Product Description

Sensuous, inspiring, and wholly original, SUSUR: A CULINARY LIFE celebrates one of the most compelling chefs of our time.Susur Lee has built an international reputation with his bold interpretation of classical Chinese cooking, dubbed nouvelle chinoise. SUSUR: A CULINARY LIFE is an intimate look at this culinary master, in two lavishly illustrated volumes that are joined at the spine and designed to be read in tandem. Book 1 recounts Susur'¬?s life story, a circuitous journey that has taken him from Hong Kong to France to Toronto. Book 2 features a sumptuous array of more than 120 of Susur'¬?s most sought-after recipes. Together, the two books create a bold yet nuanced work that is as innovative as the chef himself.

Product Details

• Amazon Sales Rank: #59268 in Books
• Published on: 2005-10-01
• Released on: 2005-10-01
• Original language: English
• Dimensions: 10.30" h x 1.30" w x 7.60" l, 3.16 pounds
• Binding: Hardcover
• 256 pages

Review
Critics are falling all over themselves to come up with new superlatives to describe the intenseflavors and unique combinations turning up on his plate night after night. -Gourmet "Martial arts cooking from a kung fu master-that'¬?s the only way to describe Susur'¬?s cuisine."-Jean-Georges Vongerichten"Filled with inspiring ideas as well as gorgeous food, Susur: A Culinary Life reveals the heart of a great chef'¬?s creative journey."-Nancy Oakes, Boulevard"Susur'¬?s food combines elements of art, science, and music. This book is poetic, truly something bursting from his formidable soul."-Charlie Trotter"I admire Susur'¬?s passion in creating delicacies that are a feast for both the eyes and the palate."-Drew Nieporent"Toronto'¬?s most adventurous chef."-Saveur

About the Author
JACOB RICHLER is a restaurant critic for Canada's National Post. He is a regular contributor to GQ and has worked as an editor, staff writer, or contributor for many other monthlies. He lives in Toronto, Canada.
SUSUR LEE grew up in Hong Kong and began working in kitchens at the age of 16. He moved to Toronto, Canada in 1980, where he opened his first restaurant, Lotus, in 1987 to immediate acclaim. He opened Susur in 2000, and just opened the more casual Lee's