PDF Ebook Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking, by Rainer Zinngrebe
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Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking, by Rainer Zinngrebe
PDF Ebook Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking, by Rainer Zinngrebe
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In this timely book for contemporary cooks, Rainer Zinngrebe demonstrates his easy expertise in the often-misinterpreted field of fusion cuisine. He shows us how to do it properly, going beyond the ususal Pan-Asian themes and drawing on his classical European background and extensive experience in Asia and the USA.
- Sales Rank: #7440403 in Books
- Brand: Example Product Brand
- Published on: 2004-05-01
- Ingredients: Example Ingredients
- Original language: English
- Number of items: 1
- Dimensions: 11.25" h x 9.25" w x .75" l,
- Binding: Hardcover
- 208 pages
- Example Bullet Point 1
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Review
"A book for today" -- Anton Mossimann
"Beyond Fusion is a fantastic addition for the true cookbook lover's library" -- GLOBALCHEFS Magazine
"This book brings together the intense and sensual tastes of France and the purity and piquancy of the Orient" -- Pierre Koffmann
From the Publisher
The first, new and complete USA edition of Beyond Fusion is a response to customer demand. Finally, this rapidly sold-out overseas bestseller is available in the USA without the $130 price tag
About the Author
Renowned chef Pierre Koffman refers to author Rainer Zinngrebe as "one of the most brilliant young chefs to graduate from my restaurant La Tante Claire in Chelsea". Since beginning his career as a chef in Germany, Rainer has traveled widely, absorbing the culture and food ethics of the countries in which he has lived and worked.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Very nice Asian fusion book.
By I. Seligman
This is a very nice Asian fusion book.
The photos are very good, and recipes are generally simple, straightforward, and remarkably concise...a pleasure!
Techniques are suitable for intermediate level cooks, as beginners are not likely to go for finding and assembling the varied ingredients.
Main drawback is if you live outside of Asia or away from an Asian market to get your taro, chicken feet, red dried dates, wolfberries, astragalus root, Chilean bellflower, it's going to be a long search...and that's just for making Black Chicken Herbal Broth! Don't despair, you can even start on Asian Dried Fruit Dipped in Chocolate, and make Mango and Jackfruit Spring Rolls.
I bought this on the basis of the rave reviews, and just have found other fine Asian/Asian Fusion books with similar fine qualities, for less money, and with simpler recipes.
3 of 5 people found the following review helpful.
Beyond Fusion
By Jeremy Emmerson
Rainer's credentials are impressive. Renowned chef Pierre Koffmann refers to him as one of the most brilliant young chefs to graduate his restaurant La Tante Claire in Chelsea (London). In addition to this culinary confirmation, Rainer has traveled and worked thoughout Asia, North America and Europe. So who better to iron out some of the wrinkles in the confusion over fusion than a chef who has first hand experience of working within a multitude of cultures and countries?
To set the scene the cookbook begins with a journey through an Asian wet market "the Temple to which the majority of Asian housewives make their daily pilgrimage for fresh food, household wares and other necessities." Wet markets offers every commodity that a cook could desire; produce, seafood, spices - even live chickens wait to be bought, slaughtered and plucked. To many chefs in Asia the pilgrimage to a wet market serves as the fuel that fires their imagination.
This well written piece puts the reader in the mood for the next five chapters of recipes. The chapters are logically categorized offering; soups and laksa (Asian noodle soups), vegetables, fish and seafood, meat and poultry and finally sweets.
The skills and techniques used in each of the dishes varies - the recipes suit cooks of every level. The Thai Red Curry Cappuccino proved to be delicious and the Kataifi Prawns is a really simple multi purpose dish that would be a good addition to anyone's home repertoire or a great snack for professional chef to add to their bar menu.
Each creation is accompanied by a brief narration from Rainer and complimented with inspirational photography courtesy of the author's friend Shekar. The lay out of the book is colorful and simple, finishing with a few "notes" from the chef. In this final part of the book Rainer explains some of his basic philosophies and credits the hard work of those who made the book possible.
To summarize - if you want to understand or love fusion food or are a true cookbook lover, Beyond Fusion will make a fantastic addition to your library.
5 of 5 people found the following review helpful.
Beyond Fusion
By Warren Pearson
As a professional I can say this is a very honest book. I really appreciated the way the dishes were executed and pictured in real time. There is no over manipulation of presentation to impress nor over stepping too many classic boundaries whether Asian or Occidental.It seems that going "beyond fusion" is in a way a sense of going back to basics. Where the items are fused as in the book I could taste and see how each would complement, not confuse. This guy has the back ground and obviously has a respect for food. I think it is a great book and it is surely one of those thing where to get something simply done is not necessarily done simply. Congratulations. Being in a less than cosmopolitan area I shall draw on this book to stimulate ideas in the future. A good find.
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