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Sepia : The Cuisine of Martin Benn (EPUB)

Sepia : The Cuisine of Martin Benn

Renowned chef Martin Benn takes the reader on a culinary journey through 60 of his exciting dishes. Based around four degustation menus, the book highlights the technical mastery and sheer great thing about Martin's food, with its deep connections to Japanese cuisine and flavours and its specialise in texture and contrast. Included is that the recipe for Martin's incredibly intricate, exquisite Chocolate Forest Floor. Text, design and photography combine to recreate the atmosphere and therefore the sophisticated, artistic movement feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and therefore the stories of its staff and clientele, while location photography captures a way of old-fashioned, cosmopolitan glamour

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.

Really good book, informative and creative recipes. Tried some of them, smoked trout marbles didn't work for me, still amazing book, the best since marque from mark best.-Vitaly

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.-Roberto Hutardo

Australia's best and most creative chef demonstrates how food has become art - this is a beautiful book and captures perfectly the art of Martin Benn's food. If you are fan of René Redzepi, Heston Blumenthal or Grant Achatz then you'll be blown away by the creativity and originality of Benn's dishes. The book has a brief biography of where Benn started and how he ended up in Australia - it's all very interesting but the real joy is captured in the amazing photographs of his food by Jennifer Soo. It's a masterpiece and leaves you wondering how Benn can top this amazing book.-Christian Viking