'Fervor' takes you on a culinary journey from ocean to forest to desert. It is an accessible and exciting recipe book featuring beautiful photographs and short stories about ingredients. Using native Australian produce with refined technique, 'Fervor' offers a new way of cooking for the home chef. It invites you to share in Paul Iskov’s knowledge of food and will encourage you to find out more about your own country.
About the Author:
Paul Iskov is one of Australia’s leading native food chefs. He has experience working in the world’s best restaurants from Coi in San Francisco to DOM in Rio de Janeiro to Noma in Copenhagen. Upon returning to Australia, Paul established his roving dining restaurant, Fervor, which travels to natural settings and uses local, seasonal and foraged ingredients. He has appeared on a number of television shows in Australia and America, and is a winner of the WA Good Food Guide Industry Leadership Award. 'Fervor' is his first cookbook.
|Publisher||Margaret River Press|
|Number of pages||196|
|Dimensions||H 22cm x W 15.2cm|
Kirsten Bradley and Nick Ritar
Shaun Byrne and Nick Tesar
Tips and recipes to make your own kombucha, kefir, jun, ginger beer, honey mead and more Felicity Evans