Free PDF Quay: Food Inspired, by Nature, by Peter Gilmore
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Quay: Food Inspired, by Nature, by Peter Gilmore
Free PDF Quay: Food Inspired, by Nature, by Peter Gilmore
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From the culinary genius Peter Gilmore, one of the top 50 chefs in the world, comes this eagerly-anticipated book. Quay’s stunning design and photography perfectly echoes Peter’s nature-based philosophy and the organic presentation that is synonymous with the fine dining experience at Quay. Peter’s recipes, including the famous snow egg and his signature iridescent sea pearls, will take you on an inspirational adventure, exploring flavor, texture, and technique. Start with a single component, build to a showstopping dish, or simply enjoy the visual and culinary journey.
- Sales Rank: #515026 in Books
- Brand: Gilmore, Peter
- Published on: 2010-10-01
- Original language: English
- Number of items: 1
- Dimensions: 12.25″ h x 10.25″ w x 1.50″ l, 5.00 pounds
- Binding: Hardcover
- 288 pages
About the Author
Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status in the Sydney Morning Herald’s Good Food Guide for the past 7 years. Peter’s creative and original food has brought Quay international accolades, and the restaurant was recently ranked 27th in the San Pellegrino World’s 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His unique philosophy is “food inspired by nature” and he encapsulates this in his picture-perfect dishes that celebrate nature’s beauty and diversity.
Most helpful customer reviews
22 of 23 people found the following review helpful.
Better than Noma
By Reginald Abalos
Quay is simply stunning. The quality of the photography, layout, materials is just first class and much better than NOMA. Though Redzepi and Gilmore share a similar local terroir cooking philosophy the book presents Gilmore’s cuisine much better. As far as recipes, keep in mind that Quay the restaurant is in Sydney so a lot of the ingredients used may not even be available here, though to Gilmore’s credit he doesn’t seem to dumb down any of the recipes, his presentations are just stunning, very much akin to Michel Bras (which he acknowledges, as well as Redzepi and Aduriz) every dish is heavy with local herbs/flowers/sprouts, etc. This is a book geared really towards professionals in the industry that can certainly use the recipes but more so for the inspiration Gilmore gives in flavor, textures and presentations. A definite must have for the hardcore book collector, professional chef/foodie and well worth the modest price.
13 of 13 people found the following review helpful.
As my cookbook collection nears triple digits it really takes something special in order to stand out from the crowd. Seated alongside books like Noma, Alinea, the Thomas Keller collection and even the vast expanse that is the Modernist Cuisine set Quay stands out as the most impressive by far! The quality of materials and printing is simply astonishing. Now if your looking for a cookbook to copy and paste recipes to impress your mother in law this isnt the book for you. Its meant for professionals and the truly hardcore home cooks, to inspire and enlighten rather than give you something to cook on Saturday night (although you could i imagine). As a professorial Chef I look to books like this for inspiration for the upcoming season and Quay is hugely influential in this respect, I may never cook a dish directly from the book but techniques and ideas are conveyed just as much as weights and measurements. I love this book, I read it cover to cover upon first receiving it. it draws you in and grabs hold of you, its all youll be talking about for days after getting it.
*highest production values of any cookbook i have seen thus far! Beautiful paper!
*8 texture chocolate cake!
*Introductions to dishes explaining inspirations are well written.
*Cloth-like cover and binding are actually quite durable.
*high gloss paper will show fingerprints.
*Not for everyone.
*Many ingredients will be impossible (or nearly so) to source outside of Australia.
*Focus on using fresh edible flowers and buds seems overdone on some dishes (to my taste)
12 of 13 people found the following review helpful.
One of the most stunning cookbooks
By Bradley Nelson
As I’ve gradually built my cookbook collection, few have been as prized an acquisition as the Quay cookbook. This book is incredibly breathtaking. The book itself and the photography within are fantastic. I have yet to find another cookbook on par with the attention to detail. The Alinea, Fat Duck, and Noma books all come short. The presentation of dishes in elaborate. Clearly an immense amount of thought and care went into designing this book.
The recipes are complex, though a number are very approachable. Gilmore has also filled the book with organic photographs that are stunning. With a textured cover and multiple different paper types inside, this is THE coffee table cookbook. I have yet to find another book that is as naturally beautiful as this. A must for chefs and strongly recommended for any who love beautiful cookbooks.
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