Mozaic: French Cuisine, Balinese Flavours
Condition: SECONDHAND
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Chris Salans
Format: Hardback
Number of Pages: 144
This is a mouthwatering collection of recipes inspired by traditional Balinese and Indonesian ingredients. Extract from "New York Times" Review: "This restaurant has become known for its innovative French cuisine laced with Indonesian flavors. Guests choose from four six-course tasting menus that showcase the chef, Chris Salans', 'market cooking' style, which takes Indonesian ingredients and incorporates them into a range of French dishes, resulting in creations like curry butter-roasted crayfish and passion fruit cream baked in filo pastry. The French-American chef has also expanded his restaurant to include a workshop, where cooking classes and private chef's tastings are held". Take your tastebuds on an epic culinary journey through the best of this new Balinese cuisine with this superb collection of 40+ recipes - all accompanied by stunning full-colour photography - as well as an overview of Bali's food culture. This is a must-have book for foodies with a taste for the exotic.
Author: Chris Salans
Format: Hardback
Number of Pages: 144
This is a mouthwatering collection of recipes inspired by traditional Balinese and Indonesian ingredients. Extract from "New York Times" Review: "This restaurant has become known for its innovative French cuisine laced with Indonesian flavors. Guests choose from four six-course tasting menus that showcase the chef, Chris Salans', 'market cooking' style, which takes Indonesian ingredients and incorporates them into a range of French dishes, resulting in creations like curry butter-roasted crayfish and passion fruit cream baked in filo pastry. The French-American chef has also expanded his restaurant to include a workshop, where cooking classes and private chef's tastings are held". Take your tastebuds on an epic culinary journey through the best of this new Balinese cuisine with this superb collection of 40+ recipes - all accompanied by stunning full-colour photography - as well as an overview of Bali's food culture. This is a must-have book for foodies with a taste for the exotic.
Description
NB: This is a secondhand book in very good condition. See our FAQs for more information. Please note that the jacket image is indicative only. A description of our secondhand books is not always available. Please contact us if you have a question about this title.
Author: Chris Salans
Format: Hardback
Number of Pages: 144
This is a mouthwatering collection of recipes inspired by traditional Balinese and Indonesian ingredients. Extract from "New York Times" Review: "This restaurant has become known for its innovative French cuisine laced with Indonesian flavors. Guests choose from four six-course tasting menus that showcase the chef, Chris Salans', 'market cooking' style, which takes Indonesian ingredients and incorporates them into a range of French dishes, resulting in creations like curry butter-roasted crayfish and passion fruit cream baked in filo pastry. The French-American chef has also expanded his restaurant to include a workshop, where cooking classes and private chef's tastings are held". Take your tastebuds on an epic culinary journey through the best of this new Balinese cuisine with this superb collection of 40+ recipes - all accompanied by stunning full-colour photography - as well as an overview of Bali's food culture. This is a must-have book for foodies with a taste for the exotic.
Author: Chris Salans
Format: Hardback
Number of Pages: 144
This is a mouthwatering collection of recipes inspired by traditional Balinese and Indonesian ingredients. Extract from "New York Times" Review: "This restaurant has become known for its innovative French cuisine laced with Indonesian flavors. Guests choose from four six-course tasting menus that showcase the chef, Chris Salans', 'market cooking' style, which takes Indonesian ingredients and incorporates them into a range of French dishes, resulting in creations like curry butter-roasted crayfish and passion fruit cream baked in filo pastry. The French-American chef has also expanded his restaurant to include a workshop, where cooking classes and private chef's tastings are held". Take your tastebuds on an epic culinary journey through the best of this new Balinese cuisine with this superb collection of 40+ recipes - all accompanied by stunning full-colour photography - as well as an overview of Bali's food culture. This is a must-have book for foodies with a taste for the exotic.
Mozaic: French Cuisine, Balinese Flavours