Bistronomy

The new wave of cuisine represented by the Bistronomy movement is led by young chefs who choose to drop the astronomical prices and stuffy atmospheres of top-class Michelin outfits in favour of more convivial surrounds, where food and community rather than the thread count of the tablecloth are what [...]
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The new wave of cuisine represented by the Bistronomy movement is led by young chefs who choose to drop the astronomical prices and stuffy atmospheres of top-class Michelin outfits in favour of more convivial surrounds, where food and community rather than the thread count of the tablecloth are what matters. Through recipes and accompanying narrative, this dynamic book captures the vital elements of Bistronomy - the democratic spirit of generous, affordable hospitality, and the imaginative reworking of classic fare built on quality ingredients and technique. Bistronomy is premised on sharing, and author Katrina Meynink embraces that concept by creating global Bistronomy menus with more than 100 recipes generously donated by chefs the world over, from Paris to London, New York, Copenhagen and the shores of Sydney, Austra