Becasse

(Hardback)

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Description

Justin North is the rising talent behind Sydney restaurant Bcasse, and at the heart of his food is a love of great produce. In this sumptuous collection of recipes, photographs and travelogue, Justin visits a blood orange orchard in the Riverina, a squab pigeon farm in Victoria, a fishing village on the east coast of Tasmania and many places in between. He follows truffles, tuna, goat's cheese and wagyu beef around the country and meets the people and landscapes behind his favourite produce. Chapter by chapter, Justin creates mouth-watering recipes on each theme. Bcasse is set to change your approach to food.

Author Bio

Justin North began his career in his native New Zealand, before travelling to the UK where he worked with renowned chef Raymond Blanc. After three successful years honing his skills abroad, he returned to Australia where he cooked with Liam Tomlin at the much-missed Sydney restaurant, Banc. In 2001, Justin opened his own establishment, B casse, with his wife Georgia. B casse met with instant critical and public acclaim, being crowned Best New Restaurant by the Restaurant and Catering Association, and more recently taking out the award for Best Restaurant in the Sydney Morning Herald Good Food Guide 2007. Justin is the author of the award-winning B casse: Inspirations and Flavours.