Balance and Harmony - Neil Perry New hardcover cookbook in presentation box
BALANCE AND HARMONY
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New hardcover book beautifully presented in a limited edition fabric-covered gift box, superb photography, recipes ranging from basics to banquets. 400 pages, published October 2008.
One of the things I love most about Asian food is that it is made for the shared table, and that is
how I love to eat. A bowl of rice, a few dishes, some friends and family and a nice glass of wine
or two; I can’t think of a better way to spend an evening. - Neil Perry
In Balance & Harmony, Neil Perry revels in his love for Asian cooking: the great flavours, the
contrasts in tastes and textures, and the way that just about anything can be cooked with a wok
and a bamboo steamer.
Balance & Harmony is set out in the style of a cooking school by the Rockpool masterchef,
progressing from the easiest steamed, stir-fried, braised and deep-fried dishes, to more
challenging and intricate plates as you gain confidence and knowledge. Ultimately, Asian food celebrates the ethos of the shared table, and that is the theme of Balance and Harmony - alongside the
wonderful individual recipes, there are a series of banquet ideas, ranging from the simplest to
the most gloriously memorable.
Contains beautiful rice paper divider pages and antique Chinese cigarette card images, in
addition to stunning food photography by internationally acclaimed photographer Earl Carter.
Packed with a wealth of recipes and suggestions for variations, plus hints and tips on buying,
preparing and cooking
Balance & Harmony is an Australian publication and all recipes are in metric, imperial, and 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 and most recently, Good Food; 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. Balance & Harmony is Neil Perry’s fifth book.
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Balance and Harmony by Neil Perry
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