The cuisine of Martin Benn

Martin Benn
AUD $75.00
Availability: Temporarily unavailable from this website, please try another retailer

'Sepia, is quite simply, one long, exquisite, 'wow' moment.' - John Lethlean, Weekend Australian Magazine

Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer beauty of Martin's food, with its deep connections to Japanese cuisine and flavours and its focus on texture and contrast. Included is the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour.

Author bio:

Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.

Category: Food & drink
ISBN: 9781743363522
Publisher: Murdoch Books
Imprint: Murdoch Books
Pub Date: October 2014
Page Extent: 304
Format: Hard Cover
Age: 0 - 0
Subject: Cookery / food & drink etc