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1 comments about Food of Australia (H) (Food of the World Cookbooks).

1. Being an avid Australian cook, I was thrilled to discover a cookbook depicting the originality and produce that these top Aussie chefs demonstrate.A must for any 'serious foodie'!

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5 comments about Tetsuya: Recipes from Australia's Most Acclaimed Chef.

1. Beautifully presented, innovative recipes, amazing combinations of flavors that one would not normally consider. I have made a number of the recipes which have won rave reviews from my guests. I love cooking and eating and found these receipes easy to follow however to get the best results one really needs to use the freshest of ingrediants. Some recipes are a little more involved and need a trial run prior to trying them on guests. One of the best cook books I have seen for some time and I have quite a few. For those that really appreciate the best in food.



2. Two weeks ago my girlfriend Snow and I dined at Tetsuya's new restaurant Mju at the Millenium Knightsbridge Hotel in London, prompted by Snow's raving of Tetsuya from her winters in Sydney. The only dining option is an eight-mini-course tasting menu, but since the man himself was in town (Tetsuya spends only one week a month in London) we were all for it. We thought the portions were adequate, but I suspect people used to NYC portions might go home hungry. I must say that his cuisine was awesome - highlighting the flavors of fresh ingredients, and many of the courses were based on raw or undercooked items. Although the presentation of the food was highly stylised - just look at the photos in the cookbook and they are similarly presented at your table - the cooking is unfussed and the philosophy predominantly reflected the Japanese appreciation for simplicity and French classical culinary techniques. The result was that every dish managed to emphasize yet enhance the flavor of the main ingredient. Compared to Nobu, Tetsuya is hardly fusion and very Asian at heart. Most of the courses served at Mju are included in the cookbook, so we know that these recipes have been tried and tested. What's most gratifying is the listing at the end of the book of food sources for Mju - London lags NYC in terms of high-end food stores such as Dean & Deluca and Citarella, so the list is very useful, and it allows me to dream about learning to cook at the level of a master like Tetsuya.



3. Altough this is a beautifully illustrated book, I found that the recipes I tried seemed to just miss the mark. I am an experienced Asian cook and have lots of knowledge of fresh Asian ingredients so I was not daunted by the recipes. When each dish was completed it looked beautiful but tasted as if something was missing. I have tried recreating several of the dishes to no avail. Puzzling!



4. When I say expierenced, let me explain. My wife and I just recently became parents and it makes it REAL difficult to go out and eat let alone find the money. If your a parent, you know what im saying.
   
   That said we are by no ways professional chefs. This book really explains it out and the ingrediants(or what to substitute.) This book helps you gain a palette and expierence new flavors.
   
   This book in my opinion is not Nobu, but you cant cook the same meals over and over. This WILL get you on the way to creating your own dishes.
   
   GOOD LUCK and make your purchase to further your development!



5. Having had the fortune to eat at Tetsuyas, I could not resist buying the book. Tetsuya is a master and a complete perfectionist. I do not use this book often as I find it a little like following a Japanese Thomas Keller (lots of work!) but it is a gorgeous book from an inspirational chef.

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