This book covers "Fusion Cuisine" or "East/West Cuisine"—cuisine that emphasizes the blending of foods, spices, flavorings and techniques formerly isolated from each other within Asian or European kitchens.
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Book Description
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From the Publisher
This book covers "Fusion Cuisine" or "East/West Cuisine"--cuisine that emphasizes the blending of foods, spices, flavorings and techniques formerly isolated from each other within Asian or European kitchens.
From the Inside Flap
Asian Fusion is a Process of Culinary Discovery. A Delicious Adventure that has no Better Starting Place than in the Pages that Follow. Here are Recipes that are Contemporary and Cosmopolitan, that Dazzle all the Senses and Confront the Norm. We Present a Style of Cooking based on a Fundamental Understanding of the Strengths - and Weaknesses - of Ingredients, as we Encourage you to Extend your Repertoire into Culinary Creations that are Uninihbited, Flexible, Innovative, Wild. But, as Chef Wini Brugger Demonstrates, Fusion is not Confusion. More is not Necessarily Better. Asian Fusion is a Unique Approach to Fine Cuisine, as Traditional European Cooking Skills are Enhanced by Eclectic Asian Cooking Techniques and Embrace a Wealth of Asian Spices and Seasonings. Asian Fusion Engages the Instincts and Personal Influences of All of Us Who have Assimilated East and West in Our Travels, or in Our Minds. Enjoy.
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
3.0 out of 5 stars
From the Asian Perspective,
By Princess of Borneo "dimplestar" (KK, KL, London & NYC) - See all my reviews
This review is from: Asian Fusion (Hardcover)
It's not only in the US that ingredients are hard to obtain. Granted all the Asian varieties can be found in Asia but let's be real... where can one find pigeon to cook? From the window sill? The last time I saw morel mushrooms were at Dean and Deluca in NYC's Soho, and ok, maybe this French restaurant in Kuala Lumpur called Frangipani. Not a very practical book for the home kitchen, unless you're trying to impress someone by bending backwards to get the ingredients. It is nonetheless a book of culinary artistry. Beautiful photography with daring concepts. Brugger has an impressive resume, and his creations are quite audacious. He does try (a little too hard I think) and should be commended for just trying, although these days I wonder why people bother with fusion when Asian food is best eaten on it's native plate. I don't think I'd enjoy mixing a feta and olive greek salad and chinese winter melon soup with red dates for starters, indian curry and sushi for main course, and coffee cheesecake topped with red bean paste for dessert without feeling like I want to puke.
1 of 1 people found the following review helpful:
2.0 out of 5 stars
Pretty Pictures,
By SuuSoprano "oldlady" (Winston-Salem, NC USA) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Asian Fusion (Hardcover)
This is a coffee table book, with lots of big, full-page color pictures and relatively few recipes. In addition, many of the recipes call for ingredients that are hard to obtain.
3.0 out of 5 stars
Inaccessible,
By MMMuami "Allison" (Denver, CO USA) - See all my reviews
This review is from: Asian Fusion (Hardcover)
I am a very adventurous cook and willing to travel all over town to get ingredients for recipes, but most of the recipes in this book are beyond me. I have never seen some of the ingredients even though I have access to large asian markets. It is possible that you would have better luck with this book in LA or NY. However, you would still have the challenge of carving veggies with an X-Acto knife. For most people this is a coffee table book, full of pretty pictures of exotic curiosities.
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