Neil Perry Books

An entirely new-look Neil Perry that surpasses anything previously published and is everything you need to know to cook like Neil at home.

Neil Perry's passion for Chinese cuisine began in childhood and led to the creation of Spice Temple. This dining experience features a blend of flavors and textures, showcasing dishes like signature pickles, yum cha dumplings, and three-shot chicken, all reflecting the authentic tastes of regional China. Metric measures included.

Features Asian cooking that can be cooked with a wok and a bamboo steamer. This book includes recipes ranging from the easy steamed, stir-fried, braised and deep-fried dishes, to more challenging and intricate plates.

"75 recipes, evocative storytelling, and beautiful photography provide a lens into one of the planet's most interesting culinary destinations: Mexico City"-- Provided by publisher

"From the new-chef restaurateurs of the last decade to the cooks of humble suburban kitchens, from haute places to neighborhood cafés and the most creative patisseries, this volume tells the stories of the best cooking found in Paris. Oseland rounds up dishes from all over the city, lavishly photographed during celebrations, as well as daily meals"-- Provided by publisher

When Neil Perry set out to open a steakhouse, it wasn't going to be just any steakhouse. It had to showcase not only Australia's best beef but also the best seafood, the best of everything. This title shows the trials and tribulations of opening the ultimate steakhouse, Rockpool Bar & Grill, first in Melbourne, then Sydney and Perth.

Renowned chef Neil Perry's cooking has always been about one thing: using the best-quality produce available. Here are over 110 simple yet sophisticated recipes that show you how easy it is to create amazing flavours at home with seasonal produce as the hero.

Simply Good Food showcases 105 recipes from renowned Australian chef Neil Perry in a collection of the simple, produce-driven recipes he likes to cook for friends and family.

Redesigned and revised for a new generation of readers, The Food I Love is a modern classic bestseller from Australia's most respected chef.