Origin: the food of Ben Shewry

Shewry, Ben. Origin: the food of Ben Shewry. [FIRST EDITION] Murdoch Books: Millers Point, Australia 2012. 4to (320x295mm) qtr bnd black cloth, dec emb bds xii,[1],288,[2]pp. (photography by Colin Page) [SIGNED with dedication] Near Fine/- light edge wear

Shewry, Ben. Origin: the food of Ben Shewry [FIRST EDITION] Sydney, Australia: Murdoch Books, 2012. 4to (320x290mm) HC Half Bound Black Gilt Embossed Cloth, decorative pictorial blind stamped boards xiii,[1],288,[2]pp. (photography by Colin Page; design by Reuben Crossman) Near Fine/Fine.  very discrete rub marks to several cnrs.

Winner Australian Book Design Awards Illustrated Book 2013.

Ben Shewry is the chef patron of Melbourne's award-winning restaurant Attica and is one of Australia's most significant and influential chefs.  Under his direction, Attica has become one of Australia's best restuarants repeatedly winning awards,  Attica was ranked for a number of years in the San Pellegrino Top 100 Restaurants of the World, reaching #20.  Shewry, born and trained in New Zealand, has become a leading voice for sustainable, culturally sensitive and relevant food that reflects his personal experiences and philosophy.  His dishes, inspired by his surroundings, often highlight indigenous and local foraged ingredients and challenge and embrace contemporary Australasian issues of culture, time and place.

Evocatively and sumptuously photographed by Colin Page this is a powerful statement of a direction for contemporary Australian cuisine.

Limited Print Run of 5000 copies; 2.75kg

Winner Australian Book Design Awards Illustrated Book 2013.