Neil Perry’s Good Cooking
Murdoch Books Australia
Simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook. Drawing on global and local culinary influences to create amazing flavours for every occasion, with seasonal produce always taking the starring role.
For renowned Australian chef Neil Perry, cooking has always been about one thing: using the best-quality produce. This philosophy guides not only how he cooks in his restaurants, but also the meals he makes at home for family and friends.
Good Cooking features over 110 simple yet sophisticated recipes that will entice you into the kitchen and inspire you to cook. They draw on culinary influences both global and local to create amazing flavours for every occasion, with seasonal produce always taking the starring role.
Neil Perry AM is one of Australia’s leading and most influential chefs. He has managed several award-winning restaurants in Australia and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool Bar & Grill, Sydney, Melbourne and Perth; Eleven Bridge, Sydney; Spice Temple, Sydney and Melbourne; Rosetta Ristorante, Melbourne; and various Burger Project venues across Australia. Neil has been creating menus for Qantas since 1997, continually redefining their dining and service, and is the author of Rockpool, Simply Asian, Good Food, Balance & Harmony, Rockpool Bar & Grill, Easy Weekends, Simply Good Food, The Food I Love and Spice Temple. He has also been a major television presenter for a number of series on the LifeStyle Channel.
The production values of this glorious cook book have you salivating at each turn of the page: simple yet elegantly presented colourful plates, seasonal recipes, beautifully designed background to pages of text – subtle, calming, and elegant. What is there not to love about this book?
The recipes range from indulgent breakfasts – to share, small plates and soups, pasta dishes, seafood, beef and lamb, salads and vegetable dishes and easy desserts ( the chocolate mousse with hazelnut praline is on my to cook list. Only 4 ingredients for the mousse and two for the praline – easy! The image beckons me to make this soon).
Neil Perry states: “I’m no pastry chef, so the desserts I cook at home are very achievable, but tasty. Start with in season fruit or some good quality chocolate and you can’t really go wrong.”9p.223) I agree, simple, fuss free, enjoyable and delicious… this description applies to all the recipes here, they will make the home cook sing!