In his restaurant "Quay" in Sydney, Peter Gilmore, listed among the top 30 chefs in the world by San Pellegrino, has returned to his roots. The focus of his creations is on the processing of fruits and vegetables, always in harmony with the natural lifecycle of each product. Inspired by the values of Asian cuisine, a deep connection to nature, respect for the seasons and traditions, and above all, a pursuit of perfection, Peter Gilmore follows his path. He masters the delicate interplay of texture, mouthfeel, harmony of flavors, and the overarching elegance of dish presentation. In his book, he has succeeded in capturing the philosophy of his work on paper. With a truly unique design, the tactile experience of various paper types, the artistic implementation, and the sensual photographs of his creations, the book becomes a true work of art that stands out in the current cookbook market.