Tetsuya: Recipes from Australia's Most Acclaimed Chef Review

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(More customer reviews)With no cooking experience, he migrates to Australia where he begins learning Aussie cooking with French techniques.
Eventually, he opens his own restaurant where his style of using Australian produce with French-oriental style is lapped up as on the of best Australian dining establishments. Raved about by his buddy, Charlie Trotter.
First, the design and production of this book is rich and exquisite, as most are by Ten Speed Press. The paper has an transluscence to it, and the style and photography are so well done and stylish. Even the bookjacket is folded uniquely.
The ingredients are very Aussie influenced, with seafood, veal and lamb dominant, with French and Asian ingredients and techniques thrown in.
Tastes are clean and pure and sparkling, very refreshing to consume. Tried so far but a few, and excited when time permits to delve into the rest. So far, tried several of the appetizers such as Marinated Trevally with Preserved Lemon is outstanding, but so many of fish dishes are dependent on having an excellent fishmonger, which we are fortunate to have one here.
Main dishes completed so far with outstanding results are the Roasted Scampi Seasoned with Tea and Scampi Oil, and the Breast of Duck with Apple and Ginger Dipping Sauce.
At first, this book will intimidate many with its Oriental ingedients but most major cities and with internet sources one can come up with these. Techniques are not overly difficult and the color photos show artistic plating suggestions as well as two or three wine suggestions per entree.
New, exquisite menu to cook and serve to my guests. Try this one, it will pleasantly surprise and grow with you.

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Tetsuya Wakuda is widely considered Australia's finest and most innovative chef -- "an Australian original, " according to the Wine Spectator, "whose bold creativity and impeccable technique have won him admirers the world over." In his long-awaited first book, Tetsuya now shares his inspiring story, legendary recipes, and his passion for the finer things in life.

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