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Review
'Fusion is a book overflowing with ideas- I'd defy anyone not to be inspired.' (Tribune Magazine 201005)
‘The king of fusion shares his latest dishes -they're exciting in concept and, fun to make and, above all, sensational to eat.' (Sainsburys Magazine 20100416)
‘Packed with dishes that fuse cultures and ingredients, this book is certain to liven up your dinner party repertoire.' (BBC Good Food Magazine 201005)
‘With more than 80 recipes and descriptions of the key ingredients that epitomise fusion cuisine, this beautifully illustrated book will inspire and stimulate, as well as entertain.' (Caterer and Hotelkeeper )
‘Peter Gordon's latest book is tagged “a culinary journey.” It most certainly is.' (Restaurant Magazine )
‘The king of fusion shares his latest dishes -they're exciting in concept and, fun to make and, above all, sensational to eat.' (Sainsburys Magazine 20100416)
‘Packed with dishes that fuse cultures and ingredients, this book is certain to liven up your dinner party repertoire.' (BBC Good Food Magazine 201005)
‘With more than 80 recipes and descriptions of the key ingredients that epitomise fusion cuisine, this beautifully illustrated book will inspire and stimulate, as well as entertain.' (Caterer and Hotelkeeper )
‘Peter Gordon's latest book is tagged “a culinary journey.” It most certainly is.' (Restaurant Magazine )
Product Description
Growing up in a small town in New Zealand, Peter Gordon didn’t discover avocados or sushi until he moved to Australia in his late teens. From there he travelled to Asia where a whole new culinary world opened before his eyes. Often dubbed the ‘father of Fusion cuisine’ – a culinary style that integrates various regional flavours and cooking techniques in order to create innovative new tastes – Peter reveals in Fusion: A Culinary Journey how he developed his unique culinary philosophy, influenced by his travels around the world, exploring different cuisines, foods, tastes and cooking ideas. For anyone who thinks they have never eaten –or perhaps have no interest in- fusion cuisine, this book is a real eye-opener: as Peter says, without Fusion, the Italians wouldn’t be serving Polenta –as corn and maize are from the Americas; Thai’s wouldn’t have chillies, peanuts or coriander; the Spanish couldn’t serve their delicious grilled toast rubbed with garlic, olive oil and tomatoes -as tomatoes too are from another continent. Illustrated with stunning photography from renowned photographer Jean Cazals, Peter takes us on a journey through Asia, Europe and the Pacific and presents 80 delicious recipes plus the key ingredients that epitomise Fusion cuisine. (20101212)
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Most Helpful Customer Reviews
6 of 7 people found the following review helpful
Format:Hardcover
Peter Gordon's book takes a serious look at fusion cooking. It's a quality cookbook, through and through. There is plenty of photography to accompany the recipes.
Where this book really excels is that it makes you think about food in a more creative way. Fusion cooking combines foods of different cultures and it makes a more interesting result. The recipes are highly detailed to help you succeed with them. My favourite recipe so far is for the plum tapioca pudding. Combining fruit with tapioca is a refreshing twist and pure genius as far as I'm concerned.
This is the sort of cookbook you will want to take your time with. I would call it a weekend cookbook, when you have a bit more time to delve into the recipes.
My full review can be read on the cookbook blog, Culinaria Libris.
Where this book really excels is that it makes you think about food in a more creative way. Fusion cooking combines foods of different cultures and it makes a more interesting result. The recipes are highly detailed to help you succeed with them. My favourite recipe so far is for the plum tapioca pudding. Combining fruit with tapioca is a refreshing twist and pure genius as far as I'm concerned.
This is the sort of cookbook you will want to take your time with. I would call it a weekend cookbook, when you have a bit more time to delve into the recipes.
My full review can be read on the cookbook blog, Culinaria Libris.
1 of 1 people found the following review helpful
Format:Hardcover
What an awesome book! This book is a pleasure to read, more than just a list of what are thoroughly inspiring recipes. You get a very interesting history of the author, and how he and his cooking abilities evolved to the highest level of fusion cookery. If you think you may have the slightest hint of interest in this book then go ahead and get it, you will not be disappointed!
Format:Hardcover
Interesting reading. It was lovely to read about the early stages of Peter's life and his inspirations and influences. The recipes are great and always include an ingredient that makes you think,'yes, that would give a different twist on flavours'. Well done.
WSM
WSM
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