Review 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 & TravelBeautifully 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 & StarPeter 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 About the Author Peter Gilmore has been the executive chef of Quay restaurant since August 2001 and in that time has elevated the restaurant to 3-hat status in the Sydney Morning Herald's Good Food Guide for the past 7 years. Peter's creative and original food has brought Quay international accolades and the restaurant was recently ranked 27th in the San Pellegrino World's 50 Best Restaurants 2010, as well as the Best Restaurant in Australasia. His unique philosophy is 'food inspired by nature' and he encapsulates this in his picture-perfect dishes that celebrate nature's beauty and diversity.
