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The big, bold taste explosions of Asia have had Bill Granger hooked since childhood. With Bill's Everyday Asian, he takes the best that Asian food has to offer and gives it the unique Bill makeover. the big, bold taste explosions of Asia and the fresh, lively combinations of ingredients have had Bill Granger hooked since childhood. to him, the Asian dishes he most loves to cook and eat aren't exotic but quick, easy and healthy everyday food, whether intensely fresh and zingy or deeply savoury and satisfying. For Bill's Everyday Asian Bill has simplified his favourite classics to create the very best that Asian food has to offer, drawing on his own colourful and varied experiences: from a home-cooked dinner in Singapore to a businessman's breakfast in Japan, along with his most memorable flavour encounters at beach shacks, restaurants and roadside stalls. Beef rendang, pad thai, satay chicken and bibimbap have all been given the Bill makeover to tantalise the tastebuds and fit our busy lives.
Bill Granger's new book applies his straightforwar
"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."--
Renowned Sydney-based restaurateur Bill Granger presents a recipe collection to cater for all occasions, from a relaxed family brunch, to dinner with friends. Every recipe is illustrated with a colour photograph.
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.
During the 1960s a group of young artists in Japan challenged official forms of politics and daily life through interventionist art practices. William Marotti situates this phenomenon in the historical and political contexts of Japan after the Second World War and the international activism of the 1960s. The Japanese government renewed its Cold War partnership with the United States in 1960, defeating protests against a new security treaty through parliamentary action and the use of riot police. Afterward, the government promoted a depoliticized everyday world of high growth and consumption, creating a sanitized national image to present in the Tokyo Olympics of 1964. Artists were first to challenge this new political mythology. Marotti examines their political art, and the state's aggressive response to it. He reveals the challenge mounted in projects such as Akasegawa Genpei's 1,000-yen prints, a group performance on the busy Yamanote train line, and a plan for a giant guillotine in the Imperial Plaza. Focusing on the annual Yomiuri Indépendant exhibition, he demonstrates how artists came together in a playful but powerful critical art, triggering judicial and police response. Money, Trains, and Guillotines expands our understanding of the role of art in the international 1960s, and of the dynamics of art and policing in Japan.
A collection of recipes from Australian chef Bill Granger, covering breakfast, lunch, afternoon tea, dinner, and dessert.
The debut cookbook from the Saveur blog award-winning Internet expert on making eating cheap dependably delicious As a college grad during the recent great recession, Beth Moncel found herself, like so many others, broke. Unwilling to sacrifice eating healthy and well—and armed with a degree in nutritional science—Beth began tracking her costs with obsessive precision, and soon cut her grocery bill in half. Eager to share her tips and recipes, she launched her blog, Budget Bytes. Soon the blog received millions of readers clamoring for more. Beth's eagerly awaited cookbook proves cutting back on cost does not mean cutting back on taste. Budget Bytes has more than 100 simple, healthy, and delicious recipes, including Greek Steak Tacos, Coconut Chicken Curry, Chorizo Sweet Potato Enchilada, and Teriyaki Salmon with Sriracha Mayonnaise, to name a few. It also contains expert principles for saving in the kitchen—including how to combine inexpensive ingredients with expensive to ensure that you can still have that steak you’re craving, and information to help anyone get acquainted with his or her kitchen and get maximum use out of the freezer. Whether you’re urban or rural, vegan or paleo, Budget Bytes is guaranteed to delight both the palate and the pocketbook.
BILL'S ITALIAN FOOD is simple, relaxed and entirely delicious. With more than 100 original recipes, BILL'S ItALIAN takes inspiration from the diversity of Italian regional food to make the most of fresh seasonal produce. Concentrating on simple, flavoursome dishes with short ingredient lists and uncomplicated methods, the recipes in this book are divided by solution-driven chapters that embody Bill's casual cooking and his spirit of generosity and sharing-approaches that perfectly reflect the Italian lifestyle. "As our pace of life gets ever faster and cooking for friends and family takes on the same hectic anxiety, why is it that a holiday in Italy sends me home optimistic, revitalised and striving to be a 'little bit more Italian'? It can't be simply the great coffee (although that's certainly revitalising), the crisp pizza and fritto misto, or the antipasto platters shared under wide blue skies... there is something about the joyfully uncompromising Italian lifestyle, the stubborn refusal to hurry (over lunch, or to catch the autobus), and the sacrosanct importance of sitting down to dine with family that I always resolve to bring home to my kitchen. (And, of course, the golden rule of travel applies: never mention politics, money or sport. Stick to food - in Italy it's always a winner.)" Bill Granger