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Chris Salans’ Cookbook – Mozaic: French Cuisine, Balinese Flavours Out In Paperback Edition


Cookbook_coverChef Chris Salans’ cookbook, Mozaic: French Cuisine, Balinese Flavours first published in hardcover in 2011 can now be found in paperback edition at bookstores in Indonesia, Asia and online.

The collection of recipes portrays 17 local Indonesian ingredients that are essential to Chef Salans’ unforgettable cuisine which infuses the fresh, exciting flavours of Bali with classic French cooking techniques. Each key ingredient in the recipe section is introduced with information on its origin, character and use in local cuisine, followed by notes from Chef Salans. Tips on their selection and handling, and suggestions for sourcing and substitutes are also included.

The cookbook will introduce readers to the magic of Chef Salans’ cuisine and with stunning images, allow aspiring home cooks to recreate the Mozaic experience in their own homes.

Forewords have been written by Shannon Bennett (Vue De Monde, Melbourne) and Emile Jung (Au Crocodile, Strasbourg, France).

Testimonials by 5 other notable Chefs includes Peter Knipp (Singapore), Jacques and Laurent Pourcel (Restaurant Le Jardin des Sens, Montpellier, France), Daniel Boulud (Daniel, New York), Justin North (Hotel Centennial, Sydney) and Marc Haeberlin (Auberge de L’lll, Illhaeusern, France).

Mozaic: French Cuisine, Balinese flavours retails at USD 25.