Plenty: Digressions on FoodGay 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. |
Contents
Early Watermelon is not fruit | 1 |
Café society in the Antipodes Tonys Bon Goût | 9 |
Fonds de cuisine Berowra Waters Inn | 26 |
Copyright | |
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apple asked Australian baked beef Bennelong Berowra Waters Berowra Waters Inn blood sausage Bon Goût BOOKS AND COOKS bowl braised bread brioche BURIED TREASURE butter Café society caviar charcoal chef Cheong Liew chopped cigarette tin congee cookbooks cookery cream crème crème brûlée culinary custard diners dining dining-room dish eggs Elizabeth David fish flavour French fresh fruit garnish Gastronomy green haute cuisine ingredients Janni Kyritsis jelly kitchen leaves lemon Leo Schofield marrow marvellous meal meat menu Michael Symons milk mixture nest never nouvelle cuisine novel olive oil once onions oven parsley peel piece plate posset produce purée quince recipe red-wine restaurant rice salad salt sandwich sauce seemed sense served slices sorrel soup spoon sugar Sydney tablespoons taste teaspoon thin things told tomato Tony Bilson wine writing wrote yoghurt yolks