Asian Fusion

Asian Fusion is a Process of Culinary Discovery. A Delicious Adventure that has no Better Starting Place than in the Pages that Follow. Here are Recipes that are Contemporary and Cosmopolitan, that Dazzle all the Senses and Confront the Norm. We Present a Style of Cooking based on a Fundamental Understanding of the Strengths - and Weaknesses - of Ingredients, as we Encourage you to Extend your Repertoire into Culinary Creations that are Uninihbited, Flexible, Innovative, Wild. But, as Chef Wini Brugger Demonstrates, Fusion is not Confusion. More is not Necessarily Better. Asian Fusion is a Unique Approach to Fine Cuisine, as Traditional European Cooking Skills are Enhanced by Eclectic Asian Cooking Techniques and Embrace a Wealth of Asian Spices and Seasonings. Asian Fusion Engages the Instincts and Personal Influences of All of Us Who have Assimilated East and West in Our Travels, or in Our Minds. Enjoy.

This book covers "Fusion Cuisine" or "East/West Cuisine"—cuisine that emphasizes the blending of foods, spices, flavorings and techniques formerly isolated from each other within Asian or European kitchens.

WINI BRUGGER Creative Chef Wini Brugger, Austrian by birth, developed a passion for cooking at an early age. After learning his craft in Europe, Wini widened his reputation for creative cuisine in Hilton hotels in Tel Aviv and Chicago. Wini then joined the Hong Kong Hilton where, by 1994, he had been promoted to Regional Executive Chef for Central Asia. Arriving in Asia proved to be an exhilarating experience, giving Wini new influences, new ingredients, a thousand fresh ways to express his individuality. First experiments in new Asian Fusion had begun. The Cutting Edge, co-authored by Wini, brought this exciting new cuisine to a wide, professional international readership, picking up awards as it did so. In Asian Fusion, Wini Brugger displays the full range of his virtuosity, the full depth of his experience in recipes he encourages all to try. He now runs his own culinary multi-media business that includes television, books, hotel consultancy, gourmet food promotions and more. GILLIAN SUTCH Editor Gillian has spent 15 years in Hong Kong as a journalist and as the calm presence at the helm of Hilton International’s Public Relations in Asia. Gillian now works independently in a number of capacities that include editing several successful Asian restaurant and recipe books. ‘Wini’s wonderfully creative recipes move from the sublime to the delicious. I enjoy making them accessible.’ SIMON WHEELER Photographer Simon is a still-life photographer based in London and New York. His work features regularly in quality publications such as Elle Decoration Worldwide, The World of interiors, Vogue and The Sunday Times Magazine. Simon has worked with Wini and Gillian before, on the highly acclaimed book The Cutting Edge.

Foreword by Ken Hom.

Life is Food and Food is Life.

Salads/Starters.

Soups.

Pasta.

Vegetarian.

Seafood.

Meat and Poultry.

Desserts.

Index.