Bill S Open Kitchen

Bill Granger shares his personal recipes from home in this bestselling cookbook.

Bill Granger is a Sydney-based restaurateur with a world-wide following and a series of cookbooks. As with all his books this one features the flavorful, innovative and no fuss food that made him famous.

Bill Granger's new book applies his straightforwar

Offers recipes, with the bonus of complete menus to take the guess work out of entertaining. Accompanying each meal are tips to help you prepare ahead, shop for the best, and make the most of each meal's presentation.

100 classic recipes made simple - now in paperback Bill's Basics, 100 classic recipes made simple. the New York times credited him with re-inventing the scrambled egg ... Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master. Bill Granger, restaurateur, food writer, television chef and 'egg master of Sydney' (the New York times) is a self-taught cook and busy father whose joyful approach to cooking and real-life experience in a domestic kitchen guarantee his enduring popularity. Bill's recipes echo the simply prepared, produce-driven food found in his celebrated restaurants. the original bills opened in inner-city Sydney in 1993. two further restaurants opened in Sydney in 1996 and 2005, and bills opened in tokyo in 2008 and Yokohama in early 2010. Bill's first London restaurant, Granger & Co, opened in 2011. Bill's previous books include bills Sydney food, bills food, bills open kitchen, simply bill, Every Day, Holiday and Feed Me Now, and have been translated into several languages. His television series, bills food and Bill's Holiday, have charmed audiences worldwide.

Fawn Island is a place where crows serve as alarm clocks, white-throated sparrows leave the tracks of their songs upon the evening hush, and chickadees help a woodsman learn to whistle. The island is also a jumping-off place for journeys large and small, earthly and spiritual-to nearby Mallard Island, Gull Island, or Bald Rock, by sea kayak into the wild recesses of sprawling Voyageurs National Park, or on a midnight paddle in which the paddler can reach the silent wilderness of the stars themselves. In his latest book, best-selling author Douglas Wood guides the reader on a deep journey into the heart of the North Woods. For Wood, Fawn Island is not merely a charming wilderness hideaway; it is the entry to realms of thought and meaning as well. From its pine-clad shores he probes for insights into the nature of neighborliness and independence, of community and solitude. Out of an ancient Ojibwe legend comes an exploration of personal loss and life after death. Wood questions the notion of being a “force of nature” and the concept of the passage of time in the context of seemingly eternal trees, lakes, rock ledges, and stars. From beneath the ascending trunks of pines comes an inquiry into the principles of optimism and, finally, a personal response to the eternal question: Is the universe a friendly place? Embedded in the text like roots of the island’s pines is Wood’s gentle, self-effacing humor and the author’s own original pen-and-ink drawings that superbly evoke the poetry and mystery of this “small bit of rock and tree,” this “lucky place” in the wilderness.