Ever wondered how to prepare crocodile? Always thought tequila and mushrooms would make an excellent combination? Does the fusion of strawberries and salmon make your heart race? You need look no further - you've just stumbled upon the definitive guide to Afro-fusion cooking.
Presented by father of South African fusion cuisine, chef Shane Sauvage, the recipes in this book are guaranteed to be the talking point of any dinner party. Amazing combinations of flavour and texture, with enough variety to satisfy even the most curious cook, fill the pages of this book with vibrancy and excitement. Easy-to-follow recipes, accompanied by detailed photographs of each step in the creative process, make fusion cooking far less daunting than one might imagine.
Over thirty-five years of experience on the cutting edge of South African cuisine has given Sauvage all the creativity and knowledge necessary to impart an enormous wealth of information to the budding fusion cook.
Colourfully narrated in Sauvage's idiomatic style, The Edge of Fusion will draw you to your kitchen and keep you there for hours.
*La Pentola restaurant received a 2024 Chaîne des Rôtisseurs Award.*
Sprache
Produkt-Hinweis
Broschur/Paperback
Klebebindung
Maße
Höhe: 279 mm
Breite: 216 mm
Dicke: 11 mm
Gewicht
ISBN-13
978-0-6398409-0-1 (9780639840901)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Shane Sauvage started out in the restaurant business over thirty-five years ago from bus boy to head waiter, from prep chef to executive chef working in some of Gauteng's top restaurants until opening La Pentola in 1995. With La Pentola as a platform, Shane's career soared to new heights and with the invention of Aztec Mushrooms, Shane's television career became a reality working on ETV in the mornings along side South Africa's top comedians.
