Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic restaurant. Thomas Keller penned the introduction, where he claims “[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding.” Keller’s favorite, “Mud Crab Congee” reflects Gilmore’s philosophy as much as Keller’s, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions-from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.