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Bill's Basics

Paperback | 3 August 2012

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Bill's Basics, 100 classic recipes made simple. The New York Times credited him with re-inventing the scrambled egg ... Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master.

Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father whose joyful approach to cooking and real-life experience in a domestic kitchen guarantee his enduring popularity. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. The original bills opened in inner-city Sydney in 1993. Two further restaurants opened in Sydney in 1996 and 2005, and bills opened in Tokyo in 2008 and Yokohama in early 2010. Bill's first London restaurant, Granger & Co, opened in 2011. Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now, and have been translated into several languages. His television series, bills food and Bill's Holiday, have charmed audiences worldwide.

About the Author

Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (The New York Times) is a self-taught cook and busy father. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. His previous books include Bill's Sydney Food, Bill's Food, Bill's Open Kitchen, Simply Bill, Every Day, Holiday and Feed Me Now.

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