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Fusion: A Culinary Journey [Hardcover]

Peter Gordon
4.7 out of 5 stars  See all reviews (6 customer reviews)
Price: 25.00 & FREE Delivery in the UK. Details
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Book Description

25 Mar 2010

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.


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Fusion: A Culinary Journey + Peter Gordon Everyday + World in My Kitchen
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Product details

  • Hardcover: 280 pages
  • Publisher: Jacqui Small LLP (25 Mar 2010)
  • Language: English
  • ISBN-10: 1906417369
  • ISBN-13: 978-1906417369
  • Product Dimensions: 24.1 x 26.9 cm
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (6 customer reviews)
  • Amazon Bestsellers Rank: 269,440 in Books (See Top 100 in Books)

More About the Author

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Product Description

Review

'Fusion is a book overflowing with ideas- I'd defy anyone not to be inspired.'

(Tribune 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 )

‘Packed with dishes that fuse cultures and ingredients, this book is certain to liven up your dinner party repertoire.'

(BBC Good Food Magazine )

‘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 )

About the Author

Peter Gordon set up the kitchen of the original The Sugar Club restaurant in Wellington, New Zealand in 1986 followed by two British incarnations in London's Notting Hill and West Soho. In 2001 he opened The Providores and Tapa Room Restaurant on Marylebone High Street with his partner Michael McGrath. In 2004, he set up the Dine by Peter Gordon restaurant in the SKYCITY Grand Hotel in Auckland soon followed by the Bellota tapas bar in 2006. Peter and Michael are also co-owners of the lauded vineyard Waitaki Braids in North Otago, New Zealand. In 2011, Peter’s latest London restaurant Kopapa opened at the heart of Seven Dials, bringing innovation and creativity to one of the capital’s most vibrant eating areas.

Inside This Book (Learn More)
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Front Cover | Table of Contents | Excerpt | Index | Back Cover
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Most Helpful Customer Reviews
6 of 7 people found the following review helpful
5.0 out of 5 stars Fab fusion 24 April 2010
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.
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1 of 1 people found the following review helpful
5.0 out of 5 stars A must buy! 15 Sep 2010
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!
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5.0 out of 5 stars Best Food Book ever!!!!!! 18 Mar 2014
Format:Hardcover|Verified Purchase
This book has some really interesting flavour combinations but when you taste the results they are great. I have made quite a few of the recipes already and they have all turned out great!!!!!, this is a great book to add to any collection from novice to Michelin Star Chef.
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