Susur: A Culinary Life
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...
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Sensuous, inspiring, and wholly original, SUSUR: A CULINARY LIFE celebrates one of the most compelling chefs of our time.Susur Lee has built an international reputation with his bold interpretation of classical Chinese cooking, dubbed nouvelle chinoise. SUSUR: A CULINARY LIFE is an intimate look at this culinary master, in two lavishly illustrated volumes that are joined at the spine and designed to be read in tandem. Book 1 recounts Susurs life story, a circuitous journey that has taken him from Hong Kong to France to Toronto. Book 2 features a sumptuous array of more than 120 of Susurs most sought-after recipes. Together, the two books create a bold yet nuanced work that is as innovative as the chef himself. 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.
\ Library JournalThrough 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.\ \
