Susur: a culinary life

http://www.renaud-bray.com

http://www.renaud-bray.com

Over the past decade, Toronto-based chef Susur Lee has built an international reputation with his groundbreaking cuisine, winning raves such as culinary genius from critics and chefs alike. Borrowing heavily from French and Chinese traditions, Susur defies the ubiquitous fusion label with his wholly original and decidedly bold style of cooking, dubbed nouvelle Chinois. SUSUR: A CULINARY LIFE offers readers an intimate look at the evolution of this master chef.Toronto food writer Jacob Richler takes us on an enthralling culinary odyssey that begins with Susur’s apprenticeship at Hong Kong’s legendary Peninsula Hotel and follows the chef’s major successes at his award-winning restaurants Lotus and Susur. This in-depth study also chronicles Susur’s ambitious plan to modernize the ancient repertoire of classical Chinese cooking -- a 5,000-year journey that ends in the creation of his vibrant new cuisine.A remarkable subject deserves a remarkable book, and SUSUR is as innovative as the chef it celebrates. Two colorful, gorgeously illustrated volumes -- one describing Susur’s development as a chef, the other featuring his most sought-after recipes -- are bound together in an intricate and innovative presentation that resembles a Chinese puzzle box. A sensuous treat for foodies and chefs alike, SUSUR is the definitive word on this cutting-edge chef.A comprehensive two-volume book about Toronto’s most innovative chef, Susur Lee, including a detailed biography and more than 90 recipes. Gorgeous, unique packaging includes two books sewn at the spine, with magnets bound into the covers to unite the individual volumes. Susur’s signature dishes include Five-Spice Foie Gras with Roast Suckling Pig and Onion Pancake; and Kungpao-Spiced Scallops with Haricots Verts-Hijiki Salad and Prosciutto Chiffonade. Zagat has called Susur a culinary genius, and Food and Wine magazine named Susur Lee one of the hottest chefs alive.