Beppi: a Life in Three Courses by Beppi Polese
This illustrated memoir follows the story of iconic Sydney restauranteur Beppi Polese. Born in 1925 in a farming village in northern Italy, where food and eating were a matter of daily subsistence, Beppi began his training in silver service dining in Milan. His career was interrupted by World War II and his imprisonment in an Austrian labour camp, from which he escaped to join the partisans in the mountainous Friuli region. In 1952, after working in the great hotels of Florence and Venice, Beppi emigrated to Australia, bringing a rich European heritage of food service to his new home. From his eponymous restaurant, established in 1956, he introduced Sydneysiders to the ingredients and flavours of Italy, helping to change the way Australians ate. "Beppi's" also features 50 narrative style recipes, ranging from his mother's method of making polenta to the signature dishes of the 1950s and 60s.
John Newton is a freelance writer, journalist and novelist. Among his food books are Wogfood, An Oral History with Recipes; as well as Fresh from Italy and bel mondo beautiful world, both with Stefano Manfredi; and for Murdoch Books, A Little Taste of Spain and Cooking Spanish. He has published two novels, Whoring and The Man Who Painted Women. John has won several awards for food writing, including the Gold Ladle for Best Food Journalist in the 2005 World Food Media Awards.
| SKU | Unavailable |
| ISBN 13 | 9781740458771 |
| ISBN 10 | 174045877X |
| Title | Beppi: a Life in Three Courses |
| Author | Beppi Polese |
| Condition | Unavailable |
| Publisher | Murdoch Books |
| Year published | 2007-04-01 |
| Number of pages | 224 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |