Rockpool Bar & Grill - Neil Perry New hardcover cookbook

ROCKPOOL BAR & GRILL

by NEIL PERRY

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New hardcover book with dustjacket, superb photography by Earl Carter, over 150 recipes. 456 pages, published 2011.

When Neil Perry set out to open a steakhouse, it wasn’t going to be just any steakhouse. It had to showcase not only Australia’s best beef but also the best seafood, the best of everything. In his latest book, Neil shares the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth.

This is a book about the life of a restaurant and all the people who contribute to it, from the graziers to the scallop divers to the oyster whisperers. Tales from the restaurant and from his producers intersperse Neil’s collection of 150 recipes that bring his restaurant into your home. His advice on handling seafood, how to cook the perfect steak, how to build a wood-fired barbecue, plus his signature condiments, side dishes and desserts, make this an indispensable and inspirational kitchen companion.

Contents include:

• The Story
  • Melbourne
  • Sydney and Perth
  • Service and the Bar
• The Recipes
  • Raw and cured seafood
  • Cured meats
  • Salads
  • Sandwiches
  • Hot starters
  • Pasta
  • Main plates
  • From the charcoal oven
  • From the wood-fired rotisserie
  • From the wood-fired grill
  • Condiments and sides
  • Cheese
  • Desserts
  • Basics
• Glossary, Thank You & Index
  
  

Rockpool Bar and Grill is an Australian publication. All recipes are in metric and metric cup & spoon measurements

About the author

Neil Perry's career in hospitality began at Sails restaurant at McMahons Point and in Rose Bay. Neil then became head chef at Barrenjoey Restaurant, Palm Beach and was also given creative control over Perry's in Paddington. In October 1986, he opened the Blue Water Grill at Bondi Beach and took the site from a 20 year failure to an overnight success. He then opened Rockpool in February 1989 with his business partner and cousin Trish Richards, with the intention of establishing one of Australia's finest restaurants. After only six months it was voted Sydney's best new restaurant in the Good Food Guide and over the years has gone on to win a long list of awards, both here and overseas. Rockpool is rated as one of the top restaurants in the world and the opening of his Rockpool Bar& Grill at the Crown Casino in Melbourne has been a stellar success. Neil has been creating menus for Qantas for eleven years, redefining in-flight menus and service, and has his own Neil Perry Fresh food products. He regularly travels as a guest chef, promoting Australian produce.

Neil's passion and the importance he places on quality produce is evident in all his dishes and the business projects he undertakes.  Neil is author of five recipe books; Rockpool, Simply Asian, The Food I Love, Good Food and Balance and Harmony; 4 classical/recipe CDs; creator of Neil Perry Fresh food products in conjunction with Woolworths Supermarkets; and a television presenter on The LifeStyle Channel with whom he has produced several series including Food Source, Fresh & Fast and Rockpool Sessions.

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Rockpool Bar and Grill by Neil Perry