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bills open kitchen Paperback – January 25, 2005
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About the Author
Famous for the communal table at his tiny Sydney cafe, Bill Granger was serving his parents breakfast in bed by the time he was five. He opened his first restaurant, bills, when he was only 22 and quickly made his reputation with simple scrambled eggs and ricotta hotcakes. Even the New York Times sings his praises as the "egg master of Sydney". Today, his simple no-fuss cuisine is loved by the rich and famous, not to mention the loyal band of locals who regularly dine at bills and bills 2. With two best-selling cookbooks behind him, Sydney Food and bills food, Bill has been a contributor to numerous publications, including the ABC delicious, magazine.
Top Customer Reviews
It's near impossible to find a cookbook that isn't packed with recipies calling for butter, bacon, and heavy cream. Many of the options in Bill's Open Kitchen are delicious, diet friendly, and quick. What's more, -every single- recipe comes with a lovely photo of the finished product, so you know in advance what looks appealing.
Hooray for food!
My only grouse is that if you have one of Bill's other book already, this one is not much different from the other, only a twist of dressing or sauce or different ingredient to make up another version of a dish.
Most Recent Customer Reviews
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
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
Bill Granger's fresh perspective on good, honest food has inspired me to alter my culinary approach to every meal I prepare. Read morePublished on August 1, 2010 by Flamingo
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