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Mozaic: French Cuisine, Balinese Flavours
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Bibliographic Detail
Publisher
Editions Didier Millet
Publication date
June 30, 2015
Pages
143
Binding
Paperback
Edition
Reprint
Book category
Adult Non-Fiction
ISBN-13
9789814610049
ISBN-10
9814610046
Dimensions
0.50 by 10 by 11.25 in.
Weight
1.82 lbs.
Original list price
$25.00
Summaries and Reviews
Amazon.com description: Product Description: Embark on a culinary discovery of Bali, where the wild and inventive gourmet imaginings of French-American chefvisionary
Chris Salans have taken root. Using essentially modern French techniques of cooking and presentation, the
classically-trained Salans incorporates everyday Indonesian and Balinese ingredients and flavours â sometimes
explosive, but more often subtly nuanced â into his recipes. This mosaic of dishes excites with their unusual taste
profiles, but at the same time, appeals to Western palates. Salans calls his perfect balance of Indonesian flavours and
Western technique â borne out of years of research, and trial and error â French-Balinese gastronomy. Gourmets who
have successfully snagged a table at Salansâs frequently booked-out Mozaic Restaurant know that dining there is a
sublime experience to be leisurely savoured over a six-course tasting menu. This ingredient-driven cookbook will be
the perfect memento for diners who want to replicate the Mozaic culinary experience at home.
HIGHLIGHTS
Overview of Baliâs food culture and tradition.
Features over 40 accessible recipes, all of which are inspired by Indonesian ingredients.
Forewords by Michelin-starred chef Emile Jung and Australiaâs best chef, Shannon Bennett.
Beautifully illustrated; every recipe is accompanied by lavish photography.
Chris Salans have taken root. Using essentially modern French techniques of cooking and presentation, the
classically-trained Salans incorporates everyday Indonesian and Balinese ingredients and flavours â sometimes
explosive, but more often subtly nuanced â into his recipes. This mosaic of dishes excites with their unusual taste
profiles, but at the same time, appeals to Western palates. Salans calls his perfect balance of Indonesian flavours and
Western technique â borne out of years of research, and trial and error â French-Balinese gastronomy. Gourmets who
have successfully snagged a table at Salansâs frequently booked-out Mozaic Restaurant know that dining there is a
sublime experience to be leisurely savoured over a six-course tasting menu. This ingredient-driven cookbook will be
the perfect memento for diners who want to replicate the Mozaic culinary experience at home.
HIGHLIGHTS
Overview of Baliâs food culture and tradition.
Features over 40 accessible recipes, all of which are inspired by Indonesian ingredients.
Forewords by Michelin-starred chef Emile Jung and Australiaâs best chef, Shannon Bennett.
Beautifully illustrated; every recipe is accompanied by lavish photography.
Editions
Hardcover
from Editions Didier Millet (November 16, 2011); titled "Mozaic: French Cuisine, Balinese Flavours: Modern Balinese Cuisine"
9789814260459 | details & prices | 143 pages | 10.00 × 11.25 × 1.00 in. | 2.64 lbs | List price $35.00
About: Using modern French techniques of cooking and presentation, Chris Salans incorporates the subtle delicacy of Indonesian and Balinese ingredients and flavours into his recipes.
About: Using modern French techniques of cooking and presentation, Chris Salans incorporates the subtle delicacy of Indonesian and Balinese ingredients and flavours into his recipes.
Paperback
The price comparison is for this edition
Reprint edition from Editions Didier Millet (June 30, 2015)
9789814610049 | details & prices | 143 pages | 10.00 × 11.25 × 0.50 in. | 1.82 lbs | List price $25.00
About: Embark on a culinary discovery of Bali, where the wild and inventive gourmet imaginings of French-American chefvisionaryChris Salans have taken root.
About: Embark on a culinary discovery of Bali, where the wild and inventive gourmet imaginings of French-American chefvisionaryChris Salans have taken root.
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