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

4.8 out of 5 stars 16 customer reviews

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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

From the Inside Flap

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 the 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. Bernard and Ron "are energized by the beauty of life, the art of cooking, the discovery of travel, and the passion of the human race." They wrote Flying Pans in order to share their 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. The "Kitchen Drawer" section explores the chefs' top 20 favorite tools, "Out of a Bind" provides ingredient substitutions, and "Stock Options" teaches the foundation of sauce making

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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: 9.2 x 1.4 x 11 inches
  • Shipping Weight: 3.9 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #621,355 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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.
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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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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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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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I am not certain which I love more, cooking or cookbooks. This one is exceptional. The photography is excellent, the recipes are really interesting and the instructions are very clear. There are few cookbooks where all the recipes tempt me - this is one of them. Ron Oliver and Bernard Guillas allow us to travel to different countries with interesting combinations of ingredients and beautiful presentations. This is definitely a five-star cookbook.
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