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Sepia: The Cuisine of Martin Benn, by Martin Benn
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A culinary journey through 60 exciting dishes from renowned chef Martin Benn
Based around four degustation menus, this book highlights the technical mastery and sheer beauty of Martin Benn's food, with its deep connections to Japanese cuisine and flavors and its focus on texture and contrast. Text, design, and photography combine to recreate the atmosphere and the sophisticated, art deco feel of his Sydney restaurant, Sepia. Interspersed among the menus are narrative features exploring the workings of the restaurant, and the stories of its staff and clientele, while location photography captures a sense of old-fashioned, cosmopolitan glamour. Recipes include dual measurements.
- Sales Rank: #811614 in Books
- Published on: 2015-04-01
- Original language: English
- Number of items: 1
- Dimensions: 1.20" h x 9.00" w x 12.20" l, .0 pounds
- Binding: Hardcover
- 292 pages
Review
"Martin Benn introduces us to some of his most stunning plates...an honest account of the highs and lows of being a world-renowned chef brings Sepia to life, alongside cutting-edge design and page-popping pictures" - Food & Travel
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.
Most helpful customer reviews
5 of 6 people found the following review helpful.
Food as Art
By Christian Viking
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 Ren� 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.
4 of 5 people found the following review helpful.
You do have to try it
By Vitaly
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.
0 of 1 people found the following review helpful.
Bam!
By Robert Hurtado
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.
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