Adam Newell, owner/chef of Zibibbo restaurant in Wellington, is one of a select few one-star Michelin chefs worldwide and one of two in New Zealand. This is his first cookbook, which is as satisfying as actually experiencing a meal at Zibibbo. The book captures through recipes, stories, profiles and sumptuous photography, the Adam Newell style - intensely-flavoured pan-European dishes with a Mediterranean focus that reflect his philosophy of cooking things that bring a smile to people's faces. It includes some 80 innovative recipes, from starters and soups, pasta and rice dishes, fish and meat as well as desserts and a petit fours section - all created and perfected by Adam and cooked around the world. The book also features stories about some of the people who have contributed to and influenced Adam's work - his Cornish grandmother, Kalamata olive lady, the venison guy from Manawatu, to name but a few. As testimony to the quality of Adam's work, the book is endorsed by world-renowned chef Michel Roux Jnr.

Author Biography

Adam Newell, owner/chef of Zibibbo restaurant in Wellington, is one of only two holders of a Michelin star - the most exclusive, hard-to-win and desirable of restaurant awards - in New Zealand. He started out as an apprentice chef in London, working in Le Gavroche, a high quality French restaurant run and owned by the famous Roux brothers. He won his Michelin star (sald to be the fastest earned in history) two years later, as chef at Fulham Road, London. He has since set up or worked in restaurants in New York, Tokyo and Auckland before setting up Zibibbo in Wellington.