Uit ons kookboekantiquariaat:
Weliswaar uit 2006, maar de recepten zijn nog steeds heerlijk. niet al te ingewikkeld, maar zeker indrukwekkend.
“Janni Kyritsis was born in Northern Greece and arrived in Australia to open the MG Garage restaurant which received three Michelinstars in the first year of operation. There is much to like in this well-produced cookbook with intriguing and not-too-difficult recipes: Braised Trout wrapped in Sorrel with anchovies and capers; Flourless Banana cake; Kid & Kibbeh pies.
Janni is more than a talented chef, he often gives his food a new look, by ‘packaging’ it in a different way. Just look at his ‘Braised Trout wrapped in sorrel with anchovies + capers’, his ‘Rock lobster lettuce rolls with chervil + rock lobster sauce’ or his famous ‘Steamed fillet of beef in a bone marrow dumpling with tapenade + Madeira sauce’, all dishes wrapped, innovatively packaged and served as parcels, which always guarantees to surprise.
Janni is so unassuming that he never wanted to write a book but in the end the desire to pass on his knowledge to ‘his children’ (the talented young chefs that worked with him over the course of many decades) won out. And, with the help of Roberta Muir who managed to put his words on the page, he now has.
Janni has created a book that speaks to the reader at many levels. It doesn’t matter if you’re a budding amateur cook or an accomplished chef, there is something in this book for everyone.”
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