Four Kitchens: Beautiful, mouth-watering, restaurant-quality food to cook at home

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With vibrant photography and innovative, inspiring recipes for meat, fish, vegetables and desserts, Four Kitchens is about celebrating good eating every day and bringing delicious, quality dishes to the home kitchen.

 
Four Kitchens: Beautiful, mouth-watering, restaurant-quality food to cook at home, Colin Fassnidge

With vibrant photography and innovative, inspiring recipes for meat, fish, vegetables and desserts, Four Kitchens is about celebrating good eating every day and bringing delicious, quality dishes to the home kitchen.

Dublin-born, My Kitchen Rules guest judge, Colin Fassnidge has quickly established himself as one of Australia's most uniquely talented chefs. His two restaurants, The Four in Hand, and 4Fourteen, have been lauded by customers and critics alike.

In this, his long-awaited debut cookbook, Colin draws together recipes for the most popular dishes from the two restaurants, plus lighter bites from the bar kitchen and barbecue, and dishes from his home kitchen, to create perfect food for any event.

With an emphasis on fresh, seasonal produce, strong flavours, and the nose-to-tail eating for which he is famous, Colin Fassnidge's food is every bit as exciting and innovative as that of the very best chefs working anywhere in the world today.

Available Formats

  • Hardback
    $45.00 RRP
    ISBN: 9780857982346
    Published: 03/03/2014
    Imprint: Ebury Illustrated
    Extent: 240 pages
  • eBook
    CHECK RETAILER PRICE
    ISBN: 9780857984197
    Published: 03/03/2014
    Imprint: RHA eBooks Adult
    Extent: 240 pages
  • eBook
    CHECK RETAILER PRICE
    ISBN: 9780857982353
    Published: 03/03/2014
    Imprint: RHA eBooks Adult
    Extent: 240 pages
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Colin Fassnidge

Colin Fassnidge

Dublin born and Raymon Blanc trained, Colin Fassnidge is the Head Chef at the Four in Hand and part owner of 4Fourteen. He is also a judge on the television show, My Kitchen Rules.

Since arriving in Australia in 1999, he has worked at some of Sydney's most acclaimed restaurants including Liam Tomlin's celebrated Banc. Colin's Nose to Tail philosophy and his diligence for sourcing the best local ingredients has seen him turn the most undesirable off cuts into beautiful, delicious dishes.