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Tony Bilson's Recipe Book
This collection of recipes, first published in 1987, based on classical French cooking, covers stocks, sauces, p0t}s and terrines as well as pasta, seafood, meat and game, vegetables, desserts, breads and pastries. Includes tips and techniques, a bibliography and an index. The author is a well-known Australian chef.
Insatiable
'Perfection is an intimidating and inspiring experienc. A craft doesn't progress to art in short order; it develops, it evolves, it absorbs subconscious delicacies and represents them as new insights, and finally it becomes art.' Tony Bilson has been one of Australia's leading chefs for over forty years, and his restaurants represent milestones in Australian gastronomy. From a childhood in country Victoria, Tony quickly established himself as a true bon vivant, and he recounts wild nights and wild appetites with an extraordinary cast of artists, painters, writers and politicians. A Who's Who of Australian cultural life from the late 1960s to the present-day, Insatiable is also a testament to one man's capacity for reinvention and his pursuit of dining perfection.
Tony Bilson's Fine Family Cooking
Tony Bilson's 'Fine Family Cooking' is the kitchen companion from Australia's original master chef to the master chefs of the future. It provides home cooks with a repertoire of recipes and techniques to create restaurant-quality dishes at home. First published 15 years ago, 'Fine Family Cooking's recipes are as relevant now as they were then, and this kitchen classic has been used to inspire and instruct competitors in the current series of 'Masterchef Australia'.
Fine Family Cooking
Tony Bilson's Fine Family Cooking is the kitchen companion from Australia's original master chef to the master chefs of the future. It provides home cooks with a repertoire of recipes and techniques to create restaurant-quality dishes at home. First published 15 years ago, Fine Family Cooking's recipes are as relevant now as they were then, and this kitchen classic has been used to inspire and instruct competitors in 'Masterchef Australia'. Also available: Tony Bilson's autobiography Insatiable - a testament to one man’s capacity for reinvention and his pursuit of dining perfection.
One Continuous Picnic
2007 marks the twenty-fifth anniversary of the first publication of One Continuous Picnic, a frequently acclaimed Australian classic on the history of eating in Australia. The text remains gratifyingly accurate and prescient, and has helped to shape subsequent developments in food in Australia. Until recently, historians have tended to overlook eating, and yet, through meat pies and lamingtons, Symons tells the history of Australia gastronomically. He challenges myths such as that Australia is 'too young' for a national cuisine, and that immigration caused the restaurant boom. Symons shows us that Australia is unique because its citizens have not developed a true contact with the land, have ...
Tony Bilson, Alain Passard & Sergi Arola
Tony Bilson- Sydney**There are some absolutely mind opening experiences that one has in restaurants if you are interested in it. Some people just go along and go 'munch, munch, munch'. I go along and weep. Alain Passard - Paris**The great dishes of tomorrow will hardly be touched by the cook's hand at all. Sergi Arola - Madrid**When I realized I could never arrive to the level ofplaying as Raymundo, I changed from a career in music to cuisine and I found in cuisine the same fight, the same passion and the same capacity of composing as in music.
Many Faces of Inspiration
For 35 years Jeffrey has been dealing on a daily basis with leading musicians, actors, singers, composers, and people behind the footlights who have made the arts scene so vibrant. This book is based on conversations he has recorded with remarkable people exploring the inmost thoughts, passions, struggles and dreams that drive their creativity.
To Die For
In this glorious celebration of food and eating, Stephen Downes, one of Australia’s foremost food critics and food writers, leads readers through the 100 food experiences they must have before they expire, based on his own culinary encounters, and his astonishing food knowledge and expertise. Some of these experiences are as simple and affordable as making and eating homemade mayonnaise, while others are as glamorous as consuming fried fresh foie gras at the Relais de la Poste in Magesq near Bordeaux.
Plenty
Gay Bilson's name is synonymous with the revolution in Australian cooking and restaurant life that began in the 1970s. Her food is legendary, as are her informed and passionate observations about food and culture. Plenty is a rare feast for the mind and senses: sharply personal memories and musings, including the years at the Bon Gout, Berowra Waters Inn and Bennelong restaurants in Sydney; perceptive portraits of eminent chefs and food writers; and, throughout, a sustained reflection on the significance of preparing and sharing food.Gay Bilson's writing is in turn cerebral and sensuous, analytical and celebratory, purposeful and playfully digressive. This book, like the best restaurants, offers pleasure and nourishment in equal measure.
Urban Food Culture
This book explores the food history of twentieth-century Sydney, Shanghai and Singapore within an Asian Pacific network of flux and flows. It engages with a range of historical perspectives on each city’s food and culinary histories, including colonial culinary legacies, restaurants, cafes, street food, market gardens, supermarkets and cookbooks, examining the exchange of goods and services and how the migration of people to the urban centres informed the social histories of the cities’ foodways in the contexts of culinary nationalism, ethnic identities and globalization. Considering the recent food history of the three cities and its complex narrative of empire, trade networks and migration patterns, this book discusses key aspects of each city’s cuisine in the twentieth century, examining the interwoven threads of colonialism and globalization.
