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Flying Pans:Two Chefs, One World Hardcover – November 1, 2009

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Product Details

  • Hardcover: 287 pages
  • Publisher: Cabin Fever Press; 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 (15 customer reviews)
  • Amazon Best Sellers Rank: #800,446 in Books (See Top 100 in Books)

Editorial Reviews


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.

Customer Reviews

4.9 out of 5 stars
5 star
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See all 15 customer reviews
She collects cookbooks and this is her favorite.
Ray 724
The photography is excellent, the recipes are really interesting and the instructions are very clear.
Cooking in France
Thank you Chef Bernard and Chef Ron for sharing your creativity and expertise with the world.
Sally Gallagher

Most Helpful Customer Reviews

8 of 9 people found the following review helpful By Randy Marks on November 15, 2009
As a San Diego resident I have had the pleasure of dining on Ron and Bernard's cuisine many times. It is a rare thing when a book captures the true essence of artistic innovation. I love this book. It took me two days to buy all of the unique ingredients they employed in making dishes from around the world. The photography is amazing and the description of how to do the presentations are very well explained. I plan on adding the majority of the dishes to my own repertoire. This is not a book that tells you how to cook. They assume a fairly high level of skill. What is does do is bring an international flair and very useful techniques for combining unusual ingredients to delight your senses and your friends.

Buy this book. You will love it.
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4 of 4 people found the following review helpful By JRF on January 17, 2010
Once you open this gorgeous cookbook (and how many cookbooks do you call "gorgeous"?), you're instantly transported to foreign lands. The introduction to each recipe is very enjoyable to read as the chefs tell wonderful stories of how the recipes came to be. The book inspired a group of us to create a gourmet three-course potluck party. Couples signed up to make recipes from the appetizers, entrees and dessert sections of the book. The only problem was trying to pick only a few recipes to make. We shared our joys and trials making the recipes. It was truly a delightful party and we have Chefs Bernard and Ron to thank for it.

P.S. Some of the recipes have hard-to-find ingredients, but the hunt can be fun. If you're timed pressed as I am, you can use the substitute ingredients provided the chefs and the results are still spectacular.
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7 of 8 people found the following review helpful By I Do the Speed Limit TOP 500 REVIEWER on July 13, 2011
Verified Purchase
I started getting excited about this cookbook straight from the acknowledgements' page. After I finished reading the first page of the intro, I felt this cookbook could be very important to me. When someone writes: "No ingredient is as delectable and effective as your good intentions." and "Be proud of your results." and "...cook without boundaries or fear of failure...guided by your passion for food..." and "...created the recipes with a ...heartfelt adoration for a practice, a medium and, most importantly, people...welcome aboard this voyage of the senses...", well, to all that I say: "Chefs! Here I come!"

But when I actually got into the book, I realized it could never be a favorite cookbook--for me: The recipes are very involved and time-consuming--and I don't have that kind of time; in almost every recipe there is an ingredient that is--really--very hard to find--I live in rural Texas and don't like the expense of buying online (wild ostrich, wattleseed?); there are a lot of small plates that I can't be bothered with, again, since I don't have the time; and there are way too many seafood recipes--again, living in rural Texas, even being near the coast, I won't be able to find a constant supply of seafood this fresh. Granted: Often, but not always, substitutions are suggested for hard-to-find ingredients and there are two pages at the end of the book that act as a sort of ingredient thesaurus.

If you work long hours, then these recipes are for leisurely weekends. In general, most dishes are composed of many individual "parts"--all combining into a beautiful compilation on the plate--incorporating all the senses. While the cooking techniques are not difficult, all those parts will necessitate a lot of prep work and lots of pots, pans and dishes.
Read more ›
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2 of 2 people found the following review helpful By offdutyfoodie on April 25, 2011
It's clear chefs Bernard Guilas and Ron Oliver went to great lengths to put this culinary compendium together and the quality of this masterwork is in the details that their painstaking concentration yielded. At a time in America's gastronomic history where interest in cooking is at an all-time high, but the majority of instruction is geared almost solely toward beginners and novices, Guillas and Oliver dare to go beyond the basics, utilizing next tier cooking techniques (that are still simple to grasp and possible to execute in the home kitchen) and exotic ingredients plucked from spots all across the world to create unique dishes that capture the life blood of dozens of cultures as well as the passion of this dynamic cheffing duo.

Flying Pans: Two Chefs, One World offers recipes that go beyond the standard fare presented in the majority of cookbooks today. Guillas and Oliver's dishes range from elegant gourmet offerings to rustic family-style gems, but all of them have deliciousness and flare in common. The latter is translated via exquisite photography that awakens appetites and inspires cooks to stop admiring from their sofa and begin utilizing it in the comfort of their kitchen. It is a magnificent first effort from two worldly and accomplished chefs sharing lessons learned from their decades of international travel, and one deserving of high praise.
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2 of 2 people found the following review helpful By JP on June 20, 2011
A truly spectacular book - not to be hidden on a shelf with all the other cook books.
Last night (6/19) we celebrated our 40th Wedding Anniversary at the Marine Room with out two sons. Chef Bernard was gracious enough to engage us in delightful conversation about his origins and the preparation of each of the meals set before us. This pleasing characteristic carries over into the book itself. We are surprised that the price is so reasonable.
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