Origin: The Food of Ben Shewry

by Ben Shewry

Ben Shewry, from multi-award winning Melbourne restaurant, Attica, is one of Australia's most significant chefs. He draws inspiration for his exquisite dishes from his surroundings and pivotal moments and experiences in his life. Known for his foraging, Ben uses what the earth provides without exploiting its precious resources, and the artisan producers he champions are an important part of his food. The detailed recipes in this book include his famous "Snow crab" and "Potato cooked in the earth it was grown." Origin is Ben's unique and extraordinary account of food, memory, time, and place. Includes dual measurements.

Genres: Cookbooks, Cooking, Food

304 pages, Hardcover

First published February 1, 2013

About the author

Ben Shewry is a New Zealand chef and owner of Attica restaurant in Melbourne.

Reviews

[Deb Tregilgas]

A beautiful book that reads more like a biography than a cookbook, a tale of a life, not a list of instructions. Interesting this is the first thing Ben talks about in his introduction. Doesn't hurt that it is a beautifully presented book.