The sharper your knife, the less you cry

The sharper your knife, the less you cry
by Kathleen Flinn.

I received this book from Amazon.com last week and it was quite nice to read about someone who’s done the same thing that I’m going to do in Sydney.
Kathleen Flinn, at the age of 36, had put an end to her corporate life and went to Paris to pursue her long kept fantasy of learning French culinary at Le Cordon Bleu. It must have been a difficult decision to let go of her job and do something new at 36. I really value her courage! Personally, I could have a little peek on Le Cordon Bleu’s student life through this book; hence I strongly recommend this book to people who are planning to study French culinary in LCB.

Bécasse 'Inspirations and Flavours" by Justin North

Winner – 2007 Restaurant of the Year – Sydney Morning Herald Good Food Guide
Two Hats Sydney Morning Herald Good Food Guide
3 Stars Gourmet Traveller Restaurant Guide
2007 Restaurant Magazine – Voted 96th best restaurant in the world

Bécasse 'Inspirations and Flavours" by Justin North!!!

Last Saturday, after a long wait (just about 2 weeks) I have finally received this wonderful book, my very first Australian cookbook! I was just going out to get some chocolate croissants from a pastry shop called ‘Monte Libano’ in front of my apartment, and then the porter calls me that I have a parcel from Australia. YES! It was the book that I was waiting – BECASSE COOKBOOK!

The chef of Le Manoir aux Quat' Saisons, Raymond Blanc describes this book 'The best in Australia just got better with Justin North', and after reading this book I have to agree with the chef.

When I opened the hard-cover book, I was surprised to see the signature of Justin North. After this orange coloured page it had very inspiring message about cooking:

“Where are the traditional craftsmen, the skilled and passionate individuals? They are vanishing in a world of fast, overly simplified foods. Good food takes time. Technique is a means, and culinary artistry visually appetizing, but flavor is the only true hand to guide you.”

By reading these phrases, I could have a little glimpse on what Chef Justin North focuses on his dishes. This phrase might seem quite obvious but sometimes these obvious things get easily forgotten.

Anyway, the book is full of information about local produce and their method in producing them. Another beautiful thing about this book is that it has beautiful pictures of Australian farms and nature where Justin North gets his ingredients.

Among many other Australian cookbooks I chose this particular cookbook, because I wanted to know how the chefs in Australia find and utilize the Australia’s finest ingredients. I thought and still think that if I want to work as a chef or run a restaurant in Australia, I have to know and respect Australia’s natural ingredients.

This book not only have recipes, it also has the behind story of his suppliers and detailed descriptions of each ingredients. The book is divided into 14 different produce of Australia, such as salt, mushroom, truffle, pork, lamb, beef, tuna and so on… Each chapter explains about the ingredient and how suppliers or farmers develop their techniques to gain the high-quality products. At the end of each chapter Justin teaches us how these natural ingredients can turn into one of his haute-cuisine dishes in his restaurant Bécasse.

When I go to sydney, I'll definately go to Bécasse and try some of his dishes...