Bill Granger

Bill Granger is a self-taught cook whose easy-going approach to cooking is an essential element in his enduring popularity. Bill opened his first restaurant, bills, in Sydney at the age of 22, and bills in Surry Hills only three years later; a third Sydney restaurant was opened in 2005. He opened his first restaurant in Tokyo in 2008 and another in Yokohama in 2010 and has just opened his third restaurant in Japan.
     
Bill’s previous books include Bill’s Sydney Food, Bill’s Food, Bill’s Open Kitchen, Simply Bill, Every Day, Holiday, Feed Me Now! and Bill’s Basics. In all, he has sold over 1 million books and has been translated into six languages. Bill also writes a daily column for The Independent ‘i’ newspaper and works regularly with gourmet magazines, including Waitrose Kitchen and Delicious.

His television series, Bill’s Food, launched in 2004 and has been broadcast worldwide in no less than 27 countries. His second TV series, Bill’s Holiday, screened in the UK and Australia in 2009 and his first UK-based TV series, Bill’s Tasty Weekends, screened in the UK in November 2010, with more episodes to follow in March 2011.

Bill’s latest book; Bill’s Everyday Asian takes the best that Asian food has to offer and gives it the unique Bill makeover, simplifying his favourite classics and creating his own dishes. The big, bold taste explosions of Asia have had Bill Granger hooked since his childhood.

The Asian dishes he loves to eat and cook are quick, easy and healthy. For Bill, this is not exotic food, it is an everyday thing. He has drawn on all his experience to demystify the idea that Asian food is somehow complicated and difficult to prepare and in a lot of cases it is incredibly simple. The secret is in the harmonious balance of sweet, sour, salty and hot, with some help from tangy aromatics such as ginger, coriander and lemongrass. The dishes of Asia are truly democratic; served simply and cheaply to anyone and everyone, but with punchy, vibrant flavours that make absolute sense every time.

The recipes in this book are inspired by Bill’s many experiences, from a home-cooked dinner enjoyed in Singapore to a business man breakfast in Japan; they range from simple street food to some of the most exciting dishes from restaurants around the world.

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