East West Food

This cookery book combines the techniques and flavourings of the countries which skirt the Pacific Ocean with the ingredients and style of Europe, Australia and the United States. pacific cuisine has evolved from the meeting of Asian ingredients and Western techniques. It explains the what, how, why and when of this fusion of cooking styles. The book is divided into ten chapters of influence defined by a key ingredient or technique such as noodles, rice, chilli, wok or fast food. Each chapter contains recipes and quotes from leading-edge fusion chefs, together with explanatory text providing additional information on the recipes, be it anecdotes, ingredient preparation or alternative recipe ideas.