{"product_id":"9781911632962-australian-food","title":"Australian Food","description":"\u003cmeta content=\"text\/html; charset=utf-8\" http-equiv=\"Content-Type\"\u003e\u003cp\u003e\u003cspan\u003eThe hotly anticipated new book from Bill Granger celebrates today's bright picture of Australian food - 20 years since he released the bestselling \u003ci\u003eSydney Food\u003c\/i\u003e.\u003cbr\u003e\u003ci\u003eThe long-awaited new cookbook from the king of relaxed Australian cafe style food\u003c\/i\u003e\u003ci\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker \u003cbr\u003e\u003cbr\u003eIn the 20 years since Bill Granger published his first book of recipes,\u003ci\u003e Sydney Food\u003c\/i\u003e, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. \u003cbr\u003e\u003cbr\u003eSince then, Bill has been crowned the 'egg master of Sydney' (\u003ci\u003eNew York Times\u003c\/i\u003e 2002), the 'king of breakfast' (\u003ci\u003eThe Telegraph Magazine\u003c\/i\u003e, 2016), the 'creator of avocado toast' (\u003ci\u003eWashington Post\u003c\/i\u003e 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (\u003ci\u003eThe New Yorker \u003c\/i\u003e2018).\u003cbr\u003e\u003cbr\u003eNowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' \u003ci\u003eGood Food\u003c\/i\u003e 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Rarewaves","offers":[{"title":"Default Title","offer_id":56450788721014,"sku":"9781911632962","price":27.78,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0092\/7504\/8033\/files\/orig_28561298.jpg?v=1760453972","url":"https:\/\/www.rarewaves.com\/products\/9781911632962-australian-food","provider":"Rarewaves.com","version":"1.0","type":"link"}