Flying Pans:Two Chefs, One World [Hardcover]

Chef Bernard Guillas (Author), Chef Ron Oliver (Author), Gregory Bertolini -- Photographer (Illustrator)

Book Description

Publication Date: November 1, 2009

If you have ever wondered what chefs do in their free time, look no further than Flying Pans, a new cookbook which chronicles the travels of Chefs Bernard Guillas and Ron Oliver of renowned Marine Room restaurant at The La Jolla Beach and Tennis Club in La Jolla, California.
Their passion for food, culture and culinary travel jumps off the pages. In this book, they translate their discoveries into a language we all understand. We are energized by the beauty of life, the art of cooking, the discovery of travel, and the passion of the human race, according to Bernard and Ron. Writing Flying Pans was a way to share our passion with a wide audience.
The book takes readers everywhere from Thailand to Brazil and is written in a conversational, reader friendly style which encourages cooking. The food photography of Gregory Bertolini brings the sight, smell and taste of the chef s exotic recipes to life. Recipes are well researched, kitchen-tested and easy to navigate for the home cook.
Flying Pans contains several unique and helpful sections. Kitchen Drawer explores the chefs top 20 favorite tools, Out Of A Bind gives ingredient substitutions, and Stock Options teaches the foundation of sauce making.

Editorial Reviews

Review

My pal Bernard and his co-author Ron Oliver
have created a perfect book in a new genre as
they seamlessly blend classic French flavors, local
caliterranean ingredients and modern technique in a way that begs me to use this book at home. . .The photography is food porn, the recipes are simple, yet beguiling, and the entire book has set the bar much higher for all new cookbooks in the twenty first century. This is a modern masterpiece and is destined for much use in my home kitchens
Your pal Mario Batali --Mario Batali --Chef, Cookbook Author, TV Host

Chef Bernard and Chef Ron have a passion for life and travel. With this book they translate that passion into a language we all understand - food. The recipes here are creative and witty, much like the chefs. Follow them through their journey of life and enjoy every bite. --Gavin Kaysen-- Executive Chef Café Boulud ,NYC

Felicitiacions to Bernard and Ron for a well-crafted manuscript. I knew those two were troubadours at heart, but never realized the extent of their travels. Joining them on this culinary voyage through forty countries is quite a ride, and I don t even need my passport! I thoroughly enjoyed the culturally inspired recipes, anecdotes, and the magnificent photography of The Flying Pan. --Pierre Chambrin -- Executive Chef to The White House 1990-94 Presently Executive Chef, St. Louis Club

About the Author

About Chef Bernard:
A native of Brittany, is Executive Chef of the La Jolla Beach
and Tennis Club and landmark Marine Room restaurant in
California. An avid culinary explorer, and fearless adventurer,
he shares his journey throughout the seven continents in his first
cookbook, Flying Pans. His roster of impressive credits include
appearances in Food Arts magazine, the television series, Rising Star Chefs, Great Chefs Of The World and was awarded Chef of the Year by the national publication, Chef magazine. His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, AIWF
and international charities. To Bernard, food is a magnificent voyage and an opportunity to weave cultures. His philosophy A good cook is like a sorcerer who dispenses happiness on a plate. ---

About Chef Ron:
Chef Ron Oliver travels the world for culinary inspiration but,
back in the kitchen, he looks close to home for the freshest flavors.
A globetrotter since an early age, Ron holds a unique understanding
of how to cook exotic ingredients in a way that tantalizes the
American palate. His first cookbook, Flying Pans, captures Ron s
balance between ethnic discovery and culinary sophistication. As
Chef de Cuisine, Ron has led the prestigious Marine Room in
La Jolla to eight titles as Best Restaurant in San Diego. His passion
for food and cooking expands to support local schools and to teach
food literacy to children by planting sustainable gardens. Ron also
spends time crafting unique food-inspired art projects.

Product Details

• Hardcover: 288 pages
• Publisher: Sunbelt Publications; first edition (November 1, 2009)
• Language: English
• ISBN-10: 0982428316
• ISBN-13: 978-0982428313
• Product Dimensions: 11 x 9.2 x 1.4 inches
• Shipping Weight: 3.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (13 customer reviews)
• Amazon Best Sellers Rank: #399,898 in Books (See Top 100 in Books)