Today’s special: a new take on bistro food

This is the first book by Anthony Demetre, the chef patron of award-winning restaurants Arbutus and Wild Honey. Anthony’s cooking has won praise for the way in which it straddles new techniques and old recipes and the book is a reflection of this philosophy.

It features bistro-style classic European food with a modern twist, from salads and soups through to seafood and casseroles using the best seasonal ingredients. This is food to be enjoyed, as weekday lunches and dinners, or for uncomplicated weekend entertaining; main courses intended as an entire meal without the need for further side dishes.

Chapters are divided by the style or main ingredient of the dish: soups, fish, poultry and game, beef and veal, lamb, pork and a small number of dessert suggestions – the perfect end to a perfect meal.

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