Average Reviews:
(More customer reviews)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.
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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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