Bill's Everyday Asian

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    Bill's Everyday Asian

Recent User Reviews

    "Get Started Cooking Asian Food"
    Pros - Simple and easy to execute recipes from a range of countries
    Cons - Can be too simplistic at times
    Reviewed by Wayne Crich.

    Bill Granger has had quite a remarkable background. Today he is a successful restaurateur and well recognized chef. His books have an international audience and he appears regularly on television in many countries. His smile and casual manner are seen in his cooking and in his approach to food.

    According to his webpage, Granger was "Born in Melbourne into a family of butchers and bakers, Bill moved to Sydney when he was nineteen. As an art student with a passion for food, he worked part-time as a waiter and gradually his focus shifted from the easel to the kitchen. In 1993, at just 22 years old, he opened the original bills in the Sydney suburb of Darlinghurst..." 

    The unique thing about this first venture was that the only meal you could get at Bills was breakfast. Though that  seemed an odd thing to do in Sydney at that time it was a runaway success. His approach to food has always been straight forward: simple food prepared with the very freshest ingredients. Let the quality of your ingredients create the flavours.

    This book is for those who love the flavours of Asian food and want to cook those dishes at home. The recipes cover many cuisines and many countries and include classic dishes such as pad Thai and Hainanese Chicken rice,  to street foods found all over Asia.

    In the introduction Granger lays out a simple philosophy to cooking these recipes, creating authentic flavors at home with the minimal number of ingredients. One thing he does say is that if you want to go hunting for those hard to find ingredients go for it. But he also wisely gives everyday western ingredients which can be used instead. The reason is that he doesn't want the difficulty of finding an ingredient keeping the home cook form diving in and trying the wonderful flavours.

    This is a great book and one I would recommend to anyone who loves Asian food or would like to start cooking Asian food is not not sure where or how to get started.

    Recipe: Chilli Prawns

    Place 500gms prawn meat

    2tbs cornflour

    2tsp sesame oil

    In a bowl for 10 minutes

    Heat oil in a wok and add

    1 red onion cut into wedges

    1 yellow pepper cut into strips

    2 Red chillies thinly sliced

    Thinly sliced ginger (3cm)

    4 crushed garlic cloves

    When cooked add the prawns

    Whisk together

    3tbs mirin

    4tbs soy sauce

    2tbs sugar

    2 tsp sesame oil

    3tbs ketchup

    Add and stir through

    Serve with rice and garnish with coriander leaf and nuts


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  1. foodnfoto
    Is this recipe copied directly from the cookbook? If so, more evidence as to why chefs should not write cookbooks.
  2. willur12
  3. lionel-cosgrave
    Dust off your paella pans, finally a definitive collection of recipes for thismorable party? Take the largest paella pan hnique to the table. There are 108 recipes, including some rarely seen ‘sweeter’ versions. classic Spanish dish. Paella is the first cookbook in English by paella master, Alberto Herraiz,Want to create a meyou can carry outside to create your dish in the open air… and he brings all of his knowledge of tradition and tec.
  4. ishbel
    I like Bill G's books - a lot. I have a couple of others, too.
    I first ate his food at Bills (no apostrophe, don't know why not!) in Oz a few years ago and brought back his first Ozzie cookbook with me. I try to get there each time I visit Australia.
    He has been semi-living here in the UK for the past couple of years or so - and is a frequent guest on some of our cookery shows on TV, as well as his Aussie shows being run on UK TV, too.
    There was a rumour that he was opening a restaurant in London (I think he has a couple in Aus now as well as one in Japan) - but I haven't heard whether or not it has happened. In today's economic climate, it might be a dicey thing to do.
    Good review, btw.