Sepia by Martin Benn
Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.
"Martin Benn introduces us to some of his most stunning plates..an honest account of the highs and lows of being a world-renowned chef brings Sepia to life, alongside cutting-edge design and page-popping pictures" - Food & Travel
Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.
| SKU | Nicht verfügbar |
| ISBN 13 | 9781743360637 |
| ISBN 10 | 1743360630 |
| Titel | Sepia |
| Autor | Martin Benn |
| Buchzustand | Nicht verfügbar |
| Verlag | Murdoch Books |
| Erscheinungsjahr | 2014-11-01 |
| Seitenanzahl | 304 |
| Hinweis auf dem Einband | Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden. |
| Hinweis | Nicht verfügbar |