Description

Book Synopsis
''Deeply thoughtful, unflinchingly honest and heartwarmingly original. Ben''s unique creativity is clearly not limited to Attica.''
Hamish Blake

''Powerful, vulnerable, intense, full of love and some darkness too.''
Matty Matheson, chef, author, producer and actor

Chef and restaurateur Ben Shewry knows obsession well. Whether it''s crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It''s also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.

In this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef, cooking as muse a

Uses for Obsession

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    A Paperback by Ben Shewry

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      Book details

      Publisher Murdoch Books
      Published 10 October 2024
      ISBN-13 9781922616845
      978-1922616845
      ISBN-10 1922616842
      Also in:
      Biography Autobiography: arts and entertainment

      Description

      Book Synopsis
      ''Deeply thoughtful, unflinchingly honest and heartwarmingly original. Ben''s unique creativity is clearly not limited to Attica.''
      Hamish Blake

      ''Powerful, vulnerable, intense, full of love and some darkness too.''
      Matty Matheson, chef, author, producer and actor

      Chef and restaurateur Ben Shewry knows obsession well. Whether it''s crispy-edged lasagne, saltwater crocodile ribs or the perfect potato, obsession is what motivates him and what makes him tick. It''s also what has propelled his Melbourne restaurant Attica into the league of the most innovative, acclaimed dining experiences in the world, and one of the most vital in Australian history.

      In this absorbing and wide-ranging memoir meets manifesto, Shewry applies his sometimes searing, sometimes comic eye to creative freedom in the kitchen, food journalism, sexism in hospitality, the fraud of the farm-to-table sustainability ethos, the cult of the chef, cooking as muse a

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