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O'DONOGHUE, BEN and STONE, CURTIS: : SURFING THE MENU: Two chefs,one journey: a fresh-food adventure. [A Co-author SIGNED copy.]

AUSTRALIA.SYDNEY,ABC BOOKS/AUSTRALIAN BROADCASTING CORPORATION,Feb,2004.

ISBN 0733313019.

AUSTRALIA,Qrto HB+dw/dj,co-author SIGNED, 1st edn.[Complete number line 5 4 3 2 1.] FINE+/FINE-.No owner inscrptn but one of the co-author's neat blue inked,bold and expansive signature - without dedication: 'Ben O'Donoghue' to title page and no price-clip to dw/dj - absence of publisher's price.In the UK,this is generally classed as an export copy and as such,precedes the trade issue.A genuine, handwritten signature as there is a concomitant carbon-like imprint across the following content's list/table page and a faint indented impression of signature to the verso of the title page.Bright,crisp, clean,matt,author's portrait and food colour photographic illustrated dw/dj,with blue,brown and white lettering to front; with negligible shelf-wear or creasing to edges and corners - no major nicks or tears.A small chip with minimal loss,to rear,top edge of dw/dj and two accidental folds/creases to top corner of dw/dj's rear inner flap.Top+fore-edges bright and clean; contents bright,tight,clean,solid and sound - near pristine - no dog-ear reading creases to any pages' corners, appears unread - apart from my own collation.Bright,crisp,clean,sharp-cornered,publisher's original paper- covered,wrap-around seascape scenic colour photographic illustrated bds with white ink printed letters to spine/backstrip,a dark blue headband and immaculate plain lilac eps.AUSTRALIA,Qrto HB+dw/dj,co-author SIGNED,1st edn,6-255pp [paginated] includes acknowledgements - double-page for Curtis Stone and a single page for Ben O'Donoghue,potted biographies of either chef with colour photographs,an introduction by them both,9 chapters on travelling Australia to create new menus/ recipes,profuse colour autobiographical and colour scenic photographs throughout the text and the book,an index,plus [unpaginated] half-title page with colour photograph to verso,co-author SIGNED title page,and contents list/table. Two hot young chefs.Eight extraordinary locations in Australia.Brilliant fresh produce.Add inspiration and passion - and you're SURFING THE MENU through eighty delicious recipes. Ben O'Donoghue and Curtis Stone are Australian chefs living and working in London - Ben at the Atlantic Bar and Grill,and Curtis at a new restaurant project with Sir Terence Conran.They come from two different cooking traditions: Ben from London's world-renowned River Cafe and its vivd evocations of Italian food; Curtis from the precise traditions of French cuisine and the restaurants of Marco Pierre White. Two distinctive styles but a common and passionate aim: to use the freshest,most naturally grown produce to create extraordinary and delectable food for the table. United in their cause and seeking fresh inspiration,Ben and Curtis returned to Australia,where they went straight to the sources of good produce,travelling to such glorious places as Broome,Tasmania,Byron Bay,the Hunter Valley,the Spanish mission at New Norcia,Margaret River,and the amazing rocky outcrops in the Indian Ocean known as the Abrolhos Islands. 'Surfing the Menu' is the result of their journey: an adventurous pursuit of exceptional ingredients to create a wonderful selection of starters,mains and puddings.From Lobster tagliatelle with fennel and truffle oil to Buffalo mozarella,broad bean,mint and rocket salad; from Spiced loin of lamb with spinach and pinenuts to Pineapple and black pepper tarte tatin,'Surfing the Menu' is simply stuffed with luscious recipes that will excite all lovers of good eating. BEN O'DONOGHUE is Head Chef at London's famous Atlantic Bar and Grill.Before moving to the UK he worked at a number of restaurants in Australia,including Jessica's in Perth,and at Goodfella's and Tribeca in Sydney.In London,he worked at the world-renowned River Cafe before moving to the exclusive Monte's Club in Knightsbridge as Head Chef.Ben has made many appearances on cookery programmes in the UK and USA,and co-presented 'The Best',which also gave rise to a best- selling cookbook of the same name. Until 2003 when he moved to his exciting new restaurant venture in Chelsea with Sir Terence Conran,CURTIS STONE was Head Chef at Quo Vadis,one of the flagships of Marco Pierre White's restaurant group.Born in Melbourne,Curtis began a degree in business before finishing his training at The Savoy Hotel in Melbourne.He went to London and worked at Marco Pierre White's Cafe Royal and at Mirabelle - where he was instrumental,as Sous Chef,in gaining Michelin stars at both restaurants - before moving to Quo Vadis.Curtis and his food have featured in many magazines in both the UK and Australia,and he makes regular television appearances in the UK where he has also presented his own food series called 'Dinner in a Box'. Since April 2013,again in March 2015,and in this year too,the UK Post Office has altered it's Pricing in Proportion template,altering it's prices,weight allowances,dimensions and lowered it's qualifying compensation rates too! So,please contact seller,because of the weight - in excess of 1Kg unpackaged - and the value of this item,for correct,insured shipping/P+p quotes - particularly ALL overseas buyers - BEFORE ordering through the order page!

AUSTRALIA,Qrto HB+dw/dj, co-author SIGNED,1st edn.
Co-author SIGNED - without dedication.

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