley: Contemporary Cuisine (Hardback)
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Bentley: Contemporary Cuisine (Hardback)

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£30.00
Hardback 256 Pages / Published: 01/11/2010
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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.

Publisher: Murdoch Books
ISBN: 9781741968170
Number of pages: 256
Weight: 1701 g
Dimensions: 275 x 240 x 30 mm

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“Bentley”

Brent Savage isn't from round these parts. His restaurant, Bentley is one of the most popular in Australia and thanks to it's unique brand of culinary excellence, has established Brent as one of the best... More

Hardback edition
8th October 2012
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