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Books by leading Sydney Chefs

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Books by leading Sydney Chefs

First published on 12 May 2008. Updated on 11 May 2011.


	Sean Moran from Sean's Panaroma Let it Simmer A mix of fixtures from his restaurant and recipes from home, Sean waxes herbal on everything from pici to lentil pie. $49.95, Penguin
Tetsuya Wakuda from Tetsuya's Tetsuya Australia's most celebrated chef details Japanese influenced recipes most of us could only dream of perfecting. $55, Ten Speed Press
	Justin North from Becasse Becasse: Inspirations and Flavours French inspired, product driven and beef-obsessed, this is more of a coffee table book than a cookbook. $90, HardieGrant
Kylie Kwong from Billy Kwong Recipes and Stories (plus four others) One of the better known celebrity chefs, Kylie's simple no nonsense approach to Chinese cookery has made her a household staple. $45, Penguin
	Janni Kyritsis ex Berowra Waters Inn & MG Garage Wild Weed Pie One of the godfathers of modern Australian cookery, his cooking has inspired and taught an entire new generation of young chefs with just a few of his recipes recorded on the pages of this book. $59.95, Penguin
Damien Pignolet from Bistro Moncur French A collection of recipes from his time at Moncur as well as quite a few traditional French dishes, this is a mix of practical technique and fanciful, complicated recipes and was beautifully designed by hotshot Sydney company, Frost. $70, Penguin
	Bill Granger from Bills Every Day (plus four others) Perhaps known better for his cookbooks (a staple in neary every young aussie's home) than his cafés (he's just opened in Japan), they're filled with basic, easy to follow recipes like ricotta hotcakes (very Bill) $45, HarperCollins

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