The Best of Gretta Anna

The much-loved Gretta Anna Teplitzky is to Australian cuisine what Julia Child was to American cuisine, introducing the home cooks of Australia to her own unique style of fabulous French-style cooking, with her practical, no-nonsense recipes that work every time. Here, for the first time, is an updated selection of recipes from her two bestselling books, lovingly curated by her son Martin, a talented chef in his own right. What's more, you'll find 60 original, never-before-published Gretta Anna recipes, plus a selection of some of Martin's own recipes. This is a book you'll return to time and again, for Gretta Anna's iconic take on classics such as French Onion Soup, Bouillabaisse, Coq au Vin (red or white, your choice), Cassoulet, Leg of Lamb with Garlic and Thyme, and Potato Dauphinoise. Not to mention the cakes and desserts--everything from the famous Anna's carrot cake, through to apple strudel and chocolate mousse. Gretta Anna's mantra was that cooking should be fun. As you make your way through these scrumptious recipes, you'll see that, guided by the right hands, it is.

Martin Teplitzky began his career as an apprentice chef at the iconic Berowra Waters Inn. In 1983 he opened his first restaurant, Bon Cafard, in Sydney. It was awarded a hat in the inaugural Sydney Morning Herald Good Food Guide 1984 . He later set up a cookery consultancy company, and began teaching at the Divertimenti Cookery School and Leith’s School of Food and Wine in London. After many years he returned to Sydney and reopened Berowra Waters Inn, where he re-established his restaurant credentials, receiving two hats in the Sydney Morning Herald Good Food Guide 1996. He later moved to the north of Italy where he cooked and taught at La Villa Hotel and Cooking School. Martin returned to Sydney in 2012 to open his own cookery school, Take2Eggs.