Type: Hardcover/Dustjacket
Condition: Acceptable – Slight wear on dustjacket
Size: 28.4 x 25.8cm
Pages: 280
Weight: 1653g
Please Note: Some photos may have a glare and/or shadowing due to light.
Go behind the scenes and into the kitchens of Gary Mehigan and George Calombaris. Discover their favourite ingredients - from asparagus to vanilla - and the art of pulling together unforgettable dishes. Learn the techniques of two consummate professionals and MasterChef Australia judges, such as how to make a great souffle, melt-in-the-mouth ravioli and perfect panna cotta.
Go behind the scenes and into the kitchens of Gary Mehigan and George Calombaris. Discover their favourite ingredients - from asparagus to vanilla - and the art of pulling together unforgettable dishes. Learn the techniques of two consummate professionals and MasterChef Australia judges, such as how to make a great souffle, melt-in-the-mouth ravioli and perfect panna cotta.
Type: Hardcover/Dustjacket
Condition: Acceptable – Slight wear on dustjacket
Size: 28.4 x 25.8cm
Pages: 280
Weight: 1653g
Please Note: Some photos may have a glare and/or shadowing due to light.