SEPIA: THE CUISINE OF MARTIN BENN BY MARTIN BENN

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SEPIA: THE CUISINE OF MARTIN BENN BY

MARTIN BENN

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SEPIA: THE CUISINE OF MARTIN BENN BY MARTIN BENN

PDF

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Review

"Martin Benn introduces us to some of his most stunning plates...an honest account of the highs and lows of being a world-renowned chef brings Sepia to life, alongside cutting-edge design and page-popping pictures" - Food & Travel

About the Author

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SEPIA: THE CUISINE OF MARTIN BENN BY MARTIN BENN

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A culinary journey through 60 exciting dishes from renowned chef Martin Benn

Based around four degustation menus, this book highlights the technical mastery and sheer beauty of Martin Benn's food, with its deep connections to Japanese cuisine and flavors and its focus on texture and contrast. Text, design, and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour. Recipes include dual measurements.

Sales Rank: #811614 in Books

Dimensions: 1.20" h x 9.00" w x 12.20" l, .0 pounds

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About the Author

Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant, and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.

Most helpful customer reviews

5 of 6 people found the following review helpful. Food as Art

By Christian Viking

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0 of 1 people found the following review helpful. Bam!

By Robert Hurtado

Great work has been coming out of Australia in the restaurant industry, and Sepia definitely proves it. The book is awesome and beautifully written. It's a must buy for any cook or chef.

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SEPIA: THE CUISINE OF MARTIN BENN BY MARTIN BENN

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Review

About the Author

Martin Benn began his cooking career as a chef at the Oak Room in London. Since then, he has worked at the Criterion, Sydney's Forty One Restaurant, and Tetsuya's. Martin opened Sepia Restaurant in 2009. In 2011, he was awarded the coveted Sydney Morning Herald Good Food Guide Chef of the Year. In 2012 and 2014 Sepia Restaurant was awarded Sydney Morning Herald Good Food Guide Restaurant of the Year and three chef's hats.