Fervor Paul Iskov
Pre-order now for 1st December

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Fervor

Paul Iskov

Fervor takes you on a culinary journey from ocean to forest to desert. It is an accessible and exciting recipe book featuring beautiful photographs and short stories about ingredients. Using native Australian produce with refined technique, Fervor offers a new way of cooking for the home chef. It invites you to share in Paul Iskov’s knowledge of food and will encourage you to find out more about your own country.

This item is out of stock
Pre-order now for 1st December

$39BUY

Category

Leisure and Lifestyle

Publication Year

2018

Publisher

Margaret River Press

Edition

First

Format

Hardcover

ISBN13

9780648203995

Number one, food needs to taste delicious. Number two, it should make people think about what they’re eating. If we talk about the stories and where the ingredients come from, it is a form of respect. These ingredients don’t grow everywhere. They are special, and we need to be respectful of that.

Fervor takes you on a culinary journey from ocean to forest to desert. It is an accessible and exciting recipe book featuring beautiful photographs and short stories about ingredients. Using native Australian produce with refined technique, Fervor offers a new way of cooking for the home chef. It invites you to share in Paul Iskov’s knowledge of food and will encourage you to find out more about your own country.

In the book, Paul shares his ethos, his experience and his training in approachable, honest and insightful language. He talks candidly about the challenges and opportunities of working with native foods, and shares his connection to landscape and the relationships he has with Indigenous communities.

Paul also reveals his gastronomic secrets from damper to ice cream to everything in between, allowing home cooks to push the boundaries and make their own delicious food. If you love the great outdoors, a healthy lifestyle and high-quality cooking, Fervor will appeal to all your senses.

Paul Iskov is one of Australia’s leading native food chefs. He has experience working in the world’s best restaurants from Coi in San Francisco to DOM in Rio de Janeiro to Noma in Copenhagen. Upon returning to Australia, Paul established his roving dining restaurant, Fervor, which travels to natural settings and uses local, seasonal and foraged ingredients. He has appeared on a number of television shows in Australia and America, and is a winner of the WA Good Food Guide Industry Leadership Award. This is his first cookbook.

Paul Iskov 

Paul Iskov is one of Australia’s leading native food chefs. He has experience working in the world’s best restaurants from Coi in San Francisco to DOM in Rio de Janeiro to Noma in Copenhagen. Upon returning to Australia, Paul established his roving dining restaurant, Fervor, which travels to natural settings and uses local, seasonal and foraged ingredients. He has appeared on a number of television shows in Australia and America, and is a winner of the WA Good Food Guide Industry Leadership Award. Fervor is his first cookbook.

Robert Wood has written extensively for international literary journals including The Guardian, The School of Life and Los Angeles Review of Books. Find out more at: www.robertdwood.net

Chris Gurney has photographed for leading brands & publications including Nike, Adobe and Victory Journal. Find out more at: www.chrisgurney.com.au

More than anything, Margaret River Press offers an engaging, approachable alternative to mass publication, selecting those titles that speak to us, and bringing them to you, the reader.

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