Bentley Contemporary Cuisine Brent Savage 0001741968178 Books
Download As PDF : Bentley Contemporary Cuisine Brent Savage 0001741968178 Books
Creative young chef Brent Savage receives rave reviews for his hot Sydney restaurant—Bentley Restaurant & Bar. Brent’s globally influenced, cutting-edge food is often described as "art on a plate." This book reveals the secrets behind his creations in an accessible, engaging manner, and it will inspire the inspirational home cook, the apprentice chef, and the seasoned professional alike. With detailed photography and instructions on modern cooking techniques, such as sous vide (cooking in the bag), replicating the dishes in the home kitchen with professional flair is guaranteed. Recipes include tapas, entrées, mains, desserts, and cocktails to wow.
Bentley Contemporary Cuisine Brent Savage 0001741968178 Books
I'd never heard of Bentley before I bought this book. I've never been to Australia. But surfing around Amazon, I found it and bought it on a whim. I could not have been more pleasantly surprised with what I found. This book is clever, unique, and fascinating. The food is very creative and exciting, without being so complicated as to be just art. The book conveys fine dining, but without an off-putting air; clearly approachable and enjoyable.Bentley uses some of the modern science techniques, but a lot of this book is the fundamentals. There are great recipes that could be recreated at home by the skilled or ambitious cook. Bentley also uses uncommon colors (like black) and plating styles that make this a fresh and insightful reference for us chefs.
This book is a must for cookbook collectors and chefs, and certainly recommended for anyone who loves the art of food.
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Bentley Contemporary Cuisine Brent Savage 0001741968178 Books Reviews
It's not a great book but for the price it's ok
Nice picture quality
Good explanation
Good bistro/gastro book
I recommend it
I purchased my copy through the UK website. I must say this is one of the best cookbooks I've purchase in a while. Though not as artsy, creative or encompassing as Quay, Savage's cuisine is stunning nonetheless. Some may compare his food to Wylie Dufresne of WD-50 presentation and execution wise, but Savage keeps the flavor profile simple and restrained, focusing on no more than 3 or 4 flavors max. The book itself is put together quite nicely (same publisher as Quay) quality photos and a lot of useful recipes that can be used immediately in a professional kitchen. Definitely not for the believer in traditional cuisine Savage's take on "molecular gastronomy" feels more restrained and accessible without feeling contrived or forced for effect only. Highly recommend for the avid cookbook collector or professional. A great value to boot.
A nice story of an aussie chef from my home town Melboune now in sydney.
Always support the Australian chef's
Brent Savage has an incredible grasp of flavor and presentation. Bentley Contemporary Cuisine presents the material in a manner that is approachable for most levels of cooks. His technique ranges from simple to very complex, modern techniques. This book is welcome on the coffee table or the kitchen book shelf.
Not the sort of food one would just knock up at home but a beautiful , brilliant book from a very talented chef .... Can highly recommend
I'd never heard of Bentley before I bought this book. I've never been to Australia. But surfing around , I found it and bought it on a whim. I could not have been more pleasantly surprised with what I found. This book is clever, unique, and fascinating. The food is very creative and exciting, without being so complicated as to be just art. The book conveys fine dining, but without an off-putting air; clearly approachable and enjoyable.
Bentley uses some of the modern science techniques, but a lot of this book is the fundamentals. There are great recipes that could be recreated at home by the skilled or ambitious cook. Bentley also uses uncommon colors (like black) and plating styles that make this a fresh and insightful reference for us chefs.
This book is a must for cookbook collectors and chefs, and certainly recommended for anyone who loves the art of food.
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