Presented by gourmet chef Shane Sauvage, the recipes in the title 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 title 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. Twelve 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 the author's idiomatic style, The Edge of Fusion will draw you to your kitchen and keep you there for hours.

Presented by a gourmet chef, these afro-fusion recipes explore a plethora of robust and vibrant ingredients. The menus--covering everything from Coconut Milk Brulee; Chocolate, Frog, Saffron and Snail Tales; Gorgonzola and Port Pastry; and Butter-braised Prunes--showcase amazing combinations of flavor and texture and provide enough variety to satisfy even the most curious cook. Creative and colorful, the cookbook contains detailed photographs that outline the steps--helping both experienced and novice chefs navigate the wild palate of fusion cuisine.

Book Information
ISBN 9781770093102
Author Shane Sauvage
Page Count 168
Imprint Jacana Media
Publisher Jacana Media (Pty) Ltd
Weight(grams) 500g
Dimensions(mm) 295mm * 235mm * 15mm