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While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal—yet grounded—cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity, and purity. In his new book, Peter invites the reader to share in his private obsession with nature—when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch, and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location. Recipes include dual measurements.
Peter Gilmore has been the executive chef of Quay restaurant since August 2001. Peter's creative and original food has brought Quay international accolades, and the restaurant has appeared on the S. Pellegrino World's 50 Best Restaurants list for five years in a row. His first cookbook was Quay.
