Bill Granger has an uncomplicated approach to food and laid-back Sydney style, he has changed the face of contemporary Australian dining. After opening his first restaurant, bill’s, in 1993, it wasn’t long before Sydney-siders were clamouring for his signature scrambled eggs and ricotta hotcakes with banana and honeycomb butter. Since then he has opened two more restaurants in Sydney and two in Japan. In that time he has published a range of bestselling cookbooks and he is a regular contributor to newspapers and magazines. Bill Granger is an internationally acclaimed chef – his cookbooks have sold more than 800,000 copies both in South Africa and overseas. His hit TV series, bill’s food and bill’s holiday have screened in Australia, the UK, South Africa and over 30 other countries
Bringing together more than 130 of Bill Granger’s best recipes, from Ham and Gruyere French Toast to Chocolate Self-saucing Pudding, Best of Bill captures the simple, joyful and no-fuss approach to cooking that has made him a household name. This collection provides a unique culinary journey that takes us from Bill’s early days as a fledgling chef, when he was known as the ‘Egg Master of Sydney’, to the more relaxed food of lazy holidays and weekends. With favourites drawn from six of his best-selling cookbooks, “Best of Bill” contains over 130 recipes for breakfast, lunch, afternoon tea, dinner and dessert.
His recipes are always fast, easy and brimming with flavour, harmonising with the demands of family and lifestyle. Now that they’re collected in one volume, you won’t need to scramble between cookbooks for your favourite recipes ever again.
Best of Bill has everything that one would desire from great breakfasts to simple flavoursome Asian dishes and all of the meals are simple with plenty of flavour.
It is packed with stunning photographs and infused with Bill’s laid-back voice and style. Not only is this a fantastic cookbook for those who are great fans of Bill Granger, but for anyone who has a love of food.