Bill's Basics by Bill Granger, ISBN 9780732291679

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The New York Times credited him with re-inventing the scrambled egg... Now, Bill Granger, restaurateur, television chef and food writer, works his magic on 100 other classic dishes from across the globe. Bill draws on his fondest food memories, then simplifies techniques, minimises fussy ingredient lists and gives these dishes a modern twist that's in tune with our busy lives and passion for fresh, healthy flavours. From Thai beef salad to lamb tagine, coq au vin to chocolate brownies, Singapore noodles to jam tart, this is the cheat's guide to making the recipes every home cook wants to master.

RRP: $49.99

About the Author: Bill Granger

Bill Granger is a self-taught Cook, restaurateur and compulsive cookbook writer. Relocating from Melbourne to Sydney in the late 1980s to study art, Bill found inspiration in the city's lifestyle, light and its incredible harbour aspect. Whilst supplementing his studies by working part time as a waiter, his creative direction slowly changed from an art student with a passion for food to a chef.

Breakfast, and more specifically scrambled eggs, first made Bill famous when, in 1993 five years after arriving in Sydney and still only 22, he opened a restaurant called "bills" in the Sydney suburb of Darlinghurst. A second restaurant, bills Surry Hills, opened in 1996 serving breakfast through to dinner. Both are beloved by locals and tourist alike. In 2005, Bill opened a third Sydney restaurant, bills Woollahra. In 2004 the six part series, bills food, followed Bill cooking his way through a busy working week and a casual weekend with family and friends.

Bill lives with his wife Natalie Elliott and their three daughters Edie, Ines & Bunny.

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