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Tolarno Bistro Tolarno Bistro, ISBN 9781741149562 and books by Iain Hewitson, Bob Hart on sale at thebookshelf.co.nz Tolarno Bistro celebrates the extraordinary and colourful history of this iconic restaurant, both culinary and otherwise. Started in the 1960s by Georges and Mirka Mora, taken over by Leon Massoni in the 1970s (where it was the training ground for the likes of Guy Grossi), then rescued from ruin by Iain Hewitson seventeen years ago, this is no conventional tale. Celebrities and ratbags, the gifted and the eccentric have passed through both the dining room and kitchen of Tolarno. As French bistro food enjoys a resurgence in popularity, Iain Hewitson says its popularity never waned down St Kilda way – where else could you go for moules mariniere in 1962, and find the same dish forty years later, in the same dining room, with the same enchanting figures beaming down on you from the walls? When Tolarno Bistro closed its doors at the end of May 2006, an amazing era ended. This cookbook is more than a memento – its a record of what probably happened, and who might have been there, complete with what would have been cooked, adapted for contemporary times. With 130 recipes, quirky memorabilia, decorated menus, and the proprietors personal snap shots, something of Tolarno will now live on. And the recipe for the famous Tolarno burger is on page 196 About the AuthorIAIN HEWITSON barely needs any introduction. As the TV chef of Hueys Cooking Adventures he is recognisable by his braces alone. Before his TV career, Iain established his credentials as the proprietor of such fashionable restaurants as Clichy, Fleurie, Champagne Charlies, the Last Aussie Fish Cafe and Memories of the Mediterranean. Somehow he had a knack for seeing the potential in neglected locales like Collingwood and South Melbourne. It was with the same optimism that he took on Tolarno in Fitzroy Street, St Kilda after it had seen better days. Huey is the author of six previous titles with Allen & Unwin, all of which have sold extremely well.BOB HART is another Melbourne institution. As food writer and restaurant reviewer and journalist with the Herald Sun, he is the perfect person to be complementing Hueys cooking smarts with the cultural backdrop to Tolarno. Table of ContentsIntroductionBistro, bistro The Mora Years Hors doeuvres, charcuterie and breads Entrees & soups Some debatable history The Massoni Years Poultry From the sea Lamb, veal and bits & pieces The Hewitson–Allen Years Beef & pork Salads & vegetables A day in the life of Tolarno Desserts Basics Index Acknowledgements
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