Bill's Basics

by Bill Granger

Bill Granger, hugely popular Australian food writer, television chef and restaurateur has worked his particular magic on over 100 of his favourite classic dishes, bringing them effortlessly into the twenty-first century. Bill's Basics is a cheat's guide to making the recipes that every home cook wants to master. Bill has simplified techniques, minimised fussy ingredient lists and given these core dishes a modern twist that's in tune with our busy lives and passion for fresh and healthy flavours. This is a one-stop manual of favourite dishes for every occasion, from lazy breakfasts to late-night suppers to lunch for a crowd. In choosing them, Bill has drawn on all his fondest food memories, including dishes from a variety of different countries. From lamb tagine to prawn laksa, Thai beef salad to chocolate brownies, chicken burritos to creme caramel, this is the repertoire that every home cook wants to master. Bill's Basics will quickly become the essential book that all home cooks turn to time and again. A modern classic, packed with irresistible photography, written with Bill's trademark friendly yet reassuring authority, it will have readers cooking their way through it from cover to cover.

Genres: Cookbooks, Cooking, Nonfiction

256 pages, Paperback

First published January 1, 2010

About the author

Librarian Note: There is more than one author in the GoodReads database with this name.

Bill Granger was a self-taught cook, restaurateur and food writer, based in his native Australia, but also working internationally.

He was recognised in January 2023 with a Medal of the Order of Australia in recognition of his contribution to tourism and hospitality.

Reviews

[Claire Faulkes · Rating 5 out of 5]

RIP lovely Bill xxx

[Michelle Sung · Rating 1 out of 5]

Major disappointment of a cookbook, especially if you've been cooking for a while and already have a decent collection of cookbooks. I know there is 'basic' in the title, but still, I was expecting a little interesting twist given to commonly found recipes. There are little tweaks for sure, but I found that they didn't add anything special other than making it extremely laborious to track down an ingredient that didn't make a difference to the taste in the end. For lots of recipes included here, you can find better versions of them in other cookbooks. For instance, the lemon chicken is much much better if you use the recipe by Gordon Ramsay. The book looks nice, but that's about it. I'm not sure if I will pick up another book by this author.