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9781838662417 62b9a6a1d5523c6b652af74a Australia The Cookbook //cdn1.storehippo.com/s/607fe93d7eafcac1f2c73ea4/62b9a6a3d5523c6b652af78c/webp/41tmtxtsgpl-_sx332_bo1-204-203-200_.jpg
 
 
 
 

About the Author

Ross Dobson grew up in the western suburbs of Sydney. His neighbours were mostly immigrants from around the globe who shared their recipes and introduced him to a world of flavours. At 14 he enrolled in a Chinese cooking course at his local college which ignited a life-time passion for cooking. He later went on to establish a number of acclaimed cafés and restaurants in the western suburbs of Sydney, including one in the heritage gardens of an art gallery and a tapas restaurant in an old Victorian terrace house, which also operated as a pop-up yum cha restaurant every Sunday. Dobson has authored many best-selling cookbooks including ChinatownFired UpMore Fired Up and King of the Grill. He currently operates a café in Penrith, at the foot of the Blue Mountains, where he cooks classic and contemporary Australian food.

9781838662417
in stockINR 2816
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Australia The Cookbook

Australia The Cookbook

ISBN: 9781838662417
₹2,816
₹3,520   (20% OFF)


Details
  • ISBN: 9781838662417
  • Author: Ross Dobson
  • Publisher: Phaidon
  • Pages: 432
  • Format: Hardback

Book Description

 
 
 
 

About the Author

Ross Dobson grew up in the western suburbs of Sydney. His neighbours were mostly immigrants from around the globe who shared their recipes and introduced him to a world of flavours. At 14 he enrolled in a Chinese cooking course at his local college which ignited a life-time passion for cooking. He later went on to establish a number of acclaimed cafés and restaurants in the western suburbs of Sydney, including one in the heritage gardens of an art gallery and a tapas restaurant in an old Victorian terrace house, which also operated as a pop-up yum cha restaurant every Sunday. Dobson has authored many best-selling cookbooks including ChinatownFired UpMore Fired Up and King of the Grill. He currently operates a café in Penrith, at the foot of the Blue Mountains, where he cooks classic and contemporary Australian food.

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