With an emphasis on foods that can be shared, this elegant cookbook from a top Australian chef demystifies restaurant food for the home cook Luke Mangan opened his first Salt restaurant in Sydney in 1999, and there are now several Salt and Salt Grill restaurants worldwide. Salt Grill brings together the signature dishes from these restaurants, alongside Luke's favorites. Suitable for the home cook, this book offers more than 140 recipes, including Oyster Tempura with Leek and Wasabi; Fig, Red Onion Jam & Roquefort Tarts; Green Beans with Confit Shallots & Toasted Almonds; and Salt Liquorice Parfait. Salt Grill captures the signature freshness and elegance of Luke's food, in recipes that you can cook at home for your family and friends. Includes dual measurements.