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Huxtabook : Recipes from Sea, Land and Earth


A unique and beautiful cookbook from Huxtable's Daniel Wilson, with recipes that are the perfect combination of hipster dude-food meets smart, laid-back, sophisticated cuisine that draws its influences from Southern America, Japan, Thailand, Euro bistro, Korea and the Middle East. Huxtabook is a beautifully crafted quarterbound book from chef Daniel Wilson of top Melbourne restaurant, Huxtable. With striking and unique photography, the book's recipes are divided in the same way as the menu - Bites / Sea / Land / Earth / Sweets and include delightful flavour combinations and recipes for every occasion. Try Quail Terrine with Golden Relish; Fennel Cured Salmon with Lemon Creme Fraiche; Jalapeno and Cheddar read more

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ISBN:

9781742707037

Format:

Hardback

Pages:

224

Dimensions:

27cm x 22cm

RRP:

$49.99

Category:

Food

Publisher:

Hardie Grant Books

Published:

01 March 2014

ABOUT THE AUTHOR

Daniel Wilson

Auckland-born Daniel Wilson has always been a fan of food. At 12, he had already decided to become a chef and hasn’t stopped since. Wilson bucked the trend to head to Europe and chose to hone his craft in the USA, staging under chefs like Daniel Boulud in New York. Moving to Melbourne a few years later, he worked with Andrew Blake in his eponymous Southgate restaurant. More international experience and hard work gained Daniel The Age Good