Organum: Nature Texture Intensity Purity - Tapa dura

Award-winning chef Peter Gilmore's stunning new book delves into the principles behind the ethereal yet grounded cooking style of his Quay restaurant...beautifully woven with portraits and hand-drawn botanical illustrations --Food & Travel

Beautifully designed, photographed, bound and printed, Organum is one of the most creative and illuminating books on the market. It is a book of endless possibilities, a symphony of flavours and a journey into a mind that pushes the boundaries. --Express & Star

Peter Gilmore is the culinary wizard of Oz...an incredible new book...as well as brilliant food photography, portraits and illustrations, [Gilmore] takes time to explore and champion Australasian ingredients and local producers, while showcasing some of his inspiring modern recipes. Definitely worth buying an extra coffee table for --GQ Magazine

While there is a layered complexity to world-renowned chef Peter Gilmore's ethereal - yet grounded - cuisine, his philosophy of cooking is relatively simple. Just four elements are required to create perfect unison in a dish: nature, texture, intensity and purity. In his new book Peter invites the reader to share in his private obsession with nature - when not in the kitchen at Sydney's Quay restaurant, he is working in his experimental garden where he grows a huge array of edible plant species. Each component of a plant, from sweet, earthy roots to bitter fronds and fragrant blossoms, is potentially destined for inclusion in one of the 40 exquisite dishes featured here. Peter also introduces us to the many influences on his cooking, and to the people who grow, catch and source key ingredients. Images include intensely beautiful food and ingredient shots, as well as producers and produce photographed on location.