Peter Gordon, the innovative chef behind the enormously successful Sugar Club, is at the forefront of fusion cookery today. Drawing on his experience, education, and travels around the world, especially Southeast Asia; he has created a name for himself in London and beyond for his remarkably original menus.
This cookbook presents the vibrancy of this new cuisine in over 100 unique yet accessible recipes including: grilled scallops with creme fraiche and sweet chili sauce; salad of watermelon, feta, and toasted pumpkin seeds; and caramelized peaches.
This brilliant collection of recipes is an exemplary introduction to fusion cooking–global cuisine for the new millennium.
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