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Supernormal

Recipes Inspired by Tokyo, Shanghai, Seoul and Hong Kong
By Andrew McConnell
0.0 (0 reviews)
Book Hero Magic crafted this summary to help describe this book. While it's new and still learning, it may not be perfect - your feedback is welcome! Summary
Supernormal by Andrew McConnell is a captivating exploration of culinary innovation, offering readers a glimpse into the audacious and imaginative dishes that define McConnell's celebrated restaurant, Supernormal. The book takes you on a journey through unexpected flavour combinations and vibrant presentations, showcasing the evolution of contemporary cuisine with an emphasis on creativity and technique. Perfect for food enthusiasts, it invites readers to experience the unique intersection of traditional and modern gastronomy.
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Format: Paperback / softback
$5999
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you love exploring inventive culinary techniques and appreciating the fusion of traditional and modern flavours. This book may appeal to you if you are curious about replicating restaurant-quality dishes at home while also delving into the inspiration and stories behind them.

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A refreshed edition of a landmark cookbook from a top Australian chef's hit Asian-inspired restaurant.

Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description
Andrew McConnell’s Supernormal is one of Australia’s most loved restaurants inspired by the cooking of Hong Kong, Seoul, Tokyo and Shanghai, opening on Melbourne’s Flinders Lane in 2014 to great acclaim, followed by this cutting-edge cookbook first published in 2015. 

This refreshed 2023 edition features a striking new cover and includes the recipe for his iconic lobster roll and 88 more diverse dishes across eight chapters. Beautifully photographed by Earl Carter, it celebrates the irresistible lure of dumplings and tonkatsu, the comforting serenity of ramen, the bracing kick of kimchi and pickles and the addictive qualities of pipis and XO.

It’s about midnight snacks and lunchtime feasting. It’s about bringing flavours from Asia, Europe and Australia together in surprising and traditional ways. And of course, it’s about sharing great food and eating well.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Andrew McConnell’s work has been praised for its stylish presentation, reflecting the reputation of Melbourne's renowned restaurateur. It offers a diverse range of culinary ideas, from smoked eggplant to roasted lamb with exotic sauces, making it perfect for adventurous cooks. The book is especially recommended for McConnell's fans and those keen on expanding their cooking repertoire.

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Book Details

INFORMATION

ISBN: 9781761450013

Publisher: Hardie Grant Books

Format: Paperback / softback

Date Published: 03 May 2023

Country: Australia

Imprint: Hardie Grant Books

Illustration: Full-colour images throughout

Audience: General / adult

DIMENSIONS

Spine width: 27.0mm

Width: 210.0mm

Height: 260.0mm

Weight: 1006g

Pages: 240

Collections

Andrew McConnell Cook Books & Recipes Cooking & Food Non-Fiction TV & Celebrity Cook Books

About the Author

One of Australia’s most successful chefs and restauranteurs, Andrew McConnell brings exceptional attention to detail and trend-setting style to everything he does. His groundbreaking restaurant group Trader House operates critically acclaimed venues such as Gimlet, recently named number 84 on the World's 50 Best Restaurants 2022 longlist. His stable also includes fine diner Cutler and Co, wine bar Marion, all-day icon Cumulus Inc, classic pub Builders Arms Hotel, and gÙourmet grocer Meatsmith. He is the author of Cumulus Inc (Penguin) and Supernormal (distributed by Hardie Grant) and the upcoming Meatsmith (Hardie Grant). Andrew's professional experience was in classical European cooking, but his passion for Asian food was ignited while living and working in China for five years heading kitchens in Hong Kong and Shanghai. He immersed himself in the local home cooking and vibrant street food culture of not only Chinese food, but also Korean and Japanese cuisine. This diverse culinary background led to the distinct cuisine found on the menu at Supernormal.

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