Al Brown, bestselling cookbook writer, is also the chef behind
Depot (www.eatatdepot.co.nz), 2012 Metro Supreme Restaurant of the
Year, as well as Metro's Best New Restaurant and Best Casual
Bistro. In 2012 Al was awarded Audi Progressive Restaurateur of the
Year. In 2013 he was named Cuisine magazine's Villa Maria Estate
Restaurant Personality of the Year, and the Depot gained a 'one
hat' rating. He also runs Best Ugly Bagels in Auckland
(www.bestugly.co.nz), and was co-founder of the internationally
acclaimed restaurant Logan Brown in Wellington, with Steve
Logan.
Al is the author of Stoked, Go Fish and Get Fresh. Go Fish won
People's Choice and Best Illustrated Book in the 2010 New Zealand
Post Book Awards (judge Neville Peat described it as a recipe book
'with edge and attitude'), won Best Single Subject at the highly
regarded International Association of Culinary Professionals Awards
in the USA, and won a 2011 Book Quill at the New Zealand Guild of
Food Writer's Culinary Quill Awards. He also wrote Hunger for the
Wild with Steve Logan.
He is the star of TV series Dishing Up Australia, Get Fresh,
Coasters and Hunger for the Wild.
Al gained a Culinary Arts Degree at the United States' New England
Culinary Institute, and then cooked in restaurants In North America
and New Zealand. He has hosted master classes at Melbourne Food and
Wine, at Savour and at Ruth Pretty's Springfield Cooking School.
Since 2003 he has been a culinary ambassador for New Zealand Trade
and Enterprise. In 2012 Al was made a Member of the New Zealand
Order of Merit for his services as a chef. See more at
www.albrown.co.nz, and check out the vimeo link at
https-//vimeo.com/user18895198/videos.
The Herald on Sunday declared Go Fish is 'destined to become a
classic Kiwi cookbook', while Healthy Options said it 'represents
New Zealand cuisine at its very best'. Trade-A-Boat praised it as
'an inspiring and well thought out book that stimulates', written
in an 'engaging and funny' tone. The Sunday Star Times wrote of
Brown's 'gentle and informative hand' and said that it 'is in the
simplicity and elegance of the recipes that this book really
excites ... and inspires', making the desire to rush to the nearest
fish market 'nigh on irresistible'.
The Gisborne Herald praised Brown's 'natural, endearing style',
identifying 'simplicity as the backbone of all the recipes', and
concluding that the book's success would be evident in the coming
months with the book 'ingredient-stained'; The Press concurred -
'it is fast becoming the filthiest book in my kitchen. As all cooks
know, it's the splatters and the spills that identify a best book.
Go Fish is a winner.'
The Dominion Post Weekend pointed out its usefulness as 'a
practical manual' on everything to do with the preparation of fish
and shellfish. Writing for the Nelson Mail, Elizabeth Latham wrote-
'For those of us who love the notion of the hunter-gatherer, this
is a dream book. ... The book is littered with anecdotes and
stories of places and tips about fishing, and how to handle fish,
and how to prepare it for cooking ... I don't think there is
another book like it, and ... I think this book is a must for all
those who love to fish and also love to cook.'
The Greymouth Evening Star called it 'an outstanding book - whether
you treat it as a cookbook, a seafood reference book or just enjoy
the great stories that are woven throughout it ... Al Brown's
homage to fish is a must for the kiwi bookshelf'.
In The Press, Kate Fraser, reviewing Stoked, wrote 'Brown writes as
he speaks- directly, honestly, and with plenty of opinion and
knowledge', while Cuisine magazine praised his 'engaging voice' in
Get Fresh. D Scene called Get Fresh 'a cracking good read' and a
'great food book to savour' and Dish singled out his 'trademark
relaxed style' paired with 'enthusiasm', with the Dominion Post
Weekend's Kimberley Rothwell declaring it 'a true foodie's book'.
The New Zealand Herald called it 'a book that will be just as handy
in the car on a road trip as it is in the kitchen'.
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