Soul
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.
Judith Tabron's Soul Bar and Bistro is a cornerstone for Auckland's dining and drinking, a real meeting point on the waterfront. This book is based on Soul and its recipes, with additional comments from Judith about the food, the venue and tales of the Auckland restaurant scene. The recipes for the project are being created by Judith herself, by Peter Thornley, her restaurant chef (recently ex-Icon at Te Papa), plus sample recipes by some of the guest chefs Judith has featured at Soul on a regular basis. These include: Bill Marquetry from Melbourne, Charlie Trotter from Chicago, Greg Malouf also from Melbourne, Gee Ling who has an Asian cooking show on TV 2 and is the maitre d' at Soul, and Philip Johnson of Ecco in Brisbane. Each guest chef has provided recipes for a set-piece menu of starter, main and dessert. Two or more mixed drink recipes will separate each section. There are approx 75-80 recipes in total and all will be photographed.
Author: Judith Tabron
Format: Paperback, 144 pages, 232mm x 257mm, 722 g
Published: 2005, Random House New Zealand Ltd, New Zealand
Genre: National & Regional Cuisine
Description
Judith Tabron's Soul Bar and Bistro is a cornerstone for Auckland's dining and drinking, a real meeting point on the waterfront. This book is based on Soul and its recipes, with additional comments from Judith about the food, the venue and tales of the Auckland restaurant scene. The recipes for the project are being created by Judith herself, by Peter Thornley, her restaurant chef (recently ex-Icon at Te Papa), plus sample recipes by some of the guest chefs Judith has featured at Soul on a regular basis. These include: Bill Marquetry from Melbourne, Charlie Trotter from Chicago, Greg Malouf also from Melbourne, Gee Ling who has an Asian cooking show on TV 2 and is the maitre d' at Soul, and Philip Johnson of Ecco in Brisbane. Each guest chef has provided recipes for a set-piece menu of starter, main and dessert. Two or more mixed drink recipes will separate each section. There are approx 75-80 recipes in total and all will be photographed.
Soul