PDF Download Quay: food inspired by nature, by Peter Gilmore
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Quay: food inspired by nature, by Peter Gilmore
PDF Download Quay: food inspired by nature, by Peter Gilmore
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"Peter Gilmore's flavour profiles are exquisite - his cuisine is a brilliant representation of Australia today - global while maintaining its indigenous spirit." Thomas Keller.Quay, one of the top 50 restaurants in the world, is a showcase for Peter Gilmore's culinary genius.Peter's nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay is reflected in the stunning photography and illustration of this eagerly anticipated book.Quay's recipes, including the irresistible eight-texture chocolate cake and signature 'sea pearls', will take you on an inspirational adventure, exploring flavor, texture and technique. Start with a single component, build to a show-stopping dish, or simply enjoy the visual and culinary journey.
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Product details
Hardcover: 255 pages
Publisher: Murdoch Books (October 1, 2010)
Language: English
ISBN-10: 1741964873
ISBN-13: 978-1741964875
Product Dimensions:
10.4 x 1.2 x 12.5 inches
Shipping Weight: 5.1 pounds (View shipping rates and policies)
Average Customer Review:
5.0 out of 5 stars
20 customer reviews
Amazon Best Sellers Rank:
#185,742 in Books (See Top 100 in Books)
As my cookbook collection nears triple digits it really takes something special in order to stand out from the crowd. Seated alongside books like Noma, Alinea, the Thomas Keller collection and even the vast expanse that is the Modernist Cuisine set Quay stands out as the most impressive by far! The quality of materials and printing is simply astonishing. Now if your looking for a cookbook to copy and paste recipes to impress your mother in law this isnt the book for you. Its meant for professionals and the truly hardcore home cooks, to inspire and enlighten rather than give you something to cook on Saturday night (although you could i imagine). As a professorial Chef I look to books like this for inspiration for the upcoming season and Quay is hugely influential in this respect, I may never cook a dish directly from the book but techniques and ideas are conveyed just as much as weights and measurements. I love this book, I read it cover to cover upon first receiving it. it draws you in and grabs hold of you, its all youll be talking about for days after getting it.Pros:*highest production values of any cookbook i have seen thus far! Beautiful paper!*8 texture chocolate cake!*Introductions to dishes explaining inspirations are well written.*Amazing photography.*Cloth-like cover and binding are actually quite durable.Cons:*high gloss paper will show fingerprints.*Not for everyone.*Many ingredients will be impossible (or nearly so) to source outside of Australia.*Focus on using fresh edible flowers and buds seems overdone on some dishes (to my taste)
As I've gradually built my cookbook collection, few have been as prized an acquisition as the Quay cookbook. This book is incredibly breathtaking. The book itself and the photography within are fantastic. I have yet to find another cookbook on par with the attention to detail. The Alinea, Fat Duck, and Noma books all come short. The presentation of dishes in elaborate. Clearly an immense amount of thought and care went into designing this book.The recipes are complex, though a number are very approachable. Gilmore has also filled the book with organic photographs that are stunning. With a textured cover and multiple different paper types inside, this is THE coffee table cookbook. I have yet to find another book that is as naturally beautiful as this. A must for chefs and strongly recommended for any who love beautiful cookbooks.
I have been fortunate enough to eat in Quay. I love this book as a reminder of the gorgeous cuisine.
This was a gift for my son that he requested. He loves it. It's a beautiful book.
One of a kind chef and presentation
Just a great book. Beautiful
Beautiful book
I'd recommend this bood for those young chefs who love to create beautiful dishes. Also this book is not about molecular gastronomy technique. It is about natural ingredient and great presentation.
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