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Bill Granger, hugely popular Australian food writer, television chef and restaurateur has worked his particular magic on over 100 of his favourite classic dishes, bringing them effortlessly into the twenty-first century. Bill's Basics is a cheat's guide to making the recipes that every home cook wants to master. Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that's in tune with our busy lives and passion for fresh and healthy flavours. This is a one-stop manual of favourite dishes for every occasion, from lazy breakfasts to late-night suppers to lunch for a crowd. In choosing them, Bill has drawn on all his fondest food memories, including dishes from a variety of different countries. From lamb tagine to prawn laksa, Thai beef salad to chocolate brownies, chicken burritos to creme caramel, this is the repertoire that every home cook wants to master. Bill's Basics will quickly become the essential book that all home cooks turn to time and again. A modern classic, packed with irresistible photography, written with Bill's trademark friendly yet reassuring authority, it will have readers cooking their way through it from cover to cover.
Bill Granger's steadfast belief is that food should always be a joy, never a chore. Bill opened his first restaurant, bills, in Sydney at the age of 22, and bills Surry Hills three years later; a third Sydney restaurant was opened in 2005. In 2009 he opened in Tokyo and Bill is working on opening his first restaurant in London. His previous books have been translated into six languages. He writes regularly for Waitrose Food Illustrated and Australia's and the Netherland's delicious. magazine. His television series, bills food, launched in 2004 and has been broadcast worldwide in 27 countries; in the UK over two million viewers watched it on BBC TV. His second TV series Bill's Holiday screened in the UK and Australia in 2009. Author's location: London & Sydney