Bill Granger – författare

Known as much for his journalistic reporting as for the fiction he wrote under a variety of pen names, Bill Granger combined his divergent talents in his powerful novel Time for Frankie Coolin. With distinctive voices, compelling characters, on-the-ground observation, and suspense, it offers a serious, illuminating take on the changing tides of race, class, and politics in late twentieth-century Chicago. Time for Frankie Coolin tells the story of a plasterer turned landlord in Chicago who, in the late 1970s, buys abandoned buildings and makes them just habitable enough that he can charge minimal rent to his mostly black tenants. Frankie - both a tough guy in the trades and a family man-has done well by his wife and kids, moving them to a house in the suburbs. But a casual favor for his wife's cousin - allowing the man to store some crates in an empty building-and a random act of arson set in motion a cascade of crises, including a menacing pair of G-men and the looming threat of prison if Frankie doesn't talk. But since talking has never been one of Frankie's strengths, he copes as he always has: by trying to tough it out on his own.Calling to mind such gritty poets of the urban scene as George V. Higgins and Nelson Algren, Time for Frankie Coolin is both a psychological thriller and a '70s Chicago period piece that shines a surprisingly sympathetic light on the often ignored stories of the people who lived, worked, and died at the city's margins.

The long-awaited new cookbook from the king of relaxed Australian cafe style food'Every city has one cafe that becomes the poster child for its inner spirit, and for Sydney, it is bills. Bill has a way of synthesising market produce + eggs + sunshine + freshness into something you didn't know you wanted, but you wanted it bad.' TERRY DURACK'Bill Granger [is] the restaurateur who is most responsible for the Australian cafe's global reach.' AMELIA LESTER, The New Yorker In the 20 years since Bill Granger published his first book of recipes, Sydney Food, the world has fallen in love with the joyfully casual Australian way of eating. As a self-taught cook, straight out of art school, Bill furnished his first street-corner eatery in minimalist style, serving a small but perfectly formed menu of domestic dishes around a central communal table. He captured the hearts of Sydneysiders and visitors alike, while setting an exciting new standard for cafe dining. Since then, Bill has been crowned the 'egg master of Sydney' (New York Times 2002), the 'king of breakfast' (The Telegraph Magazine, 2016), the 'creator of avocado toast' (Washington Post 2016) and 'the restaurateur most responsible for the Australian cafe's global reach' (The New Yorker 2018).Nowadays, from Sydney to Tokyo, and London to Seoul, queues form to enjoy ricotta hotcakes ('Sydney's most iconic dish' Good Food 2019), fluffy scrambled eggs, lively salads and punchy curries. It is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.