Igni A restaurant's first year


"a stunning work of art, and the most beautiful cookbook I've seen in years." - Savuer

Documenting a warts-and-all account of what it takes to open and run a new restaurant, chef and owner Aaron Turner reveals the daily joys and challenges he faced in starting his fine-dining destination restaurant, Igni.

From the acclaim to the financial strain, the book tells the story through Aaron's own dated diary entries, the restaurant's recipe development process and the truly stunning images that document each step of the way.

At the heart of the book are Turner's exquisite recipes for charcoal-grilled dishes that have secured the restaurant its worldwide reputation for uniform excellence.

 

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ISBN:

9781743792650

Format:

Hardback

Pages:

240

Dimensions:

28cm x 20cm

Weight:

1260g

RRP:

£30.00

Category:

Food & Drink

Publisher:

Hardie Grant Books

Published:

05 October 2017

ABOUT THE AUTHOR

Aaron Turner

Aaron Turner has worked in some of the world's best restaurants, including Noma in Copenhagen, El Celler de Can Roca in Girona, Spain, and Lyle's in London. After enjoying solo success with his first restaurant, Loam, he stunned the Australian food scene by suddenly closing Loam and taking a hiatus, before opening IGNI in 2016. The restaurant was quickly voted best new regional restaurant by Gourmet Traveller, the country's best-regarded national