Modern Balinese Cuisine
RRP $48.99 $33.08 Save $15.91 (32%)
Free shipping Australia wide
Ships from USA supplier
|Format:||Hardback, 144 pages|
|Other Information: ||full-colour photography throughout|
|Published In: ||Singapore, 01 July 2011|
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.
About the Author
Chris Salans learnt to cook at the Cordon Bleu cookery school Paris, before joining the Michelin-starred L'Oustau de Baumaniere in Provence. He moved to Bali in 1995 and opened Mozaic in 2001.
|Publisher: ||Editions Didier Millet Pty Ltd|
|Dimensions: ||28.0 x 25.0 x 2.0 centimeters (1.11 kg)|