Neil Perry Bücher

Neil Perry zählt weltweit zu den Topköchen. Sein Restaurant 'Rockpool' in Sydney ist weit über Australien hinaus bekannt. Neil Perry ist seit elf Jahren 'Chefkoch' der australischen Fluggesellschaft Quantas, für die er die Menüs der First und Business Class kreiert.

An entirely new-look Neil Perry that surpasses anything previously published and is everything you need to know to cook like Neil at home.

The first book to reveal the undiscovered jewels of Southeast Asian cuisine.

"75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City"-- Provided by publisher

"From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals"-- Provided by publisher

Tales of Food, Pleasure and Discovery on the Road. Join us at the table for this 34-course banquet of original stories from food-obsessed writers and chefs sharing their life-changing food experiences.

Redesigned and revised for a new generation of readers, The Food I Love is a modern classic bestseller from Australia's most respected chef.

In Simply Asian , Neil Perry shares his passion for the food, cultures and traditions of China and Southeast Asia. 'My idea of modern Asian food is not muddled, fusion food. Rather it is food respecting its traditions while looking to the future. In this book I have taken a modern, light approach to the cooking and food styles of Southeast Asia, creating recipes with an underlying freshness that really enlivens the palate. These are my all-time favourite dishes-ones that are easy to prepare, strong on flavour and big on impact. All things Asian have fascinated me for more than 30 years. My hope is that this book will help you to unlock the flavours of Asian food and to cook modern Asian food simply-and that you will come to love it as much as I do.'

Recipes for home cooking by leading chefs and food writers.