Author Description

NATIONAL & REGIONAL CUISINE. Drawing inspiration from the Japanese concept of kaiseki, the meal served during the Japanese tea ceremony, where the dishes are prepared in very small portions, so diners can savour the best of the season's bounty, and French degustation menu, where dishes are also exquisitely prepared to showcase the chef's talent. Sam has changed the face of modern Chinese cuisine and taken it to a new level of excellence by incorporating these concepts into Chinese cuisine. The result is this beautiful cookbook of 70 dishes that invokes the senses of sight, smell, touch (texture) and taste.