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Huxtabook

Huxtabook

Recipes from Sea, Land and Earth

by Daniel Wilson
Hardback
Publication Date: 01/03/2014

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$49.99
A unique and beautiful cookbook from Huxtable's Daniel Wilson, with recipes that are the perfect combination of hipster dude-food meets smart, laid-back, sophisticated cuisine that draws its influences from Southern America, Japan, Thailand, Euro bistro, Korea and the Middle East. Huxtabook is a beautifully crafted quarterbound book from chef Daniel Wilson of top Melbourne restaurant, Huxtable. With striking and unique photography, the book's recipes are divided in the same way as the menu - Bites / Sea / Land / Earth / Sweets and include delightful flavour combinations and recipes for every occasion. Try Quail Terrine with Golden Relish; Fennel Cured Salmon with Lemon Creme Fraiche; Jalapeno and Cheddar Croquette; Dashi-Poached Eggs With Lightly Smoked Confit Salmon & Sesame Spinach; Snapper with Sichuan Eggplant and Pickled Cucumber; Rare Sesame Beef Salad With Lemongrass, Lime, Peanuts & Rice Paddy Herb; Salad Of Shaved Fennel, Pomegranate, Goat's Cheese & Blood Orange and for dessert White Chocolate Panna Cotta with Salted Caramel Ganache & Raspberries. Like Huxtable, Huxtabook is quirky, interesting and playful. The perfect companion for passionate home cooks, Huxtabook is relaxed yet sophisticated food that's ideal for entertaining or creating out of the ordinary meals at any time.
ISBN:
9781742707037
9781742707037
Category:
TV / celebrity chef cookbooks
Format:
Hardback
Publication Date:
01-03-2014
Publisher:
Hardie Grant Books
Country of origin:
Australia
Pages:
224
Dimensions (mm):
273x223x28mm
Weight:
1.18kg
Daniel Wilson

Auckland-born Daniel Wilson has always been a fan of food. At 12, he had already decided to become a chef and hasn’t stopped since. Wilson bucked the trend to head to Europe and chose to hone his craft in the USA, staging under chefs like Daniel Boulud in New York.

Moving to Melbourne a few years later, he worked with Andrew Blake in his eponymous Southgate restaurant. More international experience and hard work gained Daniel The Age Good Food Guide Young Chef of the Year 2003, alongside Blake’s Cafeteria colleague Emma Mackay.

He’s done time at Jacques Reymond’s Arintji, as well as The Graham restaurant, and started the successful Huxtable in Melbourne’s Fitzroy, which opened in August 2010. These days he can be found creating delicious burgers behind the grill at one of his five Huxtaburger restaurants.

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