Chez Panisse Vegetables Notecards or Susur

Chez Panisse Vegetables Notecards

Author: Patricia Curtan

All Deluxe Notecards have the following specifications: slipcase with Velcro closure, 20 blank folded cards (5 images repeating 4 times), 20 envelopes

Book review: The Big Con or Badge of the Assassin

Susur: A Culinary Life

Author: Susur Le

Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as "culinary genius" from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous "fusion" label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef.

Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur's apprenticeship at Hong Kong's legendary Peninsula Hotel and follows the chef's major successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur's ambitious plan to modernize the ancient repertoire of classical Chinese cooking -- a 5,000-year journey that ends in the creation of his vibrant new cuisine.

A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes -- one describing Susur's development as a chef, the other featuring his most sought-after recipes -- are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef.

A comprehensive two-volume book about Toronto's most innovative chef, Susur Lee, including a detailed biography and more than 90 recipes.

Gorgeous, unique packaging includes two books sewn at the spine, with magnets bound into the covers to unite the individual volumes.

Susur's signature dishes include Five-Spice Foie Gras with Roast Suckling Pig and Onion Pancake; and Kungpao-Spiced Scallops with Haricots Verts-Hijiki Salad and Prosciutto Chiffonade.

Zagat has called Susur a "culinary genius," and Food and Wine magazine named Susur Lee one of the hottest chefs alive.

Library Journal

Through his brilliant blending of French techniques and Chinese flavors, Lee has created a unique style of cooking, and this fascinating book gives readers a vivid taste of his distinctive culinary philosophy and creations. The first half provides a concise biography of the chef, from his time spent as a teenager working at the Peninsula Hotel in Hong Kong in the mid-1970s to the opening of his own restaurants over the last 20 years, including the celebrated Lotus in Toronto. The book's second half features more than 50 of Lee's signature recipes, including Seared Scallop Wrapped in Pancetta with Garlic Mussels and Szechwan-Style Eggplant. Many recipes are intricate in technique and feature the occasionally exotic ingredient, but the clear directions will help determined and experienced cooks persevere. While the somewhat unconventional packaging might perplex cataloging and processing departments, most will find the result is worth the extra effort. Academic libraries with strong culinary arts degree programs and public libraries where Gourmet readers outnumber the Betty Crocker crowd should definitely consider this extraordinary book.-John Charles, Scottsdale P.L., AZ Copyright 2005 Reed Business Information.