Just Duck: the farm, the chefs, the cookbook
Condition: SECONDHAND
This is a secondhand book. The jacket image is indicative only and does not represent the condition of this copy. For information about the condition of this book you can email us.
Jodi and Greg Clarke have published a 164-page hard cover cookbook with photographer Andy Zakeli that features recipes from the chefs they sell their ducks to. It has some 40 duck recipes from some of Australia's finest chefs - the foreword is by Dan Hunter at the renowned Brae.
There are two recipes with pictures from Rob Kabboord, chef and owner of Merricote in Northcote, Melbourne, including a duck charcuterie and a simple dish of duck hearts that was inspired by a beautiful story Rob told them from a time when he was a commis in London. The story and the dishes are part of the book featuring chefs and their ducks.
Author: Jodi Clarke
Format: Hardback, 158 pages, 205mm x 290mm
Published: 2015, Great Ocean Ducks, Australia
Genre: Food & Drink: General
Description
Jodi and Greg Clarke have published a 164-page hard cover cookbook with photographer Andy Zakeli that features recipes from the chefs they sell their ducks to. It has some 40 duck recipes from some of Australia's finest chefs - the foreword is by Dan Hunter at the renowned Brae.
There are two recipes with pictures from Rob Kabboord, chef and owner of Merricote in Northcote, Melbourne, including a duck charcuterie and a simple dish of duck hearts that was inspired by a beautiful story Rob told them from a time when he was a commis in London. The story and the dishes are part of the book featuring chefs and their ducks.
Just Duck: the farm, the chefs, the cookbook