Using an abundance of the fresh, seasonal ingredients and a harmony of flavors, Anton Kilayko and executive chef Christophe Megel offer a collection of recipes that will excite anyone yearning after new and delicious ways to approach the tastes of the East. Cultural lines blur as they explore the breadth of Asian cuisine to bring you dishes inspired by the cooks of Bali, Malaysia, Thailand, Vietnam, Japan and many more. The food is imaginative, approachable and can just as successfully be brought to life at a sophisticated dinner, a lazy lunch, a cool party--or very simply as a tasty little snack.
- The essence of contemporaey cooking
- Innovative flavors from the new asia
- Essential Asian Ingradients
- Chili and garlic marinated olives
- Pink martini
- Flaky siew mai croissants
- Rainbow quail eggs
- Asparagus spears with chicken in clear tofu broth
- baby vegetable crudites with spicy yuzu dressing
- Silky smooth tomato and olive dumplings
...etc...
"Food enthusiasts will rejoice at the elegance and inventiveness of recipes which virtually anyone can prepare."
-- Alain Ducasse --
"Christophe Megel's food is perfect for today. It is savory, tempting, and deliciously simple. His wide experience in Asia is reflected in each tasty morsel. Who can ask for more?"
-- Ken Hom --
"Christophe Megel is a pioneer in combining French techniques with Asian flavors. He knows perhaps better than anyone, how to bring together the traditional and the exotic."
-- Claude Troisgros --
"This beautiful book brilliantly combines the flavors and textures of Asian cuisine and takes it to another level."
-- Tetsuya Wakuda --