Drawing on the work of chefs from London, San Francisco, and Melbourne, East West Food combines a wide variety of flavors and traditions, emphasizing fresh ingredients and fresh ideas in recipes created by the masters but intended for the home cook. Each chef takes a personal approach, whether mixing tastes from around the world in an exciting new dish, combining foods from several countries in one menu, or adapting traditional dishes to accommodate seasonal ingredients. Chefs include Chef Suki from San Francisco’s Masons, Peter Gordon from London’s Sugar Club, and Stanislaus Soares from Melbourne’s Chinois. Among the delicious dishes: Green Papaya Salad, Seared Tuna au Poivre, Roasted Tomato Soup with Yogurt, and Chocolate Chili Sorbet.
