Australian chef Bill Granger has written Bill's Italian Food, which is pale and interesting (Picture: Matt Writtle)
Pale and interesting, Bill Granger's 11th cookbook offers Italian food with an Aussie sensibility.
There's something about the acres of white space, both in the design and the blanched-but-beautiful shots taken in Puglia, which feels distinctly Antipodean.
And that's before you get to recipes for sausage and broccoli buns (a take on the Aussie summer sausage sizzle) and mixed meat grill with potato salad.
Nevertheless, Granger clearly loves Italy. There are plenty of purist books on Italian gastronomy but this is lifestyle: a little dream of a holiday existence that's warmer and more relaxed, bookended by espresso and Campari granita.
Bill's Italian Food by Australian chef Bill Granger (Picture: supplied)
Divided into chapters on storecupboard basics, quick stuff, weekday meals, menus for feasts and other occasions, the recipes are designed to offer mealtime solutions.
Many are fast and easy or, like the artichoke and ham lasagne, stripped of the processes that make the authentic dish painful to prepare. His reluctance to double-pod broad beans is, of course, an aberration, but other tricks make sense.
The recipe I tried for porchetta with roasted fruit produced a scented, slightly unusual roast that, fittingly, would have tasted just as good as picnic leftovers eaten under a white-hot sun. MORE:Recipe: How to make Bill Granger's artichoke and ham lasagneRecipe: How to make Bill Granger's griddled squid, herb salad and black olive dressingRecipe: How to make Bill Granger's porchetta and roasted fruit with braised green leaves
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