Botanical: Inside the Iconic Brasserie

Overview

Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style;...

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Overview

Containing more than 100 recipes and exquisite images from award-winning photographer William Meppem, this book goes behind the scenes at Australia's iconic Botanical restaurant. Award-winning chef Paul Wilson explains his signature Botanical creations, as well as new recipes created for the home cook, always showcasing the best and freshest local produce. The modern, high-quality recipes include Warm Poached Egg with Truffles, Reggiano, and Soft Polenta; Hickory-roasted Côte du Boeuf, Bordelaise style; Jumbo St Helen's Pacific Oysters with Horseradish, Pickled Cucumber, and Osietra Caviar; and Hazelnut and Cappuccino Crème Brûlée with Warm Chocolate Doughnuts and Biscotti. A distinctly Australian influence is coupled with a fine cooking style, resulting in these unique and elegant dishes that can be easily re-created at home.

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Product Details

  • ISBN-13: 9781740663946
  • Publisher: Rizzoli
  • Publication date: 4/28/2008
  • Pages: 280
  • Product dimensions: 11.23 (w) x 11.22 (h) x 1.15 (d)

Meet the Author

Paul Wilson has been described as one of the most extraordinary culinary talents in Australia and England, receiving the prestigious Acorn Award and heading some of London and Melbourne's best restaurants. He was named Chef of the Year in 2002, and currently runs the award-winning restaurant, Botanical.

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