Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.
To get the free app, enter your mobile phone number.
Other Sellers on Amazon
+ $3.99 shipping
Bill'S Sydney Food Paperback – August 1, 2000
The Amazon Book Review
Author interviews, book reviews, editors picks, and more. Read it now
Frequently bought together
Customers who bought this item also bought
About the Author
Bill Granger presents food that is visually appealing, relaxed, delicious, fresh and full of flavour. A self-taught cook, he runs the three Sydney landmark 'bills' restaurants. In addition to being the author of six bestselling cookbooks, Bill has been a contributor to many food publications in Australia and internationally. In 2004 Bill launched his debut television series 'bills food' on The LifeStyle Channel. The series was acquired by the BBC in the UK and 22 other countries. A second series of 'bills food' premiered in late 2006 and has since screened internationally, and 'bills holiday', Bill's third TV series, screened on The LifeStyle Channel in early 2009. --This text refers to an out of print or unavailable edition of this title.
Top customer reviews
I'm not too familiar with his lunch and dinner but I bought this book for a friend and they have enjoyed the other items. They are also very picky eaters, so I was shocked to hear they enjoyed a few dinner items.
Bill's cookbook easily converts to USA measurements, not to worry.
Plus an additional benefit is that you get a lot of recipes that you can try for yourself, no matter how far you are geographically from Sydney. The reader is given a good overview and primer into some of the things that have made Sydney cuisine tick, such as the importance of freshly available produce, seafood, Asian and Italian migratory influences and the general Australian can do, joie de vivre.
Make no mistake, this is not some out-of-reach cultural reference that inadvertently assumes that you need to spend half a day fussing to make what appears to be a simple dish and then that is only achievable if you have a professional kitchen brigade and many Michelin stars on the sideboard. It is instead a rather practical, encouraging work that is split into breakfast, lunch and dinner.
Everything starts well with what seems to be an overly simplistic dish - ricotta hotcakes with honeycomb butter - yet when you start to put this book knowledge into practice you can see how the KISS (keep it simple and sweet) approach works well here. Taste need not be related to complexity, often it can be quite the reverse.
Despite this book's age, it still looks as fresh and as relevant as the day it was released and a look online shows that it continues to be in demand and does not inhabit the online "bargain basement" of booksellers. Many modern day authors would be honoured to see such a price point being charged over a decade after publication! 99%-plus of this book remains as relevant and valid today as the day the book was published.
Accompanied by many impressive, yet matter-of-fact photographs of both the surrounding culture and the dishes in question - the recipes themselves are perfectly formed in the style that you would expect them to be. All the information is at hand so all you really need to do is get cooking. Give this book the chance and it is a fair certainty you will get cooking and, if you think that Australian food is mostly a snag on the barbie (a sausage on the barbecue) prepare to be pleasantly surprised.
1. entire recipie on one page
2. photo of finished dish (and what photos they are)
Even if you only try one or two recipies it is totally worth it - I might need to order another soon as mine shows the battle scars of heavy use.
Get this cookbook and if you ever get the chance go to BIll's in Sydney (especially for breakfast) as it is one of the best and most unpretnetious places you can eat.