A NEW LOOK AT ETHNIC INFLUENCES ON CONTEMPORARY COOKING
IN THIS book for contemporary cooks, Rainer Zinngrebe demonstrates his easy expertise in the often misinterpreted field of fusion cuisine. With his talent, he uniquely develops his signature cuisine — taking the usual Pan-Asian themes and taking them to a new level with his classical European background, as well as extensive experience in Asia and the US. Ideas and ingredients from different food cultures are fused to create recipes that succeed to tease and thrill the taste buds. In Beyond Fusion, you will find balanced portions of taste, texture and technique that transcend traditional ethnic boundaries. Dishes such as Tandoori Paneer Vegetable Ravioli, Pan-Seared Black Cod Fillet with Sun-Dried Tomato Sambal, XO Sauce and Miso Jus, and Pandan Tiramisu are as vividly pleasing to the eye as they are to the palate.
Renowned chef Pierre Koffman refers to author Rainer Zinngrebe as “one of the most brilliant young chefs to graduate from my restaurant La Tante Claire in Chelsea”. Since beginning his career as a chef in Germany, Rainer has traveled widely, absorbing the culture and food ethics of the countries in which he has lived and worked.