Best of Gretta Anna with Martin Teplitzky, by Gretta Anna, Martin Teplitzky
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Best of Gretta Anna with Martin Teplitzky, by Gretta Anna, Martin Teplitzky
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The much-loved Gretta Anna Teplitzky is to Australian cuisine what Julia Child was to American cuisine, introducing the home cooks of Australia to her own unique style of fabulous French-style cooking, with her practical, no-nonsense recipes that work every time. Here, for the first time, is an updated selection of recipes from her two bestselling books, lovingly curated by her son Martin, a talented chef in his own right. What's more, you'll find 60 original, never-before-published Gretta Anna recipes, plus a selection of some of Martin's own recipes. This is a book you'll return to time and again, for Gretta Anna's iconic take on classics such as French Onion Soup, Bouillabaisse, Coq au Vin (red or white, your choice), Cassoulet, Leg of Lamb with Garlic and Thyme, and Potato Dauphinoise. Not to mention the cakes and desserts—everything from the famous Anna's carrot cake, through to apple strudel and chocolate mousse. Gretta Anna's mantra was that cooking should be fun. As you make your way through these scrumptious recipes, you'll see that, guided by the right hands, it is.
Best of Gretta Anna with Martin Teplitzky, by Gretta Anna, Martin Teplitzky- Amazon Sales Rank: #5163237 in Books
- Published on: 2015-06-01
- Original language: English
- Dimensions: 11.50" h x 1.00" w x 8.50" l, 3.35 pounds
- Binding: Hardcover
- 296 pages
About the Author Martin Teplitzky began his career as an apprentice chef at the iconic Berowra Waters Inn. In 1983 he opened his first restaurant, Bon Cafard, in Sydney. It was awarded a hat in the inaugural Sydney Morning Herald Good Food Guide 1984 . He later set up a cookery consultancy company, and began teaching at the Divertimenti Cookery School and Leith's School of Food and Wine in London. After many years he returned to Sydney and reopened Berowra Waters Inn, where he re-established his restaurant credentials, receiving two hats in the Sydney Morning Herald Good Food Guide 1996. He later moved to the north of Italy where he cooked and taught at La Villa Hotel and Cooking School. Martin returned to Sydney in 2012 to open his own cookery school, Take2Eggs.
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Most helpful customer reviews
0 of 0 people found the following review helpful. An exciting must have cookbook if you love food By Miss Lisa M. Harris In 1980, I received a copy of Gretta Anna cookbook for my 21st birthday. It's beautiful tangerine cover was a repository for innovative, delicious and reliable recipes at a time when exciting cookbooks on offer in Australia were few. My treasured copy of this wonderful cookbook was complimented by her second book a few years later - just as good and with more fabulous and doable recipes. Her recipe for Soupe Sainte Sulpice and Sicilian Crepes Albert Roux were some of the favourite recipes which I have successfully turned to over the past 35 years. I love the recipes just as much today. And unlike the recipes collections of so many cooks and chefs , what sets this collection apart is the food is it is timeless - right for all times and those times to come.When my much anticipated copy of Gretta Anna with Martin Teplitsky arrived I was thrilled and relieved. This was a brave book to attempt but he so did justice to his mother and to himself. His recipes beautifully compliment those of his mother in everyway yet remain very much his.This new tome Is a collection of exceptional recipes and the writing imbued with such love and respect for his mother all the while offering recipes from the next generation of this marvellous family's food journey. So now I proudly display three volumes on my shelf - more like close companions than books. As long as I can cook, I will continue to use the recipes and be inspired by them.Quite simply, if you love food and love cooking, your collection is not complete without this book.
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