Quay: Food inspired by nature

Its a beautiful book with some fabulous photography. It would look lovely on any coffee table - but be prepared for serious mouth watering! The list of ingredients are long and some of the time I have no idea what they are! It is not for the faint hearted but I think the book can easily be enjoyed buy anyone for what it is. The recipes themselves are a big undertaking but the results will be worth while! However I don't think you have to be a fabulous cook to get a lot out of this book - as a photography book it is beautiful and it is inspirational what ever level cook you are and if you do try the recipes then the instructions are excellent.It would be a lovely gift, for cookery book - inspiration or simply for the coffee table!

This is a beautifully crafted recipe book with stunning photography. A word of caution before committing to a purchase - this is a cookbook from the best restuarant in Australia. Quay is also listed in the San Pellegrino Top 50 Restuarants in the World (at #26 in 2011). In addition, the style of cooking that best describes Peter Gilmore's menus is nature based cuisine. This puts Peter Gilmore's work in a similar vein to Michel Bras and Rene Redzepi. With all that in mind, don't expect the recipes to be accessible. If cooking were that simple, I'd have a Michelin Star. Instead, buy this book to be inspired by the work of a chef who is at the top of his game.

This book really does work with the chefs ideology, inspired by nature. Great book for ideas if your creative enough to take the time to digest his many techniques. I so enjoyed this book as it has enhanced my own cooking.

Love this book some recipes are long and tricky but it is amazing food and recipes

an amazing and beautiful book!But it is crazy hard to make it! with a lot of ingredients that are hard to get.A great thing for chefs and people with a lot of experience, and a yummy thing to look at for people who love food but don't really cook.

Peter Gilmore no doubt the best book ever i had in my life wonderful illustration the paper an the manufacture of this book is mazing.You have to have it or you dont know what you would miss i love this chef he is artist almost like illusionist.You have to have this book now chef.

Stuning book! Piece of art. It really inspire you to creat something! Amazing dishes that look beautiful! If you want to cook like this at home - this is a whole new level.

Brilliant book, definitely one for every chef to have in their larder to look at and take inspiration from

Definire questo un libro di cucina o il libro di un ristorante o quello di un cuoco è assai riduttivo: basta sfogliarlo pochi secondi per capire che è soprattutto per l'occhio che è stato concepito, con cura e in ogni suo dettaglio. Considerata l'eccezionalità delle ricette o (spesso) la loro irraggiungibilità tecnica, si rimane totalmente avvinti dallo spettacolo di particolari e di paesaggi, da piccole e grandi cose mescolate assieme, e si arriva presto all'ovvio che l'occhio è un ingrediente tra gli altri, ma più che necessario nella cucina contemporanea. Qui l'occhio però non vuol dire un piatto ben presentato, ma una visione più ampia della natura in cui c'è “anche” il cibo e la sua sua trasformazione.L'estetica o la filosofia della cucina alle spalle del lavoro di Peter Gilmore può anche non essere la nostra, per mancata empatia: ma l'armonia tra ambiente, paesaggio e mano dell'uomo che essa offre ha in sé un profondo senso di fascino e di piacere, ed è una pausa dalle ansie della brutalità contemporanea.

Magnificent book especially if you're "Visual" person like me you'll find those photos hypnotising - it is already the way it looks and feels in your hands, different materials and translucide paper of the book are making it a piece of art. There are plenty of practical advices and recepies I'm going to try. The usage of "neglected" plants or parts of plants - like figue leaves or garlic tops is making it related to seasons but also to enjoy and explore fully what mother nature is giving to us. Chapeau to everybody who contributed to this book. It is not the cheapest cookbook but I highly recommend and especially as a gift - and maybe as a gift to yourself!

A culinary delight !

As my cookbook collection nears triple digits it really takes something special in order to stand out from the crowd. Seated alongside books like Noma, Alinea, the Thomas Keller collection and even the vast expanse that is the Modernist Cuisine set Quay stands out as the most impressive by far! The quality of materials and printing is simply astonishing. Now if your looking for a cookbook to copy and paste recipes to impress your mother in law this isnt the book for you. Its meant for professionals and the truly hardcore home cooks, to inspire and enlighten rather than give you something to cook on Saturday night (although you could i imagine). As a professorial Chef I look to books like this for inspiration for the upcoming season and Quay is hugely influential in this respect, I may never cook a dish directly from the book but techniques and ideas are conveyed just as much as weights and measurements. I love this book, I read it cover to cover upon first receiving it. it draws you in and grabs hold of you, its all youll be talking about for days after getting it.Pros:*highest production values of any cookbook i have seen thus far! Beautiful paper!*8 texture chocolate cake!*Introductions to dishes explaining inspirations are well written.*Amazing photography.*Cloth-like cover and binding are actually quite durable.Cons:*high gloss paper will show fingerprints.*Not for everyone.*Many ingredients will be impossible (or nearly so) to source outside of Australia.*Focus on using fresh edible flowers and buds seems overdone on some dishes (to my taste)

muy buena compra , cocina de autor en todo su esplendor , merece la pena la compra de este libro