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Bill Granger has always had a keen interest in food and loves to experiment in the kitchen. His fascination for developing new ideas led him to establish his own restaurants in Sydney where he runs the successful Bill's and Bill's 2. Since writing his bestselling first books, "Sydney Food" and "Bill's Food", Bill has been a contributor to numerous publications, including the ABC delicious magazine and regularly appears in the international press. In his restaurants and at home, he takes advantage of the availability and diversity of ingredients in Sydney. Sydney's multicultural influences are evident in his cooking style and his food is perfect for today's casual way of life. Acclaimed food and lifestyle photographer Petrina Tinslay brings a sophisticated visual style to "Bill's Open Kitchen". Her work on these books has won her prestigious awards both in the UK and USA. --This text refers to an out of print or unavailable edition of this title.
The book is amazing, the pictures are pretty and the recipes are very practices and simple! One of my favorites!Published on January 25, 2013 by Rebeca Jacuniak
Im a huge bill granger fan. I love his show and own 2 of his cookbooks. I have tried several recipes and they turn out to be amazing. Read morePublished on November 2, 2012 by Gordielle v.
This is a delightful cookbook. Something of the author's joy and enthusiasm for good food come through the pages. Read morePublished on October 14, 2010 by Michelle Crouch
Fabulous recipes - light, simple and tasty. If you can get the ingredients they all look delicios and Bill's methods are simple and easy to follow.
I made the Lemon-Lime Tart this evening. Bill's measurements, oven temperatures, and cooking times were all slightly off. The shortbread crust was pale, bland, and mushy. Read morePublished on April 10, 2006 by Swedish Chef