Igni
A restaurant's first year
Seiten
2017
Hardie Grant Books (Verlag)
978-1-74379-265-0 (ISBN)
Hardie Grant Books (Verlag)
978-1-74379-265-0 (ISBN)
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"a stunning work of art, and the most beautiful cookbook I've seen in years." - Savuer
Documenting a warts-and-all account of what it takes to open and run a new restaurant, chef and owner Aaron Turner reveals the daily joys and challenges he faced in starting his fine-dining destination restaurant, Igni.
From the acclaim to the financial strain, the book tells the story through Aaron's own dated diary entries, the restaurant's recipe development process and the truly stunning images that document each step of the way.
At the heart of the book are Turner's exquisite recipes for charcoal-grilled dishes that have secured the restaurant its worldwide reputation for uniform excellence.
Documenting a warts-and-all account of what it takes to open and run a new restaurant, chef and owner Aaron Turner reveals the daily joys and challenges he faced in starting his fine-dining destination restaurant, Igni.
From the acclaim to the financial strain, the book tells the story through Aaron's own dated diary entries, the restaurant's recipe development process and the truly stunning images that document each step of the way.
At the heart of the book are Turner's exquisite recipes for charcoal-grilled dishes that have secured the restaurant its worldwide reputation for uniform excellence.
Growing up by the coast in Portland, Victoria, Aaron Turner studied graphic design before travelling and working overseas. In 2009 he opened his first restaurant, Loam, in Drysdale, which went on to win numerous awards including Regional Restaurant of the Year in The Age Good Food Guide 2012 and Regional Restaurant of the Year in Gourmet Traveller. Since closing Loam in 2013 Aaron has worked and consulted in Nashville and opened The Hot Chicken Project and IGNI in Geelong. In its first year of business IGNI has won Gourmet Traveller’s Restaurant of the Year and has been awarded two hats by The Age Good Food Guide 2016, as well as winning the guide’s awards for both Regional Restaurant of the Year and Chef of the Year.
| Erscheinungsdatum | 22.09.2017 |
|---|---|
| Zusatzinfo | Full colour throughout |
| Verlagsort | South Yarra |
| Sprache | englisch |
| Maße | 200 x 283 mm |
| Gewicht | 1260 g |
| Themenwelt | Literatur ► Biografien / Erfahrungsberichte |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| Wirtschaft ► Betriebswirtschaft / Management ► Planung / Organisation | |
| Weitere Fachgebiete ► Handwerk | |
| ISBN-10 | 1-74379-265-4 / 1743792654 |
| ISBN-13 | 978-1-74379-265-0 / 9781743792650 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
| Haben Sie eine Frage zum Produkt? |
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