summarize - if you want to understand or love fusion food or
are a true cookbook lover, Beyond Fusion will make a fantastic
addition to your library.
This review was first published two years ago, back then
the book (penned by our cooking expert) was only available
on import at around $130. Now Beyond Fusion is available through
Amazon at only twenty-five bucks and with that good news I
felt it was time to reintroduce the book and a couple of its
Rainer's credentials are impressive. Renowned chef Pierre
Koffmann refers to him as one of the most brilliant young
chefs to graduate his restaurant La Tante Claire in Chelsea
(London). In addition to this culinary confirmation, Rainer
has traveled and worked thoughout Asia, North America and
Europe. So who better to iron out some of the wrinkles in
the confusion over fusion than a chef who has first hand experience
of working within a multitude of cultures and countries?
To set the scene the cookbook begins with a journey
through an Asian wet market “the Temple to which the majority
of Asian housewives make their daily pilgrimage for fresh
food, household wares and other necessities.” Wet markets
offers every commodity that a cook could desire; produce,
seafood, spices - even live chickens wait to be bought, slaughtered
and plucked. To many chefs in Asia the pilgrimage to a wet
market serves as the fuel that fires their imagination.
well written piece puts the reader in the mood for the next
five chapters of recipes. The chapters are logically categorized
offering; soups and laksa (Asian noodle soups), vegetables,
fish and seafood, meat and poultry and finally sweets.
The skills and techniques used in each of the dishes varies
- the recipes suit cooks of every level. The Thai Red Curry
Cappuccino proved to be delicious and the Kataifi Prawns is
a really simple multi purpose dish that would be a good addition
to anyone's home repertoire or a great snack for professional
chef to add to their bar menu.
creation is accompanied by a brief narration from Rainer and
complimented with inspirational photography courtesy of the
author's friend Shekar. The lay out of the book is colorful
and simple, finishing with a few "notes" from the
chef. In this final part of the book Rainer explains some
of his basic philosophies and credits the hard work of those
who made the book possible.